Würzhaus

Würzhaus is a contemporary seasonal restaurant in Nuremberg. The team uses first-class ingredients, opts for organic produce where sensible and sources from the region around Nuremberg. The kitchen continuously refines aromatic compositions to surprise guests with new taste experiences. The restaurant has been recognised (SELECTED) and presents a personalised, discovery-oriented wine list alongside its seasonal cuisine. The chefs prioritise wines with character and individuality, featuring German whites, indigenous Spanish whites, southern French organic reds and young Burgenland producers. The restaurant cultivates a relaxed, convivial atmosphere that invites guests to "enjoy with friends," savour a special menu and converse over a glass of wine. Cooking is modern and seasonal, emphasising regional sourcing and aromatic composition. The venue operates a two-part concept: a weekly-changing midday menu of traditional Franconian dishes and a refined evening menu with carefully chosen wines. Diana Burkel is head chef. Specialties include a trio of salmon with white turnip and lemon balm; Schweinerei (pork) with peas and melon; and evening dishes with glass-by-glass wine pairings.