etz Nuremberg

Etz in Nürnberg is a culinary gem that marries fine dining with a profound philosophy of mindfulness and sustainability. Established in September 2021 by the acclaimed chef Felix Schneider, Etz quickly garnered attention and acclaim, earning two Michelin stars and a Green Star for sustainability. Schneider’s vision for Etz was clear from the outset: to create a dining experience deeply rooted in local ingredients and seasonality.

Felix Schneider's culinary pedigree is impressive. Before founding Etz, Schneider honed his skills at prestigious establishments such as Hotel Burg Wernberg, a two-star Michelin hotel, and Aumer's La Vie in Nürnberg, where he earned his first Michelin star. His most notable stint was at Sosein in Heroldsberg, where he achieved two Michelin stars and a Green Star, recognizing his commitment to sustainable practices

Etz’s menu is a testament to Schneider’s meticulous and almost scientific approach to cooking. He breaks down ingredients to their essential elements, often growing or foraging them himself. This approach not only highlights the purity and flavor of each ingredient but also showcases Schneider’s creativity and deep respect for nature. The restaurant’s philosophy centers on appreciating the moment and understanding the origins of each component on the plate, creating a unique dining experience that challenges perceptions and inspires culinary mindfulness.

Customer reviews of Etz often praise the innovative and thoughtful cuisine, emphasizing the restaurant's focus on sustainability and the exceptional quality of its ingredients. Diners are frequently impressed by the creativity of the dishes and the immersive dining atmosphere, which fosters a close connection to nature and the present moment.

Since its inception, Etz has not only established itself as a leader in sustainable fine dining but also set a benchmark for culinary excellence in Nürnberg. The move to a permanent location has allowed Schneider and his team to fully realize their vision, complete with an open kitchen, a workshop, and a test kitchen for continuous experimentation and refinement of dishes .

What sets Etz apart from other dining establishments is its deep commitment to sustainability and its unique philosophical approach. This combination of top-tier cooking and mindful practices makes it a standout destination for diners seeking both exceptional cuisine and an unforgettable, meaningful dining experience. Etz is not just a restaurant; it is a celebration of local ingredients, sustainability, and the joy of culinary discovery. Less

I felt that the course was carefully crafted under the concept of sustainablity.
The vegetables themselves were outstandingly delicious. I especially enjoyed the leaf tacos. It was a wonderful harmony and deliciousness.
The menu was not overly international or overly fashion driven, but rather focused on the deliciousness of the local ingredients.
The ham and salami were also excellent. I felt that a new harmony was created by focusing on high quality vegetables and ingredients in a precise way. Less

Felix Schneider is pure genius. And like other people in the same sphere, he has humour. And despite his accolades he remained humble.
Forget all the hype, like buying a cow and then using it in its entirety over the course of a few weeks, or his super local approach. Felix is an explorer of the essence of the taste of a product and aims to make humble vegetables sexy.
He and his team are incredibly successful in doing so.
His menus are full of flavor, seemingly simple but require complex procedures and sometimes days of work to get to the result. He is able to transcend the essence of a traditional German dish and create something sustainable and healthy while invoking the same taste and emotions you normally would get, wonderfully displayed in the Schlachtschuessel. His charcuterie, only produced in house from animals like the before mentioned cow, cannot get better. His take of a raw fish plate, various cuts from different lake trouts, has the quality of a Kaiseki place in Japan serving Masou from Biwako.
An unbelievable success and for me a wonderful development from my last visit. This is worth a journey, I am happy that the Guide Michelin recognized this and award Etz two stars. In my view, this is not the end. At aspera ad astra.
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