The story
In the small Franconian town of Wirsberg, a culinary philosophy called #grenzenloseHEIMAT — boundless homeland — is the foundation of everything at AURA. Here, chefs Alexander Herrmann and Tobias Bätz, together with their team, practice a modern cuisine that is deeply rooted in the region yet open to techniques from around the world.
The restaurant’s approach begins long before the first course is plated. Ingredients are sourced from over 70 local producers and farmers, with whom the team works closely to develop the finest raw materials. These products then enter the Future Lab ANIMA, a creative space where fermentation, drying, curing, pickling, and smoking are used to extract maximum flavour. The result is a seasonal tasting menu that builds on this double creativity: first in the lab, then in the kitchen.
The dining room itself is intimate, and the evening often begins with a Behind the Scenes tour that offers a glimpse into the kitchen and the restaurant’s legendary “treasure chamber.” The meal that follows is a journey through Franconia, presented with precision and surprise. The wine pairing is exclusively regional — a rarity at this level — and the team also crafts a dynamic, non-alcoholic accompaniment from the same local ingredients.
This dedication to both excellence and sustainability has earned AURA two Michelin Stars and the Michelin Green Star. It is a place where the connection between the land, the people who cultivate it, and the plate is not just a concept, but a lived reality.
Recognition
Ambience
Details
History
Excellent cooking
Limitless sense of place, relaxed modernity, natural ease. The perfect backdrop for a contrast-rich evening featuring exotic regional cuisine across seven courses – without stiff formality, naturally.
Concept On the plates, a finely tuned gourmet cuisine with a regional foundation: For instance, the pink-centered venison loin is juicy and aromatic, featuring a subtle game seasoning. Apricot-miso brings a sweet-and-salty umami depth. Puffed pepper offers crunchy accents and a touch of heat, while the air-dried meat adds a smoky-salty dimension. Earthy forest mushrooms and fruity berries strike a balance between richness and freshness – a meticulously calibrated interplay of spice, sweetness, and acidity. Concept On the plates, a finely tuned gourmet cuisine with a regional foundation: For instance, the pink-centered venison loin is juicy and aromatic, featuring a subtle game seasoning. Apricot-miso brings a sweet-and-salty umami depth. Puffed pepper offers crunchy accents and a touch of heat, while the air-dried meat adds a smoky-salty dimension. Earthy forest mushrooms and fruity berries strike a balance between richness and freshness – a meticulously calibrated interplay of spice, sweetness, and acidity. Wine The link between region and fine dining is equally apparent in the wine program: premium Franconian wines complement the menus. Atmosphere The establishment's modern elegance is upheld by attentive service, where the chefs themselves are also present. The cozy yet refined ambiance fosters a relaxed, elevated mood. Conclusion A deeply engaging culinary experience – born from a concept that thoughtfully weaves together regional origins with masterful cooking, a cohesive wine list, and a welcoming ambiance.
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