The story
In the heart of Nürnberg, Koch und Kellner brings a clear philosophy to the table: creative, modern cuisine paired with an exceptional wine selection. The restaurant’s name itself tells the story—the “Koch” (chef) prepares refined, elaborate dishes, while the “Kellner” (sommelier) tailors the wine recommendation to each guest’s palate and plate. This partnership, recognized by the Michelin guide, is the foundation of every meal.
The kitchen focuses on the quality of ingredients, avoiding bargain deals in favor of fresh, seasonal produce—local whenever possible. The menu changes monthly, offering a selection of dishes that can be ordered individually or as part of a multi-course menu. Recent offerings have included North Sea lobster with poached scallop à la bouillabaisse, pike-perch with leek and orange, and venison from Schnaittach with chestnuts and chicory. Each plate reflects a commitment to letting the best ingredients speak for themselves.
The wine list is a destination in itself. Koch und Kellner’s cellar is stocked with an extensive, carefully curated selection, with a strong focus on German producers from Franconia, the Mosel, Nahe, and beyond, as well as direct imports from Spain. Guests can explore everything from Silvaner Grosses Gewächs to Riesling Spätlese, with many wines available by the glass. The restaurant’s passion for wine extends beyond its doors through “Koch und Kellner’s Keller,” a wine retail business born from guest requests.
The atmosphere is described as lively and bistro-like—a setting where fine food and wine are enjoyed without pretense. It’s a place where the quality of the cooking and the depth of the cellar are the main attractions, and the service is as attentive as the name suggests.
Recognition
Ambience
Details
History
Concept Casual fine dining with a touch of bodega. A single menu, 5–8 courses. Culinary Style Global cuisine that playfully juggles a clear flavor profile. Pan-seared zander is served alongside leek cannelloni stuffed with its own forcemeat, orange segments deliver a sweet-and-sour dynamic, and leek hay provides delicate crispness. The interplay of textures is masterfully handled: sweet potato purée, chips, and sweet potato crème brûlée accompany slices of beef cheek, accented by braised peppers. The desserts are particularly noteworthy, such as the wonderful black sesame ice cream on coconut ganache with cherry mousse beneath a jelly sheet, finished with a sharp balsamic kick in the cherry juice reduction. Wine 600 selections, featuring many Bordeaux and Riesling wines. Several standout bottles showcase impressive vintage depth. Atmosphere The casual element is a dominant part of the DNA. Stacked wine crates and table linens add chic accents. Conclusion Effortless indulgence in a relaxed atmosphere.
Location
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