The story
At Waidwerk in Nuremberg, the kitchen draws its deepest inspiration from the forest and fields. The seasonal bounty of the local landscape shapes every menu, driving a constant search for new combinations that are tailored to the rhythm of the year. This is modern cuisine with a clear, grounded philosophy.
The guiding spirit behind the stove is Valentin Rottner, an ambitious hunter who places immense value on tradition and sustainability. While open to exceptional international ingredients, the heart of the kitchen is local. A substantial portion of the produce comes from the restaurant’s own hunting grounds and select regional suppliers, some of whom are organic. This commitment to the source is not a marketing angle; it is a way of life. The principle of "nose to tail" has been practiced here for generations, ensuring that nothing from the hunt is wasted. This respect for ingredients extends to the people in the kitchen, with most chefs enjoying a 35-hour work week.
The culinary style at Waidwerk is best described as straightforward, purist, and intensely flavorful. Great attention to detail elevates fresh, regional products and carefully chosen global ingredients. The team’s pride in their Franconian homeland is evident in their menus, which are creative yet rooted in local heritage. Dishes like Wild Duck with onion and blood orange, or Venison with Jerusalem artichoke, quince, and PX vinegar, showcase this direct, powerful approach. The kitchen also prepares vegetarian menus upon request, reflecting a flexible respect for the guest.
This dedication to quality and a clear, sustainable vision has earned Waidwerk a Michelin star, a recognition of its high-quality cooking and the compelling, honest dining experience it offers in Nuremberg.
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History
As a passionate hunter, Valentin Rottner enriches the table with game meat and roe deer, while also infusing his magnificent seven-course menu with the spirit of the world. Additionally: a three-course surprise menu.
High quality cooking
Concept Relaxed yet elegant fine dining in the contemporary dining room of a beautiful half-timbered house. A single menu, 5–7 courses. Cuisine Style Head chef Valentin Rottner is also a passionate hunter, which is why venison, roe deer, and wild boar frequently feature in his seasonally curated kitchen – for example, tender roe deer loin, intriguingly paired with nut butter, parsley root, and blueberry. At the same time, the chef looks far beyond his own culinary borders, sourcing wonderfully nutty, slightly sweet Tristan lobster and giving it a Mediterranean backdrop with fennel and arugula. Equally skillfully, the kitchen plays with Asian notes, stunningly accompanying buttery coal fish with textures of corn, miso, and yuzu. Wine Spacious cellar featuring numerous German and organic wines. New each year: The summer wine created by Claudia Rottner in collaboration with rotating winemakers. Atmosphere A welcoming space with family charm, contemporary comfortable interiors, and top-notch service. Conclusion Postmodern haute cuisine at a location steeped in tradition.
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