The story
Tomas Spanu grew up in the kitchen of his Sardinian and French parents. After training in a four-star hotel in Franconia, he cooked in New York, Barcelona, Sardinia, and the Bahamas. At [w]einklang in Nürnberg, he brings that world of experience to every plate. His philosophy: “Ingredients whose taste you make sing, craftsmanship, and a sense of form and colour – that’s what you need to make guests happy with honest flavour.” He treats each dish as art for the guest, constantly searching for harmony and contrast.
The restaurant describes itself as a small vacation from everyday life – a place to switch off and be pampered. The atmosphere is tasteful and welcoming, with spaces that Spanu continually refines so guests feel completely at ease. The menu changes monthly, driven by what is fresh, regional, and seasonal. Homemade pasta and bread are staples, and an exceptional wine list of over 90 selections from small vineyards around the world accompanies the meal. The house wine, [n]ian, comes from the multi-award-winning Dahms winery and is available as a vegan Silvaner, Scheurebe, or Rotling.
[w]einklang’s commitment to honest, refined cooking earned it a Michelin Recommended award in 2026. The cuisine bridges Contemporary, German, and Mediterranean traditions – Spanu’s Sardinian-French heritage meets Franconian precision. The result is a style that feels both grounded and adventurous, with a strong focus on vegetable-forward options (the menu includes vegetarian and vegan choices). For a more casual visit, the adjoining Nian Bistro serves relaxed food and drinks from Tuesday to Saturday from 3 pm to midnight.
Recognition
Details
History
Fish soup and yellowtail mackerel on the menu, as well as one of 30 carefully selected wines by the glass – available at the stylish small restaurant by Tomas Spanu west of the city center. À la carte dining and several set menus are also available.
Concept Inspiring Italian delights in a chic trattoria with a touch of gallery flair. A menu featuring 4 or 5 courses. Culinary Style Tomas Spanu, owner and head chef with Sardinian roots, boldly explores the potential of (Italian) Mediterranean cuisine and delivers wonderfully original creations. Delicately bitter Radicchio Trevisano, sautéed with fresh porcini and curly maitake mushrooms on Sardinian Pane Carasau, evolves into "fine soul food" with addictive qualities when paired with a rich Pecorino cream. Among the kitchen's highlights is sous-vide cooked turbot, gently kissed by nut butter, served with beurre blanc. Presented on blanched then golden-brown pan-fried savoy cabbage "al dente" alongside arugula pesto. Wine 130 international selections, including new additions: exciting Mallorcan rosés and reds made from the indigenous Mantonegro grape. Atmosphere Dining here feels as relaxed as it is stylish, just like eating with friends. Verdict A highly enjoyable culinary journey through Italy's kitchens.
Location
![Map showing [w]einklang](/r/05aeaf50-c663-4fd0-9836-aa2bda717894/map.png)
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