The story
ZweiSinn Meiers in Nuremberg is built around two distinct dining experiences, both driven by the same passionate team. The Bistro serves a modern, French-Mediterranean inspired menu at lunch and dinner, offering authentic, uncomplicated dishes in a welcoming setting. The Fine Dining area, open Wednesday through Saturday evenings, presents an innovative take on modern cuisine that has earned the restaurant a Michelin recommendation for 2026.
Chef Stefan Meier, a Küchenmeister and state-certified gastronomist, leads the kitchen. He describes his role as the creative head and driving force, working with fresh, seasonal products to create exceptional flavour experiences. Sous Chef Jan supports him as his right hand, while Junior Souschef Magdalena brings experience from stages at Tantris and the Winzerhof Stahl. The front-of-house team, including Stephan (a certified IHK sommelier) and Michael, have been part of the ZweiSinn story since its opening in 2016.
In the Fine Dining space, the menu changes with the market, emphasising freshness, taste, and precise technique. The cuisine is described as contemporary, unorthodox French cooking at star level – a clear expression of the restaurant's modern cuisine philosophy. The Bistro offers a more relaxed alternative, with the same commitment to quality and seasonality. The team also runs cooking classes and wine brunches, and in 2026 celebrates ten years of ZweiSinn with a special FineBites edition.
Recognition
Ambience
Details
History
High quality cooking
Concept Stimulating casual fine dining in an airy urban chic loft. Two menus, one vegetarian. 4/5 courses. On Wednesdays and Thursdays, a parallel 3-course business menu is also served. Cuisine Style For its 10th anniversary year, the cool industrial edge of this trendy fine dining destination in Nuremberg's east has been slightly toned down in favor of elegant comfort. To the pleasantly spacious leather-upholstered tables, Stefan Meier sends refreshingly intricate compositions that are charmingly defined by bold inherent flavors and exciting taste adventures, meticulously balanced in texture and temperature. Raw-marinated Andalusian Gamba Blanca sets the rhythm in a delicately tangy culinary creation featuring red shiso sorbet, radish salad, and a perfectly matched XO sauce for a crisp umami backdrop. Among the kitchen's extra-fine treasures is torched leek heart with porcini ragout, mountain cheese foam, lovage espuma, leek ash, and Imperial Auslese caviar. Wine Over 350 selections, with exciting vintage depth, particularly among the Rieslings. Many wines available by the glass, including the 2017 Margaux third wine. Atmosphere "Casual" and "fine" blend seamlessly into a postmodern global city ambiance. Verdict Distinctive haute cuisine in a relaxed, comfortable atmosphere.
A casual and generously styled gourmet restaurant in the Oststadt, with glass facades, an outdoor area, and an extensive vegetarian menu. The dual concept also features French-Mediterranean bistro cuisine.
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