Experience & Enjoy
"Andree Köthe, Gewürzküche" (herb and spice-based cuisine) appears on an unassuming sign outside the small Essigbrätlein restaurant in Nuremberg's Old Town. Diners need to announce their presence by ringing a bell pull – and reserve a table in advance.
With just 20 covers, demand runs high. The Essigbrätlein serves seasonal dishes and the kitchen team is out in the field every day, with vegetables influencing what is served and the ripeness determining the way in which ingredients are cooked. Unusually for a gourmet restaurant, there are two Head Chefs here, with Andree Köthe and Yves Ollech both having been catering to their guests' every need since 1997. Both chefs deliberately avoid luxury products in favour of seemingly humble ingredients, such as kohlrabi or cauliflower, to conjure up unforgettable culinary experiences.