"Andree Köthe, Gewürzküche" (herb and spice-based cuisine) states an unassuming sign outside the small Essigbrätlein restaurant in Nuremberg's old town. With its crown glass windows, the narrow building conjures up images of a gingerbread house and fits perfectly with its surroundings in the half-timbered romantic old town of the Franconian metropolis. Diners need to announce their presence by ringing a bell pull – and reserve a table in advance as, with just 20 covers, demand runs high.
In contrast to most gourmet restaurants, instead of one Head Chef at the helm, the Essigbrätlein has two. Since 1997, the restaurant's founders Andree Köthe and Yves Ollech have assumed joint responsibility for diners' physical well-being. Both chefs deliberately avoid luxury products in favour of seemingly humble ingredients, such as kohlrabi or cauliflower, to conjure up unforgettable culinary experiences.
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