Würzhaus - Nürnberg

This was our time in this wonderful restaurant and it keeps always better and better what is hard if you are already really good. Chef and her team create wonderful creative meals with high-quality, fresh and local ingredients. During my first visit a few years ago I was stabbed by meat dishes, but the vegetarian dishes cough up and the combination of the different tastes are only brilliant. Thank you for us. See you soon.

We love this place for its creative approach to gourmet food, with local ingredients. And super friendly service.

Great service. Interesting and varied menu. Expensive.

September 2018 the summer that did not want to end. heat records, for weeks blue sky, but also long dürre with partial dramatic droughts. so it was clear that on my footpath in the worthaus in the nürnberger northwest there was a light snail that already reached a strong rain at the tor of the animal garden. Now, the hotel had donated a screen and so I was “only” wet from the sole to knee. I was greeted by a young man with a handshake friendly and sufficient with the words, although he is hotter winter, but really could not do anything for the weather. already at the phone reservation he was friendly and uncomplicated. during the further course of the evening, herr winter fulfilled his role as host also natural, professional and impeccable. only the announcements were sometimes very fast, so they were very clean. but they can ask. the owner diana burkel, known as television cook in bayern, was not present tonight. The chef christian egelseer sat on the table at a later hour and could speak freely, but very strongly to the content of the talk with the kulinarian interested North Germans. all in all, a pleasant evening where I felt like a hospitable. good 4 stars. the ambiente does not deny the pastness of the restaurant as a Franconian restaurant. the small red brown floor tiles in almost square, small divided guest rooms are not my favorites. together with the dark wood furniture and the rough table runners on the one hand and the magic walls on which strange views of the nürnberger houses hang, and candle on the tables on the other hand there is a mixture of simple cozyness and somewhat elegance. unusual the orchids in the windows. mostly indirect light later created atmosphere in the evening, but it is known that photos are not tolerable. of me 3.5 stars. in a (mir pleasant web radio mix of smooth jazz, soul and hip hop were found 18 guests, not bad for a rainy Monday. After all, the spicy house is now recommended by the gault millau in the second year with 16 points, while the red guide calls the restaurant "spiritual and interesting" and refers to the modern regional cuisine already in its name. the evening began with a white crémant brut from burgund (€7,5 with a piece zucchini quiche, which was pikant with spicy, curry and screed, on the one hand, with yogurt and raw julienne in criminal oil. warm brot was then served in the paper bag along with a yoghurt senfbad. I liked the variety, tastefully the variants with cumin in the teig would have convinced many. already when surfing the current top card in the net, I decided for a 6 gear menu for 85€. for 5 glasses of wine grapes were added another 35€. both give a good plv, 4 stars. the menu included textures of gurke and fennel. the tension between strong roasting of warm pieces and an intense granite was good. the raw components delivered fresh bite and cream combined everything with smoked oil beads. only the hard fenchelstrunk pampered the successful entry again. the white douro cuvée of the quinta de la pink was great with a slight saltiness. also a nice couple was the following brotsalat with a Sicilian white of carricante and moscato. Softed and baked gray brot delivered a strong crunch, the tomaten variations at the beginning september great fertility, sweet and balanced acid. (Note for me: occasionally write something about tomato and seasons. a petersilien oil with black cumin was surprisingly intense, but unfortunately as a mirror under the tomats only “on the last meters” really present. the smooth petersilie used in salat seemed somewhat lumpy. the first course of the meat combined carpaccio from the cows with radicchio di chioggia (sheet and extract and beans (in all and as musculos) was rounded off by pecorino (crème and crispy). this did not look like muddy in original as on the photo and was a brave combination because the zichorie had surprisingly strong bitter substances. To catch them, a lot of cheese had to be processed, which in turn covered the meat taste. a plate that could have been a little visual and more accurate. but still a convincing, tasty composition I would not have expected here. a bad late burgundy by seeger was recommended as a companion. but I became much happier with the pfälzer chardonnay reserve of the winzer andres from deidesheim. a power piece with clear toast note. so much to my taste that I remained with the following vegetarian curry due to the lack of sweet riesling. the planned New Zealand nature sauvignon had brought yellow fruits and adapted to fertile and gnocchi, but was overwhelmed against fruity sharpness and the strong aromas of coriander and thai basilikum. the heirsen also kept their promises of taste as pure and were not only wonderfully scattered as discs. the brotessig gnocchi was strongly fried. the uninhabited Asian application in this rather Italian combination has worked very well for me. a somewhat blunt sorbet of woodberries came to refresh, but the candied dull depth and not too much sweet. for some far-traveling cocks and french; here sorbet can be an old school; I would like to go with a small kick (which also like to have a genever in the main course a three of the sheep (not lamb, consisting of perfectly cooked, strongly grilled filet, an intense bratband (pardon: meat box and cheese). he was very nice to integrate the persuasive paprika variations, among which I liked the mild pimiento. only the excavated crème under the meat could have been picnic. a small sharpness then came through a not too heavy seasoning mixture, which was scattered on the table over the meat. Apart from this superfluous show, this was a completely successful platelet that convinced me. this is often not the case with the main courts. also here I could dispense with a red, instead there was a spicy, dry chenin blanc from the loire, also from the old wooden barrel. also the conclusion was entirely after my taste. an intense alpine cheese, nature and fried, with roasted grapes and as a gel. a crimped sauce was quite dilllastic so that the walnut creams fit so well that I counted on the offered walnut bread. not on the only dessert wine in red, a very sweet dig of the reed wine from the Neusiedlersee (tschida, 7.0). rusticity that I had expected here, but in the many intelligently composed and handmade, cleanly executed boards did not miss at all. total is the kitchen performance over the 4.5 stars. Nevertheless: at any time again like this great nürnberger gastronomic and spicy house!

Had a group dinner here last week and I am satisfied with all that happened while being there and the support Diane offered me in choosing the menu before our dinner. The place is perfect for a business dinner. Food is exquisite. All in all, it was a pleasant experience and I would go there again.