Impressions
Moments from etz.
„Felix Schneider and his team will take you into their very own cosmos.“
Guide Michelin · ★★ and Green Star 2022–2025Their sustainability concept, carried through down to the last detail, is clearly reflected in their exceptional seasonal menu, full of original ideas and purpose. They forage, plant, ferment — everything is made in-house, from ham and butter to miso and vinegar.
„… it is genuinely hard to find concepts comparable to noma anywhere on the map.“
Gault & Millau · 4 Black Toques 2025We would dearly wish for more restaurateurs to explore the boundless richness of our regional flora and fauna — and to celebrate it as sustainably as we do at etz.
All made in-house.
Where the menu grows.
„Don't worry about food miles at etz.“
50 Best DiscoveryFelix Schneider and his team grow all the fruit and vegetables used in this Nuremberg restaurant — and 95 per cent of the products they can’t prepare themselves they source from the wider Bavarian region. Everything else is made from scratch in their test kitchen, including the miso, vinegar, butter and hams.
The first evening.
„As consistent as probably no one else in Germany.“
Falstaff · 95 points · Sustainability & Innovation Award 2024Regionality as a guiding principle — not only in the produce but also in how the dishes are refined — is pursued by Schneider and his team as coherently as perhaps no one else in Germany. The result is an intensity and complexity of flavour deeply bound to Franconia, unmistakably belonging to no restaurant other than etz.