These restaurants are new in Nuremberg

– All new power of August – the best in Nuremberger Gastronomy. About those exciting new things you dare to worry about the monat freuen.

Dave’s Lángos, Dr.-Kurt-Schumacher-Straße 17, Nuremberg

A stuntman is a Foodtruck and can offer the best languages ​​in the city: Klingt is a white start, but on August 1, Nuremberg there is the long stand of the Food Corner at Dr.-Kurt-Schumacher-Straße 18. The menu shows the ungarische classics with sour, cheese and knoblauch, “der herzhafte” with schinken zusätzlich or “der Feurige” with salami or sucuk.

But also for fallen, untypical Langos variants, David Stey does not return: So give it an option with arugula and tomatoes or with hummus. His guests can also put together Langos as they like: “I can do that easily. So ‘Create your own Langos’.” Vegan options are increasingly important, most people can be vegan. For a long time it is still a success, now is there with his Foodtruck, with which he has been at Festivals in the war for years, the sesschacht has become – and perhaps the best long time in Nuremberg.

Heartcore Kitchen, Fürther Straße 9a, Nuremberg

Another gastronome, the long food truck that came into action, has become in August in Nuremberg. Long time that Philipp Nagel was in the gastronomy equipment, then it was a different machine. Although we are still in the kitchen, we will fight the corona pandemic with our Foodtruck in the city park.

Nun hat is a suitable location at Fürther Straße 9a gefunden and setzt with unusual ideas: Fest auf der Karte stehen Burger and Currywurst, jeweils also with a vegan Option, sisterätzlich gibt es two days, a vegan one. The vegan cause will last longer and longer, while Nagel will abandon the vegan, more people will do so.

On the living plan of “Heartcore Kitchen” it is “oriented to all the world”. So it is a good service to eat a Thai curry with hearty dishes or potato-launch-bratlinge with vegan feta, a burrito with chili con carne or a delicious meal with tofu and reis. On Thursday it is called pork fillet with pilzrahm and spaetzle against gratinated eggplant with filling and bulgur, on Friday grilled bacon-ziegenkäse-pralines against falafel.

Fishismuss, Pillenreuther Straße 65, Nuremberg

After visiting the “Fishismus”, since August 2019 at Pillenreuther Straße 65, you can look at your own restaurant. First war Akin Atli Vegan, then Vegetarian, then Pescetarian. “We would love to have a focus on fish”, thank you to Frau Pervin Atli, who lives in the street food restaurant “Fishismus” at Pillenreuther Straße 65 in the Nürnberger Südstadt führt.

However, in Essengehen it is not so easy to experience, there are still fresh fish restaurants, in many burger restaurants there is also a lot of fish burgers. The only option: “Nur Sushi eigentlich,” says Atli. Before everything goes well, Streetfood Alternative will no longer be worth anything. Born war die Idee vom eigenen Fisch-Restaurant: “It was wirklich etwas, was on the Market fehlt.”

Your concept: Fast food, snacks and fresh street food. On the menu of the restaurants everything is of course fish, a burger, a meal or a quinoa bowl. Go for a delicious meal with mackerel, lamb, shrimp and a vegan alternative based on tofu. Here is algae for the responsible herb. The nice option is the “Oschi”: Burger, Dürüm or quinoa bowl can be combined with all fish variants here. “It is right up your alley”, explains Atli. The “Oschi” consists of caramelized paprika noodles, salad, red cabbage, carrot, organic fried egg and chips.

Hey Ombre, Sandstraße 1a, Nuremberg

On August 1, Patriz Jany and Lauren Sikkema will appear with “Hey Ombre”. In der Gastro-Szene both are unanswered: Jany has been in the “Süss Dealer” since 2018, Sikkema has a Pizzeria in Fürth called “La Fortuna”. If you know the location of Café-Gänger in Nuremberg, you can meet the “Süss Dealer” in the “Hey Ombre”. This started as a pop-up restaurant with the “Shop in Shop” principle. The homepage opens automatically at 4:59 PM with the “Hey Ombre” card, on the menu are tacos, quesadillas and chilaquiles with pancakes and croissants.

Welche Küche is woolen wool, war schnell clear. Denn Sikkema is Mexican. “Wir mögen den Geschmack – das ist ja myine Kultur”, erklärt sie. Sie mache “real mexican Essen, not that eingedeutschte”, says Jany. “Cousin fell Chichi, who is the power of Grandma.” A tatsächlich hat Sikkema eenige Rezepte von ihrer Großmutter. Von Sikkemas authentic Mexican cuisine is a pleasure to enjoy: “Wir sind geflippt bei dem Geschmack.” From the community Essen erzählt there: “My wife is actually not a stranger. She has geweint, schwitt and still nachgetrunken water, that is essential, but it is so nice.”

Globo, Theresienplatz 1, Nuremberg

Since then, the “Globo” at the Nürnberger Theresienplatz has been a hotspot for the enjoyment of the kitchen. Since August the restaurant is new to use. So “richtig geändert” is not that likely. The team in the Küche, the Großteil der Service-Kräfte and auch Restaurantleiterin Sylvia Neuner and geblieben. Lediglich “aufgestockt” where the team, furthermore, could find a new use of time, of fun on the day of the week and the new Mittagszeiten tragedy.

After all, your guests will be welcome in Globo after who focuses on a combination of regional and international cuisine. Guests can try to spend their time in the world. With the new Mittags- en der um Steak, Meeresfrüchte und Fishgerichten Abendkarte finden sich “Einflüsse all Herren Länder”, the Küche follow einen “globalen Ansatz”.

Speiselokal Sebald, Weinmarkt 14, Nuremberg

At some point in time the Restaurant “Sebald” will be at the Nürnberger Weinmarkt, then you will learn how to build it. Nun is wieder geöffnet and erstrahlt in neuem Licht, in Orange, Crème-Tönen and Grün.

The creative kitchen gives a hint to the restaurant and has no reputation in the Nuremberg gastronomy scene: Operational manager Abel Gebredingl and Michelin veteran Henri Diagne, who will be working with us in the Brasserie Nitz in Augustinerhof. Diagne was a chef de cuisine and brought French lifestyle to Nuremberg, Gebredingl led the operation.

A start to the winter is with his partner and chef Henri Diagne all kinds of culinary pop-ups in various tasteful locations in Nuremberg – a search in the “mobile cooking art” or at the “Einzimmer Küche Bar”, a frankness for your big project to buy: Das “Speiselokal Sebald” in the “Restaurant Sebald” on the Weinmarkt in the Schatten der Kirche St. Sebald.

Trattoria La Vera, Uhlandstraße 21, Nuremberg

New Life in the “Lönneberga”: Saturday 9. August is here at Uhlandstraße 21 the “Trattoria La Vera” beheimatet and bietet authentic Italian Küche an. If you want to get a menu of classic and dishes from Italian cuisine shown here, they are increasingly appearing on the menu. Damit could be a Geschäftsführerin Vera Rustaj ihre Guests culinary ever more in other Regions Italians end.

Salto Pastawerk and Osteria, Ludwig-Erhard-Straße 13, Fürth

Even though the citizen “MamMam” was loaded here, we can now see it in the area of ​​the “Salto Pastawerk”. Michelangelo Bartoloni and Dan Max Rivolta have bought the beautiful World of the World – “as well as in good condition, as in the Sterneküche”, says Bartoloni. In his new Konzept on the Fürther Ludwig-Erhard-Straße everything is fresh pasta, which is prepared for the guests in the open kitchen.

“Unsere Basis sind traditionalelle Pastagericht”, erläutert Bartoloni weiter, the menu is deliberately small – so you will find it to be a special meal: Mafaldine a single Ragout from Rinderhaxe and Rinderschulter with a Confit from Kirschtomaten. Auch Starters, Kleine Happen and Nachtelijk are well-known Italian wines from the menu.

Vieles aus dem Mobiliar von “MamMam” both got the power, from the Gründen der Nachhaltigkeit. Darauf explains to the duo: Das Menü is monatlich and saisonal erneuert, their wollen wollen are both new gastronomes in the Fürth fresh from the Region – under other bowls die Eier für die Pasta vom Bio-Hof Haffner in Raindorf near Veitsbronn. Denn: “Unsere Küche soll nicht nur offen sein, sondern auch sehr frisch”, so Bartoloni, from the Florenz origins and his Italian Herkunft auf the Teller niederprasseln lassen were.