Stefan Frank is to become co-head chef at etz

NUREMBERG. At the two-star restaurant etz in Nuremberg, Felix Schneider and Stefan Frank will jointly take charge of the kitchen from now on. As the restaurant announced to mark its fifth anniversary, Frank is thus officially stepping up to lead the kitchen. Frank has already played a key role in shaping the culinary development of etz for many years. According to the restaurant, he was instrumental in the establishments’ accolades, both at its predecessor, Sosein, and later at etz. According to the restaurant, the two head chefs complement each other in terms of their culinary approaches through their different areas of specialisation. Whilst Felix Schneider focuses in particular on horticulture and plant-based products, Frank’s focus lies on animal husbandry, agriculture and the associated issues of responsible culinary practice.

Five years after opening, the Nuremberg-based two-star restaurant etz is using its anniversary as an opportunity to take stock. Restaurant founder Felix Schneider puts it this way in the latest newsletter: “We are creating a new style of cuisine. From Franconia.” Today, etz no longer sees itself as a concept restaurant defined by fermentation or international influences, but rather as a distinct culinary identity that centres on the regional produce, landscapes and traditions of Franconia. In an anniversary newsletter, Schneider describes the past five years as a learning process. Whilst techniques and fermentation remain important tools, they are no longer the main focus. The aim is rather to highlight a clear flavour concept and the provenance of the produce. He describes Franconia as a “culinary micro-continent”, the potential of which, in the restaurant’s view, has so far been underestimated. The anniversary year also features several special culinary programmes. For instance, the ‘Alle Farben’ menu series returns in September, and a fully vegetarian season will launch for the first time on 6 August.