ETZ really gets going.
Felix Schneider’s consistent regional cuisine.
Already during his time as head chef at the former restaurant Aumer’s La Vie in Nuremberg, which received a Michelin star under his leadership, Felix Schneider became interested in old vegetable and fruit varieties and started his own gardening business.
In 2015, he joined Jens Brockerhof’s group of companies as head chef of the Sosein restaurant in Heroldsberg, just outside Nuremberg. Here he implemented more and more avant-garde natural cuisine that consistently worked with regional products. He developed a distinctive style with which he quickly achieved fame. The Michelin honoured him with two stars. But Felix and his team wanted more; the concept at Sosein was still too tentative, had the character of an experiment.
Schneider wanted more personal responsibility, to move forward more courageously and firmly. The shutdown offered time for reflection. Now it was to be a new restaurant of his own. And it became the ETZ, Franconian for Now. ETZ is time for action, ETZ is time for a change of direction. And Schneider’s entire Sosein team was there. Team spirit is an incredible value, says Schneider. The ETZ was initially housed as a pop-up for one year in the Bindergass Theke, an event location in Nuremberg’s city centre. An old butcher’s shop serves as a laboratory and production facility. Recently, they have now moved into their final location at Wiesenthalstraße 40 in Nuremberg. A place of appreciation in every respect.