Imperial by Alexander Herrmann

Perfect from start to finish. Each dish was full of taste, amazingly boiled and well presented. Even the bread was delicious. The wine was also perfectly paired. Our main server Elke was fantastic, explained every dish and wine in detail and was super attentive and friendly everywhere. The atmosphere of the restaurant was relaxed, minimal and chic, which added to the overall experience. Definitely recommend.

With the second restaurants of Köchen, that's one thing. If it's good, for comparatively small money, come to a somewhat simpler version of the award-winning kitchen (e.g. Erfort, Steinheuer . Or else the name is supposed to attract the audience, the basic idea is answered by the master, but at the point where you only deliver puffed mainstream. Let’s see what category the imperial “by Alexander Herrmann” falls into. Later arrived in Nuremberg was little time for long trips, and I was looking for something near the train station. In the trendy Italian C’era Una Volta you did not get a leg on the ground, but in the Königstraße, after a short phone call, a place in the even “iron” second restaurant of the highly telegenic Franken was no problem. To this end it is necessary to know that the gourmet restaurant in Wirsberg, which has already been praised here, now offers two Michelin stars in the magnificent founding house: In the Nordic design of the ground floor there are pimped burgers and chic pizza for Franconian beer at Fränk’ness Self-Service concept under the motto “Fränkisches meets Streetfood”. Who likes it. On the 1st floor a trendy lifestyle shop in gold and white and wood and bronze and a very wild mix of Asian crossover and regional offers at first glance. Stop the “Cosmopolitik Cool Dining Hotspot” Nuremberg. Oje and this is just a tiny part of the marketing budget of the homepage! But we all know: decisive is on the record. On site in Nuremberg, Michael Seitz is culinaryly responsible and he gets a thick extra praise. Because at the end of the evening the boss sat on me at the table, explained the ideas behind the plates and took criticism interested and open, but also sufficiently self-confident. We've been crying for at least a quarter of an hour, whatever's going on in the evening. For the detailed, constructive conversation an additional point and thus a somewhat above-average service performance. Otherwise there were some shadows next to the light. To be very praised, the friendliness of the team is whether on the phone, at the reception and accompaniment to the first floor or even at the choice whether I wanted to sit on this hot summer evening on the inside or on the small terrace on a flat roof between the houses. On the other hand, despite the late time, I only got a nice table on post drilling. The ordered water was forgotten and also later I sat longer before empty glasses until I had enough and took the cooler to the table. Otherwise, I would still have to watch out loud, because none of the young people in the service sought eye contact. That was really striking and annoying. Glasses not required were not increased, but remained in the opposite direction (outside terrace standing on the table. The second deck was raised. The dirty dishes in the side table were no longer deleted during my stay than the guests went in the late evening. In my opinion, this lacked the orderly hand of restaurant management. But it was "incl. Amelie" in a baby break, as the friendly listing of the team at the end of the menu advised with a Zwinker Smiley. Unfortunately, the cheerful gentleman, who served me most of the time, was not very familiar with the rather assembled but surprisingly small wine card, so that his alternative recommendations to my wine wish did not convince. At least there was. (Lastly it became a 2015 Ürzinger Würzgarten Spätlese by Markus Molitor; made nix wrong and seemed very good to fit my Asian selection. If I offered more than 20€ on the Internet, I was happy with the 49€. Overall, I felt that the service was engaged, but more than casual, namely negligent. The staff was much more active in the provision of me (and at other tables also as aperitif champagne. and also the sale of additional add-ons from the card that built something on the modular principle. It seems to have a clear expectation of management, at least my impression. But it wasn't unpleasant. I saw the terrace protected by large Ruinart parasols. Despite the rather secret situation with some flowers on the neighboring roof and a narrow view of the Königstraße, my feeling was a little disgusting. Wonderful at the surrounding windows or on the smooth bright stone floor with dark, practical furniture. One can say what one thinks in Nuremberg (or the German province in general as a cosmopolitan flair). But I can't judge that, and the Tibetan does not write that. Anyway, I didn't think it was nice and trendy. Try and thus neutral three stars. Visually appealing to the menu based entirely on Alexander Herrmann and in the form of a photo album The photo album (aka menu is designed and awaits with many pictures of children, young people and teaching years. A little personal cult, but also something else and entertaining. With regard to the advanced time, I only ordered a small meal: Fingerfood Starter (12€ 4 oysters (each 2 for 10€ "Peking Ente" with Pfifferlingen and Melone (37€ 2 varieties of cheese (10€ at the prices it is positive to note that my selection with the exception of the main course was so "currently" only as additional courses within a menu. But no problem at all to order these smaller parts individually. a good PLV, which is 4.25; of course I'm still turning up a festive mood. (at the time of 2014: if we had decided to withdraw my Yumee, there would have been a slide that I would have set to 85%. But who knows if this beautiful community still exists. I'm looking at Dark on Netflix. . Back to Now, get the summer 2019: The beginning, served on hot stones, a small fluffy sourdough bread, which was too “airy” to me from the dough as from the taste. With the added caviar butter tastefully then quite good. The finger food consisted of three parts: raw marinated saibling as Tatar and as a crispy nitrile and Tataki by Roastbeef (is this not “double”? also as support for the crispy Japanese rice bar. The Tatar, probably in the type of sous bosom “Josy” was slightly shredded, had crisp through Radi, Wasabi Schärfe and not overborded acid from a fruity foam. Everything harmonious and exciting. Unfortunately, the nigger couldn't stop. Through beef, an unpleasant tendon pulled and on the palate, a very sweet note was leading, so I missed the sharpness of the announced ginger so much. For well-being, the crème and the soy sauce were somewhat predictable, but naturally harmonious. Unfortunately, the swollen rice, which should be the real highlight of the two nitriles, was not crispy, but simply hard. Hard to chew and then sticky in the teeth. Too bad, but it wasn't a pleasure. The oysters went on. Large Tsarkayas, beautiful fleshy, gently plastered and not too hard, not too salty on the palate. For this purpose, a mild Venaigrette was served in the additional barn, so you could dose yourself. That was delicious. Now there was also a glass of champagne (house brand, probably Ruinart, s.o for 16€/0.15l, which was open for a while but not really complaining. Nevertheless, after my restrained reaction, a new bottle was opened. That was a nice gesture. The Asian Franconian main course promised so much: on the skin, fried plums, sweet acidic inlaid plums, spices, fluffy honey melons. That sounded like an extremely interesting aroma game. The strong tranches were pink fried and the skin was indeed crispy until very good. Unfortunately, no Asian spice world that the Majo could not really contribute. It's good to see the strong roasting of the melon, which I thought was rather a charentais. On the other hand, a total loss of mushrooms. A sweet acid note was barely produced. In addition, the sponges were at most lukewarm when serving and cooled quickly. According to expectations, the record was not disappointing, but under the possibilities. At the end there were (not completely surprising instead of dessert processed cheese: Old Oberfälzer, a hard cheese, as a foam, chess chip and nature with old Balsamico. Varied and strong a good cheese. The goat cheese also remained pale with thyme and raspberry textures. Nevertheless, I would at any time arrange a final conclusion. Unfortunately, the darkness was finally broken over the Frankenmetropole and the lonely windlight on the table allowed a risk-free food intake. But don't show any photos. The conclusion remains: The Imperial offers a very dedicated kitchen with currently trendy Asia Twist. So there are no garbage buckets that rely only on the known name. The full-bodied announcements of the homepage are clearly torn. The kitchen also worked with too many avoidable negligences during my visit. Alexander Herrmann and Michael Seitz should work on this, because Nuremberg has a whole range of demanding restaurants that still have a clear nose.

Sehr geehrte Damen und Herren, wir waren das erste Mal im Imperial, nachdem wir das Fränkness schon ausprobiert hatten. Wir waren begeistert vom tollen, immer freundlichen und sehr persönlichen Serviceteam. Besonders die Überraschung zum Geburtstag hat uns sehr gefreut. Bitte machen Sie weiter so, es war ein wundervoller Abend! Mit besten Grüßen Marina und Philipp

Die Weinbegleitung ist nach meinem Geschmack nicht zu empfehlen

Wir hatten uns mehr erwartet. Das 6 Gang Menü war neu und wurde erst seit einigen Tagen serviert. Der Hauptgang und der folgende Gang mit Käse war nicht gelungen. Beide Gänge waren so säuerlich, dass alle andern Geschmäcker überdeckt wurden. Es wurde uns gesagt, dass man bei einem neuen Menü die Gänge dann noch ab und zu über arbeitet. Als Versuchskaninchen wollte ich aber eigentlich nicht herhalten. Schade. Bei einer Weinbegleitung erwarte ich nicht unbedingt, dass ab und an noch einmal nach geschenkt wird, obwohl wir das auch schon häufig erlebt haben, aber ich warte zu mindestens, dass 0,1 dann auch 0,1 ist. Was ich nicht erwarte ist, dass mir auf Nachfrage gesagt wird, dass man das beim Einschenken von oben manchmal so schlecht sieht. Eine Kompensation für die beiden misslungenen Gänge wäre auch nicht schlecht gewesen. Nun ja, so war es eben nur ein halber Genuss für doch dann relativ viel Geld. Einige Tage vorher waren wir in Klagenfurt in der Goldenen Birn gewesen. Das war ein perfektes Menü zum gleichen Preis. Die Kritik tut mir leid, aber wenn man hohe Ansprüche an sich selber stellt, muss man sie aushalten können.