Valentin Rottner shoots much of the game he serves. The chef behind Waidwerk hunts in the woods around Nuremberg, the way his grandfather Konrad did, and brings roe deer and wild duck into the dining room of his family's hotel on Winterstraße in the Großreuth quarter. He opened the restaurant in 2018 and held a Michelin star within a year. The cooking is modern German built around what the season and the hunt provide, served as five- and seven-course tasting menus, with a three-course surprise menu from €109 on Wednesdays and Thursdays.
The Kitchen
Valentin Rottner trained with the star chef Alexander Herrmann at Herrmanns Posthotel in Wirsberg, then with two-star Johannes King on Sylt and Nils Henkel at Lerbach, before coming home to cook at his parents' Romantik Hotel Rottner on Winterstraße in Nuremberg's Großreuth quarter. He opened Waidwerk there in April 2018.
The signature is game, and it is personal: like his grandfather Konrad, Rottner is a licensed hunter and supplies much of the roe deer, wild duck and wild boar himself from his own grounds. The venison comes to the table butchered and aged in house, paired with whatever the season offers. The kitchen works modern German technique over regional ingredients, presented as five- or seven-course tasting menus, with vegetarian versions on request. A shorter three-course surprise menu runs €109, or €139 with a wine pairing, on Wednesdays and Thursdays.
Waidwerk has held one Michelin star since 2019 and was given three black toques by Gault-Millau in 2025. For a city better known for its bratwurst, a one-star kitchen serving wild game from the chef's own hunt is a real point of difference, and the room has become Nuremberg's reference for an occasion dinner.
The Room
Waidwerk sits inside the family's Romantik Hotel Rottner, and the dining room reflects it: warm, woody, and quietly elegant, with hunting touches that suit the kitchen rather than tipping into theme. Lighting is low and the sound is calm, well below conversation-blocking, so a table can talk business or romance without strain. Tables are generously spaced, which matters for a private conversation. Dress is smart; this is a one-star room, though not black-tie. Seating is small, a few dozen covers across the room, so booking ahead is essential, and the kitchen runs only a handful of evenings a week. Ask about the garden terrace in summer.
Best for Close a Deal
Book Waidwerk to close a deal when you want a quiet, high-end room that still feels grounded. Three reasons it works: the tables are well spaced and the sound is low, so a sensitive conversation stays private; the tasting-menu format keeps the evening moving without anyone fussing over a list; and the game-led cooking from the chef's own hunt gives you a memorable, local talking point. Take the seven-course menu, let the wine pairing run, and the meal will carry a long conversation. For a Nuremberg business dinner that lands, it is the city's strongest room. See more deal-closing tables.
Not for a casual or quick dinner, and not for committed vegetarians who arrive unannounced. The menu is game-led tasting only; vegetarian versions need ordering in advance.
Frequently Asked Questions
Is Waidwerk worth it?
Yes, especially if you want something a city of bratwurst does not usually offer. Valentin Rottner holds a Michelin star and cooks wild game, much of it from his own hunt, on modern German tasting menus, which makes Waidwerk a genuine point of difference in Nuremberg. A three-course surprise menu starts at €109, with longer five- and seven-course menus above it. The room inside the family hotel is warm and well spaced, and it has become the city's go-to occasion dinner.
How much does Waidwerk cost?
The shorter three-course surprise menu is €109 per person, or €139 with a wine pairing, available on Wednesdays and Thursdays. The fuller five- and seven-course tasting menus cost more and are the main offering on the other evenings. Vegetarian versions are available if ordered ahead. Drinks beyond the set pairings are extra. For a one-Michelin-star kitchen sourcing wild game from the chef's own grounds, the pricing is reasonable by German fine-dining standards.
Who is the chef at Waidwerk?
Valentin Rottner is the chef. He trained with Alexander Herrmann in Wirsberg, Johannes King on Sylt, and Nils Henkel at Lerbach before opening Waidwerk in his family's Romantik Hotel Rottner in 2018. Like his grandfather Konrad, he is a licensed hunter and supplies much of the game himself. The restaurant has held a Michelin star since 2019 and three Gault-Millau toques as of 2025, with game his clear signature.
What should I order at Waidwerk?
Lean into the game, since that is what sets the kitchen apart: roe deer, wild duck and wild boar from Rottner's own hunt run through the menus, with the venison aged and butchered in house. The simplest decision is the format, between the three-course surprise menu and the longer five- or seven-course tastings. Add the wine pairing, which is built around the game courses. Order any vegetarian menu in advance, as it is not always on hand.
Is Waidwerk good for a business dinner?
Yes, it is Nuremberg's strongest room for closing a deal. Tables are well spaced and the room is quiet, so a sensitive conversation stays private, and the tasting-menu format keeps the evening flowing without fuss. The game-led cooking gives you a local talking point. It is less suited to a large or loud group. For more rooms built for business, see our close-a-deal guide.