on our stone-oven bread with gherkin, crushed Brazil pepper and onions (not available on Sundays)
with original sweet Händlmaier mustard and a fresh pretzel
grated air-dried cheese, freshly ground Indian pepper, coarsely ground salt, marinated in red wine vinegar and punpkin seed oil, served with roasted farmhouse bread
following a Nuremberg recipe from 1880 with majoram, leeks, potatoes and garlic pepper, served with double-baked farmhouse bread
of ox broth with freshly chopped parsley
because Nuremberg has the best sausages
with hearty bacon* and wine Sauerkraut, Franconian mustard and double-baked farmhouse bread from the stone oven
on hearty sauerkraut & tossed `Schupfnudeln'
with "Gezupftem", liverwurst, meat loaf, cheese, Franconian bacon, sausages, pickled gherkin and tomato, served with stone-oven farmhouse bread an butter
with Frankentaler cheese, pickles, tomato, stone-oven farmhouse bread and butter
with mustard, horseradish, farmhouse bread and butter
marinated cambert cheese with onions, pretzel, bread and butter
braised in a mustard and Melegueta pepper marinade, served with a Pillhofer's dumpling and fried butter crumbs
fried in nut butter, served with homemade Franconian potato salad and cranberries
with crushed pepper, bacon sauerkraut and a Pillhofer's dumling with fried butter crumbs
in a strong honey and gingerbread sauce with apple and red win-braised red cabbage and home-made bacon bread (based on a Nuremberg cookbook, Anne Hahn 1897)
Pork shoulder (ca. 700g gross weight) with majoram and Kellerbier sauce, homemade potato dumpling and melted butter crumbs
Slices of crispy Schäuferle with red cabbage and roast dumpling
with herb vinaigrette, lettuce and regional and seasonal raw vegetables as well as brown bread croutons
on fine mushroom ragout with fresh herbs
with butter onions and small salad
Can we offer you something sweet?
You can order authentic Franconian treats from our daily menu or feel free to refer to our friendly staff who will gladly inform you about the available desserts.
named after the tallest tower of the Nuremberg Castle, the Sinwellturm offers a culinary trip trough the Franconian cuisine: with the Nuremberg specialties cheese-sausages and Bratwurst, chicken breast seared with Szechuan pepper, as well as sliced roast pork and marinated pot roast, served with homemade dumplings, sauerkraut and red cabbage, mushroom sauce, gingerbread and dark Kellerbier-sauce, mustard and horseradish