Sosein

“We cherish our people as much as our food. The restaurant uses exclusively whole animals, to minimize food waste and enhance creativity. We are aware of a social, economic, and ecological sustainability and try to create an atmosphere and possibilities to strengthen constant development. Protecting the natural environment is an ongoing concern of ours.”

Schlachtschüssel (butchers bowl); and forelle llau (blue trout).

Undoubtedly, it was a venture to open a restaurant like this. With only one menu made from regional products – and not in the heart of a capital, but in the surroundings of the cosy city of Nürnberg. But the team of Sosein had immediate success because of the attention of critics as well as curious food lovers. What Fäviken is for Sweden, Sosein may be for Germany – but in its own way, and not as a copy.