The Albrecht-Dürer-Stube

Franconian cuisine with heart and soul

About the Family

Family business in the first generation (1951-1973): In 1951, Josef and Franziska Höllerzeder acquired the historical property with the Albrecht-Dürer-Stube wine tavern. The inn on the corner of the Albrecht Dürer Straße and Agnesgasse doesn’t just look historical because of its half-timbering – there’s a reason that Nuremberg’s Office for Preservation of Historical Monuments praised the building as a special contribution to the upkeep of the cityscape. Inside the inn, the many wooden beams, the old tile stove, the cozy corners brightened by leaded-glass windows and the low ceilings show guests just how many centuries this house has experienced.

Family business in the second generation (1973-2002): In June 1973, the senior members of the family turned over the Albrecht-Dürer-Stube to their son Pepi and his wife Hildegard. He was responsible for the kitchen, she – as a trained hotel and home economics professional from Berchtesgaden – service. Their profession as hosts became a vocation for both over the years. In their time, hearty, down-to-earth meals were essential in the Albrecht-Dürer-Stube. At the same time, Hildegard Höllerzeder began to collect wall coverings and table covers embroidered with worldly wisdom, aphorisms and blessings. Almost 100 old embroidered and framed textiles with sayings from house and home decorate the entry way and restaurant. Accompanying them are many and varied portraits of the restaurant’s namesake, Albrecht Dürer. They embellish every corner and let the great master of painting greet guests and, although dignified, almost always bring a grin to their faces.

Family business in the third generation (2003 until today): In 2003, Pepi Höllerzeder retired from daily work and the third generation took over the tradition-steeped Albrecht-Dürer-Stube. His son Michael followed in his footsteps after spending time learning from famous three-star chefs in Germany and abroad and, together with his wife Pia, now manages the family business. The mix of traditional Franconian dishes based on high-quality ingredients with just a touch of youthful esprit is treasured by their guests.

And now back to the legendary Schäufele: The meat falls away from the bone and the folks sitting at the next table look when the rind crackles. On the plate: Stewed red cabbage just like Mom made it – a culinary revelation! The rustic and atmospheric ambiance of the Albrecht-Dürer-Stube does the rest to make this an unforgettable evening where guests feel great. A Franconian restaurant with good home cooking that meets all your expectations.