➜ The Classic #1: Schäufele pork shoulder, with one (or maybe two) Lindenburger Hefebräu beers
➜ The Classic #2: Wiener Schnitzel (according to the boss, the best outside Vienna … or maybe even better), with a glass of Riesling
➜ Seasonal: Wild game (sometimes shot by the boss himself), for example, venison shoulder, with a glass of Pinot noir
Since 1897, the Steichele has provided the citizens of Nuremberg traditional cuisine. And what should never be lacking with a good meal is the right selection of beverages: In Steichele there are more than enough. It’s not for nothing that it bears the title “Wine Restaurant”. The topic of wine has always played a definitive role at Steichele; in 1990 the family bought its own vineyard in the Palatinate. The personnel have special training and continuous education so they can recommend the wine that fits best to you and your food. The wine menu is more a book than a menu and offers detailed information. Unlike in most restaurants, it is not divided into wines by the glass or in the bottle but arranges them by their weight: From light to heavy, bubbly to robust. Up to 40,000 bottles are drunk each year in the restaurant. They are purchased directly from the wineries, without any middleman. Most of the vintners have had a business relationship with the family over several generations. Bernhard Steichele has shook the hand of each one.
What many don’t know: Next to the rustic wine tavern in the restaurant, there is an entire wine cellar. The vaulted cellar, which is on the list of protected historic places, served as an air raid shelter in World War II. Today, the fine wines are not only stored at the optimal temperature but can also be sampled. Those who are interested can sign up for a wine tasting.
If you look at the ceiling in the oldest part of the inn, you might wonder why there is a Joker playing card stuck there. During a magic show at a Christmas party in 2004, the magician performed a card trick and that card stayed up on the ceiling. “Don’t worry, tomorrow it will come down by itself!” he promised. “Was that the card that you remember?” – The card he had right, but the rest …. Well, maybe it will come down tomorrow?
In addition to a Wine of the Month, there are weekly changing menus. They are influenced by what is currently available. Seasonal and regional dishes are important to Bernhard Steichele. All ingredients come only from regional producers and suppliers; meat comes from the Nuremberg butchers Wolf and Kraft. The traceability of food stuff is a top priority in Steichele. That’s why the restaurant was awarded by the Slow Food Guide in 2013.
The guests in Steichele are colorful and diverse. “We have a table for seniors, one for families and one for hipsters.” grins the manager. “I like it best when the guests at different tables start to talk to each other – it gives you a real feeling of an old-fashioned pub! People should get together, exchange opinions and stories, dine together and have a good time.”
Almost 160 seats are distributed over three parts of the restaurant at three different addresses. The oldest part of the inn occupies an historically listed building from the 18th century and is still in its original condition. The adjacent room ties together the old and new parts of the inn, “Block 2”, which was added in 1954. The hotel, with a total of 48 rooms, is located here.
The Steichele is the epitome of Nuremberg family tradition. If managing director Bernhard Steichele has his way, it will remain so in the future: “It would be nice if my children would one day continue our story – but no one will force them to do so!” The chances look good, because all three children are regular visitors in Papa’s restaurant – if only to fill their bellies: “They take advantage of the opportunity and let us cook for them almost every day!” laughs the father of the family. He grew up on the second floor of the inn and just recently moved away with his family. “To live right above the place you work is a blessing and a curse at the same time. The way to work is the shortest, but the longest is back home.”