Since its opening in June 1992, Culina has been a beacon of culinary excellence in Nürnberg, Germany. Founded by Marco Marongiu, Culina stands out for its commitment to quality and authenticity.
Sardinian-born Marco Marongiu has a hands-on approach. From crafting each dish to personally selecting wines and sourcing all the ingredients, Marco ensures a unique and unforgettable dining experience. Culina prioritizes responsible sourcing, supporting small farmers, and maintaining close relationships with suppliers. Marco personally knows the people behind each product, from the organic olives and olive oil to the saffron and pasta from Sardinia. No flavor enhancers, no binding agents, no artificial flavors are used in any of the cooking either.
Marco Marongiu's cooking style is characterized by its down-to-earth, uncompromising nature in a Mediterranean style. He describes himself as an outlaw in the kitchen, emphasizing the importance of creating dishes that are spontaneous, creative, and, above all, delicious. Culina's menu reflects this philosophy, with a daily-changing selection that showcases Marco's commitment to variety and quality.
Notably, Culina has been a pioneer in the natural wine scene in Nuremberg since 2015. Despite the slow development of natural wines in the region, Culina remains dedicated to offering a diverse selection, particularly those without added sulphites.
The restaurant also avoids mainstream products, excluding soft drinks, milk-based beverages, and products from large corporations. To fully appreciate Culina's culinary magic, reservations are recommended, allowing guests to savor each meticulously prepared dish in a leisurely manner. A visit to Culina is not just a meal; it's an experience—an immersion into the world of natural wines, fresh, seasonal ingredients, and the artistry of a chef who truly knows and loves his craft.
📸 Simon Martinelli & Martina Striegl