The story
Aura sits at Marktplatz 11 in Wirsberg, establishing a measured pace for fine dining in a region known for straightforward hospitality. Alexander Herrmann and Tobias Baetz steer the kitchen, focusing on seasonal ingredients rather than theatrical presentation. Their practical approach to food production earned four radishes in the We're Smart Green Guide for 2026.
The measured rhythm of fine dining here favors consistency over novelty, with dinner running as a structured sequence of courses built around available produce. The kitchen adjusts its recipes to seasonal harvests, allowing vegetables and proteins to guide daily preparation. Guests typically anchor these meals with curated wine pairings that complement the natural acidity of each dish.
The venue maintains a straightforward layout that keeps attention fixed on the plated food. Staff coordinate course timing to ensure consistent pacing throughout the evening. This disciplined framework supports a kitchen where fine dining remains grounded in repeatable technique.
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