"Contemporary Cuisine" Restaurants in Saxony
French specialties are interpreted in a classic and modern way in the heart of the Gewandhaus. The wine list and the detailed menu compositions by Detlef and Petra Schlegel are excellent.
A wonderful place to eat in Upper Lusatia. Robert Hauptvogel uses only high quality ingredients. Excellent wines, a great selection of cheeses, tempting patisseries and a casual table service.
Star chef Stephan Mießner offers a minimalist ambience, designer furniture and seasonal gourmet dishes in a revitalized factory. The cuisine is innovative and the wine list extensive.
Marcus and Nicole Blonkowski create delicious gourmet cuisine at reasonable prices. The surprise menu in particular offers an overview of their skills. The wines are regional and innovative.
New interpretations of traditional Saxon dishes and fine haute cuisine come together here. The wine list is extensive and the interior is modern and traditional. The friendly service is highly skilled.
Alexander and Oliver Westphal cook excellent fusion cuisine with a regional foundation in the heart of Hoyerswerda. The international wine selection is accessible. The service is courteous and knowledgeable.
Ronny Löser is an absolutely casual host who maintains an extensive wine list. Tobias Hänsel and his kitchen team cook innovative, traditional yet undogmatic food. The service is relaxed.
Stylish and minimalist interiors contrast the creative menus which are served in bright colours and with international ingredients. The dinner menu is lovely, and the service is warm and competent.
From the terrace seating, enjoy watching the waterfall fountain while eating truffle ravioli and delicious meat dishes. The menu and service are casual. The wine list is refreshing.
Tilo Hamann serves his home-style, seasonal and regional cuisine in a rustic ambience. Coffee and cake are served on Sunday afternoons and the terrace in the garden is a beautiful retreat.
Bistro with surprising and rustic French cuisine. André Fröbel and Frank Ollhoff and their relaxed team also serve wonderful wines, whilst the terrace is wonderful in summer.
Marcel Spahn and his team cook with passion and with an attention to detail. Its culinary delights showcase a world of global fusion. Avant-garde cocktails are served in the Twist Bar on the sixth floor.
The food here is hearty and much of it revolves around herbs and flowers - this makes the regionally influenced country house cuisine particularly rich and exciting. The wine list is clear, fine and regional.
The focus of the cosy, rustic restaurant is on steak in all its variations. The excellent quality of the meat is complemented by a fine selection of wines and seasonal ingredients.
Global and regional specialties are served in wonderful Van der Velde architecture. The wine list is varied and the service is attentive. Falk Heinrich develops a new menu every week.
Excellent dishes from all over the world and regional wines. The selection of wines from the Saale-Unstrut region is particularly impressive, served in a rustic interior and with courteous service.
Between the bakery and the organic market, the kitchen uses regional products to create tasty fusion dishes. The restaurant creates menus with oysters, chicken, and beef. The sourdough bread is excellent.
Sorbian cuisine takes center stage here, and chef Thomas Lukasch reinterprets it in an excellent way. The regional wines are wonderful and go well with the seasonal ingredients.