"Parking Space" Restaurants in Saxony
Enchanted estate in the vineyards of the garden city of Radebeul. Festively laid tables in the 18th century garden hall or under the trees on the terrace. Menu with up to ten courses.
The Heiderand presents itself in a new, contemporary guise. What has remained is the quality of the food, which chef Martin Walther celebrates in the two menu sequences "Water & Pasture" and "Field & Bed".
Charming traditional hotel since 1663 with varied gastronomy. Star cuisine at St. Andreas by Benjamin Unger with "New German Cuisine". Stew or veal, green asparagus, potatoes. Excellent!
The restaurant in the Bülow Palais is a classic in Dresden's baroque quarter. In a stylish ambience, the kitchen offers a tasting menu and an à la carte selection, both French-inspired.
Beautifully located restaurant near the city center. Regional specialties such as beef goulash cooked to perfection from regional ingredients. Excellent steaks and a good selection of wines.
In the Sorbian village of Zeißig on the outskirts of Hoyerswerda, the Westphal brothers provide great taste sensations. Guests can choose from a seven-course gourmet menu. Walk-in wine depot.
Traditional Saxon cuisine at its best in a rustic ambience. Gourmet menu with two kinds of pasture-fed lamb or dishes such as saddle of venison or sauerbraten. Large selection of wines.
Restaurant and bar, plus a beautiful summer terrace. "Dinner like at home" as an inexpensive kitchen idea. First-class à la carte dishes, perfectly prepared with regional ingredients.
The small brasserie, located just outside Dresden, surprises with two menus and a Sunday feast. One menu is French-inspired, the other is aptly named "Heimatliebe".
Antje and Ronny Pester run the restaurant, which is located in a side wing of the town hall, and treat guests to à la carte dishes and, at weekends, menus with seasonal ingredients. Good wine advice.
Listed Art Nouveau villa by Van de Velde in the Kapellenberg district. Four-course menu or à la carte dishes, perfectly and genuinely prepared by chef Lucas Sander.
Stylishly furnished restaurant in the Hellerau workshops. Daily changing dishes such as pulpo, cooked sous-vide, with lemon confit or two kinds of acorn-fed pork from the Ore Mountains. Great!
Elvis and Nicole Herber offer mainly Mediterranean-influenced menus in their minimalist restaurant. There are also regular events with guest chefs and a cooking school.
The historic inn is just a few steps away from Moritzburg Castle and is known for its fresh fish and game dishes. Always a good choice: venison goulash or sauerbraten.
A piece of Tuscany in beautiful Upper Lusatia. Show kitchen, stone oven and idyllic terrace. The finest Italian delicacies, plus a menu of excellent Italian wines.
Tilo Hamann works with ingredients of regional origin and organic products and serves local-international dishes. Vegetarian and vegan options available, surprise menus on advance order.
Third-generation family-run hotel just outside Dresden. Evelyn Walther serves modern country cuisine with herbs from her own garden. Excellent wines, mainly from the region.
The dishes at this fourth-generation family-run restaurant are classically French and internationally inspired. First-class menus with up to five courses and à la carte dishes.
Just outside Dresden, down-to-earth dishes are given a contemporary touch through creative preparation. Seasonal menu. Summer terrace under the old lime tree. Pick-up and delivery service.
Daniel Fischer conjures up three menus, one of which is French-inspired, in his restaurant in the Striesen district. The wine accompaniment is impressive. And the service is also excellent.