The Best Restaurants with 1 Falstaff Fork(s) in Saxony
This gem of detailed and traditional cuisine is located in the heart of Dresden. Daniel Fischer cooks Saxon cuisine with regional products, the wine selection is rock solid and the service is courteous.
Traditional restaurant in Moritzburg with excellent home cooking and traditional-innovative kitchen experiments. The kitchen classics of the East are excellent: spiced meat and solyanka.
Where VW builds limousines, Mario Pattis cooks ambitious and experimental dishes in a stylish interior. The small wine list is fine. The menu ranges from currywurst to caviar.
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.
The focus is on the contemporary interpretation of Russian cuisine. We recommend the tender pelmeni, which are served with good wines. The interior is rustic-stylish, the clientele young.
Southern French dining with fantastic wines from the south of France. With host André Baldauf, Ulf König focuses on seasonal ingredients to elevate his French specialties.
The state winery offers exquisite wines and sparkling wines. The excellent wines are accompanied by wonderful Saxon and Mediterranean specialties. The terrace overlooks the vineyards.
Vegan dishes with surprising flavours and ingredients are the focus here. There is also a wide-ranging and innovative wine list and a minimalist interior. The changing menus are creative.
Marcel Kube creates southern European dishes and butter-tender steaks in his kitchen. The dining room of this trendy location is wonderfully casual and in summer you can also enjoy the terrace. The tapas are particularly delicious.
The young chef Felix Mikulla focuses on vegetarian and vegan ingredients in his new creations. In the menu, however, he shows that he also knows how to handle meat well. The service is cordial.
Head chef Sören Oertel likes to experiment and creates exciting dishes from regional and seasonal products. Classics such as boiled beef or schnitzel provide moments of pleasure in the restaurant.
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.
Light-flooded bistro with experimental and delicious German cuisine, preferably made from regional products. The menu changes every 14 days, and cakes and tarts are served at weekends.
Experimental cuisine that sends back to the good old days. The former factory offers visually and tastefully appealing dishes - from Chemnitz tofu to dry-aged steak.
Asian food is interpreted in a modern way here. And they experiment ambitiously with ingredients from Japan, Vietnam and Thailand. The view of Leipzig's old town is spectacular and the ambience is warm and stylish.
The traditional inn serves rustic and modern interpretations of classic dishes with good wine. The concerts and readings are also great, with the delicious countrywomen's cuisine being the highlight.
Rusticity and a forward-thinking approach come together in Gohlis, along with a beer garden. The team are passionate and have been serving tasty cuisine in the former mill for ten years now.