The best restaurants in Saxony-Anhalt
18 seats at the long counter, a menu with many perfectly prepared courses. Robin Pietsch and his attentive team delight us with Chinese, Korean and Japanese-inspired dishes.
The Zeitwerk starts right on time. The grandiose menu of 15 to 17 courses, which Robin Pietsch conjures up from regional ingredients, is served at 7.15 pm - you should allow up to four hours to enjoy it.
Konstantin Kuntzsch and his team prepare an ambitious and definitely unforgettable eight-course menu for a select handful of guests. There is room for a maximum of 13 people in the stylish restaurant.
You should take your time, because Sebastian Lorenz's precise, finely tuned menus deserve the same appreciation from the guests as from those who lovingly prepare them.
In his seasonal gourmet cuisine, head chef Tilo Kucel-Strate varies regional dishes with aromatic influences from southern Europe. Local wines from the Saale and Unstrut rivers are served by the glass.
Refined German-European cuisine in a castle ambience with a fantastic view over the Elbe, including East German classics such as spiced meat and fresh freshwater fish, prepared in a variety of ways.
In the historic ambience of the Hexenstube, Ritterstube and Bohlenstube, creative Harz cuisine is served - from hearty chicken soup and trout fillets to fine roast venison.
Chef Philipp Liebisch focuses on internationally inspired German cuisine with fresh regional ingredients, resulting in exciting dishes such as wild liver dumplings. Surprise menu from 55 euros.
Excellent modern regional cuisine is served on the outskirts of the city within a green garden. Guests can choose up to seven courses from the menu - including vegetarian options.
In the wine bar, the farm's former stables, chef Sebastian Lorenz also creates ambitious dishes such as "trout on tamarillo and rocket" or exclusive dry-aged fillet.
An appealing traditional restaurant, located in the countryside, but well worth the trip - if only for the lovingly composed classic menus with lots of game and fish from the region.
At the marina of the flooded open-cast mining lake, Steffen Warias cooks classic regional dishes such as beef roulades or cordon bleu from Havelland apple pork - reinterpreted and always creatively served.
Chef Gabriele Schnee consciously cooks regional, seasonal and down-to-earth dishes. The slow food menu includes successful classics such as beef roulade and homemade aspic, as well as Tyrolean spinach dumplings.