Parking Space – restaurants in Saxony-Anhalt
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.
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.
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.