What does the Harz taste like? Eric Jadischke answers this question with a menu that is entirely dedicated to the region and the seasons. The chef, who was born in 1992, brings one delicacy after another to the fine plates from the Meissen porcelain manufactory. In keeping with this, the stylish dining rooms create a harmonious atmosphere - accentuated by a modern Meissen porcelain chandelier in the entrance area and large-format murals by baroque painter Johann Elias Ridinger. The menu begins with an "evening meal": wonderfully crispy sourdough bread with a herb crust, accompanied by three kinds of butter, artfully arranged in the shape of a fir tree and served on a bed of moss - a great start. Another highlight is the smoked huchen, served on spicy gherkin, doused with a buttermilk broth and topped with fine Jessen caviar. The Brandenburg burrata marinated with forest shoyu, infused with subtle notes of leaves and wood, captures the scent of the surrounding forests and harmonises perfectly with the aromatic vegetable soup made from boiled tomatoes and bell peppers. The next highlight is the duck praline filled with duck confit, which offers an unforgettable moment of flavour in a rich jus and fermented red cabbage. A highlight of the menu is the braised veal heart: refined with shavings of dried venison heart for a subtle saltiness and a smoky note from the charcoal oil - a truly masterful dish. A harmonious wine pairing and courteous service make the evening a special experience.
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