The story
At alexxanders in Chemnitz, the kitchen takes a deliberately light approach – German roots meet international inspiration. Mediterranean techniques and Asian influences appear on regularly changing menus, alongside classic and modern dishes. Every ingredient is chosen with care, sourced from local producers and trusted suppliers who share the kitchen’s commitment to quality. The result is a cuisine that is fresh, seasonal, and regional, yet never predictable.
The restaurant is led by Roland Keilholz, a trained chef who took over the house in 1997 and whose love for gastronomy goes back to his childhood in Franconia. Chef Dominik Barthmann has been with alexxanders since 2008, bringing creativity and know‑how to every plate. Together with a dedicated team, they transform market ingredients into satisfying, flavour‑driven meals – no shortcuts, no fuss, just honest cooking.
Two sommeliers look after the vinothek, where more than 300 wines are stored with care. Thomas Kloiber, restaurant manager and sommelier since 2012, guides guests through a selection that ranges from classics to insider tips. Wine pairings are offered with the meal, and the vinothek itself is open for tastings and takeaway – a natural extension of the restaurant’s hospitality.
alexxanders’ commitment to quality has earned it a place among Michelin’s recommended restaurants for 2026. The recognition fits a house that aims to be more than just a place to eat – it is a gathering spot for those who value good food, attentive service, and a relaxed setting. Outdoor seating is available in warmer months, and parking makes it easy to visit.
Whether for a business breakfast, a leisurely à la carte dinner, or an evening exploring the wine list, alexxanders offers a genuinely warm welcome – in the heart of Chemnitz.
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