The story
Set in the quiet Sorbian village of Zeißig, a district of Hoyerswerda, Westphalenhof offers a retreat from the city noise. The restaurant describes itself as an idyllic oasis, where guests enjoy a carefully curated selection of dishes and menus in a warm, heartfelt atmosphere. In summer, the terrace extends the experience outdoors.
The kitchen team, led by Alexander Westphal, prepares small appetisers, fish and meat dishes, as well as vegetarian options, all rooted in the principles of gentle preparation and regional ingredients from sustainable sources. The cuisine is classic and international, with a menu that changes seasonally, surprising diners with both traditional and new creations. The restaurant emphasizes that the multi-course menus are suggestions, not obligations – guests are free to compose their own experience.
Sommelier Oliver Westphal curates an excellent selection of wines in the well-stocked Weindepot. The wine list is a highlight, and the restaurant regularly hosts themed evenings such as wine tastings, beer dinners, grill menus, and champagne evenings. New in 2026 is "Käse & Wein" (Cheese & Wine), a small-group tasting. These events, called "Kulinarische Höhepunkte," are a recurring feature and only a few spots remain.
With seating for up to 50 guests inside and another 50 on the terrace, Westphalenhof is a popular venue for private events: weddings, birthdays, company celebrations, or seminars. The restaurant offers tailored menus, from fine dining to flying buffets or stone-grill cooking. The relaxed atmosphere and accessible location directly on the B96 road make it easy to reach.
This commitment to quality and hospitality has earned Westphalenhof a Michelin Recommended award, placing it among the noteworthy dining destinations in the region. The combination of classic cuisine, a serious wine program, and genuine hospitality makes it a destination for both locals and visitors.
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