The story
On the grounds of the Zeitenströmung in northern Dresden, elements brings together two distinct yet complementary experiences under one roof. The team led by Martina Starovičová-Mießner and Stephan Mießner has created a space where the pleasure of food and the joy of meeting are equally valued. As they put it, “the appeal of the new and unexpected must never be lost.” That spirit earned the restaurant a Michelin star for its high-quality cooking.
The restaurant’s fine-dining section operates Wednesday through Saturday evenings, offering a four-course menu that guests can either take as the chef’s recommendation or compose themselves from the full carte. A sample sequence might begin with red chicory and goat cheese, move to roasted Brussels sprouts with egg yolk and mustard, then a main of US beef striploin or 49-degree-cooked skrei fillet, and finish with citrus fruit and granola. The modern cuisine here is precise but never rigid: vegetarian and individual wishes are welcomed.
During the day and into the evening, the DELI & LOUNGE serves a constantly changing selection of regionally rooted dishes with a worldly flair – what the team calls “regional haute cuisine with cosmopolitanism.” Here you can find lighter plates like char siu-cured salmon with Asian cucumber salad or a crispy zander fillet with purple potato mash and creamy kale, alongside classics such as a generously filled “Sandwich of the Moment.” The kitchen runs continuously from noon until 10 pm, Tuesday to Saturday.
elements is housed in a former industrial setting on the Zeitenströmung campus, with free parking available. The owners emphasise that this is a place for dialogue – somewhere to enjoy not just food but the company of partners and friends. Whether in the relaxed DELI or the more formal restaurant, the welcome is warm, the cooking thoughtful, and the experience unmistakably their own.
Recognition
Ambience
Details
History
High quality cooking
Concept By day a bistro, by evening fine dining with a four-course menu or à la carte, vegetarian options available upon request. Culinary Style Stephan Mießner consistently surprises with his dishes. He brings top-quality ingredients to perfection through careful preparation, staging them in a harmonious interplay of textures, colors, and flavors. He contrasts plump pineapple tomatoes with avocado and sage, while lightly sautéed zucchini accompany robustly seasoned cheek and jowl from Iberian pork. The baked veal sweetbread and potato risotto, refined with truffle shavings, is particularly well-executed. Wine An appealing combination of regional wines from the Elbe region with selections from European winemakers and a curated selection of champagnes. Atmosphere The heritage-restored shell of a former factory hall houses an appealing mix of rustic masonry, heavy leather furniture, and vibrant floral arrangements designed by Martina Starovičová-Mießner. Highly personalized service, led by André Seidel. Conclusion A great destination for extraordinary, pleasure-filled experiences.
An extremely stylish restaurant in a former factory building with brick walls, steel beams, and high ceilings. Guests take their seats on heavy leather chairs and enjoy a set menu.
Location
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