The story
For decades, Dresden locals knew the spot at Ullersdorfer Platz as the “Café Heiderand” – a place for coffee and casual meals. In 2020, Martin Walther took over the family business in its fourth generation and transformed it. The name changed to simply Heiderand, the interior was redesigned, and the kitchen turned toward a refined, modern cuisine. The old motto “between tea dance and roast sandwich” gave way to something more ambitious: a restaurant that respects its roots while looking firmly forward.
Martin Walther brings serious credentials to his hometown restaurant. Before taking over Heiderand, he cooked in five different Michelin-starred kitchens, honing his craft and mastering technique. “When Martin cooks, experience cooks,” the restaurant says – and the results speak for themselves. In 2026, Heiderand was awarded a Michelin star, a recognition of the precision and care that goes into every plate.
Freshness and quality are non-negotiable here. Walther cultivates personal relationships with regional suppliers, ensuring that produce, meat, and fish arrive at their peak. The kitchen follows the seasons, letting ingredients dictate the menu rather than the other way around. “We live good food. Period,” the team states plainly. That commitment extends to the wine list, chosen with equal conviction.
Heiderand offers two ways to dine. The “Heiderand Klassik” is a seasonal à la carte selection for a relaxed evening. For a deeper experience, there is a tasting menu that showcases the kitchen’s full range – modern, international, yet always grounded in regional and seasonal products. The cooking is elevated but never fussy, and the influence of the family’s Silesian heritage can still be tasted in certain dishes, a subtle nod to the past.
The dining room is stylish and welcoming, designed for comfort. Heiderand also has a long history of hosting events – weddings, celebrations, corporate gatherings – and can draw on a network of florists, photographers, and decorators to make any occasion special. Outdoor seating is available in warmer months, and a private room offers space for intimate groups. The restaurant is closed Monday and Tuesday, open Wednesday through Sunday evenings.
Recognition
Ambience
Details
History
High quality cooking
A restaurant rooted in long tradition, exuding modern charm. The fourth generation combines regional cuisine with international influences. Gourmet menus in four to five courses are served.
Concept The "Water & Pasture" and "Field & Garden Bed" menus feature 3 to 5 courses. They rotate with the seasons, much like the à la carte offerings. Culinary Style Classic cooking craftsmanship and regional ingredients define Martin Walther's cuisine. His experience in acclaimed restaurants led him back to the family business. Buttery soft-baked pumpkin is paired with buffalo mozzarella and pickled kumquats, while skin-on pan-fried char receives a refreshing touch from a kohlrabi and cucumber salad. Wine The wine list showcases numerous natural wines from German winemakers, while also making room for selections from Hungary and Argentina. It includes lesser-known producers such as Konni & Evi from the Saale-Unstrut region, whose Pinot Noir Brut Nature pours effervescently into the glass. Atmosphere The two dining rooms of the 1905 villa, separated by transparent partitions, exude simplicity, yet rich gray tones, warm wood, and white accents create a welcoming ambiance. Friendly staff expertly guide guests through the evening. Verdict A peaceful sanctuary for culinary enjoyment, situated away from the old town.
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