The story
In the heart of Erfurt’s picturesque old town, Clara – Restaurant im Kaisersaal brings a Michelin star to Thuringia’s capital. Under the direction of chef Christopher Weigel, the kitchen delivers intricate, finely composed Modern Cuisine that balances regional specialties with global ingredients. The result is a multi-course menu of surprising contrasts and detailed presentation.
Weigel took the reins in October 2021, arriving from the Kai3 at Hotel Budersand on Sylt. Before that, he ran the former Hamburg restaurant “Nordlicht” as head chef at just 23, earning numerous accolades. At Clara, he and his team create five to eight-course menus that evolve with the seasons and the market. The cooking is built on craftsmanship, high-quality products, and a playful attention to detail – each plate a layered interplay of flavours and textures.
The setting is the historic Kaisersaal, a grand hall in Erfurt’s city centre. The atmosphere is elegant yet welcoming, with air conditioning, outdoor seating, and wheelchair access for comfort. Guests are hosted by Gregor Bellan and Jupp Hielscher, who ensure the evening flows smoothly from aperitif to digestif.
The wine selection numbers close to 150 labels, with a strong focus on German regions such as Saale-Unstrut, Mosel, and Rheingau, alongside French, Italian, and New World bottles. Many are available by the glass, and the team offers pairings for each course. The list also includes a curated choice of digestifs to end the evening.
Clara hosts regular gourmet events. The annual “Clara & Friends” live-cooking evening brings together six top chefs from across Germany – including Michelin-starred Frédéric Morel and Patrick Grieshaber – for a six-course dinner with wine pairings and live music. The restaurant also offers special menus for occasions like Valentine’s Day.
Whether for a celebratory dinner or a quiet evening of refined Modern Cuisine, Clara delivers a genuine, unhurried dining experience in one of Erfurt’s most atmospheric rooms.
Recognition
Ambience
Details
History
High quality cooking
As a historical landmark in Central Germany, the Kaisersaal has made history. Today, guests dine on up to eight courses of Christopher Weigel’s cosmopolitan cuisine in a modern, luxurious setting.
Concept In the stylishly designed dining room, an extraordinary fine-dining experience is offered through the "Menu Clara," served across five to eight courses. Culinary Style Head Chef Christopher Weigel masterfully aligns his culinary skills with Thuringian influences and premium ingredients. His team performs with expertise and ambition in the presentation. To begin, top-quality soul food is served. The menu ingredients, including char, snow crab, Limousine lamb, and black-feathered chicken, are artfully prepared. Flowers, herbs, and vegetables, presented as dust, dried, shredded, or in foams and sauces, provide the perfect aromatic accent, noticeable with every bite. Wine The expertly paired wine accompaniment is highly recommended. The international list also features regional selections, such as a Blanc de Noir from the United Church and Monastery Estate of Erfurt. Atmosphere Muted colors in gold and natural tones create a classic elegance, complemented by modern design. The team presents itself with confidence: the service staff advises and acts just as knowledgeably as the chefs, who personally explain their dishes at the table. Conclusion A sophisticated culinary journey featuring outstanding performance in both the kitchen and service.
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