The story
Restaurant Zum Berghof in Olbernhau presents an innovative regional cuisine guided by chef Jens Franke's "regional-anders" philosophy. He highlights the surrounding Ore Mountains by blending traditional techniques with modern creativity. Seasonal produce from the region forms the foundation, elevated by a touch of exclusivity that defines his approach to regional cooking. This dedication to quality recently secured two spoons in the Schlemmer Atlas guide.
The menu showcases bold combinations like venison loin featuring a walnut-date crust and resting on rose cabbage cream, finished with a juniper jus. Guests often order the filet of grazing beef accompanied by creamy polenta and port wine shallot sauce, while seafood lovers appreciate the grilled dorade with Canary potatoes. House-made tagliatelle with chanterelle sauce highlights the region's woodlands through a comforting pasta option.
A curated wine list spans from light Italian Prosecco to robust reds designed to complement hearty game dishes. Desserts provide a sweet conclusion with peach mini cannoli or a selection of artisan cheeses paired with fig mustard and homemade fruit bread. A refreshing sorbet topped with winemaker sparkling wine rounds out the meal.
Recognition
Ambience
Details
History
Just before the Czech border, this cozy and inviting restaurant offers a good variety of dishes made from international, regional, and seasonal products. The same applies to the wines.
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