Felsenbirne

The story

Felsenbirne, Pirna – Award-Winning Regional Cuisine by Chef Felix Mikulla

Chef and Team

Restaurant Felsenbirne opened in 2019 with a clear aim: unbeschwerter Genuss – carefree enjoyment. At the helm is chef and host Felix Mikulla, who leads a small, warm team that includes service manager Alex and long-time colleagues Fabio, Oscar, Maria, and others. Together they create an atmosphere where guests feel genuinely welcomed.

The Philosophy

“Essen ist ein Bedürfnis, Genießen eine Kunst,” the restaurant states: eating is a need, enjoying is an art. That philosophy plays out in a kitchen that prizes market-fresh, regional produce. The menu changes seasonally, and the kitchen is happy to accommodate vegetarian, vegan, low-carb, gluten-free, and lactose-free requests. This commitment to quality and accessibility earned Felsenbirne a Michelin Bib Gourmand, an award given for good value cooking done well.

The Menu

Diners can choose from an à la carte selection or a multi-course tasting menu. On the current menu, highlights include a Happy Foie goose liver terrine with homemade brioche and cranberry-pear chutney, followed by fried sweetbreads with pointed cabbage and potato fritters in sherry jus, or pan-fried monkfish with pumpkin seed risotto and shellfish sauce. Lamb ragout with sous-vide lamb rump, roasted Brussels sprouts, and sesame-potato purée offers a hearty option. For dessert, a pecan brownie with cranberry sorbet, chocolate parfait, and pomelo. Wine pairings are available, with an emphasis on regional labels from Saxony’s Weinhandwerk Meißen and other German producers. An alcohol-free wine accompaniment is also offered.

Atmosphere and Service

The restaurant occupies a welcoming space in Pirna’s old town, with a charming courtyard for outdoor seating. The tone is friendly and unhurried – dogs are welcome, and groups or celebrations are easily arranged. Catering is also possible. Felsenbirne is open Monday through Saturday, with Sunday closed. Whether you come for a leisurely lunch or an evening tasting menu, the team’s goal remains the same: to let you enjoy refined, seasonal cuisine without pretense.