The story
Silberstreif is a gourmet restaurant set within the Naturresort & Spa Schindelbruch in the South Harz region. The kitchen defines itself as aromatic, regional, seasonal, sustainable, and experimental. Rather than following strict dogma, the team seeks the unmistakable taste of the surrounding landscape. Nature is the primary inspiration: wild plants, forest herbs, and the changing seasons dictate what lands on the plate.
Chef Eric Jadischke forages the Harz woods himself, collecting herbs, berries, and mushrooms according to the season. He has also planted a large herb garden on the resort grounds. His cooking is not shaped by trends or stints in three-star kitchens; instead, he trusts his own palate. “I want to cook the way I like to eat,” he says. He approaches cooking as meticulous craftsmanship, and his dishes often aim to capture the essence of a dewy morning or the scent of pine needles. He personally serves and explains each course, a gesture that guests note adds intimacy to the evening.
The menu is a seasonal five- to seven-course affair, with a vegetarian option available on advance notice. The cuisine is modern, rooted in the Harz region but not provincial – ingredients come from across Germany to ensure peak quality. A wine pairing is offered, as is a non-alcoholic “0%” pairing. The restaurant’s tables are laid with porcelain from the Meissen manufactory, in a custom collection developed exclusively for Silberstreif. Original works by the 18th-century artist Johann Elias Ridinger, whose wildlife studies echo the forest theme, hang on the walls.
In 2026, the Michelin guide awarded Silberstreif a Recommended distinction, affirming its place among Germany’s noteworthy dining destinations. The recognition reflects a kitchen that translates the aromas of the Harz into precise, memorable plates – without pretension, but with evident skill and a deep connection to the land.
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What does the Harz taste like? Like the forest, a meadow, or a stream? The goal of the kitchen is to translate the flavors of the Harz into creative dishes. Everything is used, from root to leaf.
The restaurant operations at the Naturresort & Spa Schindelbruch are part of a comprehensive concept. Certified organic ingredients are consistently used, sourced locally wherever possible. Resource conservation and energy efficiency are prioritized across all operations; for instance, waste heat from IT equipment is used to heat kitchen water. Electricity is generated through photovoltaics and heat via a pellet heating system, while the power supply relies entirely on 100% certified green electricity. Employees benefit from a wide range of social perks, such as physiotherapy sessions or additional vacation days offered as a perk of your choice.
Concept A successful synergy of ambiance, service, and culinary artistry. Cuisine Style Eric Jadischke draws on what nature offers in the Harz region. He pairs earthy staples such as peas and pearl barley, beetroot and salsify with cuts of veal, zander fillet, or traditional pork knuckle, along with herbs and spices, crafting aromatic dishes that harmonize not only in flavor but also in color, delivering a visually and gustatorily impressive experience. Exclusive tableware from the Meissen Porcelain Manufactory provides the perfect frame. Wine The international wine list emphasizes high-quality bottlings, including selections from VDP estates in the Saale-Unstrut region. A non-alcoholic beverage selection, which also features their own spring water, complements the range. Ambiance The refined aesthetic is defined by various shades of gray, comfortable furnishings, and original artworks depicting scenes from the Harz. Semi-transparent curtains create intimate dining areas. The staff is exceptionally attentive and personable. Concept A successful synergy of ambiance, service, and culinary artistry.
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