Heiderand

Martin Walther is the fourth generation of his family at the helm of this restaurant named after the nearby Dresdner Heide woodland. His mother and father are still involved in running the business. In the grand house dating back to 1905, which used to be a café that hosted tea dances, modern cuisine with an international slant is served in the form of seasonal à la carte dishes and two set menus. Named "wasser & weide" ("water & pasture") and "acker & beet" ("field and beet" – vegetarian), each has three or five courses. The pierogi are a modernised take on the Polish classic – a nod to Martin Walther's mother's roots. Wine pairings are available upon request. Friendly and dedicated service.

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