Silberstreif

Rating: 16
Author: Gault&Millau

Schindelbruch 1, 06536 Südharz, Germany

16/20
Remarkable Restaurant

1 PHOTOS

Chef: Eric Jadischke
Cooking: European | Gastronomic | German | Local | Seafood | Vegetarian
Services: Access for people with disabilities | Accommodation | Electric charging station | Private Parking | Private Room | Terrace
Style: Bar | Elegant | Exceptional setting | Romantic | With friends

Gault&Millau's review 2025

We have been looking forward to this opening for a long time. In February, the time had come and the feel-good concept of the Schindelbruch resort now seems to be complete. The 32-year-old chef Eric Jadischke experiments primarily with products from the local forest, stream, meadow and neighbor's garden. Yes, but what does the resin taste like from plates made of Meissen porcelain? Above all, unagitated and harmonious, down-to-earth and powerful. Each dish is a greeting from nature, a source of the purest taste of its own with the depth of fulminant aromas of herbs, fermented vegetables and spicy broth. In addition to the first-class Havelberg Wagyu tartare, we particularly appreciated the delicately cooked zander with popped pork rind, hearty sauerkraut sauce, pea cream and pear chutney. Jadischke does not follow trends, but serves what he likes himself. And that's why the menu begins with a homage to the classic dinner, but at the highest level with wonderful sourdough variants, butter with spruce needle notes, wild garlic cream, ham, excellent olive oil and fresh cress.