Stadtpfeiffer

Rating: 16
Author: Gault&Millau

Augustusplatz, 04109 Leipzig, Germany

16/20
Remarkable Restaurant

BOOK

1 PHOTOS

Chef: Detlef Schlegel
Cooking: Gastronomic | International | Seafood | Vegan | Vegetarian
Services: Access for people with disabilities | Garden
Style: With friends

Gault&Millau's review 2025

What a symphony for the eye and palate! What a pleasure of classic French cuisine in a modern interpretation! While works from Johann Sebastian Bach to Philip Glass can be heard in the orchestra hall of the Gewandhaus in Leipzig, Petra and Detlef Schlegel experience a great concert of culinary delights at the same time one door away. The guest can choose between two exultant menus of six courses each, one as a vegetarian alternative. The high quality of the products is convincing, many ingredients are from the region, all compositions are seasonally coordinated. On the plates there is a harmonious interplay of great quality, this year mainly conducted by herbs from their own garden, beautifully decorated. A true flower arrangement comes as a greeting from the local alluvial forest with golden nettle, wild garlic blossoms and arrowcress on May mushrooms. In addition to horseradish and green apple, the pickled Faroese salmon is also refined by a Japanese meadow knotweed as leaves and granité, the sorbet tastes of spruce needles and rum. Since 2001, the Stadtpfeiffer has guaranteed a consistently excellent level - always with new variations of evergreens. The chef's repertoire this season also includes the full-bodied foie gras, this time wonderfully flanked by rosehip and coffee aromas, or the perfectly grilled octopus from Portugal, finely bitter and spicy with radicchio and magnolia. We also like the cheese course, a creamy picandou with smoky notes of grilled chicken skin. The menu is accompanied and pointed by varied wines, handpicked by the patroness of the house. Petra Schlegel particularly likes to recommend whites from VDP winegrowers in Saxony and Saxony-Anhalt, such as Klaus Zimmerling, Uwe Lützkendorf, Martin Schwarz or K. F. Aust from Radebeul. Opulent desserts are served for the finale, such as rhubarb with nougat and tulsi, artfully draped with violets and lilacs. By the way, the fruit brandies from Switzerland from the spirits table also go perfectly with this.