The story
Goldener Hahn in Finsterwalde brings a worldly approach to New Lausitz cuisine through an open kitchen that has been active since 1977. Chef Frank Schreiber draws on decades of international experience to elevate local produce without losing its roots. His team operates within a third-generation family establishment that traces its origins to an 1862 inn. Every dish reflects a strict commitment to seasonal sourcing and precise technique.
Kohlrabi and garden peas accompany pan-seared zander fillet finished with a tart gooseberry reduction. Grilled wild prawns appear alongside a crustacean miso mayonnaise that adds depth to the plate. Fresh radishes and wild herbs arrive directly from the property’s own cultivation plots. These ingredients anchor the menu in the agricultural rhythm of the Niederlausitz region.
White tablecloths set the tone after sunset while Iris Schreiber manages guest interactions with quiet precision. The dining space balances formal elegance with a relaxed pace that suits both solo visitors and larger groups. Summer evenings move to the inner courtyard where guests sample kitchen crafted tastings alongside carefully selected wines from nearby vineyards. Monthly literary readings pair Iris Schreiber’s original stories with matching three course menus, reinforcing how this New Lausitz cuisine embraces new formats.
Recognition
Ambience
Details
History
Legendary downtown inn with a family tradition dating back to 1939 and cuisine influenced by the Lusatia region. Seven courses, an open kitchen, and a wine garden in the courtyard promise the finest enjoyment.
Location
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