Die besten Restaurants in Görlitz

Do yourself a favor and visit this lovely cafeteria in Gorlitz, Saxony(Germany). The service is unmatched. The staff truly cares about your experience. The food is absolutely amazing – everything I tasted melted in my mouth. Absolutely the best meal I had while in Europe. Highly recommend! Dr. Jozef Nowak, BC, Canada

Good restaurant, friendly staff.

Very comfortable when the weather is nice, you're among the locals.

Although small, there is a good selection of food.

Everyone will find something for themselves, I recommend it.

Excellent attention, very fast service

Staff excellent. Quite location. Beautiful in the summer.

We actually eat here very often and have always been very satisfied. Today we were extremely disappointed! We were served very unfriendly, questions were answered in an annoyed manner and the ambience also deteriorated. It is extremely cold and the sushi rolls are no longer what they used to be. The floor is extremely slippery. You had to be careful not to slip. The bill was also wrong, even though they said what they ordered. It's a shame, we enjoyed eating there.

We come from Weißwasser and when we are in Görlitz we always eat there. Dönner plates are simply super tasty. Only the atmosphere could be more modern and friendly so that you can eat there.

Very nice restaurant and delicious home-style cuisine. In the picture Görlitz mushroom meat. A blast combined with a cool light. So Juten Hunger from Berlin

We went there for dinner with a few friends on a recommendation. What a disappointment. A lot of poetry on the menu. Little quality on the table. We started with prawns on a wild mushroom and rosemary salad and soup. The prawns were cooked correctly but had zero flavor. As was the salad. In a blind tasting, no flavor would have been detected. Rosemary? None. Other spices? Unnoticeable. And then this "Lobster Foam Soup with Pernod"! Served in a small bowl, a floury mess with a very barely perceptible lobster flavor. And far too salty. Foam?? None of that. Not even the slightest attempt to somehow enhance the basic soup. A slap, a ladleful in the cup, and that's it. Pernod... you guessed it, was probably forgotten. Unfortunately, the beef fillet was almost cooked, even though it was ordered medium. It was supposed to come with "melted Fourme d'Ambert, goose liver on potato and porcini mushroom mash, cognac jus, and glazed Brussels sprouts"! Slapping a slice of blue cheese on top of the meat isn't exactly a fine culinary art. And then, to top it off, a completely overcooked goose liver (hard and bone-dry) looked more like duck liver. The mash the fillet was placed on turned out to be a very thin purée that melted, and porcini mushrooms were neither visible nor tasted. Cognac jus... neither jus nor cognac. There was some kind of indefinable sauce to go with it, but it wasn't a jus. The result: after a few minutes, the cheese, purée, and sauce were a complete mess. Here, however, there was a thick sprig of rosemary. The "crispy sea bass with a sauce WITH LOTS OF BUTTER, tarragon, and even more flavor on ravioli with vitello salvia and lardo Brussels sprouts" was fried properly. It seemed to be frozen, though. And what is a sauce with lots of butter? Are we talking about a thickened fish stock or a hollandaise or...? Here, too, the promised tarragon was nowhere to be found. The ravioli were certainly not homemade and some of them were hard. Not to be confused with "al dente" (I know, that immediately springs to mind), no, the dough was hard. From the freezer to the pan, that doesn't work. And the lardo Brussels sprouts were many things, but not lardo. They were the same Brussels sprout halves as the fillet... no difference! Service: There's a lot of room for improvement. A second drink, refilling the wine, setting the cutlery correctly, and putting bread and butter on the table—all of it seems extremely difficult. "The new dining class" – well, a bold comparison. Was Mercedes the inspiration? There was no "amuse gueulle," no other drink recommendations, oh no; anything to encourage customers to come back, nonexistent. The table layout in the restaurant is generally questionable. On one side, you can see the open kitchen door with the dishwasher the whole time. The door was open the entire evening, as long as the service was easy. Then there are more than one "cat table" in the restaurant. The best is in the hallway to the restroom. Behind the cloakroom. Another is right below the counter. There, you can enjoy your meal with pleasure. Other tables are so close together that the staff practically have to squeeze sideways into the gaps to serve. This creates the appetizing effect of their buttocks hanging over the next table. Who comes up with something like that? Conclusion: unfortunately, more show than substance. The prices have to be justified somehow. So you write verbose menus, and the kitchen has to somehow deliver. Speaking of delivering: the whole evening, we had the feeling that the kitchen was cooking to its own rhythm. The waiter is supposed to set the pace, but as soon as one course was served, the next one appeared. As a result, the temperature of the dishes suffered, and perhaps that's why the fillet had plenty of time to continue cooking under the heat.

It's a very nice little restaurant

I just ordered a kebab and a large plate of kebab with sucuk, it tastes amazing

Extremely unfriendly! Uncomfortable mean owner! I'll never eat there again XD

Always super delicious and fun.