Goal achieved! After our visit to Heiderand a year ago, I wrote: "The fact that there are petit fours at Heiderand - together with the kitchen greetings on the menu as an appetizer and bread - is a hint as to where the journey should take us: a Michelin star, that would be great!" The Michelin inspectors were also enthusiastic about this idea and awarded the restaurant the coveted accolade, making the Heiderand the youngest Michelin-starred restaurant in Dresden. What has changed for guests since then? Nothing! The same smile from the chef, who brings the courses to the table whenever the time is right, the same creativity and quality on the plates, the same prices for the menu. Isn't that fabulous?
Telling the story of the evening is easy on the one hand, because if the whole team is in a good mood, communicates with the guests in a relaxed manner, pours the water attentively and, in an emergency, prefers to check quickly when questions are asked about the wine or the non-alcoholic accompaniment instead of talking nonsense, then it's simply fun. If the food is commented on with unprofessional comments such as "Hmm", "Wow" or barely audible tongue over lip strips in between the stories, a more in-depth look could destroy the magic of the evening.
