The story
Joseph's Fine Dining, at Bismarckstraße 23 in Bad Sachsa, is an International restaurant that holds one Michelin star (2026). The room sits within the Romantischer Winkel resort on the southern edge of the Harz, where each evening builds around a single set menu served in a small dining area.
Executive chef Ralph Hollokoi cooks at a front cooking station, so guests can watch the plates take shape. He combines modern and classic elements and presents many of the courses himself. He describes the evening as cooking for friends in a living room, with every guest free to look over the team's shoulders.
The tasting opens with "Snack Symphony 1.0" and closes with a sweet "Snack Symphony 2.0". In between, "Fishy Business" pairs turbot with black cabbage and nut butter. The wild boar course, served with leek and miso, is full-bodied and aromatic. Der Feinschmecker counts eight courses in the evening's seasonal menu. A vegetarian version is available on request if guests tell the restaurant when booking or at least 48 hours before the visit.
Wine pairing is offered with the menu, and a sommelier matches international wines to each course. Champagnes from Bollinger, Laurent-Perrier and Ruinart set the upper end of the list. The room favours timeless elegance, with comfortable seating and fine fabrics. Places are limited, so the evening suits guests who plan ahead.
Recognition
Ambience
Details
History
High quality cooking
A small gourmet dining area with a live cooking station and a set menu, located in an expansive holiday resort on the southern edge of the Harz. Chef Ralph Hollokoi ensures the culinary delights.
Concept Each evening, the gourmet restaurant of Hotel Romantischer Winkel celebrates an eight-course tasting menu. Culinary Style Executive Chef Ralph Hollokoi uses the restaurant's open kitchen station as a stage for his blend of modern and classic elements, which he assembles with his team into exciting menus and personally presents. Following the amuse-bouches "Snack Symphony 1.0", a sophisticated creation titled "Fishy Business" featuring turbot, black cabbage, and nut butter is served. The wild boar with leek and miso offers a full-bodied, aromatic course, while the sweet "Snack Symphony 2.0" brings the menu to a close. Wine With expert guidance, the sommelier carefully aligns the selection of international wines with the menu progression. Champagnes from Bollinger, Laurent-Perrier, and Ruinart set the high-quality standard. Atmosphere Timeless elegance, comfortable furnishings, and fine fabrics, combined with attentive service, create uninterrupted moments of comfort and relaxation. Equally contributing to this experience is the chef's distinctive personality and his direct interaction with guests. Conclusion The hotel's elevated standards reach their pinnacle in this restaurant.
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