The story
St. Andreas, the gourmet restaurant of the Hotel Blauer Engel, serves modern cuisine at Altmarkt 1, Aue - Bad Schlema, 08280, and holds one Michelin star (2026). The kitchen sits inside a traditional hotel that has operated since 1663, and the menu draws on regional history.
Benjamin Unger reworks traditional Ore Mountain dishes into a menu he calls "New German Cuisine." The tasting menu runs five to seven courses. Each plate is built with careful preparation and precise plating, so the regional roots remain visible without feeling rustic.
One dish shows the approach clearly. A suckling pig, roasted until soft, arrives with forest mushrooms and miso under the name "Eintopf Aue (Tokyo 2.0)." Another savory course pairs Ore Mountains Vacherin with truffle and quince.
The small dining room has been renovated with gold and deep brown velvet wallpaper and light wood trim. Service is personal at every table, and the head chef often comes by to check on guests. The wine list holds around 700 international selections, and sommelier Claudius Unger helps guests choose a bottle.
Recognition
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Details
History
High quality cooking
good quality, good value cooking
The history of this elegant traditional hotel is documented as far back as the 17th century. In its gourmet restaurant, Chef Benjamin Unger presents an unforgettable fine dining experience across three to seven courses.
Concept The gourmet restaurant offers a tasting menu with five to seven courses. Culinary Style For his menu "New German Cuisine", Benjamin Unger has reinterpreted traditional regional dishes for gourmet cuisine: As "Eintopf Aue – Tokyo 2.0", he serves butter-soft roasted suckling pig with forest mushrooms and miso. From Ore Mountains Vacherin cheese with truffle and quince, he prepares a savory "Ore Mountain Cuisine – Haamit Dish". The elaborate preparation, delicate plating, and exceptional flavor surprise with every course at the highest level. Wine With around 700 international selections on the list, it is highly advisable to entrust your choice to the experienced sommelier Claudius Unger. Atmosphere Stylishly renovated, the small dining room is adorned with velvety wallpaper in gold and rich brown tones, complemented by light wood. The service is highly personal at every table, translating the Ore Mountains slang from the menu, and the head chef gladly stops by to check in attentively. Conclusion A one-of-a-kind venue with regional charm.
Historic restaurant dining room with a 350-year history, featuring a tiled stove and an ornate coffered ceiling. Dine à la carte or opt for a set menu, and enjoy venison loin or cod.
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