The story
Heiderand, at Ullersdorfer Platz 4 in Dresden, holds one Michelin star (2026) for its modern European cooking. The restaurant is run by Martin Walther, fourth generation of the family that owns it.
Walther took over in 2020 after cooking in five starred restaurants. The former "Café Heiderand" was known to many locals as a place "between tea dance and roast bread sandwiches". Today the kitchen pairs regional, seasonal produce with international influences, and traces of his mother's Silesian roots show up on the menu. The Schlemmer Atlas gave it three Kochlöffel in 2026.
Two menus, "Water & Pasture" and "Field & Garden Bed", run three to five courses and change with the seasons, as does the à la carte. Der Feinschmecker describes buttery soft-baked pumpkin with buffalo mozzarella and pickled kumquats. Skin-on pan-fried char arrives with a kohlrabi and cucumber salad.
Natural wines from German growers fill much of the list, with a few bottles from Hungary and Argentina. Smaller producers appear too, such as Konni & Evi from Saale-Unstrut, whose Pinot Noir Brut Nature is poured by the glass.
The 1905 villa holds two dining rooms divided by transparent partitions. Gray tones, warm wood and white accents keep the look simple. The setting is away from the old town, and the restaurant also hosts private dining and events.
Recognition
Ambience
Details
History
Concept The "Water & Pasture" and "Field & Garden Bed" menus feature 3 to 5 courses. They rotate with the seasons, much like the à la carte offerings. Culinary Style Classic cooking craftsmanship and regional ingredients define Martin Walther's cuisine. His experience in acclaimed restaurants led him back to the family business. Buttery soft-baked pumpkin is paired with buffalo mozzarella and pickled kumquats, while skin-on pan-fried char receives a refreshing touch from a kohlrabi and cucumber salad. Wine The wine list showcases numerous natural wines from German winemakers, while also making room for selections from Hungary and Argentina. It includes lesser-known producers such as Konni & Evi from the Saale-Unstrut region, whose Pinot Noir Brut Nature pours effervescently into the glass. Atmosphere The two dining rooms of the 1905 villa, separated by transparent partitions, exude simplicity, yet rich gray tones, warm wood, and white accents create a welcoming ambiance. Friendly staff expertly guide guests through the evening. Verdict A peaceful sanctuary for culinary enjoyment, situated away from the old town.
High quality cooking
A restaurant rooted in long tradition, exuding modern charm. The fourth generation combines regional cuisine with international influences. Gourmet menus in four to five courses are served.
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