The story
Restaurant Macis, at Markgrafenstr. 10 in Leipzig, runs a European kitchen built on organic produce, and Der Feinschmecker rated it 2.5 in 2026. The menu is available à la carte and as a set lunch of two or three courses.
Chef Olaf Herzig and his team work with organic ingredients, sourced from the region when available. The beef tartare comes with egg yolk, capers and anchovy. Vegetarians get baked aubergine as a main course.
Pike-perch arrives with crisp ciccioli, creamy polenta and softly braised savoy cabbage. The house bakery and pastry kitchen hold their own alongside the savoury dishes.
The restaurant spans two levels behind a historic facade, with brasserie and Art Deco touches (Schlemmer Atlas, 2.5 Kochlöffel, 2026). Furniture, chandeliers and mirrors give the room a calm, polished look. Every drink is organic, wine and sparkling included. The service is unfussy and well informed.
Recognition
Ambience
Details
History
Behind a historic facade lies the impressive restaurant, featuring stylish brasserie and Art Deco elements spread across two levels. Right next door is an organic grocery store and an organic bakery.
Location
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