As Heidehof is my home for the next 3 weeks, and we are a bit away from the great city of Dresden (19km), I spend most dinners when I do not have company in Heidehof's own award winning restaurant.
The wall of awards, including from Gault Millau and Michelin. Not bad for a little hotel in the middle of nowhere...from the vantage point of the hotel's garden, its basically miles of plains.
This evening, the amuse bouche was a tortellini of spinach.
Quite well done...I can tell that the chef is trained in an Italian kitchen. The tortellini is totally made from scratch. The pasta was just nicely done...with a minutest of bite like fresh pasta can be, and the filling was creamy, and bursting with flavour.
My main course was a pork schnitzel, with white asparagus:
The asparagus was superb. Fresh, as it is asparagus season now. Blanched just right, and smothered with an orange cream sauce. Shiok. The schnitzel was a rather large slice of lean pork, breaded, and fried golden brown...perfectly done. The pork was lean, but flavourful, and sufficiently tender not to be sinewy or tough, and the bread crust was wonderful, crispy golden brown.
My dessert was two scoops of vanilla ice cream with balsamic cream sauce:
The vanilla is regular vanilla ice cream...rich, a bit less sweet than many, but not unusually so. The balsamic cream made all the difference. It had a sharp, almost tart bite, and provided the perfect foil for the rich vanilla ice cream. Superb.
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