Restaurant Zur Windmühle

The story

Restaurant Zur Windmühle Görlitz | Mediterranean & Regional Cuisine Awarded by Schlemmer Atlas

Kitchen and daily practice

Restaurant Zur Windmühle in Görlitz draws on Mediterranean flavors alongside hearty regional traditions. The chef has managed the property since 2005 and runs operations directly from the cooking line. He rejects standardized menu lists in favor of customized plates that match each visitor’s occasion. Fresh potatoes arrive from Markersdorfer Agra while vegetables come straight from Gärtnerei Wähner.

Seasonal plates and production methods

The menu balances Mediterranean preparations with time-honored Central European techniques. Guests frequently order the Burrata Caprese topped with basil pesto and cherry tomatoes. Hearty options include smoked ox cheeks resting on potato pea puree with glazed honey carrots. Every sauce, dressing, and marinade remains under full production control inside the kitchen.

Architecture and gathering spaces

The building sits beside an actual windmill constructed in 1853, a structure that anchors the restaurant’s nearly century-and-a-half legacy. Recent renovations refined the dining room while preserving its straightforward character. Large windows frame the surrounding Upper Lusatia countryside, creating a relaxed environment for both casual lunches and planned gatherings. The Schlemmer Atlas recognized this steady approach with two ladles in 2026.