... in the sensual aromatic cuisine of the Silberstreif gourmet restaurant at the Naturresort & Spa Schindelbruch. Here you will experience contemporary cuisine in a modern environment with a young team - beyond tradition and austerity. Our aim is to take you into the aromatic world of the Harz Mountains. We are, of course, sustainable and regional - but not dogmatic. Rather, our aim is to find the unmistakable taste of the region. The nature around the Schindelbruch is the most important source of inspiration. Our head chef Eric Jadischke likes to experiment with wild plants and create dishes that try to capture the taste of the morning dew or various pine needles.
Inevitably, we are guided by the seasons and the availability of produce. What nature does not offer cannot be processed. We also want to show our guests the diversity offered by the Harz Mountains, its surroundings, its gardeners, growers, collectors, farmers and hunters. We also source our products from all over Germany, from north to south, so that we can always offer the freshest and highest quality produce from the best suppliers and partners.
A portrait of the chef
Whenever time permits, Eric Jadischke wanders through the Harz forest and collects herbs, berries and mushrooms depending on the season. He has also planted a large bed of all kinds of herbs in the garden of the Schindelbruch. In the past, herbs were the only remedies with which people could treat illnesses and they were successful at it. Nowadays, herbs mainly enrich our cuisine. It is therefore obvious that herbs in the kitchen have a noticeable influence on our well-being. Eric Jadischke has been working with herbs and wild plants and their aromatic and health properties for years and uses them as key elements in his creative cuisine. He creates artistic and tasty dishes that focus on the aesthetic presentation of wild herbs and plants.
Eric Jadischke's cooking is not influenced by trends and he has no experience in renowned three-star restaurants. Instead, he trusts his own sense of taste alone: "I want to cook the way I like to eat." For Eric Jadischke, cooking is less an art than a delicate craft. Accordingly, he has ambitiously perfected his skills, helping out in excellent foreign kitchens during his vacations and picking up many a trick along the way.
Contact
Restaurant Silberstreif
Schindelbruch 1 | 06536 Südharz OT Stolberg
info@schindelbruch.de
+49 (0) 34654 8080
