Westphalenhof

The Westphalenhof presents elevated classical and international fare and lovingly composed menus, alongside a programme of recurring special events. Events include wine evenings, beer dinners, grill menus, champagne evenings, a First‑Class‑Dinner and a new "Cheese & Wine" tasting. For holidays the team prepares multi-course takeaway menus, each supplied with clear cooking instructions and portioning for home preparation. The house is recognised locally and selected by guides and offers private and corporate event options. Set in the Sorbian village of Zeißig in a quiet part of Hoyerswerda, it is an idyllic oasis with a warm, friendly atmosphere, comfortable dining rooms and a cozy terrace used in summer. The cuisine is seasonal and elevated, with careful preparation and a strong focus on regional, sustainably sourced ingredients; the menu features small starters, fish, meat and vegetarian dishes and changes with the seasons. Alexander Westphal (Chef) leads the kitchen team. Specialities include a goose menu—breast or leg with red cabbage, kale and semmelknödel; Gänsekraftbrühe with pumpkin and mushrooms; berry panna cotta; and chocolate brownie with pecans. A Weindepot of about 120 wines from 15 countries and sommelier Oliver Westphal support regular moderated tastings and curated wine events that underline a focus on wine education.