Silberstreif

Silberstreif is a gourmet restaurant at Naturresort & Spa Schindelbruch in the Harz, specialising in aromatic, regional, seasonal, sustainable and experiment-driven modern cuisine. The team emphasises craftsmanship and creativity, drawing on produce from the restaurant’s herb garden to translate forest, meadow and stream into dishes. Ingredients are prioritised within Germany: vegetables from gardens within a 20 km radius, fruit from on-site gardens; no meat from factory farming and suppliers are personally visited. Sustainability extends to resource-saving measures at the resort. Silberstreif holds MICHELIN Selected, Gault&Millau (3 Hauben), Falstaff points and other awards; guests must reserve and request vegetarian menus at least 24 hours ahead. The dining room is a modern, design-conscious space within the wellness resort, set amid beech forest and a large park; service is calm and refined with original works by Johann Elias Ridinger. Contemporary and seasonally driven, the cuisine uses carefully sourced German ingredients and balances experimental methods with craft-based technique. Head Chef Eric Jadischke. Seasonal 5–7‑course tasting menus (vegetarian on request), dishes with foraged herbs, organic and biodynamic wine pairings and service on in‑house Meissen porcelain.