We are happy to serve you a variety of regional dishes as well as international delicacies.
With our menu, you can enjoy culinary delights after the approach and take-off from the ski jump, enjoy the flight with the main course and make a clean telemark landing with the dessert. Good skiing!
The meatless dishes are marked “vegetarian” on our menu. Please ask if we can put together other components from the menu for you. Please note *Lab.
Some dishes bear the names of famous ski jumping World Cup venues. I have had the pleasure of standing on the podium of many international ski jumping competitions around the world. Of course I have fond memories of this and would now like to share them with you. I invite you to a culinary journey through the world of ski jumping. Enjoy your meal.
Vegetarian / Vegan
Vegetarian
Vegan
The salads are served with baguette, yoghurt-French – or mango-balsamic dressing.
Vegan
Vegetarian
Allergens
* with colorant, ** with preservative, ° with antioxidant, °° with sweetener, # with flavour enhancer, 2 sulphurized, 3 cereals containing gluten, 4 crustaceans, 5 eggs, 6 fish, 7 peanuts, 8 soy, 9 milk and milk products (incl. lactose), 10 nuts, 11 celery, 12 mustard, 13 sesame seeds, 14 sulphur dioxide and sulphites, 15 lupins, 16 molluscs, 17 egg white, 18 blackened
Did you know……?!
In our banquet room “Iron Mountain” with access to the garden we are happy to
host your family celebration, wedding or company anniversary for up to 30 people in a private atmosphere.
We look forward to welcoming you to your next celebration!
If you were satisfied with the cuisine and service, we, the dedicated team around Jens Weißflog, would be delighted to receive your review on the Internet (Google, Facebook, holidaycheck.de or similar). We would be delighted if you could pass on your positive experience with us to other guests.
Thank you for your visit!
Baked pumpkin with a light skyr feta sauce, roasted pumpkin seeds and marinated wild herb salad 9, 10, 13, 14, 17
Pink roasted venison saddle steak on creamy wild mushroom risotto, port wine jus and glazed carrots 3, 9, 10, 11, 13, 14, 17
or
Fresh tagliarini neri with fried black tiger prawns, finely diced vegetables and light saffron espuma 3, 4, 5, 9, 10, 11, 13, 14, 17
Homemade cherry parfait on a chocolate crispy base 3, 5, 9, 10, 14, 17
Allergens
* with colorant, ** with preservative, ° with antioxidant, °° with sweetener, # with flavour enhancer, 2 sulphurized, 3 cereals containing gluten, 4 crustaceans, 5 eggs, 6 fish, 7 peanuts, 8 soy, 9 milk and milk products (incl. lactose), 10 nuts, 11 celery, 12 mustard, 13 sesame seeds, 14 sulphur dioxide and sulphites, 15 lupins, 16 molluscs, 17 egg white, 18 blackened
Jens Weißflog Hotel & Restaurant
Emil-Riedel-Straße 50
09484 Oberwiesenthal
Telefon: +49 (0) 373 48 / 10 0
E-Mail: hotel@jens-weissflog.de
Webseite: www.jens-weissflog.de