A flight through the map

A pleasure from the approach to the landing

Dear guests,

welcome to our hotel restaurant, which we have newly renovated in 2016 and expanded by 30 seats in 2017.
We are happy to serve you a variety of regional dishes as well as international delicacies.
With our menu you can culinary after approaching and jumping from the ski jump- t i s c h , enjoy the flight and set a clean telemark landing. Ski heil!

The meatless dishes are marked with a vegetarian in our menu. Please ask if we may arrange other components from the menu or serve the separate vegetarian/vegan menu.

Directions - Soups

A little pleasure beforehand

Jump - starters

Delicious appetizers

The salads are served with fresh baguette and your favorite dressing, either wild garlic-mustard or raspberry-aronia dressing.

Our junior suites, suites and apartments bear the names of famous World Cup ski jumping venues. On each of these ski jumps I had the pleasure of standing on the podium in international ski jumping competitions. Of course I remember it with pleasure and now I would like to share it with you. I invite you to a culinary tour through the world of ski jumping. Enjoy your meal.

Flight phase - main dishes

culinary impressions from four Olympic ski jumping venues

More main dishes inspired by famous World Cup venues

Landing - Desserts

Our desserts

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 the service, we as a Jens Weißflog and his dedicated team would be delighted to receive your rating on the Internet. There are various platforms such as Google, Facebook, holidaycheck.de or similar are available. We would be delighted if you could share your positive experiences with other guests. Thank you for your visit!

Springer menu


Marinated black tiger prawns with orange, wild herb frisée salad, goat’s cream cheese with Café de Paris and toasted ciabatta

3, 4, 8, 9, 10, 12, 13, 14, 17

Main course

Pan-fried Norwegian salmon fillet in a wasabi-sesame crust
on pearl couscous, wok vegetables and miso broth

3, 4, 6, 7, 8, 9, 10, 13, 14, 17


Saltimbocca of saddle of venison on creamy porcini mushroom risotto and hearty venison jus

3, 9, 10, 11, 13, 14, 17


Gingerbread pana cotta with wild berry salad

9, 14, 17

Price: 37,80 EUR

* with colorant, ** with preservative, ° with antioxidant, °° with sweetener, # with flavor 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

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