At Hotel zur Bleiche in Burg in the Spree Forest , Oliver Heilmeyer relies mainly on regional ingredients to create an innovative produce-centred cuisine with unusual flavour combinations.
At Restaurant 17fuffzig, Oliver Heilmeyer has succeeded in marrying classic cooking with contemporary flavour constructions, and is increasingly using regional produce to achieve this. Heilmeyer works closely with Spree Forest producers and supports them in maintaining consistent high quality. In addition to his down-to-earth, purely regional menu and his vegetarian Spree Forest garden menu, he has the flexibility to offer a different menu almost every day, to take advantage of the best available ingredients. Heilmeyer also makes excellent use of chicken, pork and vegetables from the country estate and the hotel garden, elements which he presents as authentically and as naturally as possible.
One characteristic dish is his lightly seasoned, parchment-baked beetroot, which he cooks gently in the oven and crowns with a parsnip-horseradish cream. The delicate sweetness of the beetroot unfolds in its pure form on the palate, wonderfully framed by the earthiness and delicate sharpness of the cream. Amazingly subtle flavours unfold in his spinach cream soup with blue cheese croquette and quince ragout, which juxtaposes herbiness, sweetness, creaminess and restrained heartiness in a surprisingly harmonious way. Another excellent dish is Heilmeyer's Lake Schwielowsee pike-perch, which he encrusts with scallops and serves with Jerusalem artichoke baked in venison ham, Brussels sprouts leaves and a white onion sauce. Supremely delicious, fascinatingly nuanced flavours that are simply fun!
© Prof. Dr. Ingo Scheuermann