Sebastian Hadrys, whose Landhaus in Magdeburg is a dream come true, enjoys great popularity among diners and restaurant critics.
Magdeburg was not exactly a gastronomic hotspot when Sebastian Hadrys opened his Landhaus restaurant not far from his parents' home after working at Landhaus Scherrer under Heinz Wehmann and in Louis C. Jacob under Thomas Martin. Little by little, he lured guests away from simple regional food and introduced a superior country cuisine with a menu characterised by excellent produce that makes for magical moments. Alongside the regional Bördeland menu, Hadrys' protagonists are scallops from Rungis, line-caught cod from Norway and lobster from Brittany, all beautifully cooked in the 'honest craftsman' spirit and presented as cohesive but not overly complex creations. The fact that Hadrys' food is excellent value for money is one reason why people travel from far and wide to eat in his restaurant, which is deliberately positioned outside the star category to enable him to continue running it as profitably as possible.
Hadrys' specialities include pumpkin velouté, which he likes to enhance with different types of crustacean, his crispy two-course duck, which is a fixture on the winter menu, and various locally hunted game specialities such as saddle of young venison in a breaded crust on braised cassis cabbage, winter vegetables and open semolina dumplings. The outstanding quality of the game, delicately cooked, with a thin breaded crust to retain its juices, combined with wonderfully aromatic cassis cabbage and wintry dumplings – it all adds up to perfectly executed, ambitious country-house cuisine with an element of fun.
© Prof. Dr. Ingo Scheuermann
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