A Michelin star in a converted Dresden turbine factory. Stephan and Martina Mießner cook pared-down modern European under the old arched windows, the industrial answer to a Baroque palais in the same city.
The kitchen
Stephan Mießner has held a Michelin star at elements since 2014, with Martina Mießner running the room. The cooking is modern European, pared back and built on clear, direct flavours, served as a chef's menu that moves with the season. Gault&Millau marks it in the region of fifteen points. It is the starred, contemporary end of Dresden dining, and it has held that standing for over a decade.
The room
elements occupies a converted turbine factory on Königsbrücker Strasse in the Neustadt, tall arched windows and a loft volume left much as the machine age built it, part of a larger deli, lounge and restaurant complex. Where Caroussel sits inside a Baroque palais, elements keeps the industrial shell and cooks against it, which suits a city whose design history runs straight through the machine age.
The proposition
Two tables, one city, opposite rooms. A Dresden trip routed around the Werkbund collection and the Hellerau workshop earns both a Baroque dining room and a factory floor, and the contrast is the point rather than a compromise.
At a glance
The TGC view
elements is the modern, design-forward table on a Dresden trip, the counterweight to Caroussel's palais. TGC books the table and builds the two into one itinerary around the Werkbund collection and the Hellerau garden city.
Want us to arrange it?
We hold the relationships, the rooms and the access. Tell us the dates and we handle the rest.
Visit website ↗Marco Müller cooking in Mitte, thirteen inspirations or twelve, and a house that tells you how long the evening is by refusing to seat you after half past seven.
Read the review →Third floor of a former warehouse out past HafenCity. Thomas Imbusch cooks on a single stove standing open in the middle of the room, and the restaurant is named after two temperatures.
Read the review →A kaiseki house that tells you what dinner costs before you ask, which at this level is rarer than it should be. What its English page does not tell you is that the number changes on the first of October, in the months it also tells you to book early for.
Read the review →