Executive Chef Jörg Mergner got his inspiration from the famous “Sachsen, Drei Pfennig rot” stamp, which was the first stamp of the Saxon Kingdom in 1850. The Taschenbergpalais Sachsendreier dish consists of three starters, three main courses and three desserts. The size of each component is comparable with generous intermediate courses. “We are focusing on regional products from Saxony and the ingredients vary depending on the current season,” said Jörg Mergner. Now guests can enjoy a “wild” Sachsendreier with venison!