The cuisine at Hotel Taschenbergpalais Kempinski Dresden is characterised by regional products and seasonal ingredients, while also being inspired by different influences from all over the world.
Executive Chef Jörg Mergner's mission to feature local producers often leads him to collect products himself directly from the producers, such as fresh fish from Langburkerdorf or cheese form the local cheese farm Seim. Every menu for each event, reception or dinner is unique and created individually by the kitchen team upon request. Special requirements, such as plant-based menus, vegan options or any other preferences are always respected and undertaken with care. Your individual wishes and ideas are the basis that we turn into an unforgettable culinary experience using our expertise and know-how.
We always invite our partners to try the selected menu or dishes prior the event to get an impression about the quality and especially the taste. Adjustments can be discussed on the spot to create the best culinary experience possible.