Destille - Görlitz

Our experience might be unique, as we were there for lunch and were the only customers for that time. The service was very attentive and good given they only had us to tend to. The menu offered a good selection of Silesian food along with other types. We had the local dish of Silesian Himmelreich and a beef rouladen. The Himmelreich was just ok, but that is apparently due to my reaction to the dish in general and not this restaurant's version of it. The rouladen, however, was excellent, and the best we've had so far in Germany. The ambiance was wonderful, but again, we were the only ones there.

We were determined to try the Schlesisches Himmelreich (google it!) before leaving Görlitz and our Rick Steves guidebook recommended the Destille. We were not disappointed so perhaps this really is the best one in town?Beef carpaccio to start was excellent, the pasta dish my wife had was good. Goosberry liquer afterwards delicious.We arrived at 19:30 and were lucky to get a table, so reservations are recommended - although it was half empty when we left. The young guy servings us was professional but not especially friendly - should try smiling once in a while.If you found this review helpful, I would appreciate your vote.

We stayed in the adjacent hotel, so it was a given for us to also try out the restaurant. As it was warm we sat outside next to the Nikolai-tower, one of the historic sites of Goerlitz. The menu wasn't extensive and there were hardly any vegetarian dishes on there, we nearly walked away. But we found one in the end, advertised on the blackboard of daily specials. The food arrived quite quickly and was good. Not the best meal either of us ever had, but that was obviously because our choice was so limited. Prices were quite reasonable and service was friendly.

It is a beautiful open air restaurant with a large variety of local beers and light snacks like pasta and burgers. It is fun place to hang around in the evening with friends after tiring day!

I went to the Destille with two friends on a Saturday for dinner. When I spotted OxTongue on the menu I decided without hesitation to order this specialty, which you find very rarely offered in restaurants. It was excellently prepared and went along with vipers' grass (Schwarzwurzeln). I do not understand why the english give such a ghastly name to this tasty vegetable. Also the italian dishes are very good. I had an excellent carpacio as a starter. My friends were aso contend with their dishes. So, it was all together a successful dinner experience.