Gasthof Hillig - Hotel & Restaurant
When you enter the restaurant at Gasthof Hillig am Markt in Bad Gottleuba, you may feel nostalgic for a moment. The walls are covered with historic wood paneling and wood-carved figures smile at you from above. The traditional inn has been continuously modernized in recent years but has not lost its cosy charm. The two old tiled stoves are gems and the paintings by Brigitta Arnold with special views of the immediate surroundings on display in the guest rooms are very popular. Juliette Hillig is the fourth generation to run the family-run inn and welcomes guests from Germany as well as many guests from abroad, who often stay overnight at the Hilligs when passing through. Just like over 300 years ago, when travelers still spent the night in the former inn "Zum Kronprinzen" by stagecoach.
The restored Electoral Saxon distance column directly in front of the inn still bears witness to the old Dresden-Teplitz postal route. "Everything is freshly prepared here and we attach great importance to using regional products," says chef Sascha Willkommen. He is one of three chefs and has already completed his training as a chef at Gasthof Hillig. In addition to trout from the Bielatal valley, the menu also includes mushrooms from the Eichler mushroom farm in Bad Gottleuba and beer from Rechenberg. "The specialty of the house is the homemade knuckle of pork with roast potatoes, which is still prepared according to an old house recipe," says Sascha Willkommen. The inn is also ideal for larger celebrations. The hall has also been completely renovated and offers space for 40 to 100 people. "It was also important for us to install an elevator during the renovation, so that the dining room, the hall and one of the 10 guest rooms are barrier-free," says landlady Juliette Hillig.
The restored Electoral Saxon distance column directly in front of the inn still bears witness to the old Dresden-Teplitz postal route. "Everything is freshly prepared here and we attach great importance to using regional products," says chef Sascha Willkommen. He is one of three chefs and has already completed his training as a chef at Gasthof Hillig. In addition to trout from the Bielatal valley, the menu also includes mushrooms from the Eichler mushroom farm in Bad Gottleuba and beer from Rechenberg. "The specialty of the house is the homemade knuckle of pork with roast potatoes, which is still prepared according to an old house recipe," says Sascha Willkommen. The inn is also ideal for larger celebrations. The hall has also been completely renovated and offers space for 40 to 100 people. "It was also important for us to install an elevator during the renovation, so that the dining room, the hall and one of the 10 guest rooms are barrier-free," says landlady Juliette Hillig.
