Danny Miethe is a chef with a special view of the bel étage at Rammenau Castle: It’s a restaurant with sophisticated guests, an ambitious menu and perfect service, and the historic location requires a considerable amount of sensitivity from our service managers, such as when setting up buffets and lighting candles.
Job Profile – Chef and Service Manager: Creativity meets cuisine
The pavilion is freshly decorated for newlyweds, and our food is served alongside a surprise fireworks display. If vegetarian or vegan buffets are requested, our deputy head chef Miethe will pore over his books for inspiration. The large kitchen gives our chef enough space for his culinary ideas. If bookings are made in advance, he can create up to 16 courses. He swears by fresh regional ingredients like Lusatian carp, mustard sauce from Bautzen, and mutton roasts.
Inspired by history
The culinary traditions of times gone by are reflected in our menu. Historic inspiration is found in the Lusatian “servant kitchen” and the Saxon stately kitchen. Danny Miethe organizes regular Rammenau cookery courses in the cozy “servant kitchen”, teaching guests to make themed dishes like “Rapunzel and the Seven Little Kids” and “The Asparagus’s New Clothes”.