Re-opening of the sun terrace: Jägerhof Putzkau focuses on quality!

Re-opening of the sun terrace: Jägerhof Putzkau focuses on quality!

In tranquil Putzkau, the Jägerhof has reopened its sun terrace and is bringing freshness to the gastronomy scene. The 15 meter long and 5 meter wide larch wood terrace can accommodate 55 guests and is on the same level as the entrance. This not only improves the service, but also the atmosphere in this popular inn, which is located on the B98 and only five kilometers from Bischofswerda city center. The owners Martin and Cathleen Wound, who have been at the helm for two and a half years, are happy about the increasing number of guests, especially loyal regular customers. Sächsische.de reports on the challenges associated with increasing operating costs and the need for adjustments in the offering.

A creative concept

The introduction of lunch appointments and a varied buffet in autumn is intended to take guests' desire for light food into account. The traditional restaurant, which was once a school, also relies on the high quality of the food - handcrafted, without additives and made from regional ingredients. Game dishes are prepared from our own hunt, while vegetables come from the local Krauße nursery and the bread comes from baker Martin Reck.

The menu offers a wide range of German dishes, including popular specialties such as schnitzel and classic tapas. Guests praise the friendly staff and the responsive service. It's unlikely that you can put your feet up here: Instead, what's impressive is the ambience, which attracts many visitors, as well as the positive rating of 4.4 stars on Google. The price-performance ratio is also convincing, with prices between 9 and 21 euros per person. Restaurant Guru recognizes the Jägerhof as one of the best addresses in the city.

Commitment to the region

The Wound family is not only the head of the inn, but also a mainstay of the business, with the children occasionally helping out. Collaboration with regional producers is also very important. Winemaker Sebastian Groß supplies the wine, and the schnapps comes from Martin Wagner. These short distances and the close connection to the region correspond to the trend towards regional cuisine, which is loud HOGA magazine will be increasingly in demand in 2025.

Another plus point is the planned investments. In addition to renewing the small terrace, renovations to the hotel rooms and the installation of a solar system are also planned. The inn is not only modernized, but also future-oriented. A renovation of the toilets is also planned by 2026.

Special events such as the Irish evening, crime dinner and the announced Spanish weeks with a selection of tapas and refreshing sangria ensure variety in the culinary offering. With this combination of tradition and innovation, the Jägerhof is taking a future-oriented direction that is clearly geared towards the wishes and needs of its guests and thus takes them into the gastronomic world of 2025.