elements

The kitchen

Stephan Mießner has held a Michelin star at elements since 2014, with Martina Mießner running the room. The cooking is modern European, pared back and built on clear, direct flavours, served as a chef's menu that moves with the season. Gault&Millau marks it in the region of fifteen points. It is the starred, contemporary end of Dresden dining, and it has held that standing for over a decade.

The room

elements occupies a converted turbine factory on Königsbrücker Strasse in the Neustadt, tall arched windows and a loft volume left much as the machine age built it, part of a larger deli, lounge and restaurant complex. Where Caroussel sits inside a Baroque palais, elements keeps the industrial shell and cooks against it, which suits a city whose design history runs straight through the machine age.

The proposition

Two tables, one city, opposite rooms. A Dresden trip routed around the Werkbund collection and the Hellerau workshop earns both a Baroque dining room and a factory floor, and the contrast is the point rather than a compromise.

At a glance

Cuisine

Modern European, chef's menu

Recognition

One Michelin star since 2014; Gault&Millau ~15

Setting

Converted turbine factory, Dresden-Neustadt

Run by

Stephan and Martina Mießner

Pairs with

Caroussel Novelle, the Baroque counterpart

Booking

Reserve ahead

The TGC view

elements is the modern, design-forward table on a Dresden trip, the counterweight to Caroussel's palais. TGC books the table and builds the two into one itinerary around the Werkbund collection and the Hellerau garden city.

Want us to arrange it?

We hold the relationships, the rooms and the access. Tell us the dates and we handle the rest.