Gasthof Hillig

When you walk into the dining room at Gasthof Hillig am Markt in Bad Gottleuba, you can’t help but feel a brief sense of nostalgia. The walls are lined with historic wood paneling, and wood-carved figures smile down at you from above. This traditional inn has been steadily modernized in recent years yet has not lost its cozy charm. The two old tiled stoves are real gems, and the paintings by Brigitta Arnold displayed in the dining rooms—featuring unique views of the immediate surroundings—are very popular. Juliette Hillig is the fourth generation to run this family-owned inn and welcomes not only domestic guests but also many international visitors, who often stay with the Hilligs while passing through. Just as it was over 300 years ago, when travelers still stayed overnight by stagecoach at what was then the “Zum Kronprinzen” inn.

The restored Saxon milestone directly in front of the inn still bears witness to the old Dresden-Teplitz postal road. “Everything is freshly prepared here, and we place great importance on using regional products,” says chef Sascha Willkommen. He is one of three chefs and completed his culinary training at the Hillig Inn. As a result, the menu features not only trout from the Bielatal but also mushrooms from the Eichler mushroom farm in Bad Gottleuba and beer from Rechenberg. “The house specialty is our homemade pork knuckle aspic with roasted potatoes, which is still prepared according to an old family recipe,” says Sascha Willkommen. And the inn is perfectly suited for larger celebrations. The banquet hall has also been completely renovated and can accommodate 40 to 100 people. “It was also important to us during the renovation to install an elevator, so that the dining room, the banquet hall, and one of the 10 guest rooms are all accessible,” says innkeeper Juliette Hillig.