Restaurant "Konrad's"

Gastronomy
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p.P. = per person, p.P./N = per person / night, p.E./N = per unit / night, EZ = Single room, DZ = double room, FeWo = holiday home, App. = apartment, Suite = suite, FR = Breakfast, HP = half board, VP = full board
Surprising interpretations of regional specialities are served at ‘Konrad’s’ restaurant. Examples of dishes include braised cheek of ox or catfish filled in grainy mustard sauce. There is also a dedicated menu with vegetarian and vegan dishes. Matching wines to go with the food are recommended on the menu. Guests can also discover some unusual dessert options, such as linseed oil ice cream with berry compote.
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  • Terrasse des Restaurants "Konrad's" im Kur- und Wellness Haus Spree Balance, Foto: Holger Giersberg, Lizenz: Holger Giersberg
  • Kulinarischer Genuss im Restaurant "Konrad's" im Kur- und Wellness Haus Spree Balance, Foto: Spree Balance OHG, Lizenz: Spree Balance OHG
  • Bar im Kur- und Wellness Haus Spree Balance, Foto: Uwe Dietz, Lizenz: Uwe Dietz
The décor of the premises reflects the on-site spa offerings: Indirect lighting and tasteful furnishings make for a calm and relaxing atmosphere. The conservatory offers views of nature even in poor weather, and the spacious terrace that is shaded by trees is open on fair days. Classic and extravagant cocktails are served in the lounge and bar area. There is room for 60 people each in the indoor and outdoor areas.

A special fitness menu caters for cyclists and other active guests. Lactose-free dishes are also available.
Continue readingcollapse
Surprising interpretations of regional specialities are served at ‘Konrad’s’ restaurant. Examples of dishes include braised cheek of ox or catfish filled in grainy mustard sauce. There is also a dedicated menu with vegetarian and vegan dishes. Matching wines to go with the food are recommended on the menu. Guests can also discover some unusual dessert options, such as linseed oil ice cream with berry compote.
Continue readingcollapse
  • Terrasse des Restaurants "Konrad's" im Kur- und Wellness Haus Spree Balance, Foto: Holger Giersberg, Lizenz: Holger Giersberg
  • Kulinarischer Genuss im Restaurant "Konrad's" im Kur- und Wellness Haus Spree Balance, Foto: Spree Balance OHG, Lizenz: Spree Balance OHG
  • Bar im Kur- und Wellness Haus Spree Balance, Foto: Uwe Dietz, Lizenz: Uwe Dietz
The décor of the premises reflects the on-site spa offerings: Indirect lighting and tasteful furnishings make for a calm and relaxing atmosphere. The conservatory offers views of nature even in poor weather, and the spacious terrace that is shaded by trees is open on fair days. Classic and extravagant cocktails are served in the lounge and bar area. There is room for 60 people each in the indoor and outdoor areas.

A special fitness menu caters for cyclists and other active guests. Lactose-free dishes are also available.
Continue readingcollapse

Arrival planner

Ringchaussee 154

03096 Burg (Spreewald)

Weather Today, 3. 12.

-2 2
Overcast throughout the day.

  • Sunday
    -1 5
  • Monday
    2 5

Brochures

Tourist information

Tourismusverband Spreewald

Lindenstraße 1
03226 Vetschau/Spreewald OT Raddusch

Tel.: +49 (0) 35433-72299
Fax: +49 (0) 35433-72228

Weather Today, 3. 12.

-2 2
Overcast throughout the day.

  • Sunday
    -1 5
  • Monday
    2 5

All information, times and prices are regularly checked and updated. Nevertheless, we can not guarantee the accuracy of the data. We recommend that you inquire about the current status by phone / e-mail or via the provider's website before your visit.

(+49) +49(0)3312004747​ We are available for you via telephone: weekdays Mon – Fri 9 am – 1 pm and Oct. 31 from 9 am – 1 pm.

Thank you for your enquiry!

In case your enquiry did not result in a booking, we will be getting in touch with you as quickly as possible during our service hours from Monday to Friday from 9 a.m. - 6 p.m.

We are also glad to answer all of your questions surrounding the State of Brandenburg at (+49)(0)331- 200 47 47. Please send us an e-mail at service@reiseland-brandenburg.de.

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