Dresden Dresden

Dresda, un centro culturale con architettura barocca sul fiume Elba, offre piatti sostanziosi come Sauerbraten e zuppa di patate sassone, che mostrano la ricca tradizione culinaria tedesca.

Genuss-Atelier

Genuss-Atelier

Bautzner Str. 149, 01099 Dresden, Germany

Gäste • Kreativ • Deutsch • Vegetarier


"On our relatively spontaneous journey to Saxony and Thuringia, Dresden was of course also on the programme. In the Saxon capital I can regularly travel professionally, but for my loved one it was the first visit and of course also the magic of Elbflorenz worked with him. Only this beauty there in the crowd can be something overwhelming and particularly time-consuming. It fits perfectly into our daily planning that the enjoyment studio opens its doors for a gourmet lunch exclusively on Sunday. For a long time I wanted to enjoy the youngest star restaurant in the striking and pale taste of Dresden. on and out were relaxed, cost-effective and wine-friendly with the tram; the stop is only above the intersection. Of course, we didn't let it take us to admire the Waldschlösschen bridge, which is very close to the Dresden Elbtal, a UNESCO World Heritage site. I found the vaulted construction quite apart, but whether quite or ugly, traffic necessary or tax grave no longer to discuss. We turned them back, saw the river left in the most beautiful midday sun, in the distance the Canaletto Panorama and on the right side the impressive Imperial Age Villa, in whose souterrain the siblings Marcus and Nicole Blonkowski want to offer according to their own estimate “Creative cuisine from the finest!”. From the main entrance several steps lead to the restaurant. A door to the garden could display a flat entrance; Unfortunately, I forgot to see it. Arriving in the cellar vault, we immediately felt comfortable. The warm sandstone walls, brick ceilings, some daylight from obliquely above, supported by many lamps, and above all the breakthroughs between the rooms create cosiness without “lit” effect. This is also countered by the clear furnishings, the rich lilac of the cozy club chair and modern art. Our hostess functioned professionally and politely in the service, our wishes were received, even in the menu that was actually requested on a table, changes in number and composition were possible without problems. A supportive young man was already on the way to good service and at the end we met another gentleman who impressed us with friendly sovereignty. All my powers are included in the assessment. We chose both from the two lunch menus 5 courses for very cheap €64! and after this responsible decision “deserved”. Ruinart rosé is presented in a glass-like studio. This is not exactly the cheapest bottle fermentation from French countries, but 25€ per glass are already an announcement for a non-year in Germany. Factor 3 or more will generate costs as a contribution to coverage. Lunch break “Mischkalkulation”. In order to save the owners, it should also be pointed out that otherwise "payable" prices are mentioned in the special wine card. More. In advance, it is necessary to report a real annoyance of completeness and truthfulness, although I am probably resurrected. But we were served a sparkling wine that tasted like sleepy feet. Almost no more perlage. You could taste and even see at first glance. And we were the first guests on Saturday at 12 a.m. with the opening. What else can I assume when the bottle was opened at Eve and was not even optimally stored? Obviously it hurts economically to write an almost complete bottle of Ruinart. But either this should be in the lush calculation, or you can help lie in the evening with a little trouble before you uncorrect something new at the end. But the next night is rehearsing the standing stuff? This is stepless and does not fit this otherwise convincing star restaurant. There was a fresh substitute for inconspicuously informed criticism without marmots, but also without insight. This even disturbed the sweet fan, otherwise the mother Teresa of restaurant criticism. This explains the evaluation for the otherwise very good performance in the service. Cut the theme. Back to the extremely evaporated wine map, whose only 12 positions plus a number of open almost completely rely on Saxon products, with some Saale Unstrut. At least for me almost only unknown names. This is a courageous concept of regional support that must be respected. Of course, not too much capital is placed in the basement. Whether this is the reason for the friendly prices can be doubted. Perhaps an additional promotion of local winemakers and their beautiful drops? Either way, when you call from about 30€ to less than 50€, some speak for a second bottle. In the very early hour of the day we enjoyed a Pinot Blanc from the steep slopes of the Meissen Winery Mariaberg €38. By the way, the wine is cultivated by Stefan Bönsch from Dresden Langebrück, whose own sweet but surprisingly complex barn plant S convinced us on the recommendation of Mrs. Wirtin an dessert and cheese. Of course, the bottle of the Saxon mineral water at the end of the summer was stolen by 5.9€, now by 50 cents more. The bare tables were clearly covered. Nice misconduct, but a flat drawer in the table was well sorted... A fresh Brie foam with crispy artichokes and clearly accentuated love was hidden under a coral chip from red prayer. No eucalyptus, but still... On the other hand, a cube of forest mushroom and truffle sluice that seemed good, instead of penetrant. Both have been absolutely successful. The loose olive rosemary muffin also fell and went with the accompanying tomato butter to the first plate that followed the love apple in textures and temperatures. With Mozzarella ice cream and various good-lived herbs, Marcus Blonkowski played with the theme Caprese, to which he added Olive. It followed an intense essence of beef, class in meat flavor that the service at the table angoss. Thus the insert, actually a two-layer, had its solo appearance: a large cannelono in braid or perhaps a leaf optics filled with shots from the rose. And a gel roll of white port with vegetables Brunoise and Crème of red port. The alcohol and fruit notes on the meat of the broth were again a hand-made interesting modification of known taste patterns. This band is also very beautiful! As an interlude I had moved to the vegetarian department to tastefully strong, sadly some sandy plums along with their handmade "declinations" and crispy fresh asparagus on a thick slice loose napkin noodles. And of course the mushroom. And of course with the foam of butterflies! both later poured and added dropwise to Pallhuber"

Acheron

Acheron

Koenigstr. 5a, 01097 Dresden, Saxony, Germany

Käse • Bier • Mittelmeer • Europäisch


"Zeche €32.70 General: In a baroque splendour in Dresden Neustadt you do not necessarily expect a Greek restaurant. The host of the Acheron has dared to open a very spacious, stylish restaurant in a baroque house. The award on a Thursday evening in winter was behaved. Mostly younger couple audience occupied some tables. The Acheron is undoubtedly worth a visit, but the kitchen should still work on itself to keep with the demanding ambience. I didn't find a homepage. I see the price performance ratio at four stars. Service: A woman and a man took care of the number of guests behind the counter and at the table. Both friendly and flotted so that the drinks were quickly on the table and the dishes were served in comor episode. At the end of the day, when I discussed a plomari on ice, I received a short lesson of ouzomarkenkunde, because Plomari was not on offer but the Pilavas. He was praised as a laceouzo. In fact, the pilavas is a neat consumptionouzo. But I got him at the friendly price of 3,00 € (4 cl and the nice conversation upstairs. And there were two ouzo on the house anyway. I like to give four stars to the service. Beverage prices: 0.3 l Pils 2,60 €, 0.75 l SP 5,10 € and the simple open red and white wines start for 0.2 l at 3,90 €. I drank a Syrah for 6,20 €, strong and tinnig. So a price level that is good for the situation and the claim. Food: The card has only four cold appetizers, so to speak the most necessary (Tzatziki, Olives and Pepperoni, Feta, Dolmadakia. Then 16 warm appetizers, some prepared with cheese (Feta, Goat cheese, Hiumi , Salads, Vegetarians, the typical grill plate, lamb and beef from the grill, Gegrilltes overech I got grilled as an appetizer hallumi with tomato slices and balsamico (6,40 €). Helloumi is a semi-solid brine cheese that does not melt when grilling or frying. He squeaks between his teeth when eating. Tastefully, the cheese served was more of the cow, because of sheep or goat. But with the balsamic cream, which decorated the cheese and the plate abundantly, he harmonized well. The portion size is very noticeable so that weaker eaters should ask for a smaller portion or have a lunch at the table. The rich bread was rarely boring. Three slices of a smaller white bread. Compared to this, each crocheted bread is preferable, not to mention crusty, coarse-pored bar bread. I also didn't like the supplement salad. On leaf salads a lot of cocktail sauce. When mixing, I discovered a herb salad among the salads, which was quite refreshing. I like to repeat at this point my plea for the classic, self-made herb salad as a supplement. My grill plate Athens (13,50 € was occupied with two pieces chicken fillet and one piece lamb and pork fillet each. For this, fried potato slices with garlic and a Klacks Tzatziki. The potatoes nicely hot and crispy and well boned before serving. The chicken fillet was so tender that I had no bite to eat meat. You may call it super-species, but that was for toothless. What was wrong with the other filets were the herbal butter pieces I could still push down. Greek barbecue dishes should be seasoned with typical aromas such as orregano, but not with boring herbal butter. The meat quality in the pig and lamb (still a little rusty good. So in meat, I wish the griller a Greek spicy handwriting. So there are still some improvement needs and therefore only 3.25 stars. On the table a pepper mill. Ambiente: Here the Acheron can score. Located in a baroque house, it splits into three areas. On the right of the entrance a small space on the street front. In the middle of the entrance axis with wardrobe wardrobe, the counter, the exit to the basement toilets and the rebuilt courtyard for open air operation. On the left the long-stretched main room. High bright ceilings and some stucco and a real floor stand for the historical. Leather chairs with high backrests and bare tables in today's usual brown for modern restaurant facilities. Everything is generous. On the walls as decorative elements, some small wallwork with indirect spots and large photos with Greek landscape motifs, which disturb the overall impression rather than improve. In the right room, the lighting was a little sparse. The architectural eye-catcher awaits you in the basement: an original vaulted cellar, in which the Acheron has set up a social space with its own treses. And the fresh, clean toilets. Cleanliness: Everything very well maintained."

Restaurant Athen

Restaurant Athen

Schloemilchstr. 1, 01279 Dresden, Saxony, Germany

Käse • Salat • Fleisch • Griechisch


"General: Again in Dresden and it is very warm on a June evening. The accompanying culinary summer feelings demanded a Greek. A handful of Greeks that I have been through in Dresden and a satisfactory basic nutrition was always there, see Atlantis, Acheron, Artemis, Irodion, Lukullus . On the list was Athens in Tolkewitz opposite the historical Johannisfriedhof. A little outside, but with two trams from downtown you can reach in 20 minutes. After 18:00 there were only some tables in the restaurant; the large terrace remained unused due to the risk of thunderstorms in the evening. At 7:00 p.m. the big restaurant had filled up well. Couples, groups of colleagues and families I have built up. Most likely from the surrounding area and regular guests who experienced the increasingly personal and warm welcomes. The current price map takes place on the homepage of Athens and some photos show the interior and exterior of the restaurant. I see the price-performance ratio with good four stars. Service: A neat troop of Greek potters and waiters, supplemented with a young woman, took care of the guests at the table. Uniform in turquoise polo shirts with restaurant logo and black trousers. A little later, the host entered the field. He had escaped from the uniform and appeared in the black T-shirt and the uniform hairstyle that is missing today in Turkish hairdressers. But he tried for the crowd and welcomed. Respect me for an old, strange white man, regular guests with handshake and more. Later he was served useful and sometimes. The actual service brigade worked flott and there was a good mood. My drinks immediately came to the table and also the appetizers after ten minutes. Unfortunately it went so fast with the main court. The tribal group on the neighboring table also suffered this fate. It seems bad in Athens. Esel is in Athens: For welcome and with the bill there is a cold ouzo from the host. Three stars fulfill the service. Beer prices are very popular: The Dresdener Feldschlößchen is only € 2.60 for 0.4 l! € 1.95 for my reference amount 0.3 l. This shows the undamaged price policy of several hosts in my home region who have gone with 0.3 l towards 3.00 € or have already broken through this sound wall. The bottle of water 0.75 l comes to 4.65 € and the open Greek standard wines are offered for 3.80 € 0.2 l. My retsina was cool, but not cold the Greeks do not descend or the bottle cooling in the typical extracts under the pot area creates nothing less than 10 degrees. The card forms all standards of Meze, Grill, Pan and Furnace. Here too the award is remarkable: The mixing plates with Gyros are under 11,00 € an exception, comes immediately and the mixed grill plates are all below 13,00 €. But once before, Boujourdi € 6.70. After the map baked feta cheese with red peppers, tomatoes and olives in olive oil with oregano. From oregano no trace, but the sheep cheese was cheesey and slightly creamy, without being melted. Add pieces of black olives and vegetables. Simple but good with two slices of a classic, fresh box of white bread. Then the “cheer” gyro maker €12,30 with the name gyros, a small souvlakis shoot and an attractive pork steak with feta. As supplements large frits and rice and before a small supplement salad with industrial dressing. The portion size was opulent in view of the price. The taste experience mixed: Souvlaki thick cut, mürbe in bite and very successful with clear oregano touch. The pig steak with the good sheep cheese had a strong inner companion. The gyro was fresh and well stored and cut, but unfortunately absolutely faulty. Incomprehensible given the good seasoning mixes for this classic lathe. With 3.5 stars the kitchen of Athens comes well satisfactorily through the finish. Ambience: The Athens is housed in a playful old building Eckhaus. On the left and right side of the entrance you will find the generous free places that are separated from the Trottoir by book and life tree. Inside Athens is a large restaurant. In addition to the main room with Theke there are two rooms. The spatial generosity continues and between the tables. These are partially seized by high benches and a certain nishness arises. It dominates dark and bright wood colors and the decorative elements are limited to wood panels and small walls. For a Greek, Purist and Strenge. The turquoise blue of the polo shirts is recorded by indirect ceiling exposure. Otherwise, you will understand the Greek drum music that has been moved by the swelling communication urge of the guests and the communication joy of the servicemen. The tile space for the gentlemen must have been completely renovated in recent years. Good hygiene standard and clean. Cleanliness: Athens makes a very well maintained impression."