Die besten Restaurants mit Gourmetrestaurant Essen in Dresden

Fine dining experience in Dresden. The food was excellent, and the service was excellent. All the courses were super nicely prepared. We had the 6-course menu, which was 10 in the end because of a few greatings from the kitchen. The Michelin star is well deserved. The food is fancy but still tasty. Seasonal and local food used.

We visited the restaurant expecting a special culinary experience - unfortunately these expectations were only partially fulfilled. Access to the restaurant was already a challenge. For guests without local knowledge, it is difficult to find the entrance because there is no signage or information. This deficiency is unnecessary and creates a confusing first impression. The food was generally good, but not to the standard we were hoping for. A highlight should be the “crispy octopus”, but unfortunately potential was wasted here. Instead of a creative preparation, the octopus was simply breaded like a schnitzel, which seems unimaginative and not very refined, even clumsy. What was particularly disappointing was that the octopus itself was severely overcooked - a faux pas that shouldn't happen in a restaurant of this caliber. Unfortunately, the service was not at the level that you would expect for a restaurant of this standard. Overall, the service staff didn't seem attentive and didn't seem particularly trained. So we waited a whopping 30 minutes for the main course without anyone apologizing for the delay or asking if we needed anything else. What was even more noticeable was that the staff never noticed when glasses were empty - we always had to actively ask. A real annoyance was the reaction to the request for a dessert menu: the waitress answered us with her mouth full and an unpolite "yes", which unfortunately reinforced the impression of unprofessional and unhospitable service. The atmosphere in the guest room was attractive and modern, although simply and functionally furnished. A big negative point, however, is the acoustics. With the noise level and the echoing background noise, we felt more like we were in a train station than a restaurant. The seating concept didn't convince us either. The tables of six, which bring guests from different groups together, may seem sociable, but they are less suitable for a relaxed, intimate evening. The desire for some privacy is made much more difficult by the table arrangement. Overall, we're left with a mixed impression: Solid cuisine, but with room for improvement - especially in terms of service, which doesn't do justice to the ambience and prices of the restaurant. More sophistication would also be desirable in the preparation and concept of the dishes. The ambience could improve significantly through improved acoustics and more individual seating design.