Die besten Restaurants mit Osterreichisches restaurant Essen in Sachsen

We went for brunch, unfortunately we were very disappointed with the quality, no fresh rolls but cheap baked rolls (no whole grains), no bread, it was replenished at regular intervals, condition also came every now and then, tea, juice and coffee included Eggs partly raw as well as the roasters, no salads/spreads, jam and sausage spreads were packaged, The positive thing was that kids could play in the kids' arena (no additional costs), they had hoped for more, it's a shame Another time we went to dinner and the food was much better. Conditions nice

Food was delicious, service could be improved. We entered the restaurant an hour before closing time and were greeted by a sign saying "you will be seated" and the words "but we are closing in an hour". We then said, "if your kitchen can serve lunch within 30 minutes, that should be fine."

Unfortunately I won't be able to go today or tomorrow. Had a pork knuckle that had been reheated at least 3 times, far dry and cooked to death. The sauce was something ready-made, still diluted, from Kn or Ma. The sauerkraut was the pinnacle of retribution. Thickened so much that the consistency was reminiscent of mashed potatoes. The dumplings weren't fully steamed. My girlfriend had Wiener Schnitzel. The breading was so thick that you couldn't taste any of the veal and didn't need a side dish. There was no taste of the salt and pepper seasoning either. My invited guest had salmon spaetzle...It was edible now, but manageable. The second guest didn't have any negative comments about it, but he isn't necessarily known as a foodie either. The Sachertorte was just dry and tasteless. When serving espressos, it helps immensely to preheat the 1cm thick cup, e.g. with warm water (a little tip from the expert), so that it is not already cold when served. You can't help it that the ceiling height is 4 m, but with a room temperature of 18 -20 degrees, you should at least manage not to serve food and hot drinks cold. Tighten up and change something. The level may be enough for the Zwickau soup proletariat, but it has nothing to do with sophisticated food culture. Too bad about the money