Die besten Restaurants mit Osterreichisches restaurant Essen in Sachsen

We were in your restaurant with friends, the atmosphere of the restaurant is nice as always, but unfortunately we had a table in the middle of a birthday party. That wasn't ideal, especially since other tables would have been free. We were only able to place our drink order (30 minutes after arrival) when our friends had also arrived at the restaurant; they arrived late due to a diversion. There wasn't a waiter at our table either. The drinks came relatively quickly, as did the starters, unfortunately there was no service for the next hour and the children also waited over an hour for their food. After asking for our order, we waited another 10 minutes until we got all our food, the food was hot and average, but we know your place better, even though there were 2 parties in the place, we had the feeling that the staff were slightly uncoordinated today.

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