Villandry - Dresden

The holiday in Saxony and Thuringia was nice, but now work is announced again and after not even two weeks it leads me back to the beautiful Elbflorence. Caroussel and enjoyment studio were visited privately, Elements is looking for employees and has therefore opened the fine food only from Thursday to Saturday. Good advice is expensive. Or not, because Mr Jenome points out that the Villandry is reopened under new leadership. This promises French cuisine, because what Sauvignon lovers do not know the city near the Loire? The search in the network is difficult; the homepage mute about the offer. With a few search terms, however, there is a cautious modern, in fact French inspired cuisine, so I am glad to go to the different new city. At 6.30 a.m. a reluctant modern bistro welcomes me in warm wood and light. The guests are hardly present, but oh, horror! everywhere. And so the powerfully tattooed boss mimics with me through the safe 50 or more places and regrets until I accept that I am only welcome to the high wooden bench as a single guest. In the further course, all walks in the guests are offered gradually more comfortable places, only I can track my discs... But no matter, there is a certain “alternative” nonchalance, including the mothers from Prenzlberg, who also in the restaurant do not want to harass their descendants with sparse behavior rules for the rest of the guests or the serving staff... For such situations, the dear God invented the alcohol, in my case in the form of an extremely compact wine map, where there are no plants of the Loire. Mostly natural wines, but finally there is a white and two red burgundy, ergo everything well. The choice is based on the simple Aloxe Corton from 2001 €45, which, after a happier removal of the crumbling cork in the evening, proves to be a very harmonious, not fruity companion of the exceptionally selected strong dishes. As an aperitif on the pleasant herb Cidre 4,8€, I work through the small card, which however completely deviates from the net. The mysterious solution: The new owners of Jenome, who also lead St. Pauli, have reopened the Villandry four months ago and now have to live with the fact that the predecessors do not take the card out of the net... In addition to the usual placement reduction, the service has a fault-free effect. All my wishes are fulfilled; be it the spinning of the bistro table among the headlights for better photos, be it a sorbet in the style of the 80s or the compilation of a menu actually not intended. Only the day offers are not brought to my attention, but also on the map “Request the service”. Prices are friendly, for four courses with refreshment came 55 euros. There are no amuses. With the first gear, two types of bread are served, of which the strong mixing bag with Cumin is very strong. This is also true for the Paté de Campagne, who in Fronkreisch would not give her much stronger, more harmoniously tuned. Loose, strong, give the wild meat room excellent! This also applies in combination with the slightly pickled cucumbers and pepperlings. And Cassis in the form of boiled blackcurrants who come so much more aromatic and less sour than their red relatives. Only the Senf Crème fraiche I didn't understand. The pastry was very sweet, sour the pickles. At the end of the evening, the cook will never take time for me and declare that the milk product should buffer the spice of the paste. Okay, but then please with less fat... still, very good start! Next vegetarian with a lens salad, where less the selected salmon, but more the accompaniment Sauerkirsche and Gorgonzola had triggered me. The cheese comes in the form of a very light crème, while the cherries are powerfully sweet sour. Finally, what is the problem. Because the small, non-baked lenses with crispy carrots and celery strips are salty and umami enough, in the beginning are also freshly covered by baby spinach, but largely by the fruit sweets in the mouth. And when the fruit has finally passed, the feeling of the mouth is still meager. You don't have to work with sharpness, but you could... A smaller, also vegetarian main course is served as an intermediate dish. Precisely spicy eggplants kidnap me with a clear, juicy curry aroma to India, boiled? Pomegranate seeds and strong goat cheese more in the Orient and Fregola Sarda and rosemary in the Mediterranean. Sauerkirsche can also play again, making the stronger flavors stay better. Everything tasty for itself; in the overall show somewhat undecided. In the end, I definitely lack something sharp, even to complete the desired aroma. I use the break for a visit to the toilets that are not barrier-free in the cellar. Everything in the green area, better than expected in the casual environment. In any case, there are just a few steps old building in front of the restaurant. Possibly there is a flat access via the farm; I forgot to ask and that annoys me now. For refreshment, I ordered a Sorbet 3€ despite the hip environment that proves to be a pomegranate. something too sweet; the requested Crèmant is additionally calculated at 2.8€. As a main course, I can't resist Brasato from the deer. It's nice that the meat comes to the table and stays hot. The ones that I suspect due to the Collagen Bäckchen have already been cut, with red wine and juniper still being clearly felt. Marinating and Schmoren come to lean wild, it is still a bit firm but not dry to wear. Differently coloured nickel leaves not only look pretty, but have bites and taste and are therefore equal players. And that of me that has been on war feet with cabbage since childhood. Wacholdercrumble contributes a new texture, but remains sweeter than typical. Only enjoyed solo is to guess the ethereal berries. This is a shame, not only because the denomination on the map creates expectations, but also because the sauce bound with acid cream rather damped. Finally, the origin of the crispy fried, internally loose gnocchi remained even after the bath in the sauce. Conclusion: Relaxed team that has the full load well under control. Can be done at any time: Barrier-free kitchen, well thought out, sometimes not finished thoughts/bring. Overall, I would have had a little more courage. You can trust the audience...

The holiday in Saxony and Thuringia was nice, but now work is announced again and after not even two weeks it leads me back to the beautiful Elbflorence. Caroussel and enjoyment studio were visited privately, Elements is looking for employees and has therefore opened the fine food only from Thursday to Saturday. Good advice is expensive. Or not, because Mr Jenome points out that the Villandry is reopened under new leadership. This promises French cuisine, because what Sauvignon lovers do not know the city near the Loire? The search in the network is difficult; the homepage mute about the offer. With a few search terms, however, there is a cautious modern, in fact French inspired cuisine, so I am glad to go to the different new city. At 6.30 a.m. a reluctant modern bistro welcomes me in warm wood and light. The guests are hardly present, but oh, horror! everywhere. And so the powerfully tattooed boss mimics with me through the safe 50 or more places and regrets until I accept that I am only welcome to the high wooden bench as a single guest. In the further course, all walks in the guests are offered gradually more comfortable places, only I can track my discs... But no matter, there is a certain “alternative” nonchalance, including the mothers from Prenzlberg, who also in the restaurant do not want to harass their descendants with sparse behavior rules for the rest of the guests or the serving staff... For such situations, the dear God invented the alcohol, in my case in the form of an extremely compact wine map, where there are no plants of the Loire. Mostly natural wines, but finally there is a white and two red burgundy, ergo everything well. The choice is based on the simple Aloxe Corton from 2001 €45, which, after a happier removal of the crumbling cork in the evening, proves to be a very harmonious, not fruity companion of the exceptionally selected strong dishes. As an aperitif on the pleasant herb Cidre 4,8€, I work through the small card, which however completely deviates from the net. The mysterious solution: The new owners of Jenome, who also lead St. Pauli, have reopened the Villandry four months ago and now have to live with the fact that the predecessors do not take the card out of the net... In addition to the usual placement reduction, the service has a fault-free effect. All my wishes are fulfilled; be it the spinning of the bistro table among the headlights for better photos, be it a sorbet in the style of the 80s or the compilation of a menu actually not intended. Only the day offers are not brought to my attention, but also on the map “Request the service”. Prices are friendly, for four courses with refreshment came 55 euros. There are no amuses. With the first gear, two types of bread are served, of which the strong mixing bag with Cumin is very strong. This is also true for the Paté de Campagne, who in Fronkreisch would not give her much stronger, more harmoniously tuned. Loose, strong, give the wild meat room excellent! This also applies in combination with the slightly pickled cucumbers and pepperlings. And Cassis in the form of boiled blackcurrants who come so much more aromatic and less sour than their red relatives. Only the Senf Crème fraiche I didn't understand. The pastry was very sweet, sour the pickles. At the end of the evening, the cook will never take time for me and declare that the milk product should buffer the spice of the paste. Okay, but then please with less fat... still, very good start! Next vegetarian with a lens salad, where less the selected salmon, but more the accompaniment Sauerkirsche and Gorgonzola had triggered me. The cheese comes in the form of a very light crème, while the cherries are powerfully sweet sour. Finally, what is the problem. Because the small, non-baked lenses with crispy carrots and celery strips are salty and umami enough, in the beginning are also freshly covered by baby spinach, but largely by the fruit sweets in the mouth. And when the fruit has finally passed, the feeling of the mouth is still meager. You don't have to work with sharpness, but you could... A smaller, also vegetarian main course is served as an intermediate dish. Precisely spicy eggplants kidnap me with a clear, juicy curry aroma to India, boiled? Pomegranate seeds and strong goat cheese more in the Orient and Fregola Sarda and rosemary in the Mediterranean. Sauerkirsche can also play again, making the stronger flavors stay better. Everything tasty for itself; in the overall show somewhat undecided. In the end, I definitely lack something sharp, even to complete the desired aroma. I use the break for a visit to the toilets that are not barrier-free in the cellar. Everything in the green area, better than expected in the casual environment. In any case, there are just a few steps old building in front of the restaurant. Possibly there is a flat access via the farm; I forgot to ask and that annoys me now. For refreshment, I ordered a Sorbet 3€ despite the hip environment that proves to be a pomegranate. something too sweet; the requested Crèmant is additionally calculated at 2.8€. As a main course, I can't resist Brasato from the deer. It's nice that the meat comes to the table and stays hot. The ones that I suspect due to the Collagen Bäckchen have already been cut, with red wine and juniper still being clearly felt. Marinating and Schmoren come to lean wild, it is still a bit firm but not dry to wear. Differently coloured nickel leaves not only look pretty, but have bites and taste and are therefore equal players. And that of me that has been on war feet with cabbage since childhood. Wacholdercrumble contributes a new texture, but remains sweeter than typical. Only enjoyed solo is to guess the ethereal berries. This is a shame, not only because the denomination on the map creates expectations, but also because the sauce bound with acid cream rather damped. Finally, the origin of the crispy fried, internally loose gnocchi remained even after the bath in the sauce. Conclusion: Relaxed team that has the full load well under control. Can be done at any time: Barrier-free kitchen, well thought out, sometimes not finished thoughts/bring. Overall, I would have had a little more courage. You can trust the audience...

The holiday in Saxony and Thuringia was nice, but now work is announced again and after not even two weeks it leads me back to the beautiful Elbflorence. Caroussel and enjoyment studio were visited privately, Elements is looking for employees and has therefore opened the fine food only from Thursday to Saturday. Good advice is expensive. Or not, because Mr Jenome points out that the Villandry is reopened under new leadership. This promises French cuisine, because what Sauvignon lovers do not know the city near the Loire? The search in the network is difficult; the homepage mute about the offer. With a few search terms, however, there is a cautious modern, in fact French inspired cuisine, so I am glad to go to the different new city. At 6.30 a.m. a reluctant modern bistro welcomes me in warm wood and light. The guests are hardly present, but oh, horror! everywhere. And so the powerfully tattooed boss mimics with me through the safe 50 or more places and regrets until I accept that I am only welcome to the high wooden bench as a single guest. In the further course, all walks in the guests are offered gradually more comfortable places, only I can track my discs... But no matter, there is a certain “alternative” nonchalance, including the mothers from Prenzlberg, who also in the restaurant do not want to harass their descendants with sparse behavior rules for the rest of the guests or the serving staff... For such situations, the dear God invented the alcohol, in my case in the form of an extremely compact wine map, where there are no plants of the Loire. Mostly natural wines, but finally there is a white and two red burgundy, ergo everything well. The choice is based on the simple Aloxe Corton from 2001 €45, which, after a happier removal of the crumbling cork in the evening, proves to be a very harmonious, not fruity companion of the exceptionally selected strong dishes. As an aperitif on the pleasant herb Cidre 4,8€, I work through the small card, which however completely deviates from the net. The mysterious solution: The new owners of Jenome, who also lead St. Pauli, have reopened the Villandry four months ago and now have to live with the fact that the predecessors do not take the card out of the net... In addition to the usual placement reduction, the service has a fault-free effect. All my wishes are fulfilled; be it the spinning of the bistro table among the headlights for better photos, be it a sorbet in the style of the 80s or the compilation of a menu actually not intended. Only the day offers are not brought to my attention, but also on the map “Request the service”. Prices are friendly, for four courses with refreshment came 55 euros. There are no amuses. With the first gear, two types of bread are served, of which the strong mixing bag with Cumin is very strong. This is also true for the Paté de Campagne, who in Fronkreisch would not give her much stronger, more harmoniously tuned. Loose, strong, give the wild meat room excellent! This also applies in combination with the slightly pickled cucumbers and pepperlings. And Cassis in the form of boiled blackcurrants who come so much more aromatic and less sour than their red relatives. Only the Senf Crème fraiche I didn't understand. The pastry was very sweet, sour the pickles. At the end of the evening, the cook will never take time for me and declare that the milk product should buffer the spice of the paste. Okay, but then please with less fat... still, very good start! Next vegetarian with a lens salad, where less the selected salmon, but more the accompaniment Sauerkirsche and Gorgonzola had triggered me. The cheese comes in the form of a very light crème, while the cherries are powerfully sweet sour. Finally, what is the problem. Because the small, non-baked lenses with crispy carrots and celery strips are salty and umami enough, in the beginning are also freshly covered by baby spinach, but largely by the fruit sweets in the mouth. And when the fruit has finally passed, the feeling of the mouth is still meager. You don't have to work with sharpness, but you could... A smaller, also vegetarian main course is served as an intermediate dish. Precisely spicy eggplants kidnap me with a clear, juicy curry aroma to India, boiled? Pomegranate seeds and strong goat cheese more in the Orient and Fregola Sarda and rosemary in the Mediterranean. Sauerkirsche can also play again, making the stronger flavors stay better. Everything tasty for itself; in the overall show somewhat undecided. In the end, I definitely lack something sharp, even to complete the desired aroma. I use the break for a visit to the toilets that are not barrier-free in the cellar. Everything in the green area, better than expected in the casual environment. In any case, there are just a few steps old building in front of the restaurant. Possibly there is a flat access via the farm; I forgot to ask and that annoys me now. For refreshment, I ordered a Sorbet 3€ despite the hip environment that proves to be a pomegranate. something too sweet; the requested Crèmant is additionally calculated at 2.8€. As a main course, I can't resist Brasato from the deer. It's nice that the meat comes to the table and stays hot. The ones that I suspect due to the Collagen Bäckchen have already been cut, with red wine and juniper still being clearly felt. Marinating and Schmoren come to lean wild, it is still a bit firm but not dry to wear. Differently coloured nickel leaves not only look pretty, but have bites and taste and are therefore equal players. And that of me that has been on war feet with cabbage since childhood. Wacholdercrumble contributes a new texture, but remains sweeter than typical. Only enjoyed solo is to guess the ethereal berries. This is a shame, not only because the denomination on the map creates expectations, but also because the sauce bound with acid cream rather damped. Finally, the origin of the crispy fried, internally loose gnocchi remained even after the bath in the sauce. Conclusion: Relaxed team that has the full load well under control. Can be done at any time: Barrier-free kitchen, well thought out, sometimes not finished thoughts/bring. Overall, I would have had a little more courage. You can trust the audience...

The holiday in Saxony and Thuringia was nice, but now work is announced again and after not even two weeks it leads me back to the beautiful Elbflorence. Caroussel and enjoyment studio were visited privately, Elements is looking for employees and has therefore opened the fine food only from Thursday to Saturday. Good advice is expensive. Or not, because Mr Jenome points out that the Villandry is reopened under new leadership. This promises French cuisine, because what Sauvignon lovers do not know the city near the Loire? The search in the network is difficult; the homepage mute about the offer. With a few search terms, however, there is a cautious modern, in fact French inspired cuisine, so I am glad to go to the different new city. At 6.30 a.m. a reluctant modern bistro welcomes me in warm wood and light. The guests are hardly present, but oh, horror! everywhere. And so the powerfully tattooed boss mimics with me through the safe 50 or more places and regrets until I accept that I am only welcome to the high wooden bench as a single guest. In the further course, all walks in the guests are offered gradually more comfortable places, only I can track my discs... But no matter, there is a certain “alternative” nonchalance, including the mothers from Prenzlberg, who also in the restaurant do not want to harass their descendants with sparse behavior rules for the rest of the guests or the serving staff... For such situations, the dear God invented the alcohol, in my case in the form of an extremely compact wine map, where there are no plants of the Loire. Mostly natural wines, but finally there is a white and two red burgundy, ergo everything well. The choice is based on the simple Aloxe Corton from 2001 €45, which, after a happier removal of the crumbling cork in the evening, proves to be a very harmonious, not fruity companion of the exceptionally selected strong dishes. As an aperitif on the pleasant herb Cidre 4,8€, I work through the small card, which however completely deviates from the net. The mysterious solution: The new owners of Jenome, who also lead St. Pauli, have reopened the Villandry four months ago and now have to live with the fact that the predecessors do not take the card out of the net... In addition to the usual placement reduction, the service has a fault-free effect. All my wishes are fulfilled; be it the spinning of the bistro table among the headlights for better photos, be it a sorbet in the style of the 80s or the compilation of a menu actually not intended. Only the day offers are not brought to my attention, but also on the map “Request the service”. Prices are friendly, for four courses with refreshment came 55 euros. There are no amuses. With the first gear, two types of bread are served, of which the strong mixing bag with Cumin is very strong. This is also true for the Paté de Campagne, who in Fronkreisch would not give her much stronger, more harmoniously tuned. Loose, strong, give the wild meat room excellent! This also applies in combination with the slightly pickled cucumbers and pepperlings. And Cassis in the form of boiled blackcurrants who come so much more aromatic and less sour than their red relatives. Only the Senf Crème fraiche I didn't understand. The pastry was very sweet, sour the pickles. At the end of the evening, the cook will never take time for me and declare that the milk product should buffer the spice of the paste. Okay, but then please with less fat... still, very good start! Next vegetarian with a lens salad, where less the selected salmon, but more the accompaniment Sauerkirsche and Gorgonzola had triggered me. The cheese comes in the form of a very light crème, while the cherries are powerfully sweet sour. Finally, what is the problem. Because the small, non-baked lenses with crispy carrots and celery strips are salty and umami enough, in the beginning are also freshly covered by baby spinach, but largely by the fruit sweets in the mouth. And when the fruit has finally passed, the feeling of the mouth is still meager. You don't have to work with sharpness, but you could... A smaller, also vegetarian main course is served as an intermediate dish. Precisely spicy eggplants kidnap me with a clear, juicy curry aroma to India, boiled? Pomegranate seeds and strong goat cheese more in the Orient and Fregola Sarda and rosemary in the Mediterranean. Sauerkirsche can also play again, making the stronger flavors stay better. Everything tasty for itself; in the overall show somewhat undecided. In the end, I definitely lack something sharp, even to complete the desired aroma. I use the break for a visit to the toilets that are not barrier-free in the cellar. Everything in the green area, better than expected in the casual environment. In any case, there are just a few steps old building in front of the restaurant. Possibly there is a flat access via the farm; I forgot to ask and that annoys me now. For refreshment, I ordered a Sorbet 3€ despite the hip environment that proves to be a pomegranate. something too sweet; the requested Crèmant is additionally calculated at 2.8€. As a main course, I can't resist Brasato from the deer. It's nice that the meat comes to the table and stays hot. The ones that I suspect due to the Collagen Bäckchen have already been cut, with red wine and juniper still being clearly felt. Marinating and Schmoren come to lean wild, it is still a bit firm but not dry to wear. Differently coloured nickel leaves not only look pretty, but have bites and taste and are therefore equal players. And that of me that has been on war feet with cabbage since childhood. Wacholdercrumble contributes a new texture, but remains sweeter than typical. Only enjoyed solo is to guess the ethereal berries. This is a shame, not only because the denomination on the map creates expectations, but also because the sauce bound with acid cream rather damped. Finally, the origin of the crispy fried, internally loose gnocchi remained even after the bath in the sauce. Conclusion: Relaxed team that has the full load well under control. Can be done at any time: Barrier-free kitchen, well thought out, sometimes not finished thoughts/bring. Overall, I would have had a little more courage. You can trust the audience...

It was too late. You reserved us a table in a closed restaurant, embarrassing. It's good that we were looking for direct contact, otherwise we would have stood outside the door. Open Table probably not again!! !