Feldschlosschen Stammhaus - Dresden

General: Again in Dresden. This time professional and solo, and actually I wanted to give a afterburner to my small summer cycle GDR-Völkerfreundschaften kulinarisch in today's time. I chose a Hungarian restaurant, Budapest. Located in an inhospitable neighborhood near the S-Bahn station Plauen. When I found it after a long walk, I had to read a unfortunately closed. In the Tripadvisor I read about the same fate of the restaurant Kulacs. The next time, maybe the Kakas when it's still alive. As a precaution, I had set up a plan B, that is, the near-facing log house. It is embedded in architectural residential and commercial shoe boxes on the four-lane Budapest street. As I was able to read in the map, the parent house is housed in the former machine house of the historic brewery site, which surpassed the bomb attack at the end of WK II. In a brewery room you can expect a generous and rustic atmosphere. This is where the tribal house is fully justified, so that it can be fully recommended to friends from brewhouses. The kitchen services in the large drinking facilities at best bring defensive and tasty brewhouse classics to the plate, which differ a little from region to region and have a culinary cut with the porkshaxe/icebone/skin. I couldn't quite convince myself of the maps I tried in the parent company if I think of the Schumacher or the füchschen in Düsseldorf or the Hofbräukeller in Munich. The audience on Tuesday night was clear and more local. Around 8 p.m., a large group of Japanese appeared, who took place at preordered tables and was commanded by a strict bear guide. They hardly sat, water carafes and glasses were taken. Some dared to order beer and the supposers were already applied. This looked like a quick feed, but it might have been wanted. The price-performance ratio in the trunk house is somewhat cheaper than in the Wenceslas and therefore I give 3.5 stars. On the homepage only the menu and photoimpressions of the building and the premises can be found: [here link]. Service: In brewhouses, you can expect a waiter type, which quickly brings the beer to the table and b has not fallen to the mouth. Its culmination is the Rheinische Köbes, who reliably puts old or carol on the lid without question, likes to leave a spell and cares for the image. The male waiters had enough of this esprit in the stem house. On the black polo shirt with logo and the bright red field-slip apron visually well recognizable, in particular a larger female circus was openly supervised. My feminine operator was a little more friendly. Card, beers and digestive liquors came flott to almost just in time and the dishes at pleasant intervals. So solid and playful and worth 3.5 stars. In the main house there are from the production of the brewery of the Val di Pilsener, Rock Cellar, Zwick and Schwarzer Steiger. 0.3 l for strong 2,90 €, the half for more moderate 3,90 € and the size is pleasantly discounted for the big sausage to 6,90 or 7,10 €. I drank the twig and the rock cellar Pils and the tumble beer is preferred to my taste. Possibly that the beer is tapped very cold. A few wines I found on the map, starting at 3,90 € for 0.2 l and a bottle of water with 0.75 l comes on proud 5,40 € there is the measure cheaper! The basic skeleton according to Brauhausart form two soups potato soup, Soljanka and the main house classic Sülze, pork roasts, haxe, sour roasts, schnitzel. A cup of potato soup, according to map with marjoram and bacon, should be refined to form the fruitful opening €4.20 . I was delighted about the dimensions of the cup, so it had then. The soup was only warmed and without visible inlay. The supremeness and a basic taste of potatoes as a basis could have made something of soup with decent spice. But neither bacon nor marjoram were to taste, a small sour stab reported the tongue. Gschmackiger then went on to €14.50 with the Braumeisterschnitzel . As supplements, a potato zucchini pan and a herbal dip were announced. Everything was found, including roast sauce on the plate. It is good that the successful herbal dip based on fresh cheese could be taken from the plate in an extra small bowl. On its basis, the oil mixed, in which the rosemary flakes and very soft zucchini slices were cooked and the frying sauce. Both are all right, but in the Melange both losers. Here, the potato zucchini pan, as the name suggests, should be applied in its own pan. I found the carving filled with peppers and cheese. The panade is chessful and well spiced and inside thin slices of a strongly padded coarse salami that recalled a good chorizo. The melted cheese could only play the tasteful junior part. The portion size once again confirmed that one cannot expect powerful portions in brewhouses. A fluffy soup, an oily-soaked bilge and a good carving yield 3.5 stars according to my algorithm. Ambience: I like to give 4.5 stars for the ambience. Half the way to the top is prevented because the tables intended for four tables are somewhat small. Otherwise, the tribal house offers almost everything a brewhouse makes. So a main area brewhouse with large walks under a copper roof such as a brewing pan, dark cassette paneling, bare tables, a warm, reddish tile floor, historical motifs as wall decorations and as eye-catcher a switchboard of machine house times, which however flashes albern. In addition, there is a gallery as an upper level in the brewhouse with lift access, a brewery museum in the tower and various other side gates, which provide the homepage information. It goes back to the terraced beer garden. This is almost all because a classic sponge with standing tables is missing for the pressure refueling. Cleanliness: In the restaurant everything is clean. The toilets are modern and can leave some collective urine in the men's refreshment.

General: Again in Dresden. This time professional and solo, and actually I wanted to give a afterburner to my small summer cycle GDR-Völkerfreundschaften kulinarisch in today's time. I chose a Hungarian restaurant, Budapest. Located in an inhospitable neighborhood near the S-Bahn station Plauen. When I found it after a long walk, I had to read a unfortunately closed. In the Tripadvisor I read about the same fate of the restaurant Kulacs. The next time, maybe the Kakas when it's still alive. As a precaution, I had set up a plan B, that is, the near-facing log house. It is embedded in architectural residential and commercial shoe boxes on the four-lane Budapest street. As I was able to read in the map, the parent house is housed in the former machine house of the historic brewery site, which surpassed the bomb attack at the end of WK II. In a brewery room you can expect a generous and rustic atmosphere. This is where the tribal house is fully justified, so that it can be fully recommended to friends from brewhouses. The kitchen services in the large drinking facilities at best bring defensive and tasty brewhouse classics to the plate, which differ a little from region to region and have a culinary cut with the porkshaxe/icebone/skin. I couldn't quite convince myself of the maps I tried in the parent company if I think of the Schumacher or the füchschen in Düsseldorf or the Hofbräukeller in Munich. The audience on Tuesday night was clear and more local. Around 8 p.m., a large group of Japanese appeared, who took place at preordered tables and was commanded by a strict bear guide. They hardly sat, water carafes and glasses were taken. Some dared to order beer and the supposers were already applied. This looked like a quick feed, but it might have been wanted. The price-performance ratio in the trunk house is somewhat cheaper than in the Wenceslas and therefore I give 3.5 stars. On the homepage only the menu and photoimpressions of the building and the premises can be found: [here link]. Service: In brewhouses, you can expect a waiter type, which quickly brings the beer to the table and b has not fallen to the mouth. Its culmination is the Rheinische Köbes, who reliably puts old or carol on the lid without question, likes to leave a spell and cares for the image. The male waiters had enough of this esprit in the stem house. On the black polo shirt with logo and the bright red field-slip apron visually well recognizable, in particular a larger female circus was openly supervised. My feminine operator was a little more friendly. Card, beers and digestive liquors came flott to almost just in time and the dishes at pleasant intervals. So solid and playful and worth 3.5 stars. In the main house there are from the production of the brewery of the Val di Pilsener, Rock Cellar, Zwick and Schwarzer Steiger. 0.3 l for strong 2,90 €, the half for more moderate 3,90 € and the size is pleasantly discounted for the big sausage to 6,90 or 7,10 €. I drank the twig and the rock cellar Pils and the tumble beer is preferred to my taste. Possibly that the beer is tapped very cold. A few wines I found on the map, starting at 3,90 € for 0.2 l and a bottle of water with 0.75 l comes on proud 5,40 € there is the measure cheaper! The basic skeleton according to Brauhausart form two soups potato soup, Soljanka and the main house classic Sülze, pork roasts, haxe, sour roasts, schnitzel. A cup of potato soup, according to map with marjoram and bacon, should be refined to form the fruitful opening €4.20 . I was delighted about the dimensions of the cup, so it had then. The soup was only warmed and without visible inlay. The supremeness and a basic taste of potatoes as a basis could have made something of soup with decent spice. But neither bacon nor marjoram were to taste, a small sour stab reported the tongue. Gschmackiger then went on to €14.50 with the Braumeisterschnitzel . As supplements, a potato zucchini pan and a herbal dip were announced. Everything was found, including roast sauce on the plate. It is good that the successful herbal dip based on fresh cheese could be taken from the plate in an extra small bowl. On its basis, the oil mixed, in which the rosemary flakes and very soft zucchini slices were cooked and the frying sauce. Both are all right, but in the Melange both losers. Here, the potato zucchini pan, as the name suggests, should be applied in its own pan. I found the carving filled with peppers and cheese. The panade is chessful and well spiced and inside thin slices of a strongly padded coarse salami that recalled a good chorizo. The melted cheese could only play the tasteful junior part. The portion size once again confirmed that one cannot expect powerful portions in brewhouses. A fluffy soup, an oily-soaked bilge and a good carving yield 3.5 stars according to my algorithm. Ambience: I like to give 4.5 stars for the ambience. Half the way to the top is prevented because the tables intended for four tables are somewhat small. Otherwise, the tribal house offers almost everything a brewhouse makes. So a main area brewhouse with large walks under a copper roof such as a brewing pan, dark cassette paneling, bare tables, a warm, reddish tile floor, historical motifs as wall decorations and as eye-catcher a switchboard of machine house times, which however flashes albern. In addition, there is a gallery as an upper level in the brewhouse with lift access, a brewery museum in the tower and various other side gates, which provide the homepage information. It goes back to the terraced beer garden. This is almost all because a classic sponge with standing tables is missing for the pressure refueling. Cleanliness: In the restaurant everything is clean. The toilets are modern and can leave some collective urine in the men's refreshment.

General: back in dresden. this time professional and solo, and actually I wanted to give a afterburner to my little summer cycle GDR-Völkerfreundschaften kulinarisch in today's time. I chose a Hungarian restaurant, budapest. the hotel is located in an inhospitable neighborhood near the S-Bahn station plauen. When I found it after a long walk, I had to read it closed. in the tripadvisor I read about the same fate of the restaurants kulacs. the next time, maybe the kakas when it's still alive. I had set up a plan b, that is, the nearby feldschlößchen stammhaus. it is embedded in architectural residential and commercial shoe boxes on the four-track budapest street. as I was able to read on the map, the ancestral house is housed in the former machine house of the historic brewery, which surpassed the bomb attack at the end of the wk ii. in a brewery room they expect a generous and rustic atmosphere. the main house is completely justified, so it can be completely recommended to the friends of brewhouses. the kitchen services in the large drinking facilities are best served by defensive and tasty brewhouse classics on the plate, which differ somewhat from region to region and have a culinary cut with the pork ice cream/skin. I couldn't convince myself of the cards that I tried in the mother company when I thought of the schumacher or the füchschen in düsseldorf or the court brown cellar in a bit. the public on Tuesday evening was clear and local. Around 20 o'clock a large group of Japanese appeared, which took place on pre-ordered tables and was led by a strict bear guide. they hardly sat, water carafe and glasses were taken. some dared to order beer and the candidates were already applied. that looked like a fast food, but it was perhaps desired. the price-performance ratio in the main house is somewhat cheaper than in wenzel and thus I give 3.5 stars. on the homepage you will find only the menu and photoimpressions of the building and the spatialities: [her Link]. service: in brewhouses you can expect a waiter type that quickly brings a beer to the table and b has not fallen into the mouth. its high point is the Rhenish babes, which safely lays old or carol on the lid without asking, likes to leave a magic stick and maintains an aboriginal image. the male waiters had enough of this esprit in the trunk house. visually well recognizable on the black polo shirt with logo and the bright red field-slide apron, in particular a larger female circus was monitored openly. my female operator was a little more friendly. card, beer and digestion fleets came in pleasant distances to almost in time and to the directed. so solid and playful and worth 3.5 stars. in the main house is the production of the brewery from the val di fass pilsener, rock cellar, zwick and blacker steiger. 0.3 l for strong 2,90 €, the half for moderate 3,90 € and the size is pleasantly reduced to 6,90 or 6,90 7,10 €. I drank the wig and the rock cellar pils and the wolves are preferred to my taste. the bee is possibly very cold tapped. a few weeps that I found on the map, starting at 3,90 € for 0.2 l and a bottle of water with 0.75 l comes at proud 5,40 € because the measure is cheaper! the card is manageable. the basic structure according to brewhouse type forms two soupen kartoffel soup, soljanka and the stem classic sülze, pork roast, haxe, sour roast, schinitzel . a cup kartoffel soup, according to the map that is refined with marjoram and speck, should form the laborious start of 4,20 €. I was pleased about the dimensions of the cup, so it had. the suppe was only heated and without visible inlay. the susceptibility and the basic taste of the potatoes as a basis could have made some of the supper with decent spice. but neither speck nor marjoram were to taste, a small acidic engraving reported the zunge. with the braumeisterschnitzel went more delicious to €14.50. as supplements were announced a potato zucchini pan and a herbal dip. everything has been found, including bratsauce on the plate. it is good that the successful crimped dipping on basis of fresh cheese could be taken from the plate in an extra small bowl. on the base was mixed the oil in which the rosemary flakes and very soft zucchini slices boiled and the bratsauce. both are in order, but in the melange both lose. here should be used the kartoffel zucchini pan, as the name already says, in their own pan. I found the carving filled with paprika and cheese. the panade is cheerful and well seasoned and in thin slices of a strongly padded coarse salami that reminds a good chorizo. the melted cheese could only play the tasteful junior part. the portion size confirmed again that one cannot expect a strong share in brewhouses. a fluffy suppe, an oily bilge and a good carving exploit 3.5 stars after my algorithm. ambiente: I want to give 4.5 stars for the ambiente. halfway upwards is prevented because the tables provided for four tables are somewhat small. Otherwise, the family house offers almost everything that makes a brewhouse. such a main area brauhaus with large walks under a kupferdach such as a braupfanne, dark cassette cladding, naked tables, a warm, reddish flowing floor, historical motives as wall decoration and as a hingucker a circuit board of machine house times, which however flashes albern. In addition, there is a gallery as upper level in the brewhouse with elevator access, a brewery museum in the tower and various other side gates that provide the homepage information. it goes back to the terrace beer garden. that is almost everything because a classic sponge with stand-alone lacks pressure refueling. cleanliness: in the restaurant everything is clean. the toilets are modern and can leave a collective urine in the refreshment of men.

General: back in dresden. this time professional and solo, and actually I wanted to give a afterburner to my little summer cycle GDR-Völkerfreundschaften kulinarisch in today's time. I chose a Hungarian restaurant, budapest. the hotel is located in an inhospitable neighborhood near the S-Bahn station plauen. When I found it after a long walk, I had to read it closed. in the tripadvisor I read about the same fate of the restaurants kulacs. the next time, maybe the kakas when it's still alive. I had set up a plan b, that is, the nearby feldschlößchen stammhaus. it is embedded in architectural residential and commercial shoe boxes on the four-track budapest street. as I was able to read on the map, the ancestral house is housed in the former machine house of the historic brewery, which surpassed the bomb attack at the end of the wk ii. in a brewery room they expect a generous and rustic atmosphere. the main house is completely justified, so it can be completely recommended to the friends of brewhouses. the kitchen services in the large drinking facilities are best served by defensive and tasty brewhouse classics on the plate, which differ somewhat from region to region and have a culinary cut with the pork ice cream/skin. I couldn't convince myself of the cards that I tried in the mother company when I thought of the schumacher or the füchschen in düsseldorf or the court brown cellar in a bit. the public on Tuesday evening was clear and local. Around 20 o'clock a large group of Japanese appeared, which took place on pre-ordered tables and was led by a strict bear guide. they hardly sat, water carafe and glasses were taken. some dared to order beer and the candidates were already applied. that looked like a fast food, but it was perhaps desired. the price-performance ratio in the main house is somewhat cheaper than in wenzel and thus I give 3.5 stars. on the homepage you will find only the menu and photoimpressions of the building and the spatialities: [her Link]. service: in brewhouses you can expect a waiter type that quickly brings a beer to the table and b has not fallen into the mouth. its high point is the Rhenish babes, which safely lays old or carol on the lid without asking, likes to leave a magic stick and maintains an aboriginal image. the male waiters had enough of this esprit in the trunk house. visually well recognizable on the black polo shirt with logo and the bright red field-slide apron, in particular a larger female circus was monitored openly. my female operator was a little more friendly. card, beer and digestion fleets came in pleasant distances to almost in time and to the directed. so solid and playful and worth 3.5 stars. in the main house is the production of the brewery from the val di fass pilsener, rock cellar, zwick and blacker steiger. 0.3 l for strong 2,90 €, the half for moderate 3,90 € and the size is pleasantly reduced to 6,90 or 6,90 7,10 €. I drank the wig and the rock cellar pils and the wolves are preferred to my taste. the bee is possibly very cold tapped. a few weeps that I found on the map, starting at 3,90 € for 0.2 l and a bottle of water with 0.75 l comes at proud 5,40 € because the measure is cheaper! the card is manageable. the basic structure according to brewhouse type forms two soupen kartoffel soup, soljanka and the stem classic sülze, pork roast, haxe, sour roast, schinitzel . a cup kartoffel soup, according to the map that is refined with marjoram and speck, should form the laborious start of 4,20 €. I was pleased about the dimensions of the cup, so it had. the suppe was only heated and without visible inlay. the susceptibility and the basic taste of the potatoes as a basis could have made some of the supper with decent spice. but neither speck nor marjoram were to taste, a small acidic engraving reported the zunge. with the braumeisterschnitzel went more delicious to €14.50. as supplements were announced a potato zucchini pan and a herbal dip. everything has been found, including bratsauce on the plate. it is good that the successful crimped dipping on basis of fresh cheese could be taken from the plate in an extra small bowl. on the base was mixed the oil in which the rosemary flakes and very soft zucchini slices boiled and the bratsauce. both are in order, but in the melange both lose. here should be used the kartoffel zucchini pan, as the name already says, in their own pan. I found the carving filled with paprika and cheese. the panade is cheerful and well seasoned and in thin slices of a strongly padded coarse salami that reminds a good chorizo. the melted cheese could only play the tasteful junior part. the portion size confirmed again that one cannot expect a strong share in brewhouses. a fluffy suppe, an oily bilge and a good carving exploit 3.5 stars after my algorithm. ambiente: I want to give 4.5 stars for the ambiente. halfway upwards is prevented because the tables provided for four tables are somewhat small. Otherwise, the family house offers almost everything that makes a brewhouse. such a main area brauhaus with large walks under a kupferdach such as a braupfanne, dark cassette cladding, naked tables, a warm, reddish flowing floor, historical motives as wall decoration and as a hingucker a circuit board of machine house times, which however flashes albern. In addition, there is a gallery as upper level in the brewhouse with elevator access, a brewery museum in the tower and various other side gates that provide the homepage information. it goes back to the terrace beer garden. that is almost everything because a classic sponge with stand-alone lacks pressure refueling. cleanliness: in the restaurant everything is clean. the toilets are modern and can leave a collective urine in the refreshment of men.

We went Friday and we lucky to get in without a reservation. Friendly waiter and loved the food and beer. Very German feeling. Would go again if I am in Dresden again.