In the evening, we went for dinner in Radebeul at Atelier Sanssouci. It is the restaurant run by Stefan Hermann, a well-known chef in Dresden. He also runs Beans & Beluga, which is responsible, amongst other things, for catering at the Semperoper (more on that later) and the Semperoper Ball.
The restaurant is located in an annexe of Villa Sorgenfrei, a charming little hotel.


Here, you dine in a historic 18th-century banquet and garden hall – a truly special venue. The restaurant holds 1 Michelin star.


It was very quiet that Monday evening; apart from us, there was only one other couple dining in the restaurant – it felt a bit too empty.
The set menu. They presented us with the vegetarian set menu straight away; we could have chosen à la carte instead. But we went for the set menu because it looked appealing.




Jerusalem artichoke crisps

We were offered a non-alcoholic pairing, which we accepted. They consisted of homemade drinks and drinks by Jörg Geiger.
Hibiscus, bergamot, raspberry, mint


Amuse bouche

Bread

Roasted carrot on fromage frais with vadouvan and tarragon



That was really tasty; we enjoyed it.


Parsley root soup with Comté crisps and black walnuts



That’s also a very high standard.


Sardinian fregola with fennel. Jam with roasted sunflower seeds and salted lemon



Also very good

Turnip goulash with pickled Roscoff onions, seasoned lamb's lettuce and Gruyère



I’d expected something different; when you think of goulash, you tend to think of a stew. It was a pleasant surprise.
Earl Grey, agave, yuzu


Roasted pumpkin with confit leeks, pan-fried herb-crusted oyster mushrooms and gravy



Coconut, pineapple, chilli, kaffir lime


Vanilla cake with lychee and guava-passion fruit sorbet


A nice final
Petit fours

The bill

Another lovely dinner – I can recommend this restaurant too.