Caroussel - Dresden

Benjamin Biedlingmaier creates a balanced kitchen with fine taste notes. The presentation of a product in different shapes and textures is a very popular game. The number of products used naturally depends on the desired taste. Therefore, a creation can be already richer equipped. You can literally feel the expired design and thinking process, the idea behind the court when individual parts are tried during eating or several at the same time.

Unlimited recommended, we will definitely be back...

The last visit of Culinary Super July 2021 led me to Dresden to the Caroussel, which since its reopening after the first pandemic works with the addition of Nouvelle. New because Corona also acted as an accelerator for an already begun development: in this case, the task of providing a restaurant in the top class. In the Bülow Palais, a new concept was presented which produced some innovations: first, the separation from the Swabian chef Benjamin Biedlingmaier, who has been defending Michelin Stern for several years, who has been continuously awarded since the early 1990s, and thus established by classic French dishes based on luxury, some ophthalmic and pronocated acidity. The almost eager announcement, in the future it will be less components on the board, but larger parts, has now disappeared from the homepage. The new concept is still explained that there is no more separation between gourmet and bistro cuisine for guests. Both can be ordered according to Gaumenlust cross and via the card. There are still two 5-course menus (for each Stramme 110€ and currently 12 “simple” positions plus the mandatory asparagus card. No easy task for the Sous Chef Sven Vogel. The Green Salon is no longer used for the à la Carte Shop and the wonderful conservatory is apparently closed, even with a corresponding booking situation at my total of three visits. In the former bistro you sit a little tighter, in a design that focuses on gold and brown tones and a (collection of works of art). Other style, not mine, but of course a style. I was still pleased to have a place on the covered terrace at least at the beginning of the evening and to be able to observe traffic on the quiet but not boring Königsstraße from there. There were many festively dressed young people over, maybe juvenile? The dedicated service had not changed by many already or still well-trained young people who do well with Elan, kindness and professionalism. Not always is listened exactly, but I am now also a guest who knows exactly what he wants. The line continues with the tireless Jana Schellenberg and with two guided two telephone calls we could already clarify the selection of wines. It was Surprise! Surprise! A white burgundy who came to the decanter on my arrival. It's good that worked so well. While the wine came to the air, in the beginning again the last word (10.5€). They sit outside on solid wooden garden furniture and high-quality plastic, but the tables are finely covered. Two well-cleaned bread fought with simple butter, olive oil and salt flakes. My menu started in summer with Pulpo, Lardo, Artichoke and Paprika. The octopus tentacle was hard fleshy and partly also crispy, without a pliers, but that goes even better. Unfortunately, a long slice of Lardo, probably surf’n’turf from the idea, which had narrowed into a hard strip that was hardly to cut. Individual pieces would have been more hospitable. Vegetables convince: Artichoke as fresh crème and strong anger. Paprika was cooked and then smoked, sweetened and presented as a successful chip. Apart from the texture parade, this was particularly tasteful. The green salsa remained unobtrusive. A solid start over everything. On the next course I was curious: Cherry Gazpacho, green asparagus and hoodies are not an everyday dish! The cold soup surprised with an acidic note from Balsamico, against unfortunately, few cherries did not arrive. Solo “yellow” was the cherry taste there, but this is probably not in the sense of the inventor. The asparagus had enough bite and could already claim to end with a very pleasant bitterness. I also liked the clear mustard of herbal oil. With a more accurate sour sweet game, this would have been an exciting record. Of course there were no fishing. But Kalbsbries is of course always a nice alternative. The tasty interiors were plastered and slightly crispy fried, impeccable and also the jus successful. As good as the Päfferlings, because not only the crème had a unique mushroom taste, but despite the size also the fried specimens. Salt lemon and Thai asparagus should be a bit fine if these components that were perceived as “too easy” and have successfully implemented the motto described above. Unfortunately, very few small pieces were processed by the lemon in the sauce. Unfortunately, I didn't understand what the vegetables were supposed to put on the plate. Maybe an alternative to the expected heirs? But this is always a question of personal taste. Also here light and shadow. The next band with Bresse Hahn made the kitchen much better again. While the breast was cooked somewhat too long, which could largely compensate for the excellent quality of the goods, the roulette was delighted by the bead meat, also with a filling of strong peas. The delicious little legumes were also naturell and represented with their greenery. The last tasteful and colorful actor then carrot whose intense juice was the winner of the record for me. This was a nice implementation of a three-component plate. Only the additional Yuzu Majonäse made me sneak: is it fresh or fresh? Both ideas were not really fulfilled in combination. I was a lover of the refreshing apple Sorbet, who was served with vodka against dehydration (7€. Instead of another, then red meat course, I had put on the vegetarian main dish: vegetable mill feuille, bean, eggplants, wild herbs. The layers consisted of eggplants, zucchini, carrots and potatoes. Unfortunately not very finely worked (does not have to be a thousand... hardly salted, soft and very potato elastic. With one word: Boring. The mushrooms as well as the attractive toppings shined: The baked eggplant slices are for pickling, the yellow tomberries with fine, fresh tomato acid and the crushed beans with bite and strong bean wort. That was funny again. The announced wild herbs could have set even more ethereal and bitter accents. Unfortunately, they were forgotten by the kitchen team. The chef Vogel has buzzed at the post-conference that the record had gone incompletely over the pass, but the lack of personnel was so dramatic that he had to cover two items. If I had been aware of this, I would probably have woken my spontaneous desire for cheese (12€). Thus, after a short waiting period, the kitchen delivered a thin pane Fourme d’Ambert (which would have been won by heat), not only visually very pretty accompanied by apricots (dried and as jam, pistachios, spicy coriander claws and, above all, crispy buckwheat finally crispy once, this was largely misproached until today. A reconciling conclusion followed by a Pimm Cup for 10.5€. The carousel moves new ways, but the first steps were more uncertain than they thought. Of course, the Dresden Neustadt did not learn how to cook, but whether the simplified direction pleases the guests, it must turn out. The leader Michelin was in no way convinced and escaped the star. Too bad for the very friendly and dedicated team.

The last visit of Culinary Super July 2021 led me to Dresden to the Caroussel, which since its reopening after the first pandemic works with the addition of Nouvelle. New because Corona also acted as an accelerator for an already begun development: in this case, the task of providing a restaurant in the top class. In the Bülow Palais, a new concept was presented which produced some innovations: first, the separation from the Swabian chef Benjamin Biedlingmaier, who has been defending Michelin Stern for several years, who has been continuously awarded since the early 1990s, and thus established by classic French dishes based on luxury, some ophthalmic and pronocated acidity. The almost eager announcement, in the future it will be less components on the board, but larger parts, has now disappeared from the homepage. The new concept is still explained that there is no more separation between gourmet and bistro cuisine for guests. Both can be ordered according to Gaumenlust cross and via the card. There are still two 5-course menus (for each Stramme 110€ and currently 12 “simple” positions plus the mandatory asparagus card. No easy task for the Sous Chef Sven Vogel. The Green Salon is no longer used for the à la Carte Shop and the wonderful conservatory is apparently closed, even with a corresponding booking situation at my total of three visits. In the former bistro you sit a little tighter, in a design that focuses on gold and brown tones and a (collection of works of art). Other style, not mine, but of course a style. I was still pleased to have a place on the covered terrace at least at the beginning of the evening and to be able to observe traffic on the quiet but not boring Königsstraße from there. There were many festively dressed young people over, maybe juvenile? The dedicated service had not changed by many already or still well-trained young people who do well with Elan, kindness and professionalism. Not always is listened exactly, but I am now also a guest who knows exactly what he wants. The line continues with the tireless Jana Schellenberg and with two guided two telephone calls we could already clarify the selection of wines. It was Surprise! Surprise! A white burgundy who came to the decanter on my arrival. It's good that worked so well. While the wine came to the air, in the beginning again the last word (10.5€). They sit outside on solid wooden garden furniture and high-quality plastic, but the tables are finely covered. Two well-cleaned bread fought with simple butter, olive oil and salt flakes. My menu started in summer with Pulpo, Lardo, Artichoke and Paprika. The octopus tentacle was hard fleshy and partly also crispy, without a pliers, but that goes even better. Unfortunately, a long slice of Lardo, probably surf’n’turf from the idea, which had narrowed into a hard strip that was hardly to cut. Individual pieces would have been more hospitable. Vegetables convince: Artichoke as fresh crème and strong anger. Paprika was cooked and then smoked, sweetened and presented as a successful chip. Apart from the texture parade, this was particularly tasteful. The green salsa remained unobtrusive. A solid start over everything. On the next course I was curious: Cherry Gazpacho, green asparagus and hoodies are not an everyday dish! The cold soup surprised with an acidic note from Balsamico, against unfortunately, few cherries did not arrive. Solo “yellow” was the cherry taste there, but this is probably not in the sense of the inventor. The asparagus had enough bite and could already claim to end with a very pleasant bitterness. I also liked the clear mustard of herbal oil. With a more accurate sour sweet game, this would have been an exciting record. Of course there were no fishing. But Kalbsbries is of course always a nice alternative. The tasty interiors were plastered and slightly crispy fried, impeccable and also the jus successful. As good as the Päfferlings, because not only the crème had a unique mushroom taste, but despite the size also the fried specimens. Salt lemon and Thai asparagus should be a bit fine if these components that were perceived as “too easy” and have successfully implemented the motto described above. Unfortunately, very few small pieces were processed by the lemon in the sauce. Unfortunately, I didn't understand what the vegetables were supposed to put on the plate. Maybe an alternative to the expected heirs? But this is always a question of personal taste. Also here light and shadow. The next band with Bresse Hahn made the kitchen much better again. While the breast was cooked somewhat too long, which could largely compensate for the excellent quality of the goods, the roulette was delighted by the bead meat, also with a filling of strong peas. The delicious little legumes were also naturell and represented with their greenery. The last tasteful and colorful actor then carrot whose intense juice was the winner of the record for me. This was a nice implementation of a three-component plate. Only the additional Yuzu Majonäse made me sneak: is it fresh or fresh? Both ideas were not really fulfilled in combination. I was a lover of the refreshing apple Sorbet, who was served with vodka against dehydration (7€. Instead of another, then red meat course, I had put on the vegetarian main dish: vegetable mill feuille, bean, eggplants, wild herbs. The layers consisted of eggplants, zucchini, carrots and potatoes. Unfortunately not very finely worked (does not have to be a thousand... hardly salted, soft and very potato elastic. With one word: Boring. The mushrooms as well as the attractive toppings shined: The baked eggplant slices are for pickling, the yellow tomberries with fine, fresh tomato acid and the crushed beans with bite and strong bean wort. That was funny again. The announced wild herbs could have set even more ethereal and bitter accents. Unfortunately, they were forgotten by the kitchen team. The chef Vogel has buzzed at the post-conference that the record had gone incompletely over the pass, but the lack of personnel was so dramatic that he had to cover two items. If I had been aware of this, I would probably have woken my spontaneous desire for cheese (12€). Thus, after a short waiting period, the kitchen delivered a thin pane Fourme d’Ambert (which would have been won by heat), not only visually very pretty accompanied by apricots (dried and as jam, pistachios, spicy coriander claws and, above all, crispy buckwheat finally crispy once, this was largely misproached until today. A reconciling conclusion followed by a Pimm Cup for 10.5€. The carousel moves new ways, but the first steps were more uncertain than they thought. Of course, the Dresden Neustadt did not learn how to cook, but whether the simplified direction pleases the guests, it must turn out. The leader Michelin was in no way convinced and escaped the star. Too bad for the very friendly and dedicated team.

The last visit of Culinary Super July 2021 led me to Dresden to the Caroussel, which since its reopening after the first pandemic works with the addition of Nouvelle. New because Corona also acted as an accelerator for an already begun development: in this case, the task of providing a restaurant in the top class. In the Bülow Palais, a new concept was presented which produced some innovations: first, the separation from the Swabian chef Benjamin Biedlingmaier, who has been defending Michelin Stern for several years, who has been continuously awarded since the early 1990s, and thus established by classic French dishes based on luxury, some ophthalmic and pronocated acidity. The almost eager announcement, in the future it will be less components on the board, but larger parts, has now disappeared from the homepage. The new concept is still explained that there is no more separation between gourmet and bistro cuisine for guests. Both can be ordered according to Gaumenlust cross and via the card. There are still two 5-course menus (for each Stramme 110€ and currently 12 “simple” positions plus the mandatory asparagus card. No easy task for the Sous Chef Sven Vogel. The Green Salon is no longer used for the à la Carte Shop and the wonderful conservatory is apparently closed, even with a corresponding booking situation at my total of three visits. In the former bistro you sit a little tighter, in a design that focuses on gold and brown tones and a (collection of works of art). Other style, not mine, but of course a style. I was still pleased to have a place on the covered terrace at least at the beginning of the evening and to be able to observe traffic on the quiet but not boring Königsstraße from there. There were many festively dressed young people over, maybe juvenile? The dedicated service had not changed by many already or still well-trained young people who do well with Elan, kindness and professionalism. Not always is listened exactly, but I am now also a guest who knows exactly what he wants. The line continues with the tireless Jana Schellenberg and with two guided two telephone calls we could already clarify the selection of wines. It was Surprise! Surprise! A white burgundy who came to the decanter on my arrival. It's good that worked so well. While the wine came to the air, in the beginning again the last word (10.5€). They sit outside on solid wooden garden furniture and high-quality plastic, but the tables are finely covered. Two well-cleaned bread fought with simple butter, olive oil and salt flakes. My menu started in summer with Pulpo, Lardo, Artichoke and Paprika. The octopus tentacle was hard fleshy and partly also crispy, without a pliers, but that goes even better. Unfortunately, a long slice of Lardo, probably surf’n’turf from the idea, which had narrowed into a hard strip that was hardly to cut. Individual pieces would have been more hospitable. Vegetables convince: Artichoke as fresh crème and strong anger. Paprika was cooked and then smoked, sweetened and presented as a successful chip. Apart from the texture parade, this was particularly tasteful. The green salsa remained unobtrusive. A solid start over everything. On the next course I was curious: Cherry Gazpacho, green asparagus and hoodies are not an everyday dish! The cold soup surprised with an acidic note from Balsamico, against unfortunately, few cherries did not arrive. Solo “yellow” was the cherry taste there, but this is probably not in the sense of the inventor. The asparagus had enough bite and could already claim to end with a very pleasant bitterness. I also liked the clear mustard of herbal oil. With a more accurate sour sweet game, this would have been an exciting record. Of course there were no fishing. But Kalbsbries is of course always a nice alternative. The tasty interiors were plastered and slightly crispy fried, impeccable and also the jus successful. As good as the Päfferlings, because not only the crème had a unique mushroom taste, but despite the size also the fried specimens. Salt lemon and Thai asparagus should be a bit fine if these components that were perceived as “too easy” and have successfully implemented the motto described above. Unfortunately, very few small pieces were processed by the lemon in the sauce. Unfortunately, I didn't understand what the vegetables were supposed to put on the plate. Maybe an alternative to the expected heirs? But this is always a question of personal taste. Also here light and shadow. The next band with Bresse Hahn made the kitchen much better again. While the breast was cooked somewhat too long, which could largely compensate for the excellent quality of the goods, the roulette was delighted by the bead meat, also with a filling of strong peas. The delicious little legumes were also naturell and represented with their greenery. The last tasteful and colorful actor then carrot whose intense juice was the winner of the record for me. This was a nice implementation of a three-component plate. Only the additional Yuzu Majonäse made me sneak: is it fresh or fresh? Both ideas were not really fulfilled in combination. I was a lover of the refreshing apple Sorbet, who was served with vodka against dehydration (7€. Instead of another, then red meat course, I had put on the vegetarian main dish: vegetable mill feuille, bean, eggplants, wild herbs. The layers consisted of eggplants, zucchini, carrots and potatoes. Unfortunately not very finely worked (does not have to be a thousand... hardly salted, soft and very potato elastic. With one word: Boring. The mushrooms as well as the attractive toppings shined: The baked eggplant slices are for pickling, the yellow tomberries with fine, fresh tomato acid and the crushed beans with bite and strong bean wort. That was funny again. The announced wild herbs could have set even more ethereal and bitter accents. Unfortunately, they were forgotten by the kitchen team. The chef Vogel has buzzed at the post-conference that the record had gone incompletely over the pass, but the lack of personnel was so dramatic that he had to cover two items. If I had been aware of this, I would probably have woken my spontaneous desire for cheese (12€). Thus, after a short waiting period, the kitchen delivered a thin pane Fourme d’Ambert (which would have been won by heat), not only visually very pretty accompanied by apricots (dried and as jam, pistachios, spicy coriander claws and, above all, crispy buckwheat finally crispy once, this was largely misproached until today. A reconciling conclusion followed by a Pimm Cup for 10.5€. The carousel moves new ways, but the first steps were more uncertain than they thought. Of course, the Dresden Neustadt did not learn how to cook, but whether the simplified direction pleases the guests, it must turn out. The leader Michelin was in no way convinced and escaped the star. Too bad for the very friendly and dedicated team.