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"The fall season begins, and thus again our theatre season begins. With our friends we had got tickets for the Dresdner Boulevardtheater, and before it goes for a fun, cheerful evening, it should be a cozy dinner beforehand. In the boulevard theatre the piece “Azzurro How do I tame an Italian?” was shown. So what's better than going to an Italian restaurant before the play was agreed? Rings around Comödie and Boulevardtheater, however, the search for gastro is quite difficult, because either you go to the nearby Dresden Old Town, and there you have the problem with the mobile base, or you are looking for a gastro in the nearby southern suburb. Finally, I became busy on the travel joker road with the pizzeria and Trattoria “La Contadina”. So in advance I reserved a table for us 5, and on that evening it went towards the big city. Trattoria La Contadina Also around the La Contadina the car park search was not quite easy, but we found a parking space near the edge of the road. The restaurant is located directly on the corner of Reisewitzer Straße/Bonhoefferplatz. From the cozy and shaded beer garden of the restaurant you have a beautiful view of the small park of the Bonhoefferplatz. Beer garden Trattoria La Contadina Already at the entrance of the restaurant we were greeted by a young, southern gentleman. He checked our reservation and accompanied us to our place in the restaurant. The restaurant is decorated in a cosy village Italian style. On rustic, colored wooden chairs you sit very well with a well-padded seat back. The rustic tables are sufficiently large to serve large pizzas without any problems. The walls are kept in turquoise, various wine and olive oil specialties decorate the final edge of the wall panelling. Another part of the restaurant is furnished in a rustic style with old shelves and wooden beams as well as old ruins. Shortly after we had placed, the extensive menu was handed to us and asked for drinks. We're discussing some time to study the beverage card first. The young man removed, but kept us always in sight, and when we had the drinks wishes, he was at the table in a flash. Menu So we ordered as drinks: · 2x 0.5ér Wernesgrüner Pilsner for 4,80 € · 2x 0.5ér Radler for each 4,50 € · 1x 0.25ér White Wine Pinot Grigio for 6,20 € After the young waiter first disappeared to prepare the drinks, we were able to browse the menu. Here we had the agony of choice again. It was to choose from 17 appetizers, 18 pasta dishes, 32 pizzas as well as various meats and fish dishes. Additional daily offers were printed on a kind of cashier, which is a completely different idea. After our drinks were at the table after just 5 minutes, we were able to give our food wishes. Beverage selection As starters we wish: · 2x Insalata Caprese con Bufala Buffalo Mozzarella with Rispentomat, Rucola, Olives, Basil and Baguette for 11,50 € · 1x Antipasto Contadina with grilled vegetables (Paprika, Zucchini, Aubergine , ital. Sausage, various cheeses from Italy and olives for 12,50 € · 1x trio with Insalata Caprese (Büffel Mozzarella , Carpaccio Tirolese (marinized beef fillet thin sliced with rasped Grana Padano, Rucola, olive oil, fresh lemon , Vitello Tonnato (coal slices with homemade tuna sauce, capers 13, sards and bread) But at first sight we realized that we are not disappointed here. Our friend and daughter ever wished the Insalata Caprese con Bufala. A thick layer of fresh rocket and some green and black olives became a fresh tomato, which also really tasted after fresh tomato. On top of this there was the thick ball buffalo mozzarella. The Mozzarella had the typical light yellowing and an intense, strong taste. The whole thing was spiced by the olive oil produced by the host himself. There were still fresh, crispy baguettes. Insalata Caprese con Bufala Buffalo Mozzarella with rispentomats, rocket, olives, basil fresh baguette Our chef had enjoyed the trio from Insalata Caprese, Carpaccio Tirolese and Vitello Tonnato. Even he was not disappointed. While the buffalo Mozzarella was just as good as with his two ladies, Carpaccio Tirolese was also able to convince with its thin and marinated beef fillet discs. Upstairs there was the sprinkled Grana Padano, fresh rocket and fresh lemon. All this again refined with the self-produced olive oil of the inn. Lastly, there was the Vitello Tonnato, consisting of fine fried veal slices, on top with a thick layer of homemade, very strong and tasty tuna cream sauce. The whole was optically refined by capers, anchovies and olives. Here again the fresh and crispy baguette. Trio with Insalata Caprese, Carpaccio Tirolese, Vitello Tonnato I wanted to share with my wife the Antipasto Contadina. There was an extra empty plate, so we don't have to both walk around on a plate. As usual, the antipasti plate was provided with grilled peppers, grilled zucchini, grilled mushrooms and grilled eggplants. For this then one disc different ital. Sausages such as Mortadella, Prosciutto and Salami Abruzzese (with fresh pepper and various cheeses from Italy such as Grana Padano and a fresh goat cheese. The whole was slightly refined with olives and the delicious, self-pressed olive oil and the fresh baguette. The appetizers were already very good, now we were looking forward to the main dishes. Antipasto Contadina with grilled vegetables (Paprika, Zucchini, Aubergine , ital. Sausage, various cheeses from Italy and olives Antipasto Contadina with grilled vegetables (Paprika, Zucchini, Aubergine , ital. sausage, various cheeses from Italy and olives When the nice young gentleman saw that we were done with the appetizers, he asked if we wanted to wait a bit, or then go on with the main dishes. We wished to continue, because we had our theater appointment in the evening. After nearly 20 minutes, our main foods were brought to the table by our waiter and another young gentleman. The daughter of our friend had chosen the spaghetti Carbonara. What initially looked like a small harp, was a big portion. Which makes optical deception on a large plate so. The spaghetti were pleasantly boiled al dente, the Carbonara was unfortunately not really Italian because it was made with egg yolk and cream sauce, which is actually a mortal sin for real Italians. The bacon was too fat and too much. The hearty Grana Padano could no longer travel out. Spaghetti Carbonara spaghetti with egg yolk, bacon, cream sauce and Grana Padano Spaghetti Carbonara spaghetti with egg yolk, bacon, cream sauce and Grana Padano Quite differently the Tagliatelle Atlanticon our friend. Here again a neat portion with al dente boiled tagliatelle, which was refined with a fine and creamy salmon cream sauce. Large pieces of salmon in the sauce gave the whole a tasty result. Also here again ample fresh rocket. Our friend was completely satisfied. Tagliatelle Atlanticon – Tagliatelle mit Lachs Sahnesoße und Rucola My wife decided against her habit once not for pasta because she would always eat the same, but for the pizza caprese. What she liked about this pizza, she was covered with fresh tomatoes, buffalo mozzarella and basil. A thin crispy dough, which on the edge was somewhat erected and airy, made this pizza her favorite. Pizza Caprese – (without tomato sauce with fresh tomatoes, buffalo mozzarella and basil I chose the pizza Salumiere. Here again a large round flade pizza dough, which was very thin and crispy, on the edge light redstaromas from the baking process. The pizza was covered with three slices of a very spicy salami, a large and thin slice of front ham and some small slices of a really sharp salami. At one corner was the same fried bacon as it was invaded at the Carbonara. The whole thing was baked with plenty of mozzarella. By this compilation, however, the pizza was very fat, and certainly nothing for people who need to watch their calories. Pizza Salumiere mit Salami, Vorderschinken, spicy salami and bacon Our chef had the same pizza as me, but he wished for an additional 1.70 € extra, fresh rocket on his pizza. In the end, I was annoyed to have taken the rocket a bit. Pizza Salumiere mit Salami, Vorderschinken, spicy Salami, Speck und additional Rucola Short after 7 p.m., we were here for 1.5 hours, we were ready with our dishes, but now we had to see that we could fix the 3 km to the theatre. We paid, and the waiter said that we should have a little more time next time, because food should be a pleasure with time, and not a walk. He's right. But how long did we last take in the Wjebik in Bautzen with appetizer, main and dessert? We were out after just an hour. But I like better with a lot of time. also so you can wait for the bus ; our conclusion: we left €5 136.20 at La Contadina in Dresden. A very friendly service, a rustic, clean place and a lush menu invite you to dinner here. It wasn't all on the (Italian point, but we like to come back."