Watzke am Goldenen Reiter

"Sometimes you have to be a lucky one. I'm like this more often when I'm in charge of the local newspaper. That's how I got lucky again this Monday. It went for me and a companion to the 2 hour beer seminar of Radeberger Brauerei to the fair in Dresden. There a new event room was opened, and one took advantage of this opportunity. The beer carriage Ernst, well known in Saxony, brought us closer together with his humorous way to the formation and history of the beer. During this time, a team of the brewery was never trying to leave our glasses empty. At the end of this two-hour seminar there was a small written “knowledge test” and who passed it could then of course call a beer diploma. Beer diploma I took my future son-in-law to this event, and we had a fun, much too fast going evening. Since we can no longer participate actively in road traffic with the bit of beer, my three girls brought us to Dresden and went shopping in the city. Since my girls are hungry after a shopping night, and we two guys are sure to thirsty, the decision was quite fast after a visit to a restaurant. Since the event was planned by 8:00 p.m., it should actually be the fish restaurant in the nearby Alberthafen, but on Mondays it is a rest day. So it didn't matter where to go, and it was right for us that after a beer seminar it can only go into one of the Dresdner brewhouses. Which is closer than the well-known brewhouse Watzke. In addition to its main house on Kötzschenbroder Straße, this has 3 more branches on the shopping street “Mainstraße” and not far from the shopping street “Prager Straße”. Watzke on the Golden Horseman We chose the Watzke on the Golden Horseman. So I tried to reserve a table for us five in advance via the Watzke online portal. This didn't work, so I tried to call the restaurant several times in vain. On the second day after several attempts I managed and a waitress took off. I told her my concern, she told me that she had no time to look in the order book and write an order. She would have been in service with her colleague for days only over the entire opening hours and therefore in permanent stress. I'm supposed to write an e-mail with my table reservation request, and then someone gets in touch. She called me the mail address and turned to her business again. I think in the meantime she could have looked easy into the orderbook and book the table. Not at all. So, as a good citizen, I wrote an e-mail with date, time and number of people in my reservation request. After a few days I still had no reservation confirmation, I called again in the restaurant. This time the colleague took off and had time for me. Again I explained my wishes to him, and he was surprised that I had not received confirmation. So he looked in the reservation book, and behold, my name stood there. All right. At about 8:30 p.m. we were now intruded on the Golden Rider at that bizarre evening. The waitress of the house received us, and brought us to the reserved table in the interior, but immediately at the open, large glass front, so that we were sitting in the open. Interior outdoor area overlooking the Golden Rider At the same time, she gave us an understanding that the kitchen has only opened until 9 pm due to the lack of personnel, and then you also want to close the place quite quickly, as they would only be two in the service.... we already know the story. So she brought us the menu, which is different in each of the four locals, and also asked the drinks. Menu Daily offer So it should be as drinks: · 2x 0.5ér Altpieschener Spezial Bier for each 4,30 € · 1x 0.5ér Tonic for 4,90 € · 1x 0.4ér KiBa for 4,90 € · 1x 0.4ér Rhabarber juice for 4,90 e · 1x 0.4ér homemade lemonade for 4,90 € No five minutes later the drinks were already at the table. Hoppla, it went fast at full house. But now we had to order our dishes. We agreed not to order any appetizers, but now with the main course for the girls, to order something sweet as dessert, which is delivered when the main course is through. Pigs, pips, pips, puffs, puffs, puffs, puffs, puffs, puffs, puffs, puffs, puffs, puffs, puffs, puffs, puffs While sitting in the outdoor area on typical beer garden chairs with the corresponding wooden tables and possibly a pillow for the PoPo, the interior is more cozy. Large wooden tables invite you to a lush layer. However, while the sofas on the wall are padded with soft leather, the large and wide wooden chairs lack a soft base. The walls are typically partly covered with wood, and the Saxon history is shown in many pictures. However, a large part of the interior was blocked due to the lack of personnel. In the middle of the restaurant stands the 1220 kg heavy Johannes Glocke with a diameter of 126 cm. This bell bears the name of John the Baptist and, together with the bells Jeremiah, Joshua, David, Philippus and Hanna, should ring in one of the towers of the Frauenkirche in Dresden. Since during the first casting of this bell one of the 12 partial tones, from which the sound of a bell is composed, occurred twice, i.e. with a slightly different frequency, these bells with a higher weight and reduced ornament were re-cast by the Bachert bell-casting plant. From the ornament and the cheerful sounds, the experts are now swarming. The artist, Christoph Feuerstein, gave his consent to bring this bell very close, so to speak, in the listening and visibility of her younger sister of the same name. The Ballhaus Watzke and his employees are so pleased that they can now be marvelled and even touched here in the Watzke at the Golden Reiter. And sometimes she's ringing. Johannes Glocke Ten minutes after nine, the main dishes were brought to the table by both operators. Typical, German brewhouse food. The Steak au four was simple and simple as in any other village pub. A relatively thick pig (back steak, which unfortunately, since it was not a comb steak, nevertheless seemed relatively dry. There was also something missing from the wort. For this there was a thick layer of Saxon, or as it is called here, Watzke spices. Steak au four The sausage meat here in the honeycomb consists of chicken, or as you say in the east is made of gold bread. Champignons were still stirred into the whole sauce of the sausage meat, finished. Bake all with a very strong and thick layer of cheese. The peas, typical TK goods, were partly shy and slightly yellowish/light green, which certainly does not necessarily suggest freshness. Steak au four pork ridge steak with Watzke spices baked, with butter peas, Western pumices and a lemon corner darkened Western pumices The Western pumices, which were pleasantly coarse cut, unfortunately had too long a stay in the frying alley of the Watzke kitchen. The garnish made of a cocktail tomato and a few rag onions contributed neither to the embellishment nor to the saturation supplement. Ketchup and Mayo were additionally delivered in a glass bowl or portion bag if desired. As written at first, nothing special, every village pub gets there. Should the carving make it better? First of all, the carvings looked quite neat. Pleasant thick carving in a golden brown panade. The meat is optimally roasted here, as it is possible for a pork carving. As a supplement we had ordered cucumber salad once with potato and once with Western Pommes. The Western Pommes, like the Steak au Four, spent much too long in the frying, and here also very greasy. Schnitzel Wiener Kind vom Schweinrücken in der Semmelbröselpanade, in addition we serve white wort Möhrensalat und Western Pommes The potato cucumber salad, which in the summer months in Saxony is often taken as a summer potato salad compared to the normal Saxon potato salad with meat salad and Mayo, but was more ready-made here. Usually there is a lot more green cucumber processed, and secondly this potato salad was so vinegar that this portion remained half at the end. I, too, refused as a remnant. The Convenience Gipfle, however, put on the also finished white herb, coming from the 10 kg buckets of carrot salad. Especially during the summer months, one should get such salads or rather other supplements dry. Schnitzel Wiener Kind vom Schweinrücken in der Semmelbröselpanade, in addition Weißkraut Möhrensalat und homemade potato Gurkensalat Again ketchup as a supplement in the glass bowl and Mayo in the portion bag. Ketchup and Mayo as a encore I was once excited about my Zeppis favorite food. For the GG readers who are not powerful of the Saxon language, deferred broiler meat is ultimately nothing other than already pulverized or peeled meat of a half/gant chicken, or in other words, for people who do not want to fatten their fingers half or whole chicken. Zeppi's favourite dish of chopped broiler meat with fried mushrooms, onions, carrots and fried eggs, with onions of roasted potatoes and dike The meat was spicy, similar to the chicken on all sides known grilling carts. The whole, however, seasoned with garlic, which I only noticed right next morning. But the garlic will have been the spice to the fried mushrooms, onions and carrots, which were minced under the chicken or broiler meat. On top of a mirror egg as it must be. The protein thoroughly fried, the egg yolk in the middle liquid. That was delicious. Not so delicious were the roast potatoes. Although these were beautifully brown and crispy fried, they were much too bold and hardly spiced. They were ample with fresh, fried onion, but I missed some crispy bacon. Also, the salt and pepper shaker could easily have turned a two rounds over the pan. Then there's another swell whip, or as the non-saxle would say a sash sauce. The sauce typical of a chicken roast, also here I think that there were a lot of plumbing from the big market. Zeppi's favourite food As agreed at the beginning of the order came immediately after my mouthpieces were finished with their main dishes the pre-ordered dessert. In hot love with the three balls vanilla ice cream and with hot raspberries you can't make much wrong. hot love three balls vanilla ice cream, served with hot raspberries and whipped cream The homemade quarks should be according to Saxon recipe, but Saxony is known to be large. I know them a little different from the Upper Lusatian. And apple tamph, is the new-fashioned called(? , is nothing other than apples. It was leaking anyway. Homemade quarks according to Saxon recipe, rolled in cinnamon sugar, served with vanilla ice cream and homemade applestamp The raspberry Crème brûlée was something quite different than we know it otherwise, but also very delicious. Raspberry Crème brûlée Our conclusion: we left five to 169 € in the Brewery Watzke on the Golden Rider. The two operators have been crawling on the gums for days, letting their customers also know, but in direct contact are friendly and still concerned with the welfare of the guests. Whether the kitchen goes to the gums? There is already a need for improvement. Anyway, I know the other Watzke's different."