Wachstube - Menu

"The annual general meeting of our association was held, and this time it should go to the Waxtube, a historical inn in the Great Garden. The Waxtube is a relatively small guest house, the guest room in its rustic ambience offers space for a maximum of 35 people. If necessary, another 20 people can be hosted on the first floor. But much more space is in the summer months when the huge beer garden has opened with its tents. Then there is hardly a place to catch on beautiful summer evenings, many of the guests then crumble into the Great Garden on one of the many meadows. A similar counterpart of the wax tube is exactly opposite in the park, the so-called goal economy. Both Gastros are managed by the same operator, so the menus are identical. Wax tube The wax tube is held in bright yellow tones, murals testify to the original purposes of the two houses as former guardhouses. Along the walls, a large bench stands on which you sit well padded. Also the rustic and well-padded chairs invite you to stay. The small guest room is easily accessible from the vault, and from time to time the chef is out of the kitchen behind the vault. The toilets are located in the basement floor, so they are not accessible to people with disabilities. Guest room with decoration and wall painting Guest room We were hosted on the evening by two friendly ladies, who always blow our wishes almost from the eyes. The menus were immediately handed in, the beverage requests were received. So we ordered first: Beverages: · 2x 0.5ér Büble Hell for 4,80 € Until our drinks were in place, we had time to look at the clear, yet quite rich, seasonal map for a suitable meal for us. As so often, I had already informed myself in advance and my selection was fixed. My wife was still very strong at the beginning, but then her decision had also fallen. Since we agreed in the association, which is only eaten after all the account reports, we have dispensed with an appetizer. So we ordered: main food: · 1x grilled salmon fillet on lime sauce, with potato tamper with truffle oil and a salad broquet for €21.90 · 1x wax tube steak steak from the pork ridge Zigeuner Art with fries for €18.70 The drinks were standing on the table, should be needed to push it down quietly and quietly brought by the two ladies. So we were able to follow the whole reports attentively and interestedly. Büble Hell So many reports, data, figures and facts make it hungry. On a small wink of our club chairman, the kitchen team sat down to the pans and pots at a later hour and began to roar. It was heard that the carvings were knocked, so one could be sure that is cooked freshly here. After a reasonable breeding season, table for table came the appropriate dishes. Even though it doesn't always seem timely, it has been tried that the respective tables can always eat together. So my wife decided today for the grilled salmon fillet on lime sauce. A neat, well-grilled piece of salmon lay on the plate, but there was something left between the big pile of potato pulp and the salad. It was plentiful, but the proportions were not true. The potato swamp, actually called potato pulp in Saxony, was very likely created here. Small pieces of potatoes in the porridge witnessed that the truffle oil was tastefully clearly perceptible. The potato pulp was finally refined with freshly chopped parsley. The salad bouquet was prepared with salads of the season. Iceberg salad, paprika, chicory, cucumber and leaf salad were dressed here with a light dressing. What else you want to serve in winter if it is to be fresh. The salmon fillet, as already described, well grilled, not too dry, not too spicy. The salmon taste clear and dominant. The lime sauce, a bright, creamy sauce in turn is a matter of taste. My wife tasted her very well, that would have been too much lime. grilled salmon fillet on lime sauce, with potato tamph with truffle oil and a salad broquette I decided therefore for the wax tube steak. This should be a pig steak “Zigeuner Art. I am surprised that it is still possible to call this, although I personally have nothing against the old-hearted names, everyone knows what that means. The steak was a strong, thick back steak, which was fried optimally. Not too dry, not too dry. That's why it came. Upstairs a huge pile of gypsy mass. Here it consisted of all-round cubes and roasted Lyons and meat sausages, abundant paprika and onion as well as acidic cucumbers. For this a slightly sharply acidic sauce. I would have liked to have some more sharpness here. In addition, a large bunch of chessy, good spicy fries were served. A plentiful food as I expect and get it in every village economy. Here in the wax tube it could have been more exclusive. I missed something for the eye. Waxtubensteak Steak from the pork ridge Zigeuner type with fries Also the others at our table were apparently satisfied with their dishes, no one had to milk. The time passed as in the flight, and on time at 10:00 a.m. to the gastronomy was then made very restrictive of the Cehraus. Our conclusion: we left €50.20 in the wax room in the Dresden Great Garden. The prices of the situation adequately the food today was not bad and especially plentiful. No re-entry."