THE TABLE
Tantris: Fifty Five Years in the Same Building
Open since 1971 and never moved, in the purpose built house it opened in. Munich has rebuilt itself around Johann-Fichte-Strasse 7. The address has not changed once.
Read the review →A Baroque town palace in Dresden's Neustadt with a small dining room that connects Saxon produce to French technique, and credits neither. Serious work with the materials at hand.
The kitchen
The Bülow Palais is a Baroque town palace in Dresden's Innere Neustadt, with the Caroussel Novelle restaurant at its centre. The kitchen connects seasonal Central European produce to French technique without announcing itself as either: game from the Saxon forests in autumn and winter, Elbe fish when the season allows, asparagus from the Spreewald through May and June. It has held a Michelin distinction for sustained attention to its ingredients.
The setting
The dining room is small and the service informed without formality. Saxon cuisine is not a celebrated category, which is exactly what makes the kitchen interesting: serious work with the materials at hand, in a city better known for other things.
At a glance
- Cuisine
- Central European produce, French technique
- Recognition
- Michelin-held
- Setting
- Baroque palais, Dresden Neustadt
- Best dishes
- Saxon game, Elbe fish, Spreewald asparagus
- Pairs with
- The Werkbund collection at the Kunstgewerbemuseum
- Booking
- Reserve ahead
The TGC view
We route a Dresden trip around the Werkbund collection and the Hellerau garden city, with Caroussel Novelle as the honest table that uses the city's own larder. TGC arranges the reservation and the day.
Want us to arrange it?
We hold the relationships, the rooms and the access. Tell us the dates and we handle the rest.
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Browse the Journal →THE TABLE
Broeding: No Menu, One Room, and an Austrian Wine List Sold by the Case Next Door
A Munich restaurant with no choice on the menu, a new set menu every night, and a wine shop attached. The wine list is built by people whose day job is selling the bottles, which changes what ends up in the glass.
Read the review →THE TABLE
Le Doyenné
Two Australian chefs left the Paris kitchens for the stables of a château thirty-six kilometres out, and cook almost entirely from a market garden that was already there. The garden is the restaurant, not its supplier.
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