Canaletto - Dresden

Now he is dead again in sachsen, the competition for the best menu. The cooking seasons 2015 are called out, 29 restaurants fighting for the rifle of the laien critic. who is smart, uses the time as the chefs give their best and look for the menus to make fair travel from them. with the canaletto, victor 2013, the measurable is of course high. at least it is the gourmet restaurant of the hotel westin bellevue dresden. the bell tower, a house with Dresdner tradition, lay in the city and went in the firestorm of the 13th february 1945. the location has even changed the elb side and in 1985 the new bellevue could receive international guests. it is now part of the west and thus sets standards in the dresden. the restaurant itself, named after bernardo bellotto, called canaletto, shines with baroque, but not too dusty, rather a modern flair. a rather elongate room, the table oriented towards the wide window fronts, with magnificent views of the unmistakable, world-famous old-city silhouette, the balcony europas. the heart goes to the hospitable, still supported by the very good classical music that is played discreetly. but back to essential. a beautiful recipe, we are led to our table, finely covered, comfortable upholstered chairs, the candle lit and the card offered. but we are determined that the kss menu should be the hottest hours, the official title. Unfortunately we have to do without the whirlpool, as the coaches wait for their home trip. a nice team accompanies us in the evening, often asks for our desire whether everything is correct. you take the hospitable seriously and want to pamper him. but that's it. so we start with lukewarm brot, with light green shiny olive oil, sea salt and cherry butter. and before the beginning a playful refined sweetening from the kitchen, with smoke-smoothed petri dishes, in it a composition of green, fresh cheese and pumpernickel. I'm sorry to forget, but I had tasted red and red? the cook likes to forgive me, I was too distracted from the great smoke taste. then the appetizer came: marinated jakobsmuschel with pancetta-lobe spaghetti, kaviar. finely dressed, not to play, was blown out from the ingredients of the taste. it goes without saying that the spaghetti were just as perfect, a pleasure all around. the traffic sounded not spectacular. chicken soup, dimming sum, oats, mushroom. art of interpretation, visual impression and preparation then finished the court. a perfect, tastefully excellent suppe, inlaid asian mushrooms, crispy delicate, the dimming sum traditionally boiled in baskisch, as nutritiously depted. here came a wonderfully sharp ingwernote to wear. for me the conversational traffic in retro look was the highlight, just because so surprisingly not expected delicious. visually and of the ingredients naturally shined the main course, crepinette from linumeric calf, flow cancer ravioli, erbsenmousseline, morchel, black root, carrot. of course also here perfect, refined preparation, practically the ingredients were presented as pale man, and I think I dare to compete in such a competition because it is more likely to come with little own taste. but in the compilation it was a real high point. they can now look at the dessert in a simple way. about the sibling mousse of chocolate with pepper, pear and fresh cheese sponge a hauch of sugar, already remembers that this is now the point on the i, the last walk. and so we enjoyed this and let with the last bits peace in our taste nerves, well knowing that we have allowed to forget big kitchens? oh yes, the refreshing lemon storms before the main course and just the price. all these beautiful things are bought at 43,00€.

Der Empfang war eher gewöhnungsbedürftig. Der Kellner sah uns, blieb stehen und wartete bis wir auf IHN zu kamen und ansprachen. Er teilte uns mit, dass wir mit längeren Wartezeiten zu rechnen haben, da eine (24köpfige) Hochzeitsgesellschaft kommen würde. Es war dann nicht ganz so. Wir nahmen beide das große Menü, an dem nichts, aber auch wirklich nichts, auszusetzen war. Die Weinbegleitung war originell, aber von höherwertigen Tropfen nicht die Rede. Auch ein Gang durch die edlen Tropfen Meissens oder Saale-Unstrut war es nicht. Trotz allem ein gelungener Abend.

Honestly, compared to the hotel's internet presentation and some of the reviews here, we found the experience rather disappointing.We went to the BBQ evening on the terrace.If you expect a view of the silhouette of the old city, as advertised, you will be surprised to find a building in between the terrace and the river, as well as several large trees: you will have to rely on your imagination, there's absolutely no view of the city.The food (US Bavette) was also rather mediocre and the salad bar small, not much variety nor anything special.Sorry to have to be that blunt but overall, our evening was a complete disappointment

Tolles Essen in außergewöhnlich schönem Ambiente auf der Großen Meißner Straße 15. Versteckt im Westin Bellevue ist das Canaletto (leider) noch immer ein Geheimtip für tolles Essen. Hier schmeckt man die Qualität und versinkt mit dem Canaletto-Blick in eine längst vergangene Zeit.Tip: Lassen Sie sich ein wenig von der Geschichte des Hauses erzählen...

Ein Gutschein führte uns in das Restaurant „Canaletto“ im Westin-Bellevue am Dresdner Königsufer. Das Ambiente ist schnörkellos-gediegen und wirkt auf den Gast trotz Kristallleuchter etwas kühl. Sous Chef Thomas Adam sorgte an diesem Abend für unser leibliches Wohl.Wir entschieden uns für das Fünf-Gang-Menü „Bernardo Bellotto“. Dazu wählten wir das Paket mit den korrespondierenden Weinen. Aus der Speisefolge möchte ich besonders den Salat vom Ei erwähnen, der als originelle Vorspeise schon Lust auf das noch zu Erwartende machte. Auch das Kiwi Panna Cotta als Dessert war eine tolle Kreation, die uns höchst Gaumenfreuden bescherte. Die Hauptspeise – Barbarie Entenbrust – wurde kombiniert mit geschmortem Chicorée, umwickelt mit Serranoschinken, dazu Granatapfelgelee, Pancake und Honigsauce. Das Zusammenspiel der verschiedenen Aromen war genial und ergab ein Gaumenkitzel der besonderen Art. Getrübt wurde der Genuss leider durch die etwas zu „rare“ geratene Entenbrust. Vielleicht wäre es besser gewesen, wenn die Kellnerin uns bei der Bestellung nach unseren Präferenzen gefragt hätte.Der Weißwein kam aus Meißen und der Rote vom Gut Proschwitz. Zum Dessert gab es eine Beerenauslese und zum Käse eine Art Portwein. Die Weine waren wirklich gut ausgesucht, bestens temperiert und passten hervorragend zu den einzelnen Gängen.