When you stand at the south-east corner of the Frauenkirche, this square in Dresden feels very Bavarian: To the left is the (new) Augustiner an der Frauenkirche, to the right of the street is the (old) Augustiner an der Frauenkirche. And on the building between these two you can also read "Augustiner Bräu" - plus a little further down and only when the sunshades allow a clear view: 1328. Although this has a lot to do with the Augustiner (it is the year the brewery was founded), it deliberately sets itself apart from the pub. The Kochsternstunden menu shows where the journey is heading even before you try it: you can order it in three to five courses, there is a (more affordable) vegetarian alternative - and the drinks accompaniment is either alcoholic with exciting wines or non-alcoholic with a colourful bouquet of mixed, de-alcoholized and proxies.
During the practical test, the 5-course menu almost turned out to be a six-course menu thanks to the greeting from the kitchen, as the burrata with homemade sourdough bread could almost be considered a refreshing starter. As a harbinger of spring, it was also doubly welcome on one of these drizzly gray days. The first official course was the third variation on the beef tartare theme in three days - eloquent proof that chefs have their own signature style and can also creatively vary classics (Day 1 / Day 2). Sebastian Strobel took it in a more refined direction with confit potato, honey-mustard caviar and truffle mayonnaise. The sparkling wine from Bründlmayer from the Kamptal, which was not at all random but very smooth, was a perfect accompaniment!
