We had made a reservation (of course!), so the service at Gioia knew what we wanted: the chef's star menu! Gianfranco Santaguida, who is responsible for service at the restaurant in Radebeul, which reopened in October last year after being closed for around a year during the construction work on Meißner Straße, had prepared something: the table "with a view of the hustle and bustle outside" was set, and a sealed envelope told us what to expect: five courses with matching drinks accompaniment (which is provided with wine, but can also be non-alcoholic).
The restaurant is housed in a former nursery and you sit in the former greenhouse. It is almost unrecognizable, as the concept of Gioia is multifaceted: to the left of the entrance is a burrata factory, directly in the entrance area is a deli with delicatessen, to the right in the greenhouse there is not only the restaurant, but also home & living products to take away. Dennis Pentzold, who works alone in the kitchen, finds this very practical: the plates he serves on are also on the shelf. So if he drops a whole bunch at once, he can quickly find a replacement! But of course nothing falls off, the man is a professional with plenty of experience in Dresden's good kitchens (a year ago we experienced him at Kobalt, other stops were the Schönburger Palais in Lichtenstein near Chemnitz and the Genuss Atelier in Dresden.
