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!
The intermediate course was a variation on the Rhenish classic Himmel un Äd ("heaven and earth"). But even this originally hearty dish of mashed potatoes (Äd/Erde) and apple sauce or pieces (Himmel), which is traditionally served with fried black pudding (Flönz) and roasted onions, can of course be refined. We had it on a (very pretty plate by the way...) with the black pudding in a raviolo, which was served on champagne sauerkraut and topped with an apple chutney. A herb beurre blanc added extra flavor to the arrangement. Sauerkraut instead of potatoes? Fitting (and cabbage is also somehow earthy...). I had been looking forward to the accompanying wine in advance, because Joachen Dreissigacker's Vintages Riesling is a project that is as sophisticated as it is flavorful and exciting: Rieslings from different vintages come together and turn the already good wine from the top Rhine-Hessian winemaker into a complex food companion. Edition V contains portions from each of the 2017 to 2023 vintages (although the 17 vintage seems to be slowly running out: 0.5% certainly makes up more of the number than the taste).
Before the main course, David from the service team brought us what is known in classic French cuisine as trou normand - the Norman hole. In Normandy, it is traditionally filled with Calvados, but firstly, we are much more in the East here and secondly, we are in a Bavarian-influenced restaurant, so it can be a Bavarian BAVARKA vodka, infused (or drunk directly - it came nice and cool separately in a cream jug) on a bergamot sorbet. As the saying goes: this clears up and makes room - but that's surely just an excuse to drink a schnapps in the middle of the menu 😉
Short ribs or skrei for the main course? Both sound good. A look at the wine pairing could perhaps be the deciding factor: I wouldn't choose a 2014 Chateau Grand Pey Lescours Grand Cru from St. Emillion to go with the skrei (I would choose a light red wine that wasn't so warm), and I couldn't imagine whether the 2024 Pinot Gris from Seckinger would go well with the braised short rib. So: meat for the gentleman, skrei for the lady, with the matching wines. And that turned out to be a wise decision: both pieces were as expected: short rib succulently braised to buttery softness, skrei left glazed as it should be. Brussels sprout leaves on the meat are good (because they are lighter than the whole florets - and parsnip puree goes well, but is not really my thing. Everyone has their own preferences. Venere risotto was great with the skrei, and wild broccoli is far more suitable than the one without the addition of wild.
The freshly baked tarte tatin turned out to be a little pale, but was given color in a figurative sense by its companions tonka bean parfait and pistachio crunch. This course was also accompanied by a 2017 Trockenbeerenauslese Essenz (Ried Zieregg) from the famous Tement winery in southern Styria, which is always a reason to celebrate for lovers (m/f/d) of sweet dessert wines.
Menu
- Greetings from the kitchen
- Beef tartare | confit potato | honey mustard caviar | truffle mayonnaise
- Ravioli | apple chutney | black pudding | champagne sauerkraut | herb beurre blanc
- Bergamot-Sorbet
- Short ribs | parsnip puree | Brussels sprout leaves
OR
Skrei | Venere risotto | wild broccoli | white wine reduction - Tarte Tatin | Tonka bean parfait | pistachio crunch
Wine pairing
- Bründlmayer Brut, Kamptal, Austria
- Dreissigacker Vintages Riesling, 2017-2021, Rheinhessen, Germany
- Bavarka Vodka (infused on sorbet)
- 2014 Chateau Grand Pey Lescours Grand Cru, St. Emillion, France
ODER
2024 Seckinger Grauburgunder vom Kalkstein, Pfalz, Germany - 2017 Tement TBA Essenz Ried Zieregg, Südsteiermark, Austria
Info
- 3-course 65 €
incl. wine accompaniment 105 € - 4-course 80 €
incl. wine accompaniment 125 € - . Wine pairing 125 €
- 5-course 85,00 €
incl. wine pairing 139 €
1328 - Restaurant & Bar
Rampische Straße 2
01067 Dresden
Tel +49 351 / 49 77 66 50
1328-restaurant.com
[Visited on February 12, 2026]
