Pilsfaß
➤ Hauptstrasse 30, 01454 Radeberg, Sachsen, Germany
Especialidades Internacionales Regionales, Especialidades, Europeo, Alemán, Civil
"It's our theatre week. Together with our friends, we should go back to the Radeberger Biertheater in the “Kaiserhof” after a long time. It was the new piece Man n never learns! If Neumann's 2x ringing. Since last times the food served there on the large hall did not necessarily taste and rather reminded us of a large system gastronomy, we were looking for the nearby “Pilsfaß”. However, I would also like to emphasise that we have not yet been eating in the “Kaiserhof” itself, and the foods there, which differ from the room according to the map, therefore do not want to be bad. After all, the “Kaiserhof” is also known as Radeberger Brauerei Ausschank. And only here is a special speciality, the gusset beer. Freshly from the barrel, the “unfiltrated” Radeberger extinguishes the thirst. Lovers appreciate pleasure! without comment ; After we got rid of our mobile sets near the Biertheater in Radeberger Downtown, we met at the “Pilsfaß”. On a table in front of the restaurant it was pointed out that the restaurant is closed today because of closed company. We've been stubborn for the first time, should our phone order have gone? No, of course not, but with us 6 men were still two larger class meetings and another company in the restaurant, so this was booked up to the last place. Guest room covered for a class meeting View to the Tresen We were kindly greeted by a team of several young ladies, and placed right opposite the counter. From here you also have a wonderful view of the open kitchen where the dishes are freshly made. However, this place also had considerable disadvantages. Since the “Pilsfaß” also offers catering, and this evening also very strongly flourished, around our table was always hustle and bustle, and as the transporters had to be loaded in front of the door, the entrance door was always open. Single table with view to the entrance So it pulled quite uncomfortable at our place. Another disadvantage, since the suction system in the kitchen was either not working properly or shut off, a fairly frying dunst pulled through the front part of the restaurant. In retrospect, our stuff smelled accordingly. View into the open kitchen Otherwise also at the interior has not done much to our last visit, one sits on cozy chairs and has plenty of space at the sufficiently wide tables. Guest room View of Theke The menu was immediately served, and the drinks were also asked. Much has not changed in the map for our last visit, but unfortunately there is no longer the bad Wachauer Landbier. The menu is still very extensive, so everyone should find something for their taste. We first ordered as drinks: · 1x 0.4ér Freiberger Edelkeller Light natural beer, full-bodied and slowly matured according to old recipe for 3,60 € · 2x 0.4ér Freiberger Radler for each 3,60 € · 1x Lübzer Pilsner from the 0,5ér bottle for 3,80 € · 1x 0.4ér Oberlauer Mineral water for 3,20 € The lady disappeared behind the counters and our drinks were prepared. In the meantime we were able to choose our main dishes, and after our drinks were in the place we ordered: as starters: · 1x soljanka sweet soup with roasted sausage strips, onions, peppers and cucumbers, refined with sour cream for 4,90 € · 2x tomato cream soup with stewed pork In doing so, much of us in the gifted cyclist a not inconsiderable difference in the filling quantity. That should not happen at least at a table. Otherwise, however, the Freiberger Radler is a delicious natural beet cyclist with 2.5 alcohol content and a wonderfully herb fruity taste, and very spicy with real lemon juice. I like to drink this on a hot summer evening nicely chilled in the local garden. The Freiberger Brauerei now also offers this in the barrel. Freiberger Radler here already cost someone? But today I chose the Freiberger Edelkeller. This is a slightly natural beer, which tastes full-bodied and, according to Freiberger Brauhaus, is slowly matured according to old recipe. And since there was the Radeberger Zwick in the Radeberger Biertheater afterwards, this was a successful entry into the beer evening. Only the barn was not according to my wife's taste. Too bad, we don't know that. So it also came that she held a glass on this one all night. That's why she drank her latte Macciato. Scheurebe meets Freiberger Edelkeller Latte Macciato without calculation? Approximately 35 minutes after our order, our appetizers finally came to the table. Since the place was now full of breaks, however, they always came so clecky. So it came that a tomato soup was forgotten. Since we sat right next to the tresen, we also got that the tomato soup is now out. Then we asked again vigorously what about the last missing soup. I don't know what table that was then painted, at least after a few minutes the seemingly last tomato soup of the evening was at the table. How can that happen? I chose the Soljanka, a typical East German appetizer. This is a sweet soup with various roasted sausage strips, onions, peppers and cucumbers, which is further refined with acidic cream and lemon. Sausage insert in the Soljanka My Soljanka was provided with plenty of sausage strips and acidic cucumbers, which is slightly sharp, but I was missing from the soup. Here too much cucumber water was probably taken to wort, because the too thin sauce was clearly too cucumbery. Too bad you should get better in our latitudes. The associated baguette was fresh and crispy. Soljanka sweet soup with roasted sausage strips, onions, peppers and cucumbers, refined with sour cream baguette as a supplement for soups The two tomato cream soups were, on the other hand, very thick in their consistency, where the seasoned tomato was still tasted clearly. The soup was refined with abundantly grated shepherd cheese. Again the fresh baguette. Tomato cream soup with grated shepherd cheese Also very often in our latitudes is the so-called sausage meat from poultry, which is the inexpensive alternative from Ragout Fin. Here it was served in a small bowl. Apron meat from poultry, baked with cheese Large slices of chicken meat in a creamy sauce with some vegetables, the whole is baked with plenty of cheese. That's what the East Germans know. A slice of lemon and, of course, the only true Dresden Worcester sauce from the company Excellent. Unfortunately, the mandatory slice of roasted toastbrot was missing. the only true Dresdner Worcester sauce of the company Excellent Zirka 25 minutes after our appetizers were also the main dishes at the table. The daughter of our friend had chosen the Greek carving. This was a thick, collapsed pork carving filled with plenty of shepherd cheese and fresh onion, and was very sweetly spiced after Greek. Tzatziki, which originates all appearances and tastes from the great bucket of a large market, was presented. The dark-fried potato columns were also convenience, but this is to be done in such goods. They were also very well seasoned. As a supplement there were carrot rasps as salad, white herbalate, rocket and fresh tomato. An olive and a peperoni cried the Tzatziki. Greek schnitzel pork back carving, filled with shepherd cheese and onion, seasoned according to Greek style, with Tzatziki and potato columns My wife had chosen the turkey steak “Tomate Mozzarella”. A large, juicy turkey was baked here with fresh slices tomato and plentiful mozzarella. All on request, without pepper. In addition, there was a question from the kitchen again, whether there was a pepper allergy, as you generally season everything with pepper. Very nice. The rosemary spices which were added were pleasantly chessed and well seasoned with rosemary. Here again a small salad supplement. Putensteak “Tomate Mozzarella” Putensteak baked with tomato and mozzarella, with rosemary spices and a small salad salad salad supplement Our friend, the cruise chef, had shot himself on the Argentine cattle steak. He wished this medium rare, but the local cook probably missed the right time to take the steak from the oven, because it was neither medium let alone rare. The finished herbal butter made the steak juicy outside, but so man doesn't want a ragsteak. The associated roast potatoes looked crispy, but here the wrong potato varieties were chosen, because inside they were totally pappy. They were made with plenty of bacon, but too little onion. Salt and pepper were almost completely missing, but you can improve with the spice mills ready. Here again the well-known salad supplement. Argentinian beef steak 200 g* with herbal butter, roast potatoes and small salad I had chosen for the carving “au four” and was tense as the carving becomes in its panade when lying on top of the spice. A large, juicy pork carving with crispy panade covered over half of my plate. About three quarters of the Schnitzels were baked with the same spice meat as an appetizer. So the sausage meat is large pieces of meat with a whole sauce. The whole with a thick layer of cheese pleasantly dark baked. So don't put anything on it. However, here again the unfortunately too pappy roast potatoes, and here also clearly see the plentiful bacon cubes. Again the well-known salad supplement. Schnitzel “au four” pork-back carvings baked with sausage meat, with roast potatoes and a small salad Unsre girlfriend had her courage, for them there was the carving “Champignon” as a senior portion, our friend got it as a normal portion. Good if this is offered by the Gastro. Here again a large, juicy pig-back carving with crispy panade was draped on the plate, the senior portion correspondingly smaller. The fresh mushrooms were well roasted and seasoned with plenty of onion. Instead of roast potatoes, our friend, however, wished Pommes Frites, which were served at no extra cost or “exchange rate”. The Pommes cheerful and beautiful spicy. Here again the well-known salad supplement. Schnitzel „Champignon“ pork back carvings with fresh fried mushrooms If now this recession would be final, some GG ́ler would certainly ask what would be wrong with my wife. Right, there's something missing. The obligatory dessert. As our friend and the other two girls did not want to stand up in anything, we ordered once again as dessert: · 4x Cream Brûlée for 4,90 € For the men of the round, one more regret was ordered: · 1x 4cl Radeberger herbal liqueur for 3,50 € · 1x 4cl homemade liqueur for 3,50 € While both regrets were on place for the gentlemen, Brûlée had to wait for four cream We gentlemen enjoyed regret. The Radeberger Bitter herbal liqueur is here only two houses further manufactured since 1877, and is another speciality of the city. The pilsfaß itself burns the quince liqueur offered here, which is pleasantly sweet and strong in taste. Radeberger herbal liqueur homemade quince liqueur While our liqueurs were good from home, the cream Brûlée stood at the other end of the bar. I do not often experience that my wife puts aside this after a few spoons and leaves her dessert standing. Our chef had to answer, and his verdict was fast. From a cream Brûlée it was far away, more likely it could have been called agitator. Clearly too much egg inside, which, in his opinion, was stirred much too hot and was sticked. The service naturally noticed our dissatisfaction and asked. We explained the facts to her and she went to the kitchen. This was discussed and costly with the cook. After all, she came back, she said it tastes delicious, and we always do that. The cook itself was not ready to come to our table, although he worked directly behind the counter in sight. Of course, you can also deal with criticism. Too bad. Cream Brûlée or how to call this.... Our conclusion: we left €675.50 in the Pilsfaß in Radeberg. It was a mixed evening. Partly eat properly well, on the other hand the Soljanka, the roast potatoes and at the end the cream Brûlée not necessarily what we expected here. Since there are other gastronomy in Radeberg, we'll probably get there the next time."
