Dhe history of the “Caroussel” restaurant in the Dresden hotel “Bülow Palais” is a typical post-reunification story. In 1990, the Bülow couple, originally from Stuttgart, bought a property that became the “Bülow Residence”. In 1993 the young, talented and adventurous chef Ralf Kutzner joined, who earned a Michelin star there in 1997 and became director of the hotel. Today, the restaurant is located under chef de cuisine Sven Vogel in the very beautiful, historic-looking “Bülow Palais”, which was actually built in 2010, opposite the Dreikönigskirche in Dresden Neustadt, which is basically the actual old town of Dresden today. After the lockdown, the former bistro was combined with the gourmet restaurant. In the “Caroussel Nouvelle” there are now “classics” for lunch and dinner and two additional gourmet menus in the evening, from which you can also order all the dishes individually.
And so the guest first tries classic standards such as a “carpaccio of beef and veal: olive, parmesan and pine nuts” (24 euros), where all the ingredients are of good quality. With such dishes – even if they are actually “only” assemblages of individual elements – you should always pay attention to good proportions. You should be able to perceive a good olive oil just as clearly as the quality of meat or parmesan. While the meat of the carpaccio is not really definable, the combination of “Serrano ham aged for 14 months” with “two kinds of melon and rocket” (22 euros) is particularly appealing because of the good product quality of the ham and the very nice summery interaction with it Pieces of pure, grilled melon and melon angel.
