"Zeche €32.70 General: In a baroque splendour in Dresden Neustadt you do not necessarily expect a Greek restaurant. The host of the Acheron has dared to open a very spacious, stylish restaurant in a baroque house. The award on a Thursday evening in winter was behaved. Mostly younger couple audience occupied some tables. The Acheron is undoubtedly worth a visit, but the kitchen should still work on itself to keep with the demanding ambience. I didn't find a homepage. I see the price performance ratio at four stars. Service: A woman and a man took care of the number of guests behind the counter and at the table. Both friendly and flotted so that the drinks were quickly on the table and the dishes were served in comor episode. At the end of the day, when I discussed a plomari on ice, I received a short lesson of ouzomarkenkunde, because Plomari was not on offer but the Pilavas. He was praised as a laceouzo. In fact, the pilavas is a neat consumptionouzo. But I got him at the friendly price of 3,00 € (4 cl and the nice conversation upstairs. And there were two ouzo on the house anyway. I like to give four stars to the service. Beverage prices: 0.3 l Pils 2,60 €, 0.75 l SP 5,10 € and the simple open red and white wines start for 0.2 l at 3,90 €. I drank a Syrah for 6,20 €, strong and tinnig. So a price level that is good for the situation and the claim. Food: The card has only four cold appetizers, so to speak the most necessary (Tzatziki, Olives and Pepperoni, Feta, Dolmadakia. Then 16 warm appetizers, some prepared with cheese (Feta, Goat cheese, Hiumi , Salads, Vegetarians, the typical grill plate, lamb and beef from the grill, Gegrilltes overech I got grilled as an appetizer hallumi with tomato slices and balsamico (6,40 €). Helloumi is a semi-solid brine cheese that does not melt when grilling or frying. He squeaks between his teeth when eating. Tastefully, the cheese served was more of the cow, because of sheep or goat. But with the balsamic cream, which decorated the cheese and the plate abundantly, he harmonized well. The portion size is very noticeable so that weaker eaters should ask for a smaller portion or have a lunch at the table. The rich bread was rarely boring. Three slices of a smaller white bread. Compared to this, each crocheted bread is preferable, not to mention crusty, coarse-pored bar bread. I also didn't like the supplement salad. On leaf salads a lot of cocktail sauce. When mixing, I discovered a herb salad among the salads, which was quite refreshing. I like to repeat at this point my plea for the classic, self-made herb salad as a supplement. My grill plate Athens (13,50 € was occupied with two pieces chicken fillet and one piece lamb and pork fillet each. For this, fried potato slices with garlic and a Klacks Tzatziki. The potatoes nicely hot and crispy and well boned before serving. The chicken fillet was so tender that I had no bite to eat meat. You may call it super-species, but that was for toothless. What was wrong with the other filets were the herbal butter pieces I could still push down. Greek barbecue dishes should be seasoned with typical aromas such as orregano, but not with boring herbal butter. The meat quality in the pig and lamb (still a little rusty good. So in meat, I wish the griller a Greek spicy handwriting. So there are still some improvement needs and therefore only 3.25 stars. On the table a pepper mill. Ambiente: Here the Acheron can score. Located in a baroque house, it splits into three areas. On the right of the entrance a small space on the street front. In the middle of the entrance axis with wardrobe wardrobe, the counter, the exit to the basement toilets and the rebuilt courtyard for open air operation. On the left the long-stretched main room. High bright ceilings and some stucco and a real floor stand for the historical. Leather chairs with high backrests and bare tables in today's usual brown for modern restaurant facilities. Everything is generous. On the walls as decorative elements, some small wallwork with indirect spots and large photos with Greek landscape motifs, which disturb the overall impression rather than improve. In the right room, the lighting was a little sparse. The architectural eye-catcher awaits you in the basement: an original vaulted cellar, in which the Acheron has set up a social space with its own treses. And the fresh, clean toilets. Cleanliness: Everything very well maintained."
Dresden
