Hacker Pschorr Dresden

"The purchase of the last Christmas gifts in the old market gallery in Dresden was up and after an extensive shopping afternoon with my two big girls, a certain hunger was also noticeable. Since we still have a three-quarter hour drive from the big city to our home, we decided to look for a gastro for dinner right around the corner on the old market, where normally around this time the popular Striezelmarkt had been. The next thing was the “Hacker Pschorr” which was newly opened in autumn 2020, which now resides in the premises of the former “Barocococo”. I had already assessed this before a long time ago, and here also reported that the Hein Mück Group separated from it after the death of its founder and the fish house at the Alberthafen. So now a Bavarian restaurant has moved into the premises and, of course, has also overhauled the dusty image and inventory of the predecessor. The guest room is equipped with rustic tables and chairs made of wood, the chairs are not padded, which then after some time does not necessarily invite for convenience and longer sitting in the restaurant. Only the seat niches and the long benches on the wooden walls are equipped with light and thin back cushions and even thinner seat cushions. It's okay for a longer beer night. We were caught at the entrance by a young lady who controlled the 2G status, and then sent us to the first upper floor. Here a young and slightly dumb guy was waiting for us, and led us into one of the sitting niches. The menu was fixed to the hand, and so we could choose our drinks first. And what's in nem Bavarian host house? Klaro, beer. Menu So we ordered as drinks: · 1x 0.5ér Hacker Pschorr Naturtrübes Kellerbier for 4,50 € · 1x 0.5ér Hacker Pschorr Münchner Dark from the bottle for 4,50 € · 1x 0.33ér Kracherl – Bio Limonade with elder from the Zugspitze for 3,90 € While the drinks were prepared at the counter, we had time to select Bavarian dishes. From the lively bread season, over haxn and chicken, pork roast and goulash, there is something for almost every taste. Excerpt from the menu Extract from the menu We chose as starters for: · 1x The Bavarian potato soup cooked creamy with fine potatoes, tasted with a little cream, fresh cloth and roasted croûtons rounded for 6.50 € · 1x The vinegar from the cow A strong cattle force broth meets liver dumplings from the Bavarian young bull, fresh cut liquor and pancake strips for 6,90 € · 1x The Cremige from the Bergkäse Feiner, cremiger Bergkäse as a strong soup with roasted onions, parsley and black pepper tasted for 7.50 € As main dishes it should be: · 1x The original crispy Wiener Schnitzel from the calf, knocked by hand, with cold stirred cucumbers, lemon and fine potatoes The Allgäuer – the homemade cheese parrots sweeten with melted Allgäuer mountain cheese, freshly ground black pepper and crispy roast onions for 13.90 € The drinks were at the table after almost 10 minutes and we could give up the above order. Since Bavarian beer is a bit different than our rather hearty, Saxon beer. While the hacker Pschorr Kellerbier was a beer with distinctive character: honey-golden, kernel, savory and yet refreshingly mild and light, the hacker Pschorr Münchner Dunkel was a strong beer: chestnut-brown in color, full-bodied in taste, with a slight appeal of caramel. The Kracherl – Bio Limonade with elder from the Zugspitze tasted vigorously to Holunder, but was not too sweet. But if the elder really comes from the Zugspitze? Well. 0.5ér Hacker Pschorr Naturtrübes Kellerbier; 0.5ér Hacker Pschorr Münchner Dark from the bottle; 0.33ér Kracherl – Bio Limonade with elder from the Zugspitze Knappe 20 minutes after order, our soups were then brought by our local waiter, of course immediately with the question whether we missed anything. Although my Bavarian potato soup was creamy and visibly sprinkled with a shot of cream, there were still a few crumbs of fresh rag and roasted croûtons. In addition, three half slices of fresh black bread were added. As my wife, the potato soup was too faded. The soup was clearly too thin for me. I've had better. The Bavarian potato soup cooked creamy with fine potatoes, tasted with a little cream, fresh cloth and roasted croûtons rounded The vineyard of the cow was a really strong and very hearty and dark cattle force broth with many pancake strips. I guess there was a little bit too hard here with Maggi. A large, spicy liver dumpling The large, well cooked liver dumplings from the Bavarian young bull were also very strongly seasoned, even slightly sharp in the finish. On top of this strong broth there were also some crumbs of cut and fresh black bread. The vinegar from the cow A strong cattle force broth meets liver dumplings from the Bavarian young bull, fresh cut liquor and pancake strips The creamy of the mountain cheese – was a thick, creamy and strong soup made from very hearty mountain cheese, on top with spicy roast onions. Instead of Petersilie, there was also a chives here. This soup was very delicious, but could have been a bit hotter for my taste. Is it possible for the cheese? I don't know. The creamy cheese from the fine, creamy mountain cheese as a strong soup with roasted onions, parsley and black pepper tasted. At first glance, all three huge portions were, and so it should remain. The original crispy Wiener Schnitzel from the calf had wished my wife. A large crispy carving covered half of her plate. The scavenger pleasantly tender, not too dry, to the point exactly fried. There were two fresh lemon columns for seasoning and a peel of cranberries for dipping. The cranberries of clear convenience food, and in our eyes not attached to the carving. In addition, a lukewarm potato cucumber salad, as it is actually rare in Saxon soils. But he was fresh, pleasantly seasoned and delicious. As a small supplement a grilled tomato and ruccola(?)salat. The original crispy Wiener Schnitzel from the calf, knocked by hand, with cold-stirred cranberries, lemon and fine potato cucumber salad The homemade cheese parrots also covered a large part of the presented plate (which came like a pan) and were also stacked as a neat heap. The late zle still slightly firm in the bite, the molten Allgäu mountain cheese gave the whole a very strong, sustainable taste. Due to the many mountain cheese, the late zle were too fat and too violent, so the two girls exchanged their food after half. Both said that a whole plate of these cheeses would have been clearly too much. At the top of the big mountain of the late valley were then again (almost to) crispy onion rings. As a small supplement a grilled tomato and ruccola(?)salat. The Allgäuer – the home-made cheese parrots sweeten with melted Allgäuer mountain cheese, freshly ground black pepper and crispy roasted onions Now to my friend, the whole haxe from the green pig from the oven. Our friend The whole haxe from the virtuous pig from the oven, and because we make a proper sourcing from it, there is also semmel and potato dumplings, a powerful hacker Pschorr dark beers sauce and white herb. The rind very crispy grilled, in the inner the meat unfortunately still too tight. This haxe would have liked to be able to burn in the oven for a few more minutes. As a supplement, a semmel and potato dumplings in a very strong spicy hacker Pschorr dark beers sauce. The semmelknödel thoroughly soaks and has coarse pieces of semmelbrösel. The potato dumpling was also homemade and baked with plenty of brown butter. That's nice home cooking. The only thing that we swore here was a vine. But we know the Bavarians.... The inclined GG reader will surely wonder how Jenome made this thing. I can tell you, he didn't. He had it packed, and the next day had a full lunch of it. Our friend The whole haxe from the virtuous pig from the oven, and because we make a proper sourcing from it, there is also semmel and potato dumplings, a powerful hacker Pschorr dark beers sauce and white wort In such a hearty, greasy food, of course, we must not miss the regret, and so we ordered a double Marillenbrand for the way home. Our conclusion: we left the third proud 97.50 € in the hacker Pschorr on the Dresden Altmarkt. The Hacker Pschorr is another brewhouse that wants to stand here in the long Dresden list of the many brewhouses and the Bohemian and Bavarian cuisine. The dishes weren't one hundred percent, but it wasn't true. Let's see how long you can and will stay here at the old market."