Dresden is a region for explorers and connoisseurs, reflected in its extraordinary culinary landscape. At Genuss-Atelier in Dresden’s Neustadt district, Michelin-starred chef Marcus Blonkowski brings great cuisine to a relaxed atmosphere together with his sister Nicole. Marcus runs the charming restaurant in a stylishly restored sandstone vault, rustic in ambience, and sophisticated on the plate. Nestled in a beautiful old villa, Nicole welcomes guests with genuine warmth and a fine sense for wine. Her selection comes exclusively from the Elbland and Saale-Unstrut regions and perfectly complements her brother’s creative compositions. Marcus cooks what inspires him – seasonal, straightforward and full of respect for good products. Instead of culinary theatre, he focuses on intense flavour, precision craftsmanship and a clear signature, serving interesting, modern and creative cuisine prepared using top-quality produce, and featuring a seasonal menu that masterfully blends traditional Saxon flavours with modern gastronomic creativity. Each dish showcases fresh, locally sourced ingredients crafted into innovative plates that delight both eye and palate.
Genuss-Atelier star chef Marcus Blonkowski cooks with ingredients from the region according to the motto: you eat with your eyes
Arriving for our table, a small easel with ceramic tile marks the guest's name
Nicole Blonkowski, co-owner of Genuss-Atelier, brought out a selection of possible additions to our dégustation menu, including oysters, sardines, truffles or caviar
A glass of champagne is the loveliest way to begin any dinner, especially when exploring the world
We succumbed to Nicole's suggestion of half a dozen French Fine de Claire oysters, plump, served on ice with house made Mignonette sauce
We also selected the can of plump Vintage sardines to share with warm homemade toasted bread
The plumpest most delicious sardines with pickled vegetables
Custom made drawer pulls out from the table with multiple sets of cutlery
Amuse-bouche of delicate cone with puréed whipped fish topped with crisp tuille
The second amuse-bouche of warm truffle cream profiterole served
over a wooden tray of local river rocks
A delicious Schloss Proschwitz Riesling was the first of the wine pairings with our 5-course degustation menu
This single varietal German Reisling was dry and full of deep rich flavour
Warm fresh baked plum and seed bread with house churned butter
Red Trout with tomato concassée, basil oil and buckwheat 'tuille'
Weiss von Schwan was our 2nd wine pairing
Rich straw colour, dry and delicious
The soup base of duck liver, Granny Smith apple and truffles
Lovely rich and fragrant duck broth poured over the soup base
3rd wine pairing of Schwartz Weissburgundy Merbitzer Bauernberg
Grilled Red Trout with beurre blanc sauce and puréed carrot and buckwheat
The 4th wine pairing, Schwartz Blaufrankisch Radebeul
A deep and richly flavoured gorgeous red wine from Saxony
Delicate pink duck with red cabbage, potato and vegetables
The 5th and final wine of the pairings, a sweet Tim Strauss Solaris
A slightly sweet wine to accompany our dessert courses
Dessert of red wine sorbet with meringue, pickled figs and chocolate dust
A Macchiato - the perfect end, almost - to a rich 5-course dégustation
The second dessert of the dégustation meal, bienenstich, which translates as bee sting, a german cake
The sommelier arrives with a trolley with after-dinner schnapps and liquors, with which my husband indulged
A final glass of schnapps...
...and handmade chocolate petit-fours as the final sweet decadence...
