Gourmetrestaurant Caroussel


Please note that our gourmet restaurant Caroussel is closed at the moment.

The Caroussel in the Relais & Châteaux Hotel Bülow Palais is considered THE culinary address in Dresden and has enjoyed top ranking among the country’s top restaurants for years. 

Cooking Style

Chef, Benjamin Biedlingmaier and his team - awarded with one Michelin star - cook a classic French cuisine, colourful and playfully arranged with a slightly feminine look. Biedlingmaier inspires restaurant critics as well as guests with its product-oriented cuisine made from first-class ingredients; contemporary, creative and with a clear signature. His "Faux gras", a vegetarian alternative to foie gras, received national attention. The "Faux gras" is now available as Signature Dish in changing creations on the Caroussel menu.

New Design

Gourmetrestaurant Caroussel

Hardly recognizable, the Caroussel comes back from the 2019 winter break. Dark parquet flooring, walls, skirtings and chairs in a uniform tone. Swiss star designer Carlo Rampazzi has given the star restaurant a new look.

The room has become more modern, discreet and urban. The focus is now on art. Abstract sculptures stand in the corners, 20th century paintings hang on the walls. Where space recedes, art steps forward. Composition only works with art. Thus the carousel functions as a stage for art on the plate and in the glass as well as for art on the wall.

Meissen Porcelain

Since three centuries Meissen Porcelain exists – tableware from which princes, kings and head of states used to dine and still do. The Caroussel is one of the first restaurants worldwide offering a complete service with the ‘White Gold of Saxony’. All plates, bowls and cups in various forms and sizes belong to the collection ‘Wellenspiel’ of the famous Meissen factory.

Awards and merits

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Opening Hours:

Please note that our "gourmet restaurant Caroussel" is closed at the moment.

January - April / July - August: Wednesday to Saturday from 6.30 p.m. 

May - June / September - November: Tuesday to Saturday from 6.30 p.m.

December: Thursday to Saturday from 6.30 p.m.

Our a la carte menu was created for up to 6 people. For group reservations we suggest a unitary menu with the guests.

We recommend to make early reservations for dinner.
+49 (0)351 8003-140


Head Chef Benjamin Biedlingmaier

Küchenchef Benjamin Biedlingmaier

Benjamin’s career started in Wiesensteig in the Swabian Alb, where Biedlingmaier’s parents run a traditional guesthouse dating back over 200 years. He was only 14 years old, yet already preparing steak diane with spätzle for the guests – just because he wanted to!

He trained at the Mercedes Lämmerbuckel hotel, perfecting his art at the Traube Tonbach hotel in Baiersbronn. He transferred to the Schlossgarten hotel in Stuttgart, the Mandarin Oriental in Munich and then to Schloss Velden hotel at Wörthersee. He became sous chef with the La Mer team at the Grand Spa Resort A-rosa on Sylt. His long-standing friend, Sebastian Zier, is head chef. Together they enjoyed some sensational successes: the first Michelin star awarded in their debut year, while the second star followed a year later.

The former 27 years old Benjamin Biedlingmaier confirms the Michelin star for the Caroussel as the youngest star chef in Saxony. He is awarded with 17 points by the Gault & Millau. He won the competition “Rising star of the year 2013” by the culinary magazine DER FEINSCHMECKER, which is a vote by the guests. He is “Top 50 cook 2015” (Schlemmer Atlas).


Restaurant Manager Jana Schellenberg

Restaurant Manager Jana Schellenberg

Since January 2018 the Bülow Team welcomes Jana Schellenberg as the new restaurant manager of the two restaurants of the Hotel Bülow Palais.

After finishing her apprenticeship as a restaurant specialist, Jana Schellenberg completed her sommeliere training in Koblenz. Her love of wine led her to this sommelier training. Besides her work as sommelier and restaurant manager she did internships and visits to South Africa, Bordeaux and Sylt with Johannes King. Since 2011 she works for the Bülow Palais as sommelier and deputy restaurant manager. She herself says "I try to taste as many wines as possible without prejudice in order to imagine the appropriate dishes. It is nice to see how I can make my guests happy with a good wine consultation. I myself have met a lot of great people through wine, because you can always exchange a lot about wine and enjoyment. »