Eat & Drink
Our 2 restaurants and the Palais Bar are culinary highlights in the Baroque quarter in the Dresden Neustadt.
The Gourmet Restaurant ‘Caroussel’ is considered THE culinary address in Dresden and has enjoyed top ranking amongst the country’s finest restaurants for many years.
‘Bülow´s Bistro’ serves snacks and simple, stylish dishes – modern interpretations of German classics, open daily from 11.30 a.m. The bistro is adjacent to the inviting Palais Bar, elegant Cigar Lounge and charming Winter Garden.
The Bülow Palais is the only hotel in Dresden with a Michelin Star Restaurant. It counts to the top culinary addresses in Saxony.
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.
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.
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.
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.
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: Tuesday to Sunday from 6.30 p.m.
The restaurant ist closed in 2019 from 21 July to 6 August.
The restaurant ist closed in 2020 from 9 to 25 February and 26 July to 11 August.
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
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
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. »
TABLE RESERVATION IN CAROUSSEL
Light, German cuisine using organic and regional products - our restaurant for every day.
Bülow’s Bistro is the centre for lunch and dinner options and you are very close to the Palais Bar and our wonderful Cigar Lounge as well as the spacious, sunlit Winter Garden. The cuisine of our Bülow’s Bistro uses organic and regional products. Grandmother's recipes are interpreted in a modern and contemporary fashion.
From Monday to Friday we offer a daily lunch menu for the price of € 18 per person. You may also enjoy the menu recommendation of Bistro chef Sebastian Bellmann at our summer terrace, which is open from April to September.
Homemade cakes and finest coffee specialities are served in the afternoon
On Fridays and Saturdays guests enjoy a fabulous atmosphere with live music on the piano. Every first Friday of the month we offer our Bülow's Music Night - a special evening of live Blues and Swing! Savor cocktails and delicious simple meals, presented in a sophisticated way.
Daily from 11.30 a.m. to 2.30 p.m. and from 6 p.m. to 11 p.m.,
Big night out or relaxed end of the day at Palais Bar in Dresden
Big night out or relaxed end of the day – the Palais Bar makes it possible. The bar is connected to Bülow's Bistro. Classic cocktails and an impressive selection of German quality wines are on offer. Deep comfortable club chairs invite for relaxinag time-out with friends and associates.
Opening hours: daily from 11.30 a.m.
Enjoy a fabulous atmosphere with live music on the piano on Fridays and Saturdays from 9 p.m.
Bülow´s Music Night
Every first Friday of the month we offer a special evening of live Blues and Swing!
Bartender Johannes Leypold
Johannes Leypold, born and raised in Würzburg, discovered his enthusiasm for gastronomy at the age of 20. His special gift for the creation of unique drinks led him to our Palais Bar in April 2018 as bartender.
Since then he has been inspired by the collaboration with the starred kitchen of the Caroussel. This exchange creates unusual ideas with unique products such as his speciality, the "White Port Douglassien Infusion".
Creating infusions is the art on which Johannes Leypold concentrates at the Palais Bar. Aroma and colourings are dissolved from herbs, teas, spices and other aromatic ingredients and combined with the desired alcohol to create completely new drinks. The subtle nuances that make up a well-balanced drink are not only exciting, but offer infinite taste variations. At the Palais Bar he works exclusively with high-quality products to give every mixed drink the maximum taste and enjoyment.
for example: Summer berries infused Gin & Tonic
A special delight for the Cigar fancier
The lounge is designed in an English Club style. Take in the opulent detail of the ceiling panel, which is made of real cigar leaves - impressive club tables echo this motif.
Opening hours: daily from 11.30 a.m.
Every good morning starts with a good breakfast!
The first meal of the day is the most important. And Katrin Kaiser, our Breakfast Manager at the Bülow Palais, along with her team, does everything to ensure it is also the most special and at least of an equal quality to the star cuisine each evening in the same place.
Kitchen and service team work together in this as a well-versed unit. Wholefoods Chef Kerstin Nowak is the creative craft behind the scenes. Her inventiveness is the driving force behind the continuous metamorphosis of the buffet, which offers new delicacies every day.
The gourmet breakfast at the Bülow Palais has become something of an institution. Fruit fillets and freshly-pressed fruit juices, home-made creations with curd cheese, salads, preserves and mueslis, egg specialities prepared to order as well as several richly-varied cheese platters, cold cuts, fine teas, coffees and fresh rolls every day.
Herre are the Bülow’s breakfast bliss in facts and figures:
- 3:30 am when Breakfast Manager Katrin Kaiser wakes up each day.
- 8.50 meters the length of the breakfast buffet bar.
- 60 minutes the minimum time you need to try everything.
- 8 litres the average amount of coffee consumed.
- Darjeeling currently the most popular tea at breakfast time.
- Scrambled eggs with ham the most popular egg speciality.
- Strawberry the most popular variety of jam.
- 22 different sausages and cold meats are available every day.
- 18 different cheeses and cheese creations are also available.
- 180 orange segments are skinned each day on average.
- 70 oranges are pressed to make juice each day on average.
- 800 guests (approx.) take breakfast in bed each year.
6.30 a.m. to 11 a.m. Monday to Friday
6.30 a.m. to 12 p.m. on weekend and public holiday
Price per person:
Children until the age of 12 are our guests and enjoy their breakfast free of charge.
Even external guests and locals are always welcome for breakfast.
We ask for reservation in advance:
+49 (0)351 8003-140