A new look for Atelier Sanssouci

RADEBEUL. The Michelin-starred Atelier Sanssouci at Villa Sorgenfrei has revamped its culinary concept. The restaurant is moving away from its fixed set menu and will instead adopt a more flexible, contemporary ‘bistronomy’ approach featuring a wide range of à la carte dishes. The aim is to offer guests more individual choice and culinary freedom without compromising on quality or culinary standards.

As part of this reorientation, restaurateur and entrepreneur Stefan Hermann is once again taking on a greater conceptual role at Atelier Sanssouci with immediate effect. As the restaurant’s patron, he will therefore shape its culinary direction even more clearly in future and implement the new philosophy on site together with the kitchen team led by Joe Andrich. The menu now comprises eight starters, six main courses, two desserts and a cheese course. The dishes remain clearly French-inspired and prepared with precise craftsmanship. The foundation therefore remains classic French cuisine, with its emphasis on product quality, stocks, sauces and technical precision – the very principles that underpinned the restaurant’s previous Michelin star. Hermann and Andrich are now consistently continuing this culinary direction, whilst at the same time introducing visibly contemporary touches.

The menu features dishes such as roasted carrots on fromage frais with vadouvan and tarragon, Simmental beef tartare with courgette and horseradish sour cream, or a Niçoise-style tuna salad with artichokes and chive emulsion. For the main courses, guests can choose from, amongst other things, pan-seared pike-perch with sautéed cauliflower florets and watercress velouté, braised beef shoulder with green asparagus and chanterelles, or rutabaga goulash with pickled Roscoff onions, sautéed lamb’s lettuce and Gruyère. Vegetarian and vegan dishes are an integral part of the menu and are treated as equals. Those who wish to do so can still order a set menu, available in four, five and six courses from 129 euros (four courses).

The culinary offering is accompanied by an extensive wine selection. This includes both regional wines and selected wines from the Old World, with a clear focus on France. The wine list is designed to allow for both wines by the glass and more in-depth explorations, whilst complementing the cuisine.

In implementing the new culinary profile, Stefan Hermann is supported by Jens Pietzonka, who took over the culinary management of all the Dresden restaurateur’s establishments at the end of last year. Pietzonka is currently mentoring and training the Atelier Sanssouci team during the initial months to ensure the concept is implemented consistently. His focus is on quality assurance, wine pairings and the seamless integration of cuisine and service.

With this more relaxed concept, Atelier Sanssouci is sharpening its profile as a culinary meeting place for hotel guests as well as for visitors from Radebeul, Dresden and the wider region. The aim remains to be a place where both a leisurely dinner and a spontaneous visit for one or two courses and a glass of wine are naturally welcome. Stefan Hermann thus emphasises an openness that has always characterised the establishment and is now being highlighted even more clearly in the concept. This approach is also reflected in the Sunday lunch menu, which remains unchanged from 12 noon to 2 pm; this is aimed particularly at local guests and has established itself as a firm and well-established part of the offering.

The restaurant’s regular opening hours are Thursday to Monday from 6.30 pm. The Hotel Villa Sorgenfrei is located at Augustusweg 48, 01445 Radebeul. Further information can be found at www.hotel-villa-sorgenfrei.de.