Trattoria Pizzeria Il Girasole

Dresden Day 5 Evening After kulinarally strong beginning and subsequent dripping in warm water it should be nice again for the last night here in the beautiful periphery of Dresden. There weren't many reviews when you looked in the net, and what there was usually as meaningful as a slug of water. It was time to pay attention to our abdominal feeling. And precisely this feeling of abdomen brought us to Il Girasole after extensive research and intensive taxing of the reading after Prohlis near Dresden. It was only a quarter of an hour drive there and HansHans Tomtom said in warm colours in front of a house: “You have reached your destination”. We found ourselves in the feeling urban outback of Dresden. A short visual location check showed that a passage with parking spaces was offered behind the house. There were plenty of parking spaces there. Ok, a really full parking lot makes more impression but we were there and started to go the evening and also to the front. Front around the corner: Just a lot of free places on the terrace on the rather less busy road. “Everything wants to go!” But my dear wife was already the decisive step forward and shed me around the next corner. “Jepp! Here it was even more cozy!” The hunter in me then quickly went inside to find a place for GöGa and me. We were bugsed by a distinguished but very cumbersome and nice Lord I had encountered on a foursome table, which was unfortunately felt by us as somewhat suboptimal. After a “seat sample, we immediately passed to a table rather at the end of the terrace, which was clearly shaky-free to “seat”. I have long been pointing out the wording and hope to have found such in an unobtrusive way. The waiter was briefly triggered and had understanding. There was already a bigger company and two three other parties on the terrace but not everything was occupied or reserved. Later we saw another party who immediately left this first table offered us. The maps came soon and we were allowed to fool in. Yeah, kill. The operator family Gagliardi, for example, skits her career and the philosophy of her Trattoria Pizzeria (which probably has two more offshoots). Here, too, it is emphasized that one offers more classics of “lovely selected” wines from Italy. Unfortunately, I am no longer aware of the extent to which there were meat dishes on the map. Fish dishes were (and are probably added to slate tables every day. Well, at the next appearance of the waiter, I ordered a lovingly selected classic German brewing art in the 500ccm class. It should be a Franciscan (3,70). My dear wife emptied it after a dark classic from America, stretched with the shower of a citrus fruit (Spezi, 0.4l to 3.50 . The drinks reached us well cooled and we almost decided what we wanted to eat. A short time later, the waiter was on site and we placed our further wishes. Insalata Nicerda (9,50 with mixed salad, egg, ham, tuna and sheep cheese). That we mentioned explicitly as a common appetizer. Pizza Antunno (7.40 with ham and mushrooms plus. Onions (1.20. Pizza Lucifero (7.60 with capers, olives, anchovies and sharp salami plus Extra cheese/mozzarella (1.20 each to the pizzas of ordered garlic was not calculated. Two extra plates, a memento with balsamic vinegar, olive oil, salt and pepper shaker and a large pepper mill came to the table. Very nice. But what I liked was the vinegar covered with aluminium foil. Not that it would have looked particularly pretty, but this time of year an open vinegar is rarely left alone. Pleasant pragmatic. Also a self-baked bread reached us with the salad. Even baked bread to salad This was quite nice and good. The salad was really great. Insalata Nicerda The salads are very interchangeable and with a good vinaigrette once again made continuous and sufficient. All this was of good quality (so far I could judge this and fresh. Okay, tuna isn't the freshest thing now when it lands in the salad in the country and also the milk for the sheep cheese was usually not melted yesterday when you get it to the face. I hope to have made clear what I mean; Quantitatively, he was almost too much for us. That's not supposed to be a criticism. That's how I'm much better than that. The salad was a very good start. I kept some salad on my extra plate to feed it with the pizza, which then prompted the waiter to ask when the salad plate could go on. I mentioned my concern and the pizzas were shot. What then reached us after appropriate time was personal reference class. The pizzas were large but still somewhat within the frame. Pizza Antunno plus. Onion pizza Luzifero The dough was an anger. Hard but not hard to the middle. The rim loosely aired with slightly crispy shell. And the taste of the dough in this spice has not yet been experienced or eaten. The covering is very rich and abundant. The garlic ordered almost not to be overlooked. The sugo of the times extremely aromatic and even with tomato pieces made me almost kneel. The rest of the coating belonged to the greatest possible extent, and thus to perform visually and tastefully, in the same league. After experiencing, I can almost say that if we had already opened here at the beginning, I might not have seen another restaurant in Dresden from the inside during the days here. From the inside I also had the interiors and the sanitary area. The interiors were also punctually occupied with guests and radiated a warm atmosphere. I would have liked it. The sanitary area a staircase down in the UG was apparently quite new and elaborately renovated. He was clean and everything here, there was nothing to complain about. If I had anything to complain, maybe waiter number two. He was a little forgetful. First a water didn't find our table and later an extra glass. It was like that only after memory. But the overall impression was not diminished. Conclusion: If this house was in our area, I would be a regular guest. Of course, I'll come back here if I were in the area.

Dresden Day 5 Evening After kulinarally strong beginning and subsequent dripping in warm water it should be nice again for the last night here in the beautiful periphery of Dresden. There weren't many reviews when you looked in the net, and what there was usually as meaningful as a slug of water. It was time to pay attention to our abdominal feeling. And precisely this feeling of abdomen brought us to Il Girasole after extensive research and intensive taxing of the reading after Prohlis near Dresden. It was only a quarter of an hour drive there and HansHans Tomtom said in warm colours in front of a house: “You have reached your destination”. We found ourselves in the feeling urban outback of Dresden. A short visual location check showed that a passage with parking spaces was offered behind the house. There were plenty of parking spaces there. Ok, a really full parking lot makes more impression but we were there and started to go the evening and also to the front. Front around the corner: Just a lot of free places on the terrace on the rather less busy road. “Everything wants to go!” But my dear wife was already the decisive step forward and shed me around the next corner. “Jepp! Here it was even more cozy!” The hunter in me then quickly went inside to find a place for GöGa and me. We were bugsed by a distinguished but very cumbersome and nice Lord I had encountered on a foursome table, which was unfortunately felt by us as somewhat suboptimal. After a “seat sample, we immediately passed to a table rather at the end of the terrace, which was clearly shaky-free to “seat”. I have long been pointing out the wording and hope to have found such in an unobtrusive way. The waiter was briefly triggered and had understanding. There was already a bigger company and two three other parties on the terrace but not everything was occupied or reserved. Later we saw another party who immediately left this first table offered us. The maps came soon and we were allowed to fool in. Yeah, kill. The operator family Gagliardi, for example, skits her career and the philosophy of her Trattoria Pizzeria (which probably has two more offshoots). Here, too, it is emphasized that one offers more classics of “lovely selected” wines from Italy. Unfortunately, I am no longer aware of the extent to which there were meat dishes on the map. Fish dishes were (and are probably added to slate tables every day. Well, at the next appearance of the waiter, I ordered a lovingly selected classic German brewing art in the 500ccm class. It should be a Franciscan (3,70). My dear wife emptied it after a dark classic from America, stretched with the shower of a citrus fruit (Spezi, 0.4l to 3.50 . The drinks reached us well cooled and we almost decided what we wanted to eat. A short time later, the waiter was on site and we placed our further wishes. Insalata Nicerda (9,50 with mixed salad, egg, ham, tuna and sheep cheese). That we mentioned explicitly as a common appetizer. Pizza Antunno (7.40 with ham and mushrooms plus. Onions (1.20. Pizza Lucifero (7.60 with capers, olives, anchovies and sharp salami plus Extra cheese/mozzarella (1.20 each to the pizzas of ordered garlic was not calculated. Two extra plates, a memento with balsamic vinegar, olive oil, salt and pepper shaker and a large pepper mill came to the table. Very nice. But what I liked was the vinegar covered with aluminium foil. Not that it would have looked particularly pretty, but this time of year an open vinegar is rarely left alone. Pleasant pragmatic. Also a self-baked bread reached us with the salad. Even baked bread to salad This was quite nice and good. The salad was really great. Insalata Nicerda The salads are very interchangeable and with a good vinaigrette once again made continuous and sufficient. All this was of good quality (so far I could judge this and fresh. Okay, tuna isn't the freshest thing now when it lands in the salad in the country and also the milk for the sheep cheese was usually not melted yesterday when you get it to the face. I hope to have made clear what I mean; Quantitatively, he was almost too much for us. That's not supposed to be a criticism. That's how I'm much better than that. The salad was a very good start. I kept some salad on my extra plate to feed it with the pizza, which then prompted the waiter to ask when the salad plate could go on. I mentioned my concern and the pizzas were shot. What then reached us after appropriate time was personal reference class. The pizzas were large but still somewhat within the frame. Pizza Antunno plus. Onion pizza Luzifero The dough was an anger. Hard but not hard to the middle. The rim loosely aired with slightly crispy shell. And the taste of the dough in this spice has not yet been experienced or eaten. The covering is very rich and abundant. The garlic ordered almost not to be overlooked. The sugo of the times extremely aromatic and even with tomato pieces made me almost kneel. The rest of the coating belonged to the greatest possible extent, and thus to perform visually and tastefully, in the same league. After experiencing, I can almost say that if we had already opened here at the beginning, I might not have seen another restaurant in Dresden from the inside during the days here. From the inside I also had the interiors and the sanitary area. The interiors were also punctually occupied with guests and radiated a warm atmosphere. I would have liked it. The sanitary area a staircase down in the UG was apparently quite new and elaborately renovated. He was clean and everything here, there was nothing to complain about. If I had anything to complain, maybe waiter number two. He was a little forgetful. First a water didn't find our table and later an extra glass. It was like that only after memory. But the overall impression was not diminished. Conclusion: If this house was in our area, I would be a regular guest. Of course, I'll come back here if I were in the area.

Very pleasant Italian flair. The foods are freshly prepared, are very delicious pizza, pasta dishes with meat or fish or seafood or simply with vegetables. Very pleasant friendly team in the kitchen, at the vase, service, simply super and pure well-being.

The first time after Lockdown. As good as you have implemented the hygiene regulations without the restaurant being a clinic. For dinner, what should I say, come here and try it yourself. If you want to know a better one... Tztztz, who then wants something very special, asks for Roberto or for El Cheffe Giuseppe Gaggliardi, because here the boss comes to the guest. See you next time.

Looking for a restaurant near our hotel we met this authentic Italian restaurant. You will be welcome and sit in a quiet and cozy environment. There is a huge selection of typical drinks and foods, with the latter always having the impression that they are completely self-made components. In addition, it is advertised that the ingredients come from the region and have a high quality. Together with the price really convincing. There is also a wide selection for vegetarians.