The story
Atelier Sanssouci cooks French cuisine with a modern hand at Augustusweg 48 in Radebeul, in the Dresden area, and holds one Michelin star (2026). The restaurant occupies the former festival and garden hall of Villa Sorgenfrei.
Sven Evers moved from sous-chef to head chef at the end of 2024 and has since shaped the French menu with his own touch. Breton mackerel comes with a Beluga lentil salad, and the crustacean bisque gets its heat from peppers. Slow-cooked roast beef sits beside cauliflower and coarse mustard. Chocolate is paired with redcurrants and yogurt. Evenings are given to tasting menus, and on Sundays there is a lunch menu.
The hall dates to the 18th century, with a sandstone floor, a stucco ceiling and painted walls and mirrors. Tables are dressed in linen and silver and lit by candles. The Schlemmer Atlas awarded 3.5 Kochlöffel in 2026, and its notes mention Meissen porcelain and ceilings of around seven meters. In fine weather the summer terrace looks over the French park.
Sommelier Christoph Gerischer has built a list of international bottlings. He knows Saxon winemakers well and also suggests wines from the Palatinate and Baden to go with the menu.
Recognition
Ambience
Details
History
High quality cooking
In the historic villa with its vineyard and park, you feel as though you are under seven-meter-high ceilings, immersed in an atmosphere of ornate stucco, wall paintings, and Meissen porcelain. Menu with up to six courses.
Concept Fine dining with 4 to 10 courses in the evening. On Sundays, a lunch menu is offered. Culinary Style Since Sven Evers transitioned from sous-chef to head chef at the end of 2024, he has been refining the profile of French cuisine with his own distinctive style. It begins very elegantly with Breton mackerel served alongside a Beluga lentil salad, while the crustacean bisque gains a spicy kick from peppers. Slow-cooked roast beef is accompanied by delicate cauliflower florets that provide a contrast to coarse mustard. A fine chocolate variation is complemented by redcurrants and dollops of yogurt. Wine Sommelier Christoph Gerischer has curated an excellent selection of international bottlings. As a connoisseur of Saxon winemakers, he also recommends pairing the menu with wines from the Palatinate or Baden regions. Atmosphere Nestled right in the heart of the vineyards, this garden hall makes a bold statement thanks to its antique-inspired ambiance and experienced staff. Carolin Vogt proves herself to be a seasoned hostess with distinct style. Verdict An excellently managed establishment with a French culinary style.
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