This restaurant has been claimed. Anno Domini - Dresden

German, Meat, Beer
Klotzscher Hauptstraße 27, 1109, Dresden, Germany
Dishes: 58
Menu
Full menu with pictures, prices and categories.
Address
Anno Domini Klotzscher Hauptstraße 27, 1109, Dre...
Phone
+493518804570
Reservation
Reservation request for Anno Domini.

Menu

The menu of Anno Domini from Dresden includes 58 menus. On average the menus or drinks on the menu cost approximately $14.1. You can view the categories on the menu below.

Last update: 07.05.2025
  • Ain Guots Kräftigs Süpplin

    Fein Krefftig Feueri-Suben Vom Habsburger Hofe
    Fein Krefftig Feueri-Suben Vom Habsburger Hofe
    $9.3
  • Soft Drinks

  • Salads

    Large Salad
    Large Salad
  • This restaurant offers dishes containing these ingredients

  • These Types Of Dishes Are Being Served

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Anno Domini food Anno Domini inside Anno Domini drink Anno Domini drink Anno Domini outside Anno Domini outside Anno Domini food Anno Domini menu Anno Domini food Anno Domini food

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★ 4.1 / 5 from 6406 reviews
jenome
Jenome 21.01.2024 - 10:38

The best teams of our company were honoured for the Christmas celebration in December 2016. As otherwise the small teams are always going down with these honours, and the big teams are spinning really thick, our management also decided to say thank you to the small, no less important teams. This is how our small business group came to the company, consisting of many small teams and individual fighters on the move at various customers in the European area, with the main prize of the evening. In addition to a small premium, this should also be a joint team evening in a gastronomy of our choice. Our pleasure was correspondingly great, but at the same time we knew to get all PPC employees to Dresden at the same time. After long and difficult research, the fourth day in May was taken out, and thus all employees in Dresden are, various trainings and meetings were set up in the office. Anno Domini The locality was also quickly found, with the majority of the team there was a desire to visit “Anno Domini” in the north of Dresden, near the airport in Klotzsche. From many narratives, we were only known that this should be a rustic restaurant, where you take your food without the help of modern dining tools, while having plenty of feather cattle and other hoof animals as a direct guest. So, as a pure men's force, we wanted to escape the bourgeois, modern life. The “Anno Domini” in an old, beautifully renovated peasant farm is located on a small side street. Parking there are a few in the farm of the property, all other cars can be parked on the street. Beer garden In the large farm there is a large, cozy beer garden with its own vanity for the warm summer months. After several steps have been taken to the inn, a large, heavy wooden door opens. Look into the guest room behind this one is immediately approached in cash, what the “Knecht” wants here today. And before one sees himself, one has got a burschikosen maid with quite big and naughty mouths, a silly paper kitten hanging around the neck. Now one is dragged to his table, and urged to take place at one of the rustic tables, and only with a candlestick sparsely illuminated tables. (Due to this sparse lighting, unfortunately, the photos do not look so special. Sorry. Our English-speaking colleagues were accompanied to the table in the finest and friendly English. Thus, the English saying does not seem to exist in the replayed Middle Ages. The tables were already covered with clay plates and wood cutlery, consisting of a blunt dagger and a wooden spoon. The beer order quickly went away, who didn't know exactly what he wanted to drink, was asked by the Magd to reproduce. Those who wish alcohol-free beer were asked to go to the monastery. It's not everyone's taste. We had the right answers in the men's round, so that the magd got a healthy roast in the face. The beer, in this case a small field from the local Dresdner brewery or, optionally, an in-house brew, was naturally brought into large pitches according to the stand. The tab(s) extract from the tab(s) We did not need to take care of the main food from the rich card, so in advance there were already two large “ritter meat plates” with Wild, Chicken, Hase, Wachteln, Schwein and Lamm, with various vegetables and dumplings, Spätzle and many sauces for 18 Taler and 5 silverlings for hungry manpower. However, as I am a soup casper, and too much like to wish a little appetizer, we also ordered a garlic soup – a strong garlic soup with acid cream for 5 thalers and 1 silverling. As a greeting from the kitchen, fresh bread was first served with self-made grievous fat. For beer, that was the right snack. The bread is nicely soft and cut into thick slices, the grease well seasoned and with plenty of fried sheaves in it. Greeting from the kitchen-fresh bread and greasy fat After we had a home brew in the meantime, the garlic soup came – a strong garlic soup with acid cream in a tone bowl. Now it was said to spoon the soup with the small and narrow wooden spoon. This was more difficult than thought, and then you can hear it sneaking at all corners of our table, because only so could the soup be removed without residue from the tonnage. Garlic soup – a strong garlic soup with acidic cream for 5 valleys and 1 silverling The soup seems not looking for garlic soup at all. A necessary greenish color and a strange consistency first challenged the spirit of overcoming. Then, however, the soup tasted slightly creamy and vigorously clear to garlic. Hola, here you are in the bedroom alone tonight. After another home brew, we finally followed the large “ritter meat plates” with wild, chicken, hare, quails, pig and lamb, and we offer various vegetable supplements as well as dumplings, hints and many sauces. „Rittermahlfleischplatte“ with Wild, Huh, Hase, Wachteln, Schwein und Lamm The plates were abundantly occupied at first glance, but for 8 people per plate, that was then quite fast. „Rittermahlfleischplatte“ mit Wild, Huh, Hase, Wachteln, Schwein und Lamm The plate with Kassler, tongue, haxe, Wachteln, fried sausages, beffis, wild roasted meats and chicken lobes was pretty fast all. Supplements to the Rittermahlfleischplatte-Weinkraut, Rotkraut, Pilzsalat and Spätzle The supplements from Weinkraut, Rotkraut, Pilzsalat and Spätzle, as well as a board with 8 slices of dumplings were also not really sufficient. And oh what miracles, all plates, bowls and plates were empty after a short time, assault or a filling was unfortunately not there. For those who feed in a deed, such records are correct, for the calorie-conscious I then recommend the view into the map. The fried meat pieces all ok, the supplements not to everyone's taste. Especially weed is not so common in our local latitudes. Here the traditional Spreewald Sauerkraut comes to the table. The red herb was also from the cannula. Since all these foods were taken with the wooden roof, or rather with the bare hands, this was of course also a quite juicy and sticky matter. We almost forgot. The animal crowd. „Maximilian“ and the hut „Friedrich Wilhelm“ To the late evening, we were already with our food at the end, assaulted Esel „Maximilian“ and the hut „Friedrich Wilhelm“ among the guests. A short round in the restaurant, and already after five minutes the two had already disappeared. That should have been all of the animal people. OK, you have to like it when suddenly a donkey or a sheep puts your head on the table. They were both lucky in the neighboring table, and they got something from the salad plate. After several cups of the house brew, the earthly reality came to us again, and in front of the gates of the inn there stood the own magd, waiting to bring the illustrious men's round home. Conclusion: contrary to the narratives of “early” today it is quite human. The card promises varied meals, but also special menus as for our men's round can be booked. A rustic inn and a cozy, quiet beer garden invite you to stay. The burschikose of the operating magnet is sometimes exaggerated, but with corresponding counter comments this is also still. The “Anno Domini” is something else for the often gray unity of German gastronomy. Mr Zuckerberg's facebook

ubrenner
Moritz 29.03.2023 - 14:56

The best teams of our company were honored for the Christmas celebration in December 2016. because otherwise the small teams always go down with these awards and the big teams are really strong, our management has also decided to thank them the small, no less important teams. so our small business group came to the company, consisting of many small teams and individual fighters on the move to various customers in the European region, the main price of the evening. next to a small premium, this should also be a common team evening in a gastronomy of our choice. our pleasure was correspondingly great, but at the same time we knew that all PPC employees were coming to dresden at the same time. after long and difficult researches, the fourth maitag was erected and thus all the workers in dresden, various trainings and meeting were set up in the office. anno domini the locality was also found quickly, with the majority of the team there was a desire to visit “Anno Domini” in the north of dresden, near the airport in crawl. from many narratives, we were only known that this should be a rustic restaurant where they eat it without the help of modern eating tools, while they have much spring cattle and other hoof animals as direct. as a pure manpower we wanted to escape the bourgeois, modern life. the “Anno Domini” in an old, beautifully renovated farm is located on a small side street. parking lot there are a few on the farm of the property, all other cars can be parked on the road. in the large farm there is a large, cozy beer garden with its own thanks for the warm summer months. after several steps to the gasthof opens a large, heavy wooden door. look into the guest room behind this is immediately approached in cash, what the knecht wants here today. And before you see yourself, you have a burschikosen-Mid with quite big and naughty mouth, a stupid paper box hanging around the neck. now one is moved to his table and urged to take place at one of the rustic tables, and only with a candlelight sparingly illuminated tables. (due to this economical lighting, the photos do not look so special. I'm sorry, our English-speaking colleagues were accompanied on the table in the finest and friendly English. the English proverb does not seem to exist in the repeated middle age. ton plate and wood cutlery with beer crug the tables were already covered with ton plates and wood cutlery, consisting of a blunt dolch and a wood spoon. the bier order quickly went away, who did not know exactly what he wanted to drink, was asked by the magd to reproduce. those who wish alcohol-free beer were asked to go to the cuddly. it is not all taste. we had the right answer in the men's round, so the magd got a healthy frying in the face. the beer, in this case a small field from the local dresdner brewery or optionally an in-house beer, was naturally brought into large pitches. the tab(s) excerpt from the tab(s) we did not have to worry about the main food from the rich card, so in advance there were already two large “ritter meat plates” with wild, huhn, hate, waking, dizzy and lamb, with different sweet and noodle, late zle and many sauces for 18 taler and 5 silverlings for hungry manpower. However, as I am a soup casper and would like to have a little appetizer, we also ordered a garlic soup – a strong garlic soup with acid cream for 5 stories and 1 silverling. as a greeting from the kitchen, fresh bread was served first with self-made grieving fat. for beer that was the right snack. the brot is beautifully soft and cut into thick slices, the fat well seasoned and with many fried shed in it. gruß aus der kochenfreshen brot und mourning grease after we had a home brew in the meantime, the garlic soup came – a strong garlic soup with acidic cream in a ton bowl. now was said to spoon the suppe with the small and narrow spoon. this was more difficult than thought, and then they can hear that it sneaks at all the corners of our table, because only so could the suppe be removed without rest from the tonnage. garlic soup – a strong garlic soup with acid cream for 5 valleys and 1 silvering the suppe does not seem to be looking for garlic soup at all. a necessary greenish color and a strange consistency first demanded the spirit of overcoming. then the suppe tasted slightly creamy and strong clear to garlic. hola, here you are alone in the bedroom today. after another home brew we finally followed the big “ritter meat plates” with wild,huh, hate, vigilant, black and lamb, and we are in the position to add various herbal supplements as well as dumplings, hints and different sauces. “Ritter Meat Plate” with wild, huh, hate, watch, black and lamb the plates were plentiful at first sight, but for 8 people per plate, that was then quite fast. “Ritter Meat Plate” with wild, huh, hate, waking, gay and lamb the plate with kassler, gut, hexe, waking, fried sausages, affis, wildbread and chicken lobes was quite fast. add to the knight's meal plate weed, red herb, mushroom salad and late zle also the supplements of weed, red herb, mushroom salad and late zle as well as a board with 8 knödeln not sufficient. and oh what miracle, all teller, bowl and teller were after a short time empty, attacked or a filling was not there. the fried meat pieces all ok, the supplements not to any taste. especially weed is not so common in our local wide. here the traditional spreewald sour wort comes to the table. the red herb also came from the cannula. because all these foods were taken with the wooden roof or rather with the bare hands, this was of course also a quite juicy and sticky matter. we almost forgot. the amount of animals. “Maximilian” and the “Friedrich Wilhelm” mountain sheep in the late evening we were already suffocated with our noble, ardent “Maximilian” and the mountain sheep “Friedrich Wilhelm” among the guests. a short round in the restaurant and after five minutes the two were already gone. that should have done everything with the animals, okay, you need to like it when suddenly an ass or a buzz puts your head on the table. the neighbour had luck, they have something from the salat plate. after several cups of the housebraus the earthly reality came back to us, and before the dead of the gas house stood the own magd, who waited to bring the illustrious men around to the house. Conclusion: in contrast to the narratives of “formerly” it is quite human today. the card promises varied meal times, but also special menus as can be booked for our season round. a rustic gastronomy and a cozy, quiet beer garden invite you to stay. the burschikose of the operating magnet is sometimes exaggerated, but with corresponding counter-targets this is also still. the “Anno Domini” is something different than the often gray unit of German gastronomy. mr. zuckerbergs facebook

hreichel-3
Richard 29.03.2023 - 14:56

For Christmas in December 2016 the best teams of our company were honoured. because otherwise the small teams at these meetings always go down and the big teams are really thick, our management has decided to thank them the small, no less important teams. so our small group of companies came to the company, consisting of many small teams and single fighters on the way to various customers in the European area, the main price of the evening. next to a small premium, this should also be a common team evening in a gastronomy of our choice. our joy was correspondingly great, but at the same time we knew that we were getting all ppc workers at the same time. after long and difficult research, the fourth day in the mai was erkore, and so all the workers in dresden were also various trainings and meet in the office. anno domini the locality has also been found quickly, with the largest part of the team of the desire that “Anno Domini” should be visited in the north of the dresden, near the airport in crawl. from many narratives, we were only known that this should be a rustic restaurant, where without the help of modern eating tools it is consumed, and at the same time has used many types of feathers. we as a pure manpower wanted to escape the bourgeois, modern life. the “Anno Domini” is located in a small next street in an old, beautifully renovated building. parking is available in the farm, all other cars can be parked on the road. for the warm summer months there is a large, cozy beer garden with its own. After climbing several steps to the gas house, a large, heavy wooden door opens. and before you look at yourself, you have a bad and fraughty maiel, a stupid little paper around the neck. paper kitten for the klecker people now you are pulled on the table, and demanded the research, one of the rustic, and only with a more economical candlestick. (due to this spicy lighting, the photos here unfortunately do not look so special. sorry.) speerkerzenlicht am tisch des gasraums were accompanied by our English-speaking colleagues in finest and friendly English to the table. the English word does not appear to exist in the repeated middle age. ton plate and wood cutlery with beerkrug were already covered with ton plate and wood cutlery, consisting of a blunt dolch and a wood spoon. the order of the beekeeper went fast, who didn't know what he wanted to drink, was asked by that magd for a long time to multiply. who wished alcohol-free beer was asked to go to the chandelier. the spit, certainly not every taste. we had the right answer in the men's round, so that the magd occasionally got a healthy rotation into the face. In-house brews in the tonkrug were the beer, here on the field beats from the local Dresdner brewery or optionally also an in-house brew, naturally brought into big tonkrüge. the register (the menu) from the register (the menu) to the main food from the rich card that we did not have to worry about, so in advance already two large “ritter meat plates” with wild, ugly, hate, watch, black and lamb to that we are rich in different sweetnesses as well as cuddly, late and some kind of sauces for 18 täler and 5 as I wish a supper for the beer, that was the right time of the meal. the broth beautifully soft and cut into thick slices, the grated fat well seasoned and rubbed with abundant fried in it. gruß aus der Kitchen-fresh brot und griebenfett after we had a house brown in the meantime, we came the garlic lush – a strong garlic soup with acidic cream in a ton bowl. now it was said to sprinkle with the small and narrow spoon. that was more difficult than thought, and then they hear it sneaking at all the corners of our table to time, because only on this wise the suppe could be removed without residue from the pot. garlic lufflin – a strong garlic soup with acid cream for 5 valleys and 1 silverplates the seemingly not looking for garlic soup. a greenish color in the necessity of reconciliation and a strange resistance initially demanded the spirit of overcoming. but then the suppe after garlic tasted slightly creamy and fiercely clear. hola, here you are today alone in the bedroom. After another house dress we followed the big “ritter meat plates” with wild, ugly, hate, waking, dizzy and lamb to this we are in the position to add various sweetnesses as well as noodle, late and many sauces. “Ritter meal plates” with wild, ugly, hate, watch, black and smiling the plates were plentiful at first sight, but for 8 people per plate, that was then quite fast. “Ritter-Essenplatte” with wild, ugly, hate, wake, swallow and lamb the plate with kassler, zunge, haxe, wobble, fried sausages, beffis, wild roast and chicken bushes were also quite fast all. that feeds in godliness, for him such plates are correct, for which I recommend the look into the map. the fried meat pieces all ok, the supplements not every taste. weed is not so common in our local wide. here the traditional spore forests of the acid spice come to the table. also the red herb was probably from the conservat. since all these foods were taken with the wood dolch, or rather with the mere hands, this was of course also a quite juicy and sticky matter. we almost forgot something. the pet-volk. pet-visit “Maximilian” and the mountain hut “Friedrich Wilhelm” in the late evening we were already with our ministers at the end, attacked “Maximilian” and the mountain hut “Friedrich Wilhelm” among the guests. a short round in the place, and after five minutes the two were already gone. that should have all been animals. ok, they must like it when suddenly an ashes or a cherry puts the head on the table. both had luck in the neighboring table, they got something from the salat plate. after several cups of house customs brought us back the earthly reality, and before the dead of the gas house stood the own magd, and waited to bring the illustrious men around home. Conclusion: in contrast to the narratives of “formerly” it is quite human today. the card promises varied eating, but also special menus as can be booked for our local round. a rustic guest house and a cozy, quiet beer garden invite you to stay. the burschicosis of the operating magnet is sometimes exaggerated, but with corresponding opposites this also becomes still. the “Anno Domini” is something else for the often gray uniform of German gastronomy. herr zuckerbergs facebook

maik
Maik 07.05.2025 - 04:22

Zum Essen: Eine Rinderroulade mit zwei Scheiben Knödel und Rotkraut für 22 Euro ist in Ordnung. Allerdings empfand ich die Roulade persönlich für den Preis als sehr trocken. Das Schlimmste – und ich bin kein Vielfraß – ist, dass man danach noch hungrig ist, weil einfach zu wenig auf dem Teller ist. Ambiente und Erlebnisgastronomie hin oder her, aber für 22 Euro sollte man satt werden. Das Hähnchen mit Reis war mit 17 Euro preislich besser und hat satt gemacht, allerdings war das Hähnchen ebenfalls sehr trocken. Bezahlen kann man mit EC-Karte oder bar. Ein Event, ja, aber das Essen ist nur in Ordnung.

madlen-zschischank-1
Madlen 07.05.2025 - 04:22

Einfach ein sehr, sehr schönes Lokal, mit äußerst freundlichem und fürsorglichem Personal. Das Essen ist ebenfalls entsprechend hervorragend.

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