There are also some rooms on the first floor which are generally used for private parties. The atmosphere in the winter is apt to be rather too sultry for English tastes, but it is perhaps less close than in most other 180 "The Gourmet's Guide to Europe Dresden restaurants. At the back, there is an open space dignified by the name of a garden, running down to a wide street, and here in the summer a number of tables are laid. The attendance is well above the Dresden average, and the waiters there invariably clean and civil. The German waiter at his best is not often one of the highest polished specimens of humanity, although some compensation may be found in the almost paternal interest he takes in habitues or customers who have succeeded in winning his good graces. In the middle of the day a huge dinner is served for 3.50 marks on week-days, and 4 marks on Sundays. A deduction is made if only certain dishes on the bill of fare are taken. In the evening everything is a la carte , and is almost as dear as the set meal in the middle of the day is cheap. There is a large bill of fare, and it comprises all the ordinary dishes, and also Delikatessen such as oysters, caviare, fresh truffles, peaches, &c., all of the best. Game, especially par- tridge and woodcock, is well cooked at the Englischer Garten. Live trout and other fresh-water fish are kept in a tank, and you may generally rely on finding the soles and turbot fresh as well. As regards price, unless you are an habitue or make special terms, a little simple dinner will average out at 10s. a head, exclusive of wine. It is well to order dinner beforehand, as the culinary arrangements are not very expeditious. In the evening the cuisine is by way of being first-class French art, but it just lacks the lightness of touch which is characteristic of the best French cookery. Wine is rather dear, but the higher-priced brands of hock, Moselle, or claret are excellent. There is seme particularly good Pilsen beer in the cellars, which is served very highly iced. Being a wine res- taurant, you are not expected to drink beer except as a supplement to your wine. An additional charge German Towns 1 8 1 of 6d. per head is made for the set mid-day meal if wine is not ordered. The clientele is by way of being “ smart ” in the evening, and there is generally a fair sprinkling of officers of the two crack Saxon cavalry regiments. Evening clothes, or, better still, a dress jacket and a black tie, are advisable, but not de rigueur. In the middle of the day the company is more bourgeois ; and on Sundays, and occasionally on Satur- days, the place is apt to be unpleasantly crowded. In the evening, except on race nights, there is always plenty of room. The Belvedere is an old-established and very popular institution, delightfully situated on the Bruhlsche Terrasse, with a charming Belvedere view over the Elbe and the town. Briihlsche It is essentially a place for the summer, Terrasse when one can take one’s meals out of doors on its terraces and balconies. There is a beer and a wine restaurant, and in the former an excellent band plays ; but it is difficult to secure a table within earshot, as there is always a great crowd. The attendance is in- different, and the cuisine only fair and wholesome, though no doubt you could get a good dinner if you took a little trouble to order it.

AI-modernized reading of the original text

There are also some rooms on the first floor which are generally used for private parties. The atmosphere in the winter is apt to be rather too sultry for English tastes, but it is perhaps less close than in most other 180 "The Gourmet's Guide to Europe Dresden restaurants. At the back, there is an open space dignified by the name of a garden, running down to a wide street, and here in the summer a number of tables are laid. The attendance is well above the Dresden average, and the waiters there invariably clean and civil. The German waiter at his best is not often one of the highest polished specimens of humanity, although some compensation may be found in the almost paternal interest he takes in habitues or customers who have succeeded in winning his good graces. In the middle of the day a huge dinner is served for 3.50 marks on week-days, and 4 marks on Sundays. A deduction is made if only certain dishes on the bill of fare are taken. In the evening everything is a la carte , and is almost as dear as the set meal in the middle of the day is cheap. There is a large bill of fare, and it comprises all the ordinary dishes, and also Delikatessen such as oysters, caviare, fresh truffles, peaches, &c., all of the best. Game, especially partridge and woodcock, is well cooked at the Englischer Garten. Live trout and other fresh-water fish are kept in a tank, and you may generally rely on finding the soles and turbot fresh as well. As regards price, unless you are an habitue or make special terms, a little simple dinner will average out at 10s. a head, exclusive of wine. It is well to order dinner beforehand, as the culinary arrangements are not very expeditious. In the evening the cuisine is by way of being first-class French art, but it just lacks the lightness of touch which is characteristic of the best French cookery. Wine is rather dear, but the higher-priced brands of hock, Moselle, or claret are excellent. There is some particularly good Pilsen beer in the cellars, which is served very highly iced. Being a wine restaurant, you are not expected to drink beer except as a supplement to your wine. An additional charge German Towns 1 8 1 of 6d. per head is made for the set mid-day meal if wine is not ordered. The clientele is by way of being “ smart ” in the evening, and there is generally a fair sprinkling of officers of the two crack Saxon cavalry regiments. Evening clothes, or, better still, a dress jacket and a black tie, are advisable, but not de rigueur. In the middle of the day the company is more bourgeois ; and on Sundays, and occasionally on Saturdays, the place is apt to be unpleasantly crowded. In the evening, except on race nights, there is always plenty of room. The Belvedere is an old-established and very popular institution, delightfully situated on the Bruhlsche Terrasse, with a charming Belvedere view over the Elbe and the town. Briihlsche It is essentially a place for the summer, Terrasse when one can take one’s meals out of doors on its terraces and balconies. There is a beer and a wine restaurant, and in the former an excellent band plays ; but it is difficult to secure a table within earshot, as there is always a great crowd. The attendance is indifferent, and the cuisine only fair and wholesome, though no doubt you could get a good dinner if you took a little trouble to order it.

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