Karin Endriß Gasthaus Lamm - Berglen

Reformation day. For the first time and once a total German holiday. My wife was kind-bourgeois. Specifically, but not only, once again a salad consisting of different separately prepared single salads. Like he can't be Greek, Italian, Balkanese or anyone else. Just the good swab (exceptions included in local federal states, of course. Low rest day in such inns. There was some searches. First a telephone call made it clear that in the lamb in birch white book, of course, Sunday opening hours also apply on holidays. Fully warm kitchen, very nice! It was very close to us on the day. Here, until 3 pm, the normal card and after 3 pm until the early evening a somewhat reduced menu is offered. In the case of a telephone call, I waived an immediate reservation for uninventive reasons. Perhaps in the light of the fact that we were not planning our return until 2:00. There, according to the thinking, the rows should have cleared themselves. You know the house and we've been here one or the other time. From the outside was provided with turrets and kernels over the years (and built on). The clean sanitary tract is on the ground floor, but the guest rooms themselves on the first floor. Stairs must be trained. I can also imagine that there might be an elevator in the big house. I don't know. The EC is very welcoming and decorated. On the first floor there was a receptionist on the desk and provided the guests who arrived before us. After a short waiting period we were allowed to confess that we had not reserved and were led into the “economic” (I mean that this term fell. Past the old tresen it went to the original “old” or “one guesthouse where the house had started at that time. There was another free table, even on the window. “Rows lighted”... thought. Almost all places were still occupied in the adjoining rooms, which could be viewed by large interior windows. At any rate, we liked our cookies in the tendingly original room. The noise level was pleasantly damped and we first acquainted. With the oral statement of what else there is (representation in the EC was overlooked by us, the cards came to the table. In it, of course, we stabbed the courts of the riser had set themselves in my auditory canal and slandered unentweged. Of course not the pumpkin cream soup. It's not my direction. But it should be turtles with late zle or lobes with salad for me or rather the dry aged rumpsteak with sweet potatoes and dip for me. I was fighting. My wife somehow made the decision easier. She chose the gypsy roast from the normal card with pommes and salad (19.90). The flashy and very friendly lady came back and I could finally give a decision: “A wheat (3,20 please). My love ordered a specific (0,4l to 3,10). Beverages came immediately and with it, as to expect or fear the hour of truth. Still undecided, I asked the lady to call the special dishes again. Time shining on the way. With a friendly “but please” she counted the dishes again. 3... 2... 1... It escaped my decision-making mouthpiece. At 17.60, I decided very well. Then of course there was some time. And then the guest rooms gradually emptied. Even if slowly and with placement, even later intruding guests. Here it goes. The annated supplemental salads came relatively quickly. Just the expected and hoped. A colorful bouquet of individual and separately refined salads. Potato salad, herb salad, carrot salad, cucumber salad, leaf salad and another name I no longer remember. All velvet and very good and authentic tasted. Only the potato salad, even very nice, but still a trace too neutral for local felts. Nevertheless: how do I love this salad league. Nix with “Here the heap of salad, vinegar and oil brings the waiter right away, then they can make it to Gusto themselves.” It required some discipline not to spit him away. I like to eat some salad to the main dish. After a reasonable time, the latter came to the table almost at the same time and looked magnificent. The supplements (eye-emmelknödel or pommes in each case in extra dishes. What can I say? My wife showed me the cut of her rust roast and had only slight doubts as to whether the cooking condition of the medium was too rare with slight inclination. Unlike me, she's not quite the raw food in meat. After the first cost, however, it was all doubtful. “A dream” she said. The sauce was spiced with sweet peppers, mushrooms and so on was also tastefully anger. I was allowed to try and confirm that it had truly soaked. The flesh slept tenderly on the tongue. The Pommes did nothing to this. They were beautifully thin, outside chess and inside soft and hot. That's it! My Bambi came from the oven in several slices and was accompanied by a very strong sauce and a pear juice with cranberries. The meat tasted really good and intense. Unfortunately, it had become somewhat unpleasant towards Rand. A little too long.... or we were just too late. Something bad. The sauce, however, is a special weight class. Very strong and with the light wild typical sweetness I was very excited about it. The lobes were subsequently perfectly lifted there. Quasi the natural habitat of this very good, beautifully fluffy and quite spicy celebrity. In this connection, the meat which was firmer against the edge was double harm. Nevertheless, there has been continued to just over point 2 of the 3 stage food supply scale (point 1: stop when saturation begins; Point 2 is reached when you eat further after the feeling of saturation because it is fun; Point three is reached when it is no longer fun, but the plate is made to be emptied in a careless manner. What we basically complained about. It was only then politely asked when we were in the chat again and the more or less emptied plates with parallel spappled cutlery signaled exactly this. At the end, the boss Mr. Endriß came out of the kitchen and made a small round through the tables in the good room. Then I placed the only little manko of the day after which he apologisedly said that it was actually taken care of in the kitchen. Of course he took up the rest of our impressions. (Well, a Schnäpsle now grad nei basst ; but even without we were very satisfied with our return. At a given time, we're sure to return here. The reputation that the house has once again confirmed: Very good bourgeois cuisine.

Reformation day. For the first time and once a total German holiday. My wife was kind-bourgeois. Specifically, but not only, once again a salad consisting of different separately prepared single salads. Like he can't be Greek, Italian, Balkanese or anyone else. Just the good swab (exceptions included in local federal states, of course. Low rest day in such inns. There was some searches. First a telephone call made it clear that in the lamb in birch white book, of course, Sunday opening hours also apply on holidays. Fully warm kitchen, very nice! It was very close to us on the day. Here, until 3 pm, the normal card and after 3 pm until the early evening a somewhat reduced menu is offered. In the case of a telephone call, I waived an immediate reservation for uninventive reasons. Perhaps in the light of the fact that we were not planning our return until 2:00. There, according to the thinking, the rows should have cleared themselves. You know the house and we've been here one or the other time. From the outside was provided with turrets and kernels over the years (and built on). The clean sanitary tract is on the ground floor, but the guest rooms themselves on the first floor. Stairs must be trained. I can also imagine that there might be an elevator in the big house. I don't know. The EC is very welcoming and decorated. On the first floor there was a receptionist on the desk and provided the guests who arrived before us. After a short waiting period we were allowed to confess that we had not reserved and were led into the “economic” (I mean that this term fell. Past the old tresen it went to the original “old” or “one guesthouse where the house had started at that time. There was another free table, even on the window. “Rows lighted”... thought. Almost all places were still occupied in the adjoining rooms, which could be viewed by large interior windows. At any rate, we liked our cookies in the tendingly original room. The noise level was pleasantly damped and we first acquainted. With the oral statement of what else there is (representation in the EC was overlooked by us, the cards came to the table. In it, of course, we stabbed the courts of the riser had set themselves in my auditory canal and slandered unentweged. Of course not the pumpkin cream soup. It's not my direction. But it should be turtles with late zle or lobes with salad for me or rather the dry aged rumpsteak with sweet potatoes and dip for me. I was fighting. My wife somehow made the decision easier. She chose the gypsy roast from the normal card with pommes and salad (19.90). The flashy and very friendly lady came back and I could finally give a decision: “A wheat (3,20 please). My love ordered a specific (0,4l to 3,10). Beverages came immediately and with it, as to expect or fear the hour of truth. Still undecided, I asked the lady to call the special dishes again. Time shining on the way. With a friendly “but please” she counted the dishes again. 3... 2... 1... It escaped my decision-making mouthpiece. At 17.60, I decided very well. Then of course there was some time. And then the guest rooms gradually emptied. Even if slowly and with placement, even later intruding guests. Here it goes. The annated supplemental salads came relatively quickly. Just the expected and hoped. A colorful bouquet of individual and separately refined salads. Potato salad, herb salad, carrot salad, cucumber salad, leaf salad and another name I no longer remember. All velvet and very good and authentic tasted. Only the potato salad, even very nice, but still a trace too neutral for local felts. Nevertheless: how do I love this salad league. Nix with “Here the heap of salad, vinegar and oil brings the waiter right away, then they can make it to Gusto themselves.” It required some discipline not to spit him away. I like to eat some salad to the main dish. After a reasonable time, the latter came to the table almost at the same time and looked magnificent. The supplements (eye-emmelknödel or pommes in each case in extra dishes. What can I say? My wife showed me the cut of her rust roast and had only slight doubts as to whether the cooking condition of the medium was too rare with slight inclination. Unlike me, she's not quite the raw food in meat. After the first cost, however, it was all doubtful. “A dream” she said. The sauce was spiced with sweet peppers, mushrooms and so on was also tastefully anger. I was allowed to try and confirm that it had truly soaked. The flesh slept tenderly on the tongue. The Pommes did nothing to this. They were beautifully thin, outside chess and inside soft and hot. That's it! My Bambi came from the oven in several slices and was accompanied by a very strong sauce and a pear juice with cranberries. The meat tasted really good and intense. Unfortunately, it had become somewhat unpleasant towards Rand. A little too long.... or we were just too late. Something bad. The sauce, however, is a special weight class. Very strong and with the light wild typical sweetness I was very excited about it. The lobes were subsequently perfectly lifted there. Quasi the natural habitat of this very good, beautifully fluffy and quite spicy celebrity. In this connection, the meat which was firmer against the edge was double harm. Nevertheless, there has been continued to just over point 2 of the 3 stage food supply scale (point 1: stop when saturation begins; Point 2 is reached when you eat further after the feeling of saturation because it is fun; Point three is reached when it is no longer fun, but the plate is made to be emptied in a careless manner. What we basically complained about. It was only then politely asked when we were in the chat again and the more or less emptied plates with parallel spappled cutlery signaled exactly this. At the end, the boss Mr. Endriß came out of the kitchen and made a small round through the tables in the good room. Then I placed the only little manko of the day after which he apologisedly said that it was actually taken care of in the kitchen. Of course he took up the rest of our impressions. (Well, a Schnäpsle now grad nei basst ; but even without we were very satisfied with our return. At a given time, we're sure to return here. The reputation that the house has once again confirmed: Very good bourgeois cuisine.

Reformation day. For the first time and once a total German holiday. My wife was kind-bourgeois. Specifically, but not only, once again a salad consisting of different separately prepared single salads. Like he can't be Greek, Italian, Balkanese or anyone else. Just the good swab (exceptions included in local federal states, of course. Low rest day in such inns. There was some searches. First a telephone call made it clear that in the lamb in birch white book, of course, Sunday opening hours also apply on holidays. Fully warm kitchen, very nice! It was very close to us on the day. Here, until 3 pm, the normal card and after 3 pm until the early evening a somewhat reduced menu is offered. In the case of a telephone call, I waived an immediate reservation for uninventive reasons. Perhaps in the light of the fact that we were not planning our return until 2:00. There, according to the thinking, the rows should have cleared themselves. You know the house and we've been here one or the other time. From the outside was provided with turrets and kernels over the years (and built on). The clean sanitary tract is on the ground floor, but the guest rooms themselves on the first floor. Stairs must be trained. I can also imagine that there might be an elevator in the big house. I don't know. The EC is very welcoming and decorated. On the first floor there was a receptionist on the desk and provided the guests who arrived before us. After a short waiting period we were allowed to confess that we had not reserved and were led into the “economic” (I mean that this term fell. Past the old tresen it went to the original “old” or “one guesthouse where the house had started at that time. There was another free table, even on the window. “Rows lighted”... thought. Almost all places were still occupied in the adjoining rooms, which could be viewed by large interior windows. At any rate, we liked our cookies in the tendingly original room. The noise level was pleasantly damped and we first acquainted. With the oral statement of what else there is (representation in the EC was overlooked by us, the cards came to the table. In it, of course, we stabbed the courts of the riser had set themselves in my auditory canal and slandered unentweged. Of course not the pumpkin cream soup. It's not my direction. But it should be turtles with late zle or lobes with salad for me or rather the dry aged rumpsteak with sweet potatoes and dip for me. I was fighting. My wife somehow made the decision easier. She chose the gypsy roast from the normal card with pommes and salad (19.90). The flashy and very friendly lady came back and I could finally give a decision: “A wheat (3,20 please). My love ordered a specific (0,4l to 3,10). Beverages came immediately and with it, as to expect or fear the hour of truth. Still undecided, I asked the lady to call the special dishes again. Time shining on the way. With a friendly “but please” she counted the dishes again. 3... 2... 1... It escaped my decision-making mouthpiece. At 17.60, I decided very well. Then of course there was some time. And then the guest rooms gradually emptied. Even if slowly and with placement, even later intruding guests. Here it goes. The annated supplemental salads came relatively quickly. Just the expected and hoped. A colorful bouquet of individual and separately refined salads. Potato salad, herb salad, carrot salad, cucumber salad, leaf salad and another name I no longer remember. All velvet and very good and authentic tasted. Only the potato salad, even very nice, but still a trace too neutral for local felts. Nevertheless: how do I love this salad league. Nix with “Here the heap of salad, vinegar and oil brings the waiter right away, then they can make it to Gusto themselves.” It required some discipline not to spit him away. I like to eat some salad to the main dish. After a reasonable time, the latter came to the table almost at the same time and looked magnificent. The supplements (eye-emmelknödel or pommes in each case in extra dishes. What can I say? My wife showed me the cut of her rust roast and had only slight doubts as to whether the cooking condition of the medium was too rare with slight inclination. Unlike me, she's not quite the raw food in meat. After the first cost, however, it was all doubtful. “A dream” she said. The sauce was spiced with sweet peppers, mushrooms and so on was also tastefully anger. I was allowed to try and confirm that it had truly soaked. The flesh slept tenderly on the tongue. The Pommes did nothing to this. They were beautifully thin, outside chess and inside soft and hot. That's it! My Bambi came from the oven in several slices and was accompanied by a very strong sauce and a pear juice with cranberries. The meat tasted really good and intense. Unfortunately, it had become somewhat unpleasant towards Rand. A little too long.... or we were just too late. Something bad. The sauce, however, is a special weight class. Very strong and with the light wild typical sweetness I was very excited about it. The lobes were subsequently perfectly lifted there. Quasi the natural habitat of this very good, beautifully fluffy and quite spicy celebrity. In this connection, the meat which was firmer against the edge was double harm. Nevertheless, there has been continued to just over point 2 of the 3 stage food supply scale (point 1: stop when saturation begins; Point 2 is reached when you eat further after the feeling of saturation because it is fun; Point three is reached when it is no longer fun, but the plate is made to be emptied in a careless manner. What we basically complained about. It was only then politely asked when we were in the chat again and the more or less emptied plates with parallel spappled cutlery signaled exactly this. At the end, the boss Mr. Endriß came out of the kitchen and made a small round through the tables in the good room. Then I placed the only little manko of the day after which he apologisedly said that it was actually taken care of in the kitchen. Of course he took up the rest of our impressions. (Well, a Schnäpsle now grad nei basst ; but even without we were very satisfied with our return. At a given time, we're sure to return here. The reputation that the house has once again confirmed: Very good bourgeois cuisine.

Food: 5 Service: 5 Atmosphere: 5 Recommended dishes: Rustbread With The Best Latezla Wide And Breit

We have held our celebrations here with our family for years and were always satisfied. Unfortunately, this has changed. The prices, for example, for the onion roast (almost 30 Euros) are no longer durable, unfortunately thoroughly covered here. Very bad.