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.

Reformation day. For the first time and once a completely German holiday. My wife was childish. Concrete, but not only once again, there is a salad consisting of various separately prepared items. Like he can't be Greek, Italian, Baltic or anyone else. Only the good marks (exceptions contained in local federal states, of course. Low rest day in such inns. There were searches. First, a telephone call made clear that in the lamb in the birch book, of course, also Sunday opening times apply on holidays. Full warm kitchen, very nice! It was very close to us the day. Here, until 3 o'clock, the normal card and after 3 o'clock to the early evening a slightly reduced menu is offered. In the case of a telephone call, I for unfounded reasons dispensed with an immediate reservation. Maybe in the light of the fact that we don't have our return until 2:00. There, after thinking, the rows themselves should have vanished. You know the house and we were here once or another time. From the outside, revolvers and cores were provided (and built) over the years. The clean sanitary tract is located on the ground floor, but the guest room itself on the first floor. Stairs must be trained. I can also imagine there could 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 offered the guests who arrived before us. After a short waiting period we were allowed to confess that we had not reserved ourselves and were led to the “economic” (I mean that this term has fallen. Before the old treses it went into the original “old” or “a guest house where the house had begun at that time. There was another free table, even on the window. “Rows illuminated”. thought. Almost all places were still occupied in the adjoining rooms that could be viewed by large interior windows. In any case, we liked our cookies in a rather original space. The noise level was pleasantly damped and we met first. With the oral explanation of what is still present (the representation in the EC was overlooked by us, the cards came to the table. In him, of course, we had set the dishes of the resurrection itself into my auditory canal and undamaged. Of course not the pumpkin cream soup. It's not my direction. But it should be with late zle or lynx with salad for me or rather be the dry aged rump steak with sweet potatoes and immerse for me. I fought. My wife kind of 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 make a decision: “A wheat (3,20 please). My love ordered a certain (0,4l to 3,10.) Drinks came immediately and with it to expect or fear the hour of truth. Still undecided, I asked the lady to call the special dishes again. The time that seems on the way. With a friendly “but please” she counted the dishes again. 3. 2. 1. It escaped my decision-making body. Around 17.60 I decided very well. Then, of course, there was some time. And then the guest rooms gradually emptied. Even if it is slow and with placement, still tempting guests later. Here it is. The annated additional salads came relatively fast. Only the expected and hoped. A colorful bouquet of individual and separate refined salads. Potato salad, herbal salad, carrot salad, cucumber salad, leaf salad and another name I no longer remember. All velvety and very good and authentic cost. 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 immediately, then they can make it to Gusto themselves.” It took a discipline not to shoot him away. I like to eat some salad on the main dish. After a reasonable time, the latter came to the table almost at the same time and looked great. The supplements (eye-emmelknödel or pommes in extra dishes. What can I say? My wife showed me the trimming of her rust roast and had little doubts as to whether the cooking condition of the medium was too rare with slight inclination. Unlike me, she's not the raw food in the flesh. After the first costs, however, it was doubtful. “A dream” she said. The sauce was seasoned with sweet peppers, mushrooms and so on was also tasteful rage. I was allowed to try to confirm that it really had slept. The flesh slept tenderly on the tongue. The Pommes did nothing. 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 very good and intense. Unfortunately, it had become a bit unpleasant to Rand. Too long. or we were just too late. Something bad. However, the sauce is a special weight class. Very strong and with the light wild typical sweetness I was very excited about it. There the Lebesen were then perfectly raised. The natural habitat of this very good, beautifully fluffy and quite spicy celebrity. In this context, the meat which was firmer against the edge was double harm. Nevertheless, just over point 2 of the 3 stage food supply scale (point 1: stop when saturation begins; Point 2 is reached when you continue eating after the feeling of saturation because it is fun; Point three is reached when it is no longer fun, but the plate is emptied carefully. What we complained about. It was only then politely asked when we were back in the chat and the more or less emptied plates with parallel laid cutlery signaled exactly this. In the end, Mr. Endriß came out of the kitchen and made a small round through the tables in the good room. Then I put the only little manko of the day after which he said apologise that it was actually used in the kitchen. Of course he took the rest of our impressions. (Well, a snap now grad nei basst; but without, we were very happy with our return. At a certain time, we're back here. The reputation that the house has reconfirmed: Very good bourgeois cuisine.

Reformation day. celebrates German for the first time and once. my wife was childish. above all, but not only, there is again a salad consisting of various separate individual salts. as he can't smell, italian, Baltic or someone else. only the good smear (exceptions in the countries of origin naturally included. happily held in such inns. There was something to look for. A first call made it clear that in the lamb in the birkenweiss book, of course, also Sunday opening times apply. warm kitchen, very nice! came to the day very. where the normal card is offered by 3pm and after 3pm until the early evening a somewhat reduced feed offer is offered. on the phone I forgot an immediate reservation for inventive reasons. perhaps against the background that we planned our return only before 2:00. as they think the rows had already cleaned. You know the house and we were here once or another time. from outside was equipped with revolvers and built over the years (and built). the clean sanitary tract lies flat on the ground floor, but the gas rooms themselves on the first floor. I can also imagine there could be an elevator in the big house. I don't know. the eg is very welcoming and decorated. came on the first floor there was a receptionist at the desk and delivered the guests who arrived before us. After a short waiting period, we were allowed to confess that we had not reserved ourselves and were led to the “economic” (I think this has fallen in a grip). past the old treses it went into the original “old” or “a guest house where the house had begun at that time. there was another free table, even on the window. “Light rows”... thought almost all places were still occupied in the adjoining rooms that could be viewed by large interior windows. our little ones in the tendencies urigen stub we liked well at any rate. the noise level was pleasantly damped and we first met. with the oral explanation of what still exists (representation in the eg was overlooked by us, the cards came to the table. In it, of course, we stole the author's courts, which had set themselves in my own mouth and squeezed them away. Of course not the pumpkin cream soup. That's not my direction. but it should be roasted with late zle or lukewarm-emmelknödeln with salad for me, or rather the dry aged rag steak with sweet potatoes bims and diving for me. I had a fight. My wife kind of made the decision easier. She decided to take the plaster roast from the normal card with pommes and salad (19.90). The lightning and the very friendly dam came back and I could finally make a decision: “A weep (3,20 please). my dear ordered a special (0,4l to 3,10). the drinks came immediately and as expected or feared the hour of truth. still undecided I asked the lady to call the special dishes again. Time planning on the type of guest. with a friendly “but please” she added the dishes again. 3... 2... 1... At 17.60 I had decided very well. then, of course, was a little time, and then the guest rooms were gradually empty. even if slowly and with placement even later, even more impressive guests. It ran. relatiw quickly came the advertised additional salads, exactly that was expected and hoped. a colourful and separately refined salad. Carrot salad, herbal salad, carrot salad, leaf salad and another name I no longer remember. all velvety and very good and authentic cost. only the potato salad, although also very beautiful, but still for the local felt a trace too neutral. still: how do I love this salad league. nix with “Here the Bonnet salate, edgy and oil brings the waiter, then they can also make it look.” it needed a small discipline not to spit away. I like to eat some salad to the main dish. The latter came to the table almost at the same time after a reasonable time and already looked magnificent. the supplements (seedsemmelknödel or Pommes in extra dishes. What can I say? My wife showed me the cut of her rust roast and had only a slight doubt about the state of the medium with a slight inclination too rare. unlike me, it's not quite the raw food with meat. after the first cost, she was all in doubt. “A dream” she said. the sauce was seasoned with the sinned paprika, mushrooms and so on was also tastefully a canyon. I was allowed to try to confirm that it really sucked. the meat was tender on the back. the pommes were in nothing. they were beautifully thin, outside fat and inside soft and hot. This is it! my Bambi came from the oven in several slices and was accompanied by a very strong sauce and a pear harp with berries. the meat tasted really good and intense. Unfortunately, it had become a bit unpleasant in the direction. a little too long... or we were just too late. a little pity. but the sose for this a special weight class. very strong and with the light wild typical sweetness I was very excited about it. the lukewarm dumplings were in perfect position there. virtually the natural habitat of this very good, beautifully fluffy and quite spicy cliché. in the compound was double damage to the edge of the solid meat. Nevertheless, it was eaten to just above point 2 of the 3 stage food supply scale (point 1: stop when saturation begins; Point 2 is reached when you continue eating after the feeling of saturation because it is fun; Point 3 is reached when it is no longer fun, but the plate is emptied in a spirit of care. what we have done almost completely in the round. the clearing was asked politely only when we were in the chat again and the more or less emptied plate with parallel Drapped cutlery signals exactly that. At the end the chief came out of the kitchen and made a small round through the tables in the good Sturborn. then I put the only little manko of the day after which he said sorry it was actually taken into account in the kitchen. Of course he took the rest of our impressions. (shadow, a snäpsle, now grad nei basst; but even without us were very satisfied with our return. we will return here. the reputation that the house has reconfirmed: very good bourgeois cuisine.