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"Food: 4/5 Service: 5/5 Atmosphere: 5/5More"
Teléfono: +49718176791
Dirección: Hohensteinstraße 5, 73663 Berglen, Württemberg, Germany
Ciudad: Berglen
Sitio Web: http://www.lamm-birkenweissbuch.de
Platos: 27
Comodidades: 14
Categorías: 5
Reseñas: 664
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.
Reformation day. for the first time and once quite German. my wife was childish. above all, but not only, there is again an salate consisting of different isolated single salts. as he cannot smell, italian, Baltic or any other. only the good smear (except in the countries of the country of origin naturally included. happily held in such guesthouses. there was something to look for. a first call made it clear that in the lamb in the birch white book, of course, the opening hours of Sundays also apply. warm kitchen, very nice! came to the day very. where the normal card is offered up to 15 o'clock and after 15 o'clock until the early evening a somewhat reduced food offer is offered. on the phone I forgot an immediate reservation for inventive reasons, perhaps before the background that we planned our return only before 14 o'clock. as they think the rows had already cleaned. they know the house and we were also one or other paints here. from outside was equipped with revolvers and built over the years (and. the clean sanitary tract is flat in the ground floor, but the gas rooms themselves in the first floor. I can also imagine that there might be a lift in the big house. I don't know. the eg is very welcoming and decorated. in the first floor there was a receptionist at the pult 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 mean that this has fallen in a handle). 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 stube we liked to recommend well to everyone. 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 courts of the author, who had set themselves in my own mouth and unreleased. of course not the pumpkin cream soup. that's not my direction. but it should be roasted with late zle or lukewarm-emmelknödeln with salat for me, or rather the dry aged rumpsteak with sweet potatoes bims and dive for me. I had a fight. my wife fell the decision somehow easier. they decided to take the gips roast from the normal card with pommes and salat (19.90). the flash and the very friendly damm 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 indecision I asked the lady to call the special dishes again. time planning on the type of gastes. with a friendly “but please” she added the dishes again. 3. 2nd at 17.60 I had decided very well. then, of course, was a little time, and then the gas dreams were gradually empty. even if slowly and with placement even later, even more impressive guests. it ran. relatiw quickly came the advertised addition salads, exactly that was expected and hoped. a colourful and separately refined salate. carrot salad, crater salad, carrot salad, leaf salad and another name I don't remember anymore. 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 salat liga. nix with “Here the bonnet salate, edgy and oil brings the waiter, then they can also make it look after.” it needed a small discipline not to spit away. I like to eat some salate to the main dish. the latter came to the table almost at the same time after a reasonable time and looked magnificent. the supplements (laurgensemmelknödel or pommes in extra dishes. What do you want me to say? my wife showed me the cut of her rust roast and had only a slight doubt about the condition of the medium with a slight affection too rare. in contrast to me it is not quite the raw food with meat. after the first cost, she was all in doubt. “A dream” she said. the sosse was seasoned with the sinned paprika, mushrooms and so on was also tastefully a ****. I was allowed to try to confirm that it really sucked. the flesh was tender on the back. the pommes were in nothing. they were beautifully thin, outside fat and inside soft and hot. that's it! my bambi came out of the many in several discs 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 bit of a pity. but the sose for this a special weight class. very strong and with the light wild typical sweet I was very excited about it. the lukewarm dumplings were in perfect position there. quasi the natural habitat of this very good, nice fluffy and quite spicy cliché. in the compound was double harm against the edge of the solid meat. Nevertheless it was eaten to just above the point 2 of the 3 stage food supply scale (point 1: stop when the saturation begins; point 2 is reached when they continue to eat after the saturation feeling, because it is fun; point 3 is reached when it is no longer fun, but the teller is emptied in a spirit of care. what we have done almost completely in the round. also the clearing was asked politely only when we were back in the chat and the more or less emptied teller with parallel drapped cutlery exactly that signaled. at the end the häuptling came out of the kitchen and made a small round through the tables in good sturborn. then I put the only little mannko of the day after which he said apologise that it was actually taken into account in the kitchen. of course he took up 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 call that the house has confirmed: very good bourgeois kitchen.
