Orient Döner Pizza Burger Rudersberg

Karin Endriß Gasthaus Lamm

➤ Hohensteinstraße 5, 73663 Berglen, Württemberg, Germany

International, European, Swabian, German, Meat

"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."

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