Gasthaus Loewenthor Hahn - Gondelsheim

Conclusion in advance: Maybe the next day we got caught (or were we fooled on 11.11.) The Lion-Dor has now added the name of the Lion-Dor on the map, but is there no carriage for fourteen months without visiting the Lion? This would not have happened earlier – but it will be in the future, a very dedicated service alone and a not really convincing kitchen performance have really disappointed us for the first time. Well – if we had caught one completely the next day – maybe it doesn’t take so long – but... Not only to the süffigen Belgian champagne beer (July prices, but also the ambience and the cuisine offered were a popular fix for regional gastronomy. A rewarding, welcome change in the extraordinary setting of an old guest house with a facility that was judged between the collection of antiques and the collection, depending on the viewer. A friendly staff managed to create the right atmosphere. Even the day offers on simple yellow paper printed somehow the Yellowton offer adapted. However, as Hotel Hahn is involved in the range of services, the Lionthor has changed a lot. Already during our last visit the menus printed on white paper were noticed with simple ring binders and a very clear menu at the end of the map, it was good, but not convincing and therefore long abstinence. So an invitation to the little birthday party at the Lionthor was right. The fact that even when booking with a request for five seats in the quiet corner of the couch came the note in the secondary salon of the upper floor, it will probably only be open at the floor in the fireplace room, the enthusiasm set a slight damper. The lower floor is not “our world”, neither separated in the larger part with wooden grids – nor the small fireplace room looks it purely structurally narrow, deeper, pressing and through the hard walls you sit acoustically at all tables. A fire in the fireplace also helps little. When we arrive in Gondelsheim with three vehicles, we immediately find uninhabited parking directly in the restaurant unimaginable – although Tuesday and 11.11. – there may be stupid sessions. Mr. Müller sits in front of the notebook as always in the entrance of the lion gate built by him and accompanies us with as usual in the fireplace room, where we are greeted by a young man in black vest, white shirt black bow with a slightly exaggerated, formal bow and placed in front of the fireplace at the entrance of the small fireplace room. The current-carrying halogen throwers attached to the ceiling at least dazzle at my place do not fit the other frames – at our part there are also some internal jammings over the unsuitable couch corner, it is just that. Only nine seats are occupied. A five group behind the fireplace and two on the window, the fireplace room is not fully occupied. The table is covered with cutlery for two courses, glasses for water, white fabric napkins, candle and branch cutlery. Very clean. The (especially for women very thin seat cushions on the wooden bench and the chairs have the best years behind them, but their own seat has no more eyes to see. The menus are brought by another young man and asked for the beverage order. One of us has never been here, and the Belgian beers need an atmospheric selection every time. We ask for patience, no problem. The card on the few pages of white paper and foil lid with a normally large plastic ring binder works cheaply, the offer in the card starts with the drinks and increases on the various beer samples, candle light dinner with the offer of the Hotel Hahns and then the dishes come. A very clear offer, price level as always slightly increased – but if quality is correct... With the drinks I have no problems water there are the others everywhere know their beer preferences and also the first visitor sees his drop soon. The beverage order is then recorded. The small selection of dishes is now also: my wife wants fish, fillets from Loup de Mer cod to Pommery Senf sauce with sweet potato pure (19,50) and also a carriage meal Boeuf Bourguignon beef in Burgundy red wine (17,90 , the pink roasted lamb steakhüfte kiln under a lavender honeycrust with green beans I have In recent years it has always been completely fine with the bids, and a cattle carpaccio under 9 euros is hardly feasible in itself, right? One of the tops comes after a short time with drinks. We order the dishes. Shortly afterwards, another upper, solemn with a tray and a white glove, cutlery exchange comes to the fish and the removal of the covered cutlery parts of the unordered first gang – just like the big cinema. The two flott entertaining ladies in the window call the waiter to finally order something as they say a little stubborn. We speak, the fifth obviously leaves the room on a note of operation and only comes back to what leads to light confusion with us, because this looks like being served in wrong order and besides some guests looking through the door frame, then doing little to the ground floor. A side table is inserted for the fifth group. So there is something to put the table on the uneven floor of the old plumber and then, in contrast to the slightly worked up behavior of the operas of the obligate beer cover of the table, stands. Break. Then a large plate with a whole goose is pre-ordered for 7 days for the side table. Although I would also like to access goose, I would have liked to be offered as tags on the menu 34,50 or separately (quote : "filled goose breast on plum sauce with raspberry red cabbage and napkin beans " (22,40 has not irritated me. Normal geese, whether bait or chest with red cabbage and dumplings – that would have been, but filled and plum sauce? It is not our order, it is not our table, but it concerns us the coming half hour in which we obviously do not exist like the other present (except two cups of espresso or coffee from the service line personally brought to one of the two tables, because it seems that the entire service team is in demand and a young pretty female force is brought out of the kitchen with a huge knife. She can better align one of the halogen radiators to the goose, now I also see what my wife could not say when she was introduced: The soft matte black of the poultry is not overlooked and the name is carefully selected. This very dark coloration of a goose skin arises either when after a long cooking time of a goose the same is irradiated too close to the grill and some moments seem too late to the distance, then the delicate bird would be wide and very out of any natural form. Or does it look fresh – could it be that the geese was blown through turbodrive in 75 minutes during the race of the convectomate? The shape of the geese is excellently preserved because the elements are stiffened so that the tranches of the bird become art or act of violence? Now I also welcome it as a person concerned if you teach young people the hospitality industry properly, even if it takes a little longer, something does not work or if it is difficult because it is a courage to do this learning work in foreigners. And no matter what's going on, I wouldn't say that. Thus, the young waiter initially shows approximate lines of intersection with some hand movements and seems to discuss with his colleague how and where cuts are to be set. Children start! The goose gets cold! the monasteries stand on one of the empty tables, on two other tables you also have red cabbage and sour and, due to the lack of direct need, retrieved. Then finally the first cut falls, well falls less, but the initially indicated cut approach would I say along the breast bone is well chosen. At (m a goose house, the breastpiece would slide completely loose out of the bone, but here is remarkably much effort for cutting the neces. A cook should always keep his knife sharp – should it be blunt here for trainees? In the meantime, my Carpaccio comes from the beef fillet, which I share with my best and dearest. You sure you want to know how I found it? When I took off the generously cut pieces of the new ornament with Radicchio leaf of the small salad bouquet, there were truffle oil under a layer with a few fine garlic cloves and parmesan spoons that had previously bent off sideways: a hauchfein cut end of cattle, not too much in diameter, many slices, more than translucent. There seems to be a preparation on board that would honor any pathology – as cut with the microtome, a skinny layer of beef extends over the plate and adheres extremely firmly to the plate. In all the eyelashes, you're hardly a hint in my mind, I'm missing something. If the appetizer plates are covered later, the question was good? which I can't and like to answer. It's dead to fight. The chest of the geese is still firmly on the bone, nothing dissolves itself, the broken meat parts of the goose breast are distributed several times on plates, collected again, comminuted and distributed – Louis de Funes welcomes – the show will continue for the next time. I'm more than sorry for the guests and the staff. But now the shock stars of the service are released – our dishes come. We are five people and ask for passport You have something amazing – “four dishes were ordered at you?” No – even without the Carpaccio it remains at five – and I remember the order of my Tarte famand – so four dishes will be relatively simultaneous and my tart served shortly afterwards – acceptable at the time. The fillets of Loup de Mer Cod are actually made by the fish, how easily can be determined by two or three generously given cubes (I appreciate this service of the kitchen – you too? not – the pink fried lamb steakhüfte is under the lavender honey crust, together with green beans are stacked and few buttergnocchi also make the pink fried rump steak Too bad. Nevertheless – we did not let ourselves take the fun of the birthday party – and sometimes the observation of the events on the side table as a non-consumer is almost funny – or not. Can happen every time.

Conclusion in advance: Maybe the next day we got caught (or were we fooled on 11.11.) The Lion-Dor has now added the name of the Lion-Dor on the map, but is there no carriage for fourteen months without visiting the Lion? This would not have happened earlier – but it will be in the future, a very dedicated service alone and a not really convincing kitchen performance have really disappointed us for the first time. Well – if we had caught one completely the next day – maybe it doesn’t take so long – but... Not only to the süffigen Belgian champagne beer (July prices, but also the ambience and the cuisine offered were a popular fix for regional gastronomy. A rewarding, welcome change in the extraordinary setting of an old guest house with a facility that was judged between the collection of antiques and the collection, depending on the viewer. A friendly staff managed to create the right atmosphere. Even the day offers on simple yellow paper printed somehow the Yellowton offer adapted. However, as Hotel Hahn is involved in the range of services, the Lionthor has changed a lot. Already during our last visit the menus printed on white paper were noticed with simple ring binders and a very clear menu at the end of the map, it was good, but not convincing and therefore long abstinence. So an invitation to the little birthday party at the Lionthor was right. The fact that even when booking with a request for five seats in the quiet corner of the couch came the note in the secondary salon of the upper floor, it will probably only be open at the floor in the fireplace room, the enthusiasm set a slight damper. The lower floor is not “our world”, neither separated in the larger part with wooden grids – nor the small fireplace room looks it purely structurally narrow, deeper, pressing and through the hard walls you sit acoustically at all tables. A fire in the fireplace also helps little. When we arrive in Gondelsheim with three vehicles, we immediately find uninhabited parking directly in the restaurant unimaginable – although Tuesday and 11.11. – there may be stupid sessions. Mr. Müller sits in front of the notebook as always in the entrance of the lion gate built by him and accompanies us with as usual in the fireplace room, where we are greeted by a young man in black vest, white shirt black bow with a slightly exaggerated, formal bow and placed in front of the fireplace at the entrance of the small fireplace room. The current-carrying halogen throwers attached to the ceiling at least dazzle at my place do not fit the other frames – at our part there are also some internal jammings over the unsuitable couch corner, it is just that. Only nine seats are occupied. A five group behind the fireplace and two on the window, the fireplace room is not fully occupied. The table is covered with cutlery for two courses, glasses for water, white fabric napkins, candle and branch cutlery. Very clean. The (especially for women very thin seat cushions on the wooden bench and the chairs have the best years behind them, but their own seat has no more eyes to see. The menus are brought by another young man and asked for the beverage order. One of us has never been here, and the Belgian beers need an atmospheric selection every time. We ask for patience, no problem. The card on the few pages of white paper and foil lid with a normally large plastic ring binder works cheaply, the offer in the card starts with the drinks and increases on the various beer samples, candle light dinner with the offer of the Hotel Hahns and then the dishes come. A very clear offer, price level as always slightly increased – but if quality is correct... With the drinks I have no problems water there are the others everywhere know their beer preferences and also the first visitor sees his drop soon. The beverage order is then recorded. The small selection of dishes is now also: my wife wants fish, fillets from Loup de Mer cod to Pommery Senf sauce with sweet potato pure (19,50) and also a carriage meal Boeuf Bourguignon beef in Burgundy red wine (17,90 , the pink roasted lamb steakhüfte kiln under a lavender honeycrust with green beans I have In recent years it has always been completely fine with the bids, and a cattle carpaccio under 9 euros is hardly feasible in itself, right? One of the tops comes after a short time with drinks. We order the dishes. Shortly afterwards, another upper, solemn with a tray and a white glove, cutlery exchange comes to the fish and the removal of the covered cutlery parts of the unordered first gang – just like the big cinema. The two flott entertaining ladies in the window call the waiter to finally order something as they say a little stubborn. We speak, the fifth obviously leaves the room on a note of operation and only comes back to what leads to light confusion with us, because this looks like being served in wrong order and besides some guests looking through the door frame, then doing little to the ground floor. A side table is inserted for the fifth group. So there is something to put the table on the uneven floor of the old plumber and then, in contrast to the slightly worked up behavior of the operas of the obligate beer cover of the table, stands. Break. Then a large plate with a whole goose is pre-ordered for 7 days for the side table. Although I would also like to access goose, I would have liked to be offered as tags on the menu 34,50 or separately (quote : "filled goose breast on plum sauce with raspberry red cabbage and napkin beans " (22,40 has not irritated me. Normal geese, whether bait or chest with red cabbage and dumplings – that would have been, but filled and plum sauce? It is not our order, it is not our table, but it concerns us the coming half hour in which we obviously do not exist like the other present (except two cups of espresso or coffee from the service line personally brought to one of the two tables, because it seems that the entire service team is in demand and a young pretty female force is brought out of the kitchen with a huge knife. She can better align one of the halogen radiators to the goose, now I also see what my wife could not say when she was introduced: The soft matte black of the poultry is not overlooked and the name is carefully selected. This very dark coloration of a goose skin arises either when after a long cooking time of a goose the same is irradiated too close to the grill and some moments seem too late to the distance, then the delicate bird would be wide and very out of any natural form. Or does it look fresh – could it be that the geese was blown through turbodrive in 75 minutes during the race of the convectomate? The shape of the geese is excellently preserved because the elements are stiffened so that the tranches of the bird become art or act of violence? Now I also welcome it as a person concerned if you teach young people the hospitality industry properly, even if it takes a little longer, something does not work or if it is difficult because it is a courage to do this learning work in foreigners. And no matter what's going on, I wouldn't say that. Thus, the young waiter initially shows approximate lines of intersection with some hand movements and seems to discuss with his colleague how and where cuts are to be set. Children start! The goose gets cold! the monasteries stand on one of the empty tables, on two other tables you also have red cabbage and sour and, due to the lack of direct need, retrieved. Then finally the first cut falls, well falls less, but the initially indicated cut approach would I say along the breast bone is well chosen. At (m a goose house, the breastpiece would slide completely loose out of the bone, but here is remarkably much effort for cutting the neces. A cook should always keep his knife sharp – should it be blunt here for trainees? In the meantime, my Carpaccio comes from the beef fillet, which I share with my best and dearest. You sure you want to know how I found it? When I took off the generously cut pieces of the new ornament with Radicchio leaf of the small salad bouquet, there were truffle oil under a layer with a few fine garlic cloves and parmesan spoons that had previously bent off sideways: a hauchfein cut end of cattle, not too much in diameter, many slices, more than translucent. There seems to be a preparation on board that would honor any pathology – as cut with the microtome, a skinny layer of beef extends over the plate and adheres extremely firmly to the plate. In all the eyelashes, you're hardly a hint in my mind, I'm missing something. If the appetizer plates are covered later, the question was good? which I can't and like to answer. It's dead to fight. The chest of the geese is still firmly on the bone, nothing dissolves itself, the broken meat parts of the goose breast are distributed several times on plates, collected again, comminuted and distributed – Louis de Funes welcomes – the show will continue for the next time. I'm more than sorry for the guests and the staff. But now the shock stars of the service are released – our dishes come. We are five people and ask for passport You have something amazing – “four dishes were ordered at you?” No – even without the Carpaccio it remains at five – and I remember the order of my Tarte famand – so four dishes will be relatively simultaneous and my tart served shortly afterwards – acceptable at the time. The fillets of Loup de Mer Cod are actually made by the fish, how easily can be determined by two or three generously given cubes (I appreciate this service of the kitchen – you too? not – the pink fried lamb steakhüfte is under the lavender honey crust, together with green beans are stacked and few buttergnocchi also make the pink fried rump steak Too bad. Nevertheless – we did not let ourselves take the fun of the birthday party – and sometimes the observation of the events on the side table as a non-consumer is almost funny – or not. Can happen every time.

Conclusion in advance: Maybe the next day we got caught (or were we fooled on 11.11.) The Lion-Dor has now added the name of the Lion-Dor on the map, but is there no carriage for fourteen months without visiting the Lion? This would not have happened earlier – but it will be in the future, a very dedicated service alone and a not really convincing kitchen performance have really disappointed us for the first time. Well – if we had caught one completely the next day – maybe it doesn’t take so long – but... Not only to the süffigen Belgian champagne beer (July prices, but also the ambience and the cuisine offered were a popular fix for regional gastronomy. A rewarding, welcome change in the extraordinary setting of an old guest house with a facility that was judged between the collection of antiques and the collection, depending on the viewer. A friendly staff managed to create the right atmosphere. Even the day offers on simple yellow paper printed somehow the Yellowton offer adapted. However, as Hotel Hahn is involved in the range of services, the Lionthor has changed a lot. Already during our last visit the menus printed on white paper were noticed with simple ring binders and a very clear menu at the end of the map, it was good, but not convincing and therefore long abstinence. So an invitation to the little birthday party at the Lionthor was right. The fact that even when booking with a request for five seats in the quiet corner of the couch came the note in the secondary salon of the upper floor, it will probably only be open at the floor in the fireplace room, the enthusiasm set a slight damper. The lower floor is not “our world”, neither separated in the larger part with wooden grids – nor the small fireplace room looks it purely structurally narrow, deeper, pressing and through the hard walls you sit acoustically at all tables. A fire in the fireplace also helps little. When we arrive in Gondelsheim with three vehicles, we immediately find uninhabited parking directly in the restaurant unimaginable – although Tuesday and 11.11. – there may be stupid sessions. Mr. Müller sits in front of the notebook as always in the entrance of the lion gate built by him and accompanies us with as usual in the fireplace room, where we are greeted by a young man in black vest, white shirt black bow with a slightly exaggerated, formal bow and placed in front of the fireplace at the entrance of the small fireplace room. The current-carrying halogen throwers attached to the ceiling at least dazzle at my place do not fit the other frames – at our part there are also some internal jammings over the unsuitable couch corner, it is just that. Only nine seats are occupied. A five group behind the fireplace and two on the window, the fireplace room is not fully occupied. The table is covered with cutlery for two courses, glasses for water, white fabric napkins, candle and branch cutlery. Very clean. The (especially for women very thin seat cushions on the wooden bench and the chairs have the best years behind them, but their own seat has no more eyes to see. The menus are brought by another young man and asked for the beverage order. One of us has never been here, and the Belgian beers need an atmospheric selection every time. We ask for patience, no problem. The card on the few pages of white paper and foil lid with a normally large plastic ring binder works cheaply, the offer in the card starts with the drinks and increases on the various beer samples, candle light dinner with the offer of the Hotel Hahns and then the dishes come. A very clear offer, price level as always slightly increased – but if quality is correct... With the drinks I have no problems water there are the others everywhere know their beer preferences and also the first visitor sees his drop soon. The beverage order is then recorded. The small selection of dishes is now also: my wife wants fish, fillets from Loup de Mer cod to Pommery Senf sauce with sweet potato pure (19,50) and also a carriage meal Boeuf Bourguignon beef in Burgundy red wine (17,90 , the pink roasted lamb steakhüfte kiln under a lavender honeycrust with green beans I have In recent years it has always been completely fine with the bids, and a cattle carpaccio under 9 euros is hardly feasible in itself, right? One of the tops comes after a short time with drinks. We order the dishes. Shortly afterwards, another upper, solemn with a tray and a white glove, cutlery exchange comes to the fish and the removal of the covered cutlery parts of the unordered first gang – just like the big cinema. The two flott entertaining ladies in the window call the waiter to finally order something as they say a little stubborn. We speak, the fifth obviously leaves the room on a note of operation and only comes back to what leads to light confusion with us, because this looks like being served in wrong order and besides some guests looking through the door frame, then doing little to the ground floor. A side table is inserted for the fifth group. So there is something to put the table on the uneven floor of the old plumber and then, in contrast to the slightly worked up behavior of the operas of the obligate beer cover of the table, stands. Break. Then a large plate with a whole goose is pre-ordered for 7 days for the side table. Although I would also like to access goose, I would have liked to be offered as tags on the menu 34,50 or separately (quote : "filled goose breast on plum sauce with raspberry red cabbage and napkin beans " (22,40 has not irritated me. Normal geese, whether bait or chest with red cabbage and dumplings – that would have been, but filled and plum sauce? It is not our order, it is not our table, but it concerns us the coming half hour in which we obviously do not exist like the other present (except two cups of espresso or coffee from the service line personally brought to one of the two tables, because it seems that the entire service team is in demand and a young pretty female force is brought out of the kitchen with a huge knife. She can better align one of the halogen radiators to the goose, now I also see what my wife could not say when she was introduced: The soft matte black of the poultry is not overlooked and the name is carefully selected. This very dark coloration of a goose skin arises either when after a long cooking time of a goose the same is irradiated too close to the grill and some moments seem too late to the distance, then the delicate bird would be wide and very out of any natural form. Or does it look fresh – could it be that the geese was blown through turbodrive in 75 minutes during the race of the convectomate? The shape of the geese is excellently preserved because the elements are stiffened so that the tranches of the bird become art or act of violence? Now I also welcome it as a person concerned if you teach young people the hospitality industry properly, even if it takes a little longer, something does not work or if it is difficult because it is a courage to do this learning work in foreigners. And no matter what's going on, I wouldn't say that. Thus, the young waiter initially shows approximate lines of intersection with some hand movements and seems to discuss with his colleague how and where cuts are to be set. Children start! The goose gets cold! the monasteries stand on one of the empty tables, on two other tables you also have red cabbage and sour and, due to the lack of direct need, retrieved. Then finally the first cut falls, well falls less, but the initially indicated cut approach would I say along the breast bone is well chosen. At (m a goose house, the breastpiece would slide completely loose out of the bone, but here is remarkably much effort for cutting the neces. A cook should always keep his knife sharp – should it be blunt here for trainees? In the meantime, my Carpaccio comes from the beef fillet, which I share with my best and dearest. You sure you want to know how I found it? When I took off the generously cut pieces of the new ornament with Radicchio leaf of the small salad bouquet, there were truffle oil under a layer with a few fine garlic cloves and parmesan spoons that had previously bent off sideways: a hauchfein cut end of cattle, not too much in diameter, many slices, more than translucent. There seems to be a preparation on board that would honor any pathology – as cut with the microtome, a skinny layer of beef extends over the plate and adheres extremely firmly to the plate. In all the eyelashes, you're hardly a hint in my mind, I'm missing something. If the appetizer plates are covered later, the question was good? which I can't and like to answer. It's dead to fight. The chest of the geese is still firmly on the bone, nothing dissolves itself, the broken meat parts of the goose breast are distributed several times on plates, collected again, comminuted and distributed – Louis de Funes welcomes – the show will continue for the next time. I'm more than sorry for the guests and the staff. But now the shock stars of the service are released – our dishes come. We are five people and ask for passport You have something amazing – “four dishes were ordered at you?” No – even without the Carpaccio it remains at five – and I remember the order of my Tarte famand – so four dishes will be relatively simultaneous and my tart served shortly afterwards – acceptable at the time. The fillets of Loup de Mer Cod are actually made by the fish, how easily can be determined by two or three generously given cubes (I appreciate this service of the kitchen – you too? not – the pink fried lamb steakhüfte is under the lavender honey crust, together with green beans are stacked and few buttergnocchi also make the pink fried rump steak Too bad. Nevertheless – we did not let ourselves take the fun of the birthday party – and sometimes the observation of the events on the side table as a non-consumer is almost funny – or not. Can happen every time.

Conclusion in advance: Maybe the next day we got caught (or were we fooled on 11.11.) The Lion-Dor has now added the name of the Lion-Dor on the map, but is there no carriage for fourteen months without visiting the Lion? This would not have happened earlier – but it will be in the future, a very dedicated service alone and a not really convincing kitchen performance have really disappointed us for the first time. Well – if we had caught one completely the next day – maybe it doesn’t take so long – but... Not only to the süffigen Belgian champagne beer (July prices, but also the ambience and the cuisine offered were a popular fix for regional gastronomy. A rewarding, welcome change in the extraordinary setting of an old guest house with a facility that was judged between the collection of antiques and the collection, depending on the viewer. A friendly staff managed to create the right atmosphere. Even the day offers on simple yellow paper printed somehow the Yellowton offer adapted. However, as Hotel Hahn is involved in the range of services, the Lionthor has changed a lot. Already during our last visit the menus printed on white paper were noticed with simple ring binders and a very clear menu at the end of the map, it was good, but not convincing and therefore long abstinence. So an invitation to the little birthday party at the Lionthor was right. The fact that even when booking with a request for five seats in the quiet corner of the couch came the note in the secondary salon of the upper floor, it will probably only be open at the floor in the fireplace room, the enthusiasm set a slight damper. The lower floor is not “our world”, neither separated in the larger part with wooden grids – nor the small fireplace room looks it purely structurally narrow, deeper, pressing and through the hard walls you sit acoustically at all tables. A fire in the fireplace also helps little. When we arrive in Gondelsheim with three vehicles, we immediately find uninhabited parking directly in the restaurant unimaginable – although Tuesday and 11.11. – there may be stupid sessions. Mr. Müller sits in front of the notebook as always in the entrance of the lion gate built by him and accompanies us with as usual in the fireplace room, where we are greeted by a young man in black vest, white shirt black bow with a slightly exaggerated, formal bow and placed in front of the fireplace at the entrance of the small fireplace room. The current-carrying halogen throwers attached to the ceiling at least dazzle at my place do not fit the other frames – at our part there are also some internal jammings over the unsuitable couch corner, it is just that. Only nine seats are occupied. A five group behind the fireplace and two on the window, the fireplace room is not fully occupied. The table is covered with cutlery for two courses, glasses for water, white fabric napkins, candle and branch cutlery. Very clean. The (especially for women very thin seat cushions on the wooden bench and the chairs have the best years behind them, but their own seat has no more eyes to see. The menus are brought by another young man and asked for the beverage order. One of us has never been here, and the Belgian beers need an atmospheric selection every time. We ask for patience, no problem. The card on the few pages of white paper and foil lid with a normally large plastic ring binder works cheaply, the offer in the card starts with the drinks and increases on the various beer samples, candle light dinner with the offer of the Hotel Hahns and then the dishes come. A very clear offer, price level as always slightly increased – but if quality is correct... With the drinks I have no problems water there are the others everywhere know their beer preferences and also the first visitor sees his drop soon. The beverage order is then recorded. The small selection of dishes is now also: my wife wants fish, fillets from Loup de Mer cod to Pommery Senf sauce with sweet potato pure (19,50) and also a carriage meal Boeuf Bourguignon beef in Burgundy red wine (17,90 , the pink roasted lamb steakhüfte kiln under a lavender honeycrust with green beans I have In recent years it has always been completely fine with the bids, and a cattle carpaccio under 9 euros is hardly feasible in itself, right? One of the tops comes after a short time with drinks. We order the dishes. Shortly afterwards, another upper, solemn with a tray and a white glove, cutlery exchange comes to the fish and the removal of the covered cutlery parts of the unordered first gang – just like the big cinema. The two flott entertaining ladies in the window call the waiter to finally order something as they say a little stubborn. We speak, the fifth obviously leaves the room on a note of operation and only comes back to what leads to light confusion with us, because this looks like being served in wrong order and besides some guests looking through the door frame, then doing little to the ground floor. A side table is inserted for the fifth group. So there is something to put the table on the uneven floor of the old plumber and then, in contrast to the slightly worked up behavior of the operas of the obligate beer cover of the table, stands. Break. Then a large plate with a whole goose is pre-ordered for 7 days for the side table. Although I would also like to access goose, I would have liked to be offered as tags on the menu 34,50 or separately (quote : "filled goose breast on plum sauce with raspberry red cabbage and napkin beans " (22,40 has not irritated me. Normal geese, whether bait or chest with red cabbage and dumplings – that would have been, but filled and plum sauce? It is not our order, it is not our table, but it concerns us the coming half hour in which we obviously do not exist like the other present (except two cups of espresso or coffee from the service line personally brought to one of the two tables, because it seems that the entire service team is in demand and a young pretty female force is brought out of the kitchen with a huge knife. She can better align one of the halogen radiators to the goose, now I also see what my wife could not say when she was introduced: The soft matte black of the poultry is not overlooked and the name is carefully selected. This very dark coloration of a goose skin arises either when after a long cooking time of a goose the same is irradiated too close to the grill and some moments seem too late to the distance, then the delicate bird would be wide and very out of any natural form. Or does it look fresh – could it be that the geese was blown through turbodrive in 75 minutes during the race of the convectomate? The shape of the geese is excellently preserved because the elements are stiffened so that the tranches of the bird become art or act of violence? Now I also welcome it as a person concerned if you teach young people the hospitality industry properly, even if it takes a little longer, something does not work or if it is difficult because it is a courage to do this learning work in foreigners. And no matter what's going on, I wouldn't say that. Thus, the young waiter initially shows approximate lines of intersection with some hand movements and seems to discuss with his colleague how and where cuts are to be set. Children start! The goose gets cold! the monasteries stand on one of the empty tables, on two other tables you also have red cabbage and sour and, due to the lack of direct need, retrieved. Then finally the first cut falls, well falls less, but the initially indicated cut approach would I say along the breast bone is well chosen. At (m a goose house, the breastpiece would slide completely loose out of the bone, but here is remarkably much effort for cutting the neces. A cook should always keep his knife sharp – should it be blunt here for trainees? In the meantime, my Carpaccio comes from the beef fillet, which I share with my best and dearest. You sure you want to know how I found it? When I took off the generously cut pieces of the new ornament with Radicchio leaf of the small salad bouquet, there were truffle oil under a layer with a few fine garlic cloves and parmesan spoons that had previously bent off sideways: a hauchfein cut end of cattle, not too much in diameter, many slices, more than translucent. There seems to be a preparation on board that would honor any pathology – as cut with the microtome, a skinny layer of beef extends over the plate and adheres extremely firmly to the plate. In all the eyelashes, you're hardly a hint in my mind, I'm missing something. If the appetizer plates are covered later, the question was good? which I can't and like to answer. It's dead to fight. The chest of the geese is still firmly on the bone, nothing dissolves itself, the broken meat parts of the goose breast are distributed several times on plates, collected again, comminuted and distributed – Louis de Funes welcomes – the show will continue for the next time. I'm more than sorry for the guests and the staff. But now the shock stars of the service are released – our dishes come. We are five people and ask for passport You have something amazing – “four dishes were ordered at you?” No – even without the Carpaccio it remains at five – and I remember the order of my Tarte famand – so four dishes will be relatively simultaneous and my tart served shortly afterwards – acceptable at the time. The fillets of Loup de Mer Cod are actually made by the fish, how easily can be determined by two or three generously given cubes (I appreciate this service of the kitchen – you too? not – the pink fried lamb steakhüfte is under the lavender honey crust, together with green beans are stacked and few buttergnocchi also make the pink fried rump steak Too bad. Nevertheless – we did not let ourselves take the fun of the birthday party – and sometimes the observation of the events on the side table as a non-consumer is almost funny – or not. Can happen every time.

The personal reception was very pleasant. The food was fine-aromatic and harmonious. The card does not promise too much. The service was unobtrusively friendly. I recommend a visit.Vegetarian options: The vegetarian offer was very good. My food was pleasantly spicy, which is rarely found in vegetarian food. The selection should be a little more extensive.Parking: The parking situation is tight. Schedule enough time to find a suitable parking space.Wheelchair accessibility: The beautiful old wooden staircase to the coaching room demands attention.