Zum Großen Krug Reiner Garrels

We had carved with paprika and pommes and once with mushrooms and roast potatoes. Unfortunately, the mushrooms were from the can or glass. Fresh mushrooms would have done the scavenger good taste. The portions were good, the hosting friendly and fast. The ambience is well bourgeois. The price-performance ratio is very good.

The Landgasthaus Grosser Krug is a very nice hotel. The rooms are simple, but good. The FeWos are comfortably furnished. It's about what the guest needs for a pleasant stay. The guest house Inge has a terrace, a washing machine and a fully equipped kitchen for guests who want to cook themselves, also ideal for Monteure. Then comes the small vulnerability, the rest of the kitchen: small menu despite strawberry season,saving season The menu could have been a little more seasonal. Sauce Hollandaise from the Tetrapak is actually not a way for such a country guest house A must sauce, which after all only tasted not to mustard As supplements there was only added salad and puffies in the bacon coat. That there should be a new menu soon has nothing to do with creative cuisine We missed creativity. Although breakfast is rich, it was offered without love. Removed from the packaging and simply brushed to the plate. It reminds a little of the canteen mass production. A small garnish, herring salad, meat salad would have rounded off the picture For the hotel three stars, but the kitchen still has to work on itself. This is my personal impression and surely only shows a snapshot. But that's my impressions. Such a nice hotel and then the kitchen do not meet expectations. Too bad.