Lons-Krug - Gifhorn

We were today on the 2nd Christmas day with 6 people in the lönskrug for Christmas dinner. we were greeted nicely. the table was festively covered and our ordered aperitif was quickly brought. there were 5 different Christmas menus and a children's menu as well as a vegetarian menu to choose from. there was a mushroom cream soup with croustons, which was very tasteful. on our table were ordered three different menus, all of which were very tasty, but I would like to note that the sauce was a bit too little to eat. also the matching wein to any dish was offered, to dessert became lebkuchenmoussé rich with biscuit pane and small foxes (price berries etc). I would like to say here, however, that this has not been a loose moussé. it tasted anyway. was served in small champagne glasses, on other tables in wine glasses and champagne chalk I had also seen. this I did not find very decorative. around it was a delicious Christmas dinner in a cozy atmosphere.

If on a Sunday at 13:45 a.m. no food is to be eaten, even though this is open locally from 11:30 to 23:00 a.m., I can only express this locality insufficiently.

Especially for meat eater (sweet, carpaccio from bark, homemade sour meat etc). is worth visiting.

In the last weeks I was more often in the Löns-Krug. the bratkartoffeln just convinced me. if you order carving, you hear an instant later, how the meat is knocked in the kitchen. I call it fresh!The device is special without having a cheesy effect. you almost think you're in an agricultural museum. saddles as bar stool, torfstech tools on the wall.

Visit on the occasion of a 86th birthday on 21.06.15 with 5 people and previous reservation.The positive way forward:Beautiful old gasthof, idyllic location, parking in front of the door, everything clean, white tablecloths. that was unfortunately also already.Negative:The offer, at least on this Sunday, was inadequate. the card consisted of a suppe, a dessert and five main courses. there was nothing vegetarian, no wing, no appetizers, no salads.The quality of the ess was less than mediocre, not to say bad.The service incompetent, negligent and not sales strong.Our visit in detail:The spade we had been looking for around the yearly in the middle of the cultivation area was around 13:00 o'clock - for an ever reserved birthday party! (though only that in the next table after the main course service was asked three times! if there is still something to be economical.)The service asked us at the beginning not for an aperitif. the cult order was simple - there was only one sort, and that was red-carpet. a champagne from the tank fermentation, not even a bottle fermentation, as the only sort to keep ready is not ambitious.In the question whether the champagne is dry, the service did not know any answer "(oh, no one has asked me yet, I have to look at it!"! the look then took about 25 min. After this long waiting period, the champagne was served without answering the question.In order to eat, we have waived this experience. we lacked the confidence that we would be advised accordingly and would receive a qualitatiw good wein.In the meantime, still sitting on the dry, we were allowed to order the food from the extensive map: "so, the dominions..."One can perhaps also start eating with other words or a recommendation. But you don't have to sell anything or you can.Due to alternatives, two people who don't eat meat have opted for "spiced zander with sage and white wine sauce". in the order, it was asked how the zander prepared or whether he was fried. also the service did not know and also did not hesitate to ask it in the kitchen.The surprise did not wait long. each hosing got a teller from which two people could have been fed. the supplements (rosti, herzoginkartoffeln) were convenience, i.e. frozen final products. the sweet was soft, taste-neutral and boiled in the truest sense of the word dead. the beans were full of strings.The zander was wrapped thick in hamspeck - no trace of sage or white wine sauce. from the taste of the fish, which you could have received wonderfully on the skin just by frying in a little butter, was nothing more to feel by the sink, it tasted just salty and very strong after smoked. or should the chef repeat the first year of teaching again?After this eating the lust was past us on a dessert and/or coffee and we went very fast. even though we wanted to eat a nice three-course menu incl. aperitif and wein, with subsequent coffee, it has remained at five main courses and a suppe.And still a marginal note: white tablecloths are really a nice thing, but if right and left besides your own dirty tables are not always taken away, even though the guests have long gone and the servicie with two this is all, however, why you can only guess for all lovers of good, grounded kitchen: finger away!