Landgasthof Ochsen Inh. Familie Tassoulis

Who wants to eat well and cheaply on harden is right here. In the oxen the food is always good: large, rich portions and a variety of German and Greek specialities. The owners are always very nice, the service is friendly and you get quickly what you want. In the summer there is a small beer garden in front of the inn where you can sit a little shielded from the street nicely. There are a few strangers.

I'll judge the room for overnight. The good thing: it costs only 20 euros a night. The disadvantage... that's what it looks like. Toilet and shower on the corridor. Everything very old as the whole house. I was totally killed by something at night, I hope it wasn't something in the bedding. I wouldn't stay here again... because I'd rather pay 50€ and have a more modern room with a private bathroom.

In February I visited the Ochsen in Jettenburg with the coupon book and was positively surprised by so much hospitality and cosiness.The food was excellent, the prices pleasant, the ambience appealing and decorated with a lot of love.Have felt very comfortable and will surely return again!!

Flavour enhancers, powder cannons, canned food. Why there seem to be secret guests here is a mystery to me. Huge map, little service personnel, the disappointment never round again from definitively, a pity for the money Culinary absolutely failed.

Oh, God. Due to the numerous praised cuisine here, Anthe could not be different and with accompaniment we started to go to the 40 km away Kusterdingen once really Greek eating. I wonder how these 5-star comments come about here? In turn: Drinks ordered, came quite flotted. Food is selected and listed on the menu: Salad buffet. This, however, already harvests the first legitimate point withdrawal which will follow even more The salad was provided on the buffet: pastel salad, carrot and paprika strips, leaf salad with radicchio, corn, red beds, herb salad, bean salad and vinegar ? Where please are tomatoes, fresh cucumbers, onion rings, leaf porcelain or "sheeps "cheese etc. that distinguishes the Greek cuisine? The appetizer was finished with two sweet salad sauces. My purer had full pull what the grill so makes, the accompaniment decided for bifteki with tomato sauce? . After felt 10 min. came the main dishes of truly rich portions can perhaps be spoken on the Pommes side, but not on the meat. that was more than stupid. A small hand full of Gyros, the Souvlaki was estimated 2 cm wide, 20 cm long and 0.8 cm high the Souzukakia I only realized at the second glance as such had hidden nicely in the getaway of the gyrosculated. Gyross? All in all so ca. 200g meat on the plate ne nice portion, but not excessive. So, then we'll pick up feathers here. Stars stumble as Greek restaurant as regards the culinary arts of the acclaimed agriturismo: Gyros: Wrong in the menu. Proper name would be sprinkled from pig to Gyros species. The meat is definitely not from the skewer. 100%! Souvlakia: Dear Greek compatriots even if it is difficult for almost 90% of your co-owners of so-called Greek locals to prepare a juicy souvlakia does not take a pig's back but cuts the best out of the pig's neck, puts all over the night in oil and you have a souvlakia soft souvlakia, which can be measured almost with a lumb. But as terrified as here ne, that poor pig died twice. Lastly on the grill when it was drained with a vehement endurance. Well, but if you don't have a gyrogrill in the kitchen, you can't use the rest of the souvlakia meat. No grosgrill? How? So: Gyros was just sprinkled by the pig, in a Gyros marinade, I guess here simply because it fits the rest now also TK goods. For non-wiss: frozen goods see Bo-Frost, Eismann or your nice discounter market around the corner. The Gyros deep-frozen in the pan bruised by Aldi or net does not taste much worse? If that's what the inn has revolved on our eating habits and thinks he's making us happy? Others, not me! Souzukakia: These nice round minced meats, neatly spiced with knobi, in the Balkans also called 'Cevapcici. If they are well seasoned, grilled on a lava grill or on charcoal, they are a poem. But what was presented on the plate was a laugh for the cook, for me almost an overcoming, not to put it on the edge of the plate and back to the roots. To present a guest of frozen ready-made dishes, all the hairs of the neck stick to me. The part was warmed up in the fryer and down on the plate. If you don't believe it, just make the fork test during the next visit and look at the consistency of this minced meat. So smooth, there would have to be a good cutter in the kitchen, which from the chop then makes deep freezer the 2nd: Bifteki. Sorry, however, these bifteki were not self-made or freshly prepared. The cheese depted as a fast-flowing fresh cheese ala Philadelphia, the hack had the same consistency as the souzukakia then beautifully overdue with sauce and you do not see these factory edges of the factory presses. Smart, but not really. To the Pommes: Thick Pommes, 2 mm more and you could let them go through as steakhouseries, raw, without real good taste. Excellent pommes can be seen from the fact that even if they are slowly cold inside, they are still creamy, but they are still creamy. Tastefully it was absolutely too thymian-lastic. Anyone who likes this as a delicious Greek taste, who likes it also likes to have it like this, but I do have something more delicious under Greek. Stretch a wet finger in Ostmann's gros and meat dish the most perfect Greece taste for home gyros. For