Drei Linden - Schirgiswalde-Kirschau

Wetewechsel in wurbis: since the beginning this year the cheese bowl has a new line. but for regular guests are brandus and kerstin lebelt not unknown. he is the son of the previous couple of operators and has worked 21 years as a cook. his wife from wilthen has been working for some time, first next to her job as a dental assistant. in the meantime she left the place in a Wilthener practice. “Beides should not be created in the long term,” explains kerstin lebelt. because the cheese dish is not only a restaurant where there is a rainy operation in the week, but also a pension with 20 beds. Officially, the guest house in the Schirgiswalde-Kirschauer is the place where the beginnings are more than 200 years old, according to the three trees that stand before the entrance. but much better known as a cheese bowl. this name comes from the fact that a host made very tasty cheese in the early years and offered to its guests. they can read this in addition to other interesting facts on the website of the house. it is one of the innovations that have presented kerstin and brandus lebelt. “Many things go on the Internet today,” says the host. this is also noticeable in his pension. “There are no more so many representatives,” reports the 41-year-old. for years, external service workers who were on the way to priced have made a great deal of overnight guests. but now advertising and articles are mainly observed via the internet, with fewer and less representatives on the street, brandus lebelt has. the guest house, only a few steps from the restaurant, is still well visited by holidaymakers, short-stayers and even moneurs. the breakfast is served in the cheesecake; often also dinner. his kitchen describes the host as a good-bourgeois. served is very short roasted. Among the specificities of the cook, who has completed his training in Baden-Württemberg, are bark fillet medium and steak baked with sausage meat. the winter menu also includes gänsebrust and whirlpool. the ingredients come from the region as far as possible; meat e.g. from the slaughterhouse sohland, vegetables from a dealer in rothenburg. – 70 seats are available in the cheesecakes, distributed in the surrounding blockroom, winter garden and club rooms. in the cold season, the chairs on the flue stove are particularly popular. in the summer they can also sit outside. the gas house is closed on Mondays. “This is our family day,” says lebelts, who live in the pension building and have a school child. they open on Tuesday from 17 o'clock, Wednesday to Friday from 15 o'clock, on weekday from 14 o'clock. during celebration on request also for lunch; if at least 15 persons are registered. apropos celebrate: almost a weekend goes to the “Drei Linden” without. “We already have to order a year before, especially for Saturdays and special appointments like school entrance or confirmation,” says the chef. “Building, görlitz, the zittauer mountain and many other destinations are good to achieve,” says the 45-year-old. on the other hand, the gas house is doped with a family atmosphere. “We also focus on the guests at the table,” says markus lebelt. in Wirte-Dasein, the couple likes the best contact with the people anyway. “If the guests are satisfied, we are also,” she says. and he adds: “If we are further recommended, we are especially pleased.” At the end of 2016, Christianstina ran and we are whirling the cheeses; a total of 35 years. Although they have now passed the hostage of the next generation, the couple continues. it supports the son in the kitchen, it supports the daughter-in-law while serving. found on the Internet

Wirtewechsel in Wurbis: Since the beginning of this year the cheese dish has a new line. But for regular guests, Markus and Kerstin Lebelt are not unknown. He is the son of the previous couple of operators and has worked 21 years as a chef. His wife from Wilthen has been working for some time, first next to her job as a dental assistant. In the meantime, she left the place in a Wilthener practice. “Beides should not be created in the long term,” explains Kerstin Lebelt. Because the cheese dish is not only a restaurant where there is a rainy operation in the week, but also a pension with 20 beds. Officially the guest house in the Schirgiswalde-Kirschauer Ortsteil Wurbis, whose beginnings are more than 200 years old, is named after the three trees standing in front of the entrance. But much better known as a cheese dish. This name comes from the fact that a host made very tasty cheese in the early years and offered to its guests. You can read this in addition to other interesting facts on the website of the house. She is one of the innovations that Kerstin and Markus Lebelt presented. “Many things go on the Internet today,” says the host. This is also noticeable in his pension. “There are no more so many representatives,” reports the 41-year-old. For years, external service workers who were on their way to price goods have made a large proportion of overnight guests. But now advertisements and orders are observed mainly via the Internet, with fewer and less representatives on the street, Markus Lebelt has observed. The guest house, just a few steps from the restaurant, is still well visited by holidaymakers, short vacationers and even Monteuren. Breakfast is served in the cheese pancakes; often also dinner. His kitchen describes the host as a kind-bourgeois. Served is very short roasted. Among the specialties of the cook, who completed his training in Baden-Württemberg, are beef fillet medium and steak baked with sausage meat. The winter menu also includes goose breast and deer roast. The ingredients come from the region as far as possible; Meat from the slaughterhouse Sohland, vegetables from a dealer in Rothenburg. – 70 seats are available in the cheese pancakes, distributed in the surrounding blockroom, conservatory and club rooms. In the cold season, the chairs at the tile stove are particularly popular. In summer you can also sit outside. The inn is closed on Mondays. “This is our family day,” says Lebelts, who live in the pension building and have a school child. They open on Tuesday from 5pm, Wednesday to Friday from 3pm, on weekends from 2pm. During celebrations on request also for lunch; if at least 15 people are registered. Speaking of celebrations: Almost a weekend goes to the “Three Linden” without. “We have to order a year before, especially for Saturdays and special dates such as school entrance or confirmation,” says the boss. As an advantage of the cheese, his wife sees the central location in Oberlausitzer Bergland. “Bautzen, Görlitz, the Zittauer mountains and many other excursion destinations are easy to reach,” says the 45-year-old. On the other hand, the inn is doped with a family atmosphere. “We also focus on the guests at the table,” says Markus Lebelt. At Wirte-Dasein, the couple likes the best contact with people anyway. “If the guests are satisfied, we are also,” she says. And he adds: “If we are further recommended, we are particularly pleased.” At the end of 2016 Christina and Werner Lebelt ran the cheese pans; a total of 35 years. Although they have now passed the next generation inn, the couple continues to work. She supports the son in the kitchen, he supports the daughter-in-law while serving. Found at SZ Online

Wirtewechsel in Wurbis: Since the beginning of this year, the cheese peel has a new line. But for regular guests, Markus and Kerstin Lebelt are not unknown. He is the son of the previous pair of operators and has worked as a chef for 21 years. His wife, from Wilthen, has been working for some time; at first, next to her job as a dental assistant. In the meantime, she abandoned the place in a Wilthener practice. “Beides was not to be created in the long term,” explains Kerstin Lebelt. Because the cheese peel is not only a restaurant where there is a rainy operation in the week, but also a pension with 20 beds. Officially, the guest house in the Schirgiswalde-Kirschauer Ortsteil Wurbis, whose beginnings are more than 200 years ago, is called “Three Linden” – after the three trees that are in front of the entrance. But much better known as cheese peel. This name therefore stems from the fact that a host made very tasty cheese in the early years and offered to his guests. You can read this in addition to other interesting facts on the website of the house. She is one of the innovations that Kerstin and Markus Lebelt have introduced. “A lot of things are going on the Internet today,” says the host. This is also noticeable in his pension. “There are no more so many representatives,” reports the 41-year-old. For years, external service workers who were on the move to price goods have made a large proportion of overnight guests. But now, advertising and orders are made mainly via the Internet, with fewer and fewer representatives on the road, Markus Lebelt has observed. The guest house, located a few steps from the restaurant, is still well visited by holidaymakers, short vacationers and even Monteuren. Breakfast is served in the cheese pancakes; often also dinner. His kitchen describes the host as a good-bourgeois. Served is a lot of short roasted. Among the specialties of the cook, who completed his training in Baden-Württemberg, include beef fillet medium as well as steak baked with sausage meat. On the winter menu there are also goose breast and deer roast. The ingredients come from the region as far as possible; Meat, for example, from the land slaughterhouse in Sohland, vegetables from a dealer in Rothenburg. – 70 places are available in the cheese pancakes, distributed in the surrounding-house blockroom, conservatory and club rooms. In the cold season, the chairs at the tile stove are particularly popular. In summer you can also sit outside. The inn is closed on Mondays. “This is our family day,” says Lebelts, who live in the pension building and have a school child. They open on Tuesday from 5 pm, Wednesday to Friday from 3 pm, on weekends from 2 pm. During celebrations on request also for lunch; if at least 15 persons are registered. Speaking of celebrations: Almost a weekend goes to the “Three Linden” without. “We already have to order one year before, especially for Saturdays and special appointments such as school entrance or confirmation,” the boss mentions. As an advantage of cheese, his wife sees the central location in Oberlausitzer Bergland. “Bautzen, Görlitz, the Zittauer mountains and many other excursion destinations are good to reach,” says the 45-year-old. On the other hand, the inn is dotted with a family atmosphere. “We also sit down to the guests at the table,” says Markus Lebelt. At the Wirte-Dasein the couple likes the best contact with the people anyway. “If the guests are satisfied, we are also,” she says. And he adds: “If we are further recommended, we are particularly pleased.” By the end of 2016, Christina and Werner Lebelt ran the cheese pans; 35 years in total. Although they have now passed the inn to the next generation, the couple continues to work. She supports the son in the kitchen, he supports the daughter-in-law while serving. Found at SZ Online

Wirtewechsel in Wurbis: Since the beginning of this year, the cheese peel has a new line. But for regular guests, Markus and Kerstin Lebelt are not unknown. He is the son of the previous pair of operators and has worked as a chef for 21 years. His wife, from Wilthen, has been working for some time; at first, next to her job as a dental assistant. In the meantime, she abandoned the place in a Wilthener practice. “Beides was not to be created in the long term,” explains Kerstin Lebelt. Because the cheese peel is not only a restaurant where there is a rainy operation in the week, but also a pension with 20 beds. Officially, the guest house in the Schirgiswalde-Kirschauer Ortsteil Wurbis, whose beginnings are more than 200 years ago, is called “Three Linden” – after the three trees that are in front of the entrance. But much better known as cheese peel. This name therefore stems from the fact that a host made very tasty cheese in the early years and offered to his guests. You can read this in addition to other interesting facts on the website of the house. She is one of the innovations that Kerstin and Markus Lebelt have introduced. “A lot of things are going on the Internet today,” says the host. This is also noticeable in his pension. “There are no more so many representatives,” reports the 41-year-old. For years, external service workers who were on the move to price goods have made a large proportion of overnight guests. But now, advertising and orders are made mainly via the Internet, with fewer and fewer representatives on the road, Markus Lebelt has observed. The guest house, located a few steps from the restaurant, is still well visited by holidaymakers, short vacationers and even Monteuren. Breakfast is served in the cheese pancakes; often also dinner. His kitchen describes the host as a good-bourgeois. Served is a lot of short roasted. Among the specialties of the cook, who completed his training in Baden-Württemberg, include beef fillet medium as well as steak baked with sausage meat. On the winter menu there are also goose breast and deer roast. The ingredients come from the region as far as possible; Meat, for example, from the land slaughterhouse in Sohland, vegetables from a dealer in Rothenburg. – 70 places are available in the cheese pancakes, distributed in the surrounding-house blockroom, conservatory and club rooms. In the cold season, the chairs at the tile stove are particularly popular. In summer you can also sit outside. The inn is closed on Mondays. “This is our family day,” says Lebelts, who live in the pension building and have a school child. They open on Tuesday from 5 pm, Wednesday to Friday from 3 pm, on weekends from 2 pm. During celebrations on request also for lunch; if at least 15 persons are registered. Speaking of celebrations: Almost a weekend goes to the “Three Linden” without. “We already have to order one year before, especially for Saturdays and special appointments such as school entrance or confirmation,” the boss mentions. As an advantage of cheese, his wife sees the central location in Oberlausitzer Bergland. “Bautzen, Görlitz, the Zittauer mountains and many other excursion destinations are good to reach,” says the 45-year-old. On the other hand, the inn is dotted with a family atmosphere. “We also sit down to the guests at the table,” says Markus Lebelt. At the Wirte-Dasein the couple likes the best contact with the people anyway. “If the guests are satisfied, we are also,” she says. And he adds: “If we are further recommended, we are particularly pleased.” By the end of 2016, Christina and Werner Lebelt ran the cheese pans; 35 years in total. Although they have now passed the inn to the next generation, the couple continues to work. She supports the son in the kitchen, he supports the daughter-in-law while serving. Found at SZ Online