Gaststätte Am Bahnhof

Zu den Linden

➤ Oppacher Straße 17, 02689, Sohland an der Spree, Germany

Europeu, Alemão, Almoço, Sopa

"Cheap lunch table,very tasty."

Jugend- und Familienferienstätte Am Stausee

➤ Am Stausee 1, 02689, Sohland an der Spree, Germany

Delicatessen, Europeu, Hotéis, Alemão

"A current menu online would be of advantage."

Brauerei Sohland

➤ Taubenheimer Str. 1B, Sohland An Der Spree, Germany, Sohland an der Spree

"Service: 5 atmosphere: 5."

Al Gondoliere E Albergo

➤ Am Alten Graben 5, Oppach, Germany, 02736

Italiano, Cafés, Vinho, Massa, Café

"Was as always super delicious!"

Drei Linden

➤ Lindenweg, 02681 Schirgiswalde-Kirschau, Germany

Europeu, Sazonal, Alemão, Cafés

"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"