Loewen - Heimiswil

The oldest lions of Switzerland, according to their own, is under new lead. after difficult times and tragic events, daniel lüdi has handed over his operation to young hands. the approach is good, but the new three-span still has to learn a lot. for example, that an amuse bouche should wake up anticipation of eating. there is no real help for a few millimetres of avenue, especially since the whole is so cold that you can hardly see what it is like. the other feeds were okay, more but not. the service attentive and also competent - the basis for an economic success seems laid - now only do not let down!

We were in lion on a Sunday afternoon. we enjoyed the Tomahawk steak for the first time. it was wonderfully prepared. with herrn bacher we had a competent consulting and cheerful encounter. we felt so welcome. we like to come back, it just voted. M.u.H.Brun, luzern

The oldest lions of Switzerland according to their own is a good restaurant. at least what comes from the kitchen can convince. many traditional Swiss dishes are in offer, our food was handmade excellent and also the quality is right. the hottest service and many small things (old, almost burned braid to laugh) do not make a better bewertubg possible. since proud prizes are required. also the ubiquitous complaint for the take-away offers... unnecessary

This traditional Berner Inn, which has existed since 1669, serves the real Swiss stuff: an excellent Sauerbraten Swiss style Suure Mocke, large Rösti potatoes and Mache Salat in the season. The calf livers and the Bernese plate were also excellent. Try jumping, the Sunday bread of the region. Meringue with whipped cream must be the dessert of choice. There are several traditional rooms to eat or drink in this typical building in the region.

And yet the detour to go to the oldest loewen of the Swiss (600 years) is worth it. old charming building, a restaurant full of history, our couple luncheon was a success. traditional elemental dishes such as the deveau liver, the eminced of heimiswil (boeuf,veau,porc), rosy beef marinated with vinegar, are the double intercoast and a famous ox coast of 800 gr,. so a pot with fire, lamb or trout. You find all these good things prepared by the same state. a special mention for the Bernese rösti (with bacon) as only the Bernese know how to do. for dessert the cream of the grandmother married lüdi with Cuban rum is the cream burned that you can't finish. (in a Mauchterli!!)Very good service. reasonable prices. We were happy.