Landlord Jürgen Reupricht has quite simply stopped time. His inn, founded in 1866 and always a family business, resembles a pub museum full of patina.
The huge "Krupp steel" central heating system from 1928, which was still heated with a coal boiler until the "Wende," is one of them. "I can't believe something like that still exists!" the guests then exclaim. No change of times has yet managed to sweep away everything traditional from the "Drei Linden". After all, Reupricht himself, who still learned to cook here at the fireplace with pot rings, is an original. In winter, you can only eat here if you order in advance. After all, everything should be freshly prepared, nothing is stocked. "Frites are weapons," says Reupricht, and so his pacifist battle cry is: "Fryers to plowshares!" In the summer, you'd be well advised to make a reservation to enjoy the famous Buchholz pike-perch fillet with piepensalat (potato salad).
