Hammes - Menu

Le Clos de la Ravine

➤ 16 rue Nationale | Apach, 57480 Apach, 57480 Thionville, France

Menu • Thé • Cafés • Steak • Européen

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"I have been there for the second time already, and I will certainly go back. I can only recommand this good address. We had an excellent lunch. A pleasure for adults, but this restaurant also takes care of children : there is a nice little menu for them (10, Euros), including a beautiful healthy dessert (made of fresh fruits). Everyone was very nice there and the atmosphere is very cosy/familial. Indeed it's better to bring some time with you, but if choose this restaurant, you certainly want to enjoy a nice meal, and not go for fast food, so take your time and enjoy !"

Grill Dreilandereck

➤ Am Dreilaendereck 8, 66706 Perl, Saarland, Germany

Menu • Kebab • Cafés • Fast Food • Mexikanisch

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"I work near the natives and so I always enjoy this little madness. untypical for a kebap shop as they place it at most osman's gril a huge dining room, here they can also eat of girls standing around the corner at the counter. the corner at the theke, so I think it is also a pub. right in the entrance area are the obligatory slot machines that are always occupied. the flair is now more comfortable than especially beautiful. I personally would divide it differently. but since I always eat my food, I don't care. I'm interested in eating. in the osman’s grill they get when they order a large kebap dish an aluminum dish in the meat and a mixed salad to share the place. the salate is fresh and typical of a dönerbude. green salate and here there are mixed tomatoes and gurkens. extra for this they get a large bowl with yogurt sauce and a bowl pommes. the yoghurt sauce is refined with my opinion after the salad mixture has been finished and then tastes very intensive and comes to meat. the price is also very salted. a big teller is charged at 9.50 we don't talk about it. in the floor like any dönerbude, except that the soße is something special. but only those who make this difference. I do not recommend eating from saarbrücken or homburg to beer there. but the randomly refueled and does not spend all the coal for coffee and drinking money. he should be able to be quiet here for the home trip."

San Marco

➤ im Dreilandereck, Perl, Saarland, Germany, An der Schleuse

Menu • Cafés • Pizza • Steak • Deutsch

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"Nous avons profité de notre balade à Perl, commune situé en Allemagne dans le pays des trois frontières, afin de visiter le restaurant "San Marco" dont voici l'adresse:Wiesenweg 1, Perl, AllemagneNous avons été accueillis de manière très sympathique dans cet établissement de tradition italienne.Le menu du jour est très attractif! Il se compose d'une salade de crudités bien savoureuse.Une escalope panée est servie avec une sauce aux champignons. Ce plat est accompagné de haricots verts et de frites.Le dessert est un gâteau à la crème servi avec de la crème chantilly et nappé de chocolat fondu.Nous ne pouvions pas finir ce repas sans déguster à un cappucino pour moi et un latte macchiato pour Marc!Si vous passez la frontière du côté de Perl, n'hésitez pas à vous arrêter vous ne serez pas déçus!"

Alte Maimühle

➤ Bahnhofstraße 100, 66706, Perl, Germany

Menu • Kebab • Pizza • Cafés • Europäisch

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"Yesterday once again the day of my birth came. For a long time, I have only been celebrating the round birthdays in a wider context; the unround, and such a thing happened yesterday, we are committing my wife and I to either visit a gastro plant at noon or at night. Selection criterion: upscale kitchen or fine dining, in addition, we must never have been in the restaurant or inn/house before. Not so easy; we have already visited many Gastros in the Saarland, who were out of the race. I had three candidates in advance on my to visit list; not only the good or very good kitchen, but also their rest day, the Monday mentioned in the title. And so the agritourism of Paul in Nonnweiler, the Villa Fayence in Wallerfang and the country house Spaniard in Nonnweiler fell out directly. What helped us or me from the bush was the Slow Food Guide 2019/20. On page 641, the Maimühle in Perl with the makers Sar Lor Lux kitchen is praised there with peep; at GG I found it as an entry, but without previous rating. At the beginning of March I called for a reservation there. I was assured that Monday was not a day of rest. My reservation for the 21st March 12:00 was accepted and a corresponding confirmation I found already five minutes after the call in my mail receipt. If I had seen what adventurous development would take the fuel prices, my choice would probably have fallen to a gas-dry operation closer to Saarbrücken; After all, the route Saarbrücken Perl Saarbrücken was about 142 km. But no matter, we did not die, we were also curious about the being unknown to us, the Maimühle . The mill, built in 1733, has been owned by the Theis family since 1833, is located directly in the Tripartite Germany France Luxembourg, 50 km from Trier, and has been run by Frederik Theis since 2009 as a gastronomic, chef and sommelier. Up to 70 guests can be served in the old Kelterhaus and the Vinothek. In the kitchen, the basic products come from producers from the environment as far as possible; a corresponding list of suppliers is part of the main menu.The Maimühlen hotel wing, currently equipped, is being developed around or further. And from May to October, Frederik Theis offers wine hikes in the Triangle on several Saturdays; appropriate dates can be found on the homepage [here link] Yesterday at about 11:00 we went on the way to the bead at a bright sunshine; I entered the driveway and my treasure had been offered for the return trip. Until 2km before Perl everything went according to plan and we lay well in time. Then, however, we were faced with a road-based full lock, which prevented us from entering Perl. A redirection was, however, very inadequately signposted; after another one and a half km lost track, our Navi was no longer right. For more than 20 minutes we circled the target area as an absolute local inexperience; once we were in Perl, then again in Perl rated or another small place or in free terrain. Finally, we were looking for help from a police station where two uniforms were just reading the warm sun on the fur. As we were very kindly explained, we were very close to the finish: always this road after, about the big crossroads and then a short half kilometers straight ahead! Thank you to the friends and helpers. Upon arrival, we immediately apologized in the Maimühle for our not inconsiderable delay. The answer was: We have known this since the main road is tight and the approach problem has already had many guests before you. We were led to a corner table with corner bench instead of chairs; from our place we had the direct view of vineyards; simply beautiful. Rasch were brought to us by Mrs Lepicka, the service manager, three different menus; the wine card I prayed for doesn't wait long. The normal card provided to us corresponded to the last comma of the card displayed on the Internet on the May Mills HP; In addition, there was a small map with more affordable food and another one with food tips. These tips were also found on a large slate panel on the wall. In addition to the Moselfränkischen 3 Gänge Menu zu EUR 37.00 and the 3 Gänge Feinschmecker Menu to EUR 52.00 numerous dishes, which are particularly praised in the Slow Food Gastronomy Guide, such as the gratinated smoked trout from the Forellengut Rosengarten on Red Bete Carpacchio or the Cordon bleu from the wild boar made of domestic hunting, filled with My heart lover decided to make a savings version of the smoked trout as an appetizer (EUR 4.50) and as a main dish she took Wiener Schnitzel from the calf with Pommes Frites and seasonal salad for EUR 25.00. I chose as an appetizer the Schleecken (6 vineyard chicks according to home recipe in creamy butter sauce with fresh herbs and garlic (EUR 11,00) and as a main dish the already mentioned legendary wild boar Cordon bleu for EUR 26,00. My treasure has only one sprout (0,25l EUR 2,20); I had first a Gutmann wheat (slogan: Gutmann beer is good, man ! ; 0.5l EUR 4.50) and for food a Weißburgunder (0.25l EUR 7.00) from the famous Perler winery Schmitt Weber. In addition to products from various wineries from the region (Schmitt Weber, economist Herber, Forstmeister Gelz , Karl Petgen, Petgen Dahm or Ollinger Gelz), the Maimühlen wine map also exhibits wines from France, Italy and Spain. unfortunately the offer of open wines for my terms is somewhat too small. I would have liked to have had a Riesling by Karl Petgen for dinner here, with a bottle too much for me and under the open one there was no Petgen wine. I then brought home in the evening; My wife had given me wine, including a very fine 2021 Riesling by Karl Petgen. The wheat from the brewery Gutmann from Titting is one of the best wheat for me at all; a pity only that it is not to get in local beverage markets. The Schmitt Weber product was really good for food. Before I come to the most positive of our May Mill visit, two negative points were briefly discussed. The fact that the small plates on which we should bestow the very tasty bread with the chef's walnut, both were dirty can basically happen, but should not occur in the league where the maize mill plays. Ms. Lepicka immediately broke two new and clean plates. In a gastro plant that also operates a vinotheque and has a sommelier to the boss, one should actually know that white wine belongs to a white wine glass and red wine into a red wine glass. Point. In this respect, it has quite alienated me that at one of the side tables of a woman the ordered Côte du Rhone was gifted by the service without lashing the carafe directly into her white wine glass. The woman was left; probably she didn't know what was happening. But now more enjoyable things. The gratinated smoked trout was fantastic, as fine crispy and tasty frying as yesterday we had not eaten for a long time. The seasonal supplemental salad pleased my wife as well as her Wiener Schnitzel, my Cordon bleu from the local wild boar convinced me completely. My wife tasted the wild boar after her snack; for me, the taste of both peasant ham and cheese was too intense. However, the meat colour already reads the end towards wild boar. I wouldn't order my appetizer, the tastes, who might have thought up this dish name? The snails were good, the sauce was for itself very good to sharp. I did not like the combination; for me the traditional herbal butter and nothing else; I'm a little conservative now. It should not remain unnoticed that the plates of our main dishes were good hot; today is not a matter of course, not even in the upscale kitchen. Conclusion: I can or we can recommend the Maimühle, its kitchen and ihen service of good conscience, but they will not visit once again: 142 km are just too far to us, especially since there are many guestros with comparable kitchen performance in our near environment."