Restaurants cuisine régionale Moselle

Despite all the goodwill of the team, you will need a lot of imagination to believe you in the South, as announced the slogan of the chain… It doesn't matter, at the Blue Mills, there are still good times. It starts from the aperitif with interesting cocktails, melon or fig liquor. It continues on the plate, with a wide choice of dishes: from small salad to pizza crushed under cheese, risotto, lasagna, fetucini, carpaccios, the card has every chance of satisfying the greatest number. The servers, in a festive mood, contribute to the good atmosphere that reigns here. Little detail, when you go to the small corner, the song of the cicadas accompanies you!

A welcome stop after the visit of Hackenberg, giant of the Maginot line, or a walk on the trails around. Eric and his wife propose side-to-side restaurants specialities: Country menus (lorraine lorraine, sauerkraut, baeckeofe, breaded pig feet, flambées flambées), all accompanied by wines from Moselle AOC! Side bar, the room is tastefully decorated, and the welcome there is most smiling. The most coffees * land: " small dishes "at any time (snack bar, house of homemade meats and farm products), sale of regional products, tourist documentation.

If the Auberge du Saulnois already had the reputation of being a good table, nothing was lost when a new owner arrived in January 2016. In the heart of a historic building (classified as a French building), take a seat in a warm and friendly atmosphere. The accents find themselves at the bar. Here is a family spirit close to the art of Alsatian life… The boss draws from his origins and inspiration to concocble us with good dishes. With its 23 years of work and experience in Alsatian winstubs, Charles tries to revisit authentic cuisine, sometimes traditional, grandmother, fine and elaborate. The house works on the slate by offering the menu of the day (entry, dish, dessert), proof of the freshness of the products. You can taste meat and fish (sandre or freshwater) but also rich dishes in sauce, inspired by regional recipes. Excellent value for money, for a hostel that deserves to cross our road!

You enjoy finding refuge in this restaurant along the Moselle. In a Alsatian atmosphere with its embroidered tablecloths, antique engravings and clocks, we find a map based on our neighbours'specialities. Each day, the chef offers local cuisine, such as a home-made pie slab and raw vegetables, as well as a beautiful variety of flambées tartes and a small dessert card. The frame of this house will allow everyone to enjoy, in summer, the terrace overlooking the Moselle. For a little, one would think in the neighbourhood of Petite France in Strasbourg! The quality of the reception will give you a pleasant moment. 

It is one of the oldest tables in the city of Hagondange. In a rustic setting, this restaurant, at the entrance to the main street, connected to the café-brasserie, offers a cuisine with the accents of the Alsace and Lorraine. Its map consists of traditional dishes such as pork hock with roasted potatoes, sauerkraut, Lorraine plates or the flambée. The fish interfere in this rather ancestral composition, and offer the refinement they know: Saint-Jacques shells, gambas or salmon will delight delicate palaces. The very spacious interior allows groups to be welcomed or to privatise the establishment for special evenings.

Old chairs, an almost dull room and plates from the century before. The Flambée Alsacienne plays the regionalism card to the full and the recipe works perfectly. In a restaurant with a peaceful and deliciously old-fashioned atmosphere, the traditional and gourmet dishes of the nearby region rain down on the tables. Flambéed pies, queen's bites, sauerkraut, bibeleskaas... the choice is varied! And for purists, baeckeofe can be ordered 48 hours in advance, yes! such a typical dish requires a long preparation! For dessert, opt for homemade pie with Alsatian or Lorraine coffee. You will end your meal on a warm note...

This snack carries its name because it is a hair pile on the Franco-German border: in fact, it is officially located on the German municipality of Nassweiler, but it is accessed by the French side… More known as "At Rudy", this facility offers local specialities, to be tasted on site or to take, starting with the famous schlaschlick: tasty pieces of white sausages, roasting, meat and liver skewers, swimming in a very high-pitched curry sauce. It's a treat! Hot dog, hamburgers and patties (meat boulettes) are also on the map. This snack is an institution, generations of border have succeeded since 1969: created by Rudy Keller, the facility was just a simple trailer at the time. Today, it is the son who is at the helm and will be able to welcome you in a friendly way, whether you are a habitué or not. There is a step before you go to Germany (or back) and you can eat hot food at any time of the day. Finally, reassure yourself: no need to know Goethe's language, everyone speaks French in this institution. So try a new culinary experience!

In this beautiful house of Lorraine, the Keff family will be able to fill you with small gourmets. Family and authentic cuisine, land and modernity blend here with delicacy and subtlety. Red and white decoration, charm and tranquility, the glassware overlooks the gardens, giving instead an undeniable charm. There is no hesitation in tasting the products of the house: frog thigh, rouget, milk pig or calf, but also themed menus. The card changes every season. With professionalism and the sense of hospitality, the house also offers two rooms, the history of which is mysterious, to extend the pleasure of being in such a beautiful place. As for the chef, he is at your disposal to teach you to cook every first Mary of every month.