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The cuisine of chef Jacques Heitzmann, with excellent value for money.
This fabulous address will delight lovers of fresh, quality meat. Chef Jacques Heitzmann is the grandson of Léon, founder of the Veau d'or in 1930! A family story spanning three generations! But the best meat wouldn't be the best meat if it weren't prepared with mastery, by talented cooks. We recommend the heart of Charolais, rib of beef (for two), tartar or hamburger, calf's liver or head, or boneless quail. Preparations are available on skewers or on the grill. Everything here is made and smoked in the kitchens: terrines, ham, foie gras, smoked salmon. With the exception of the ice creams, all desserts are homemade: tarts, chocolate cakes and gourmet plates. For non-meat eaters, a few fish dishes are also on the menu. As for the decor, it's a lovely, comfortable room around a large central bar: pretty columns, yellow-brown tones and vintage posters from the 1930s... Fast service, attentive staff and a very friendly owner add to the quality of the establishment. Local wines by the glass. Excellent value for money. Finally, for connoisseurs, sirloin is a tender, tasty cut of beef from the lumbar region, the butcher's cut!
Members' reviews on L’ALOYAU
Quand l'occasion se présente d'aller sur Metz et ses environs, je ne manque pas de m'arrêter dîner à l'Aloyau.
Je recommande vivement.
Produits maison dans un cadre authentique.
(Avis d'origine)
Good restaurant. The first floor is a bit less cosy than the main floor of the restaurant.