Restaurants cuisine du monde Lorraine

Only go if you want to become addicted! Once you have tasted Lebanese cuisine, you will not be able to do without it. Eggplant caviar, lamb skewers, hummus and of course, the essential falafels are there. The decoration is not exceptional but you quickly forget it when the plates arrive. Everything is excellent but, before you jump on the starters and main courses, think that you will have to save space for dessert, it would be a real shame to miss all these oriental delicacies. Not to spoil anything, the warm welcome will undoubtedly push you to make Mount Lebanon your new canteen.

In a warm setting, with orange and red walls and table linen decorated with different flowers, the pizzeria of the Golden Lion offers its Italian wines: Lambrusco, Valpolicella or Chianti. Roman base or Burgundy snails in the entrance and you will have the choice between the lasagna, the pasta and the many pizzas for the meal. Saint-Jacques, Bergère with goat cheese, Parisian with frog legs or Florentine in snail butter. A dessert card, ice cutting, floating island and apple pie.

Kisses means kiss in Italian: the one that you do at the fingertips, in front of a good dish.

From the outset, the trend facade attracts the eye, not to mention the inner garden, whose colourful appearance of the walls and the myriad of light bulbs guarantee a successful retro atmosphere! Barely the door, it smells good in Italy of the 1960 s. Jean-Pierre Panza, the emblematic patron of the site, is an Italian from Lorraine, whose parents travelled to Talange to work in the steel industry. The double roots persist… as well as the taste of childhood. Because if the restaurant is called "house", it is because you feel like this! Succède the kitchen on the floor (white tiled with coloured chairs), dining room, with shelves and trinkets. On the plate, there is everything that makes the reputation of the kitchen transalpine: pasta, risotti, minestrone (the authentic recipe della mamma!), gnocchis à la, aubergines au, linguine alla primavera, focaccia… and I go!

Small details, some dishes are written in Italian on the map, but you can easily understand. The products, developed on the ground, are 100% fresh, and a peak of olive oil. Here the pasta is eaten firm, according to cooking al dente. As for the wines? They are, like the Syrah of Sicily, simply divine! To finish on a chocolate note, the gourmands gourmands for a smooth tiramisu, served in a glass.