Landgasthaus Wern's Mühle - Ottweiler

What will take a long time, at least you should think. Our first reservation in the Wern ́s Mill (Otweiler Fürth in March 2020) recommended by my colleague and sample room N. was the victim of the first nationwide gas stream, called a new German shutdown; the second strike followed in the first week of November 2020 with the second stopover, which also began on the day of our reservation. In the third run, it was now possible to test the kitchen in the farmhouse in the Ostertal. Werns Mühle von Markus and Theresia Keller in conjunction with the Bliesgau Lambwochen. The route (30km to Ottweiler was known to us, the remaining 8km led us to the Navi called Tomtom safe. Chef Markus Keller and his wife are on their homepage as follows: Our kitchen stands for the love of good food faithful to the Saarland style savoir vivre . The culinary creations arise and change with the regional offer of nature during the seasons. For our sustainability we were the first Saarland restaurant in the Slow Food Chef Alliance. In addition, our efforts were recognized by the award of the Gastronomy Saarland 2017/2018 and the inclusion of green chefs. In addition to several different rooms and an outdoor area, the Keller family also offers several rooms and an apartment. On the Internet we had previously seen the menu, especially of course the page with lamb week offers; they had changed in the week. The spices of the herbs Jus, Wirsing and Grumbeer Gelleriewe Stambes (EUR 23,50 was no longer represented today; the gap should be through anger and bakery; Lammragout, Ravioli filled with lamb bags, closed with rosemary spoon for EUR 25,00. The components of the three-course lamb menu (EUR 58,00 could also be ordered individually; this prompted my wife, the first menu of fish and beans; Risotto of Aquarello Carnaroli rice with red organic Spitspaprika and fried lamb liver (EUR 13.50 as starter to choose. I have already taken up the essence of the Bliesgaulamm with lambskin and lamb tongue for EUR 9.50. The main dish for my wife was the rage and pastries, while I, as the tasty lamb was gone, decided for our three lamb: anger, filled lamb breast and pink fried lamb nut, and rosemary apples for EUR 32.00. We drank an averna on ice (EUR 4.50 and a small mineral water (0.26l EUR 2.60), both drinks came to my wife. I first tried a natural mill beer (0.3l EUR 2.90, but I didn't taste much. The red wine from the Spindler winery from my original house fully fulfilled the expectations set in it; EUR 6.90 for 0.2l was very low for this purpose, especially since the red wine content exceeded the 0.2-quota well by a thumb width. First! After dinner my wife ordered me as a dessert vanilla ice cream with whipped cream and nougat sauce (EUR 6.50, while as today's passenger I went with a not very characterful or little body-rich Mirabelle for EUR 4.30. Didn't really have to be inside. It should not have been the so-called culinary greeting; two kinds of bread with a bowl of reddish pamph that was cut off as with paprika, probably paprika powder. Such imaginative kitchen greetings existed in the last century. I would have loved the kitchen of the cellar a little more: then, better not a kitchen than such, dear family cellar! The two appetizers were absolutely delightful: My wife praised her lamb liver on the Risotto bed and also the other components. My essence of the Lamb would not have given a star chef better; it tasted very excellent and on mouth pockets with lamb filling and tranches from the lonely lamb tongue had not been saved. Two times a wonderful entrance, which unfortunately could not continue with the main court of my wife. The ravioli filled with lambs were fine, the dark sauce was for my wife, who eats salt pig anyway, too salty, but the greatest disappointment was the lamb neckout. While the rage, also one of the components of my main dish, had needed the size of the individual pieces for an anger, the rage on my wife's plate was probably best a spicy ash. Nothing but a small piece and from my point of view a pure Remnant strain, almost in line with the nose to the tail at the expense of the guest and with EUR 25.00 overpriced by at least six euros. The Lord Hürde of St. Mark for every honor, but either this throw on the map should have been declared a lamb hat, or the record of my wife would not be allowed to contradict the pass in the form. A cook learns how to look like an anger in the second year! The dessert reconciled my wife at least halfway, although it was not a scratch. My main dish was good overall: very good and exceptionally delicate were the pink fried tranches of the lamb nut, the crisp lamb rage would have had a somewhat longer taste, and in the filling of the lamb breast the kitchen team could have been bolder from my point of view. Very good was my dark sauce; so a dark sauce must be a lamb and not another. For food, I forgive three stars (Mrs. Simba and 4.5 stars; because there are no quarters of stars, I come to 3.5 with a slight inclination to four stars. And because this Saturday is only four! Conclusion: We don't have to drive around 80 km for the bids here today; We have the same quality and better in the town area Saarbrücken and also many Gastros right behind the French border, which can hold well with Wern ́s Mill. P S. Sorry, but I just saw that two pictures have the signature three pieces of lamb; with the thick ravioli in the front pit it must of course be called Ragout and.

What will take a long time, at least you should think. Our first reservation in the Wern ́s Mill (Otweiler Fürth in March 2020) recommended by my colleague and sample room N. was the victim of the first nationwide gas stream, called a new German shutdown; the second strike followed in the first week of November 2020 with the second stopover, which also began on the day of our reservation. In the third run, it was now possible to test the kitchen in the farmhouse in the Ostertal. Werns Mühle von Markus and Theresia Keller in conjunction with the Bliesgau Lambwochen. The route (30km to Ottweiler was known to us, the remaining 8km led us to the Navi called Tomtom safe. Chef Markus Keller and his wife are on their homepage as follows: Our kitchen stands for the love of good food faithful to the Saarland style savoir vivre . The culinary creations arise and change with the regional offer of nature during the seasons. For our sustainability we were the first Saarland restaurant in the Slow Food Chef Alliance. In addition, our efforts were recognized by the award of the Gastronomy Saarland 2017/2018 and the inclusion of green chefs. In addition to several different rooms and an outdoor area, the Keller family also offers several rooms and an apartment. On the Internet we had previously seen the menu, especially of course the page with lamb week offers; they had changed in the week. The spices of the herbs Jus, Wirsing and Grumbeer Gelleriewe Stambes (EUR 23,50 was no longer represented today; the gap should be through anger and bakery; Lammragout, Ravioli filled with lamb bags, closed with rosemary spoon for EUR 25,00. The components of the three-course lamb menu (EUR 58,00 could also be ordered individually; this prompted my wife, the first menu of fish and beans; Risotto of Aquarello Carnaroli rice with red organic Spitspaprika and fried lamb liver (EUR 13.50 as starter to choose. I have already taken up the essence of the Bliesgaulamm with lambskin and lamb tongue for EUR 9.50. The main dish for my wife was the rage and pastries, while I, as the tasty lamb was gone, decided for our three lamb: anger, filled lamb breast and pink fried lamb nut, and rosemary apples for EUR 32.00. We drank an averna on ice (EUR 4.50 and a small mineral water (0.26l EUR 2.60), both drinks came to my wife. I first tried a natural mill beer (0.3l EUR 2.90, but I didn't taste much. The red wine from the Spindler winery from my original house fully fulfilled the expectations set in it; EUR 6.90 for 0.2l was very low for this purpose, especially since the red wine content exceeded the 0.2-quota well by a thumb width. First! After dinner my wife ordered me as a dessert vanilla ice cream with whipped cream and nougat sauce (EUR 6.50, while as today's passenger I went with a not very characterful or little body-rich Mirabelle for EUR 4.30. Didn't really have to be inside. It should not have been the so-called culinary greeting; two kinds of bread with a bowl of reddish pamph that was cut off as with paprika, probably paprika powder. Such imaginative kitchen greetings existed in the last century. I would have loved the kitchen of the cellar a little more: then, better not a kitchen than such, dear family cellar! The two appetizers were absolutely delightful: My wife praised her lamb liver on the Risotto bed and also the other components. My essence of the Lamb would not have given a star chef better; it tasted very excellent and on mouth pockets with lamb filling and tranches from the lonely lamb tongue had not been saved. Two times a wonderful entrance, which unfortunately could not continue with the main court of my wife. The ravioli filled with lambs were fine, the dark sauce was for my wife, who eats salt pig anyway, too salty, but the greatest disappointment was the lamb neckout. While the rage, also one of the components of my main dish, had needed the size of the individual pieces for an anger, the rage on my wife's plate was probably best a spicy ash. Nothing but a small piece and from my point of view a pure Remnant strain, almost in line with the nose to the tail at the expense of the guest and with EUR 25.00 overpriced by at least six euros. The Lord Hürde of St. Mark for every honor, but either this throw on the map should have been declared a lamb hat, or the record of my wife would not be allowed to contradict the pass in the form. A cook learns how to look like an anger in the second year! The dessert reconciled my wife at least halfway, although it was not a scratch. My main dish was good overall: very good and exceptionally delicate were the pink fried tranches of the lamb nut, the crisp lamb rage would have had a somewhat longer taste, and in the filling of the lamb breast the kitchen team could have been bolder from my point of view. Very good was my dark sauce; so a dark sauce must be a lamb and not another. For food, I forgive three stars (Mrs. Simba and 4.5 stars; because there are no quarters of stars, I come to 3.5 with a slight inclination to four stars. And because this Saturday is only four! Conclusion: We don't have to drive around 80 km for the bids here today; We have the same quality and better in the town area Saarbrücken and also many Gastros right behind the French border, which can hold well with Wern ́s Mill. P S. Sorry, but I just saw that two pictures have the signature three pieces of lamb; with the thick ravioli in the front pit it must of course be called Ragout and.

What will take a long time, at least you should think. Our first reservation in the Wern ́s Mill (Otweiler Fürth in March 2020) recommended by my colleague and sample room N. was the victim of the first nationwide gas stream, called a new German shutdown; the second strike followed in the first week of November 2020 with the second stopover, which also began on the day of our reservation. In the third run, it was now possible to test the kitchen in the farmhouse in the Ostertal. Werns Mühle von Markus and Theresia Keller in conjunction with the Bliesgau Lambwochen. The route (30km to Ottweiler was known to us, the remaining 8km led us to the Navi called Tomtom safe. Chef Markus Keller and his wife are on their homepage as follows: Our kitchen stands for the love of good food faithful to the Saarland style savoir vivre . The culinary creations arise and change with the regional offer of nature during the seasons. For our sustainability we were the first Saarland restaurant in the Slow Food Chef Alliance. In addition, our efforts were recognized by the award of the Gastronomy Saarland 2017/2018 and the inclusion of green chefs. In addition to several different rooms and an outdoor area, the Keller family also offers several rooms and an apartment. On the Internet we had previously seen the menu, especially of course the page with lamb week offers; they had changed in the week. The spices of the herbs Jus, Wirsing and Grumbeer Gelleriewe Stambes (EUR 23,50 was no longer represented today; the gap should be through anger and bakery; Lammragout, Ravioli filled with lamb bags, closed with rosemary spoon for EUR 25,00. The components of the three-course lamb menu (EUR 58,00 could also be ordered individually; this prompted my wife, the first menu of fish and beans; Risotto of Aquarello Carnaroli rice with red organic Spitspaprika and fried lamb liver (EUR 13.50 as starter to choose. I have already taken up the essence of the Bliesgaulamm with lambskin and lamb tongue for EUR 9.50. The main dish for my wife was the rage and pastries, while I, as the tasty lamb was gone, decided for our three lamb: anger, filled lamb breast and pink fried lamb nut, and rosemary apples for EUR 32.00. We drank an averna on ice (EUR 4.50 and a small mineral water (0.26l EUR 2.60), both drinks came to my wife. I first tried a natural mill beer (0.3l EUR 2.90, but I didn't taste much. The red wine from the Spindler winery from my original house fully fulfilled the expectations set in it; EUR 6.90 for 0.2l was very low for this purpose, especially since the red wine content exceeded the 0.2-quota well by a thumb width. First! After dinner my wife ordered me as a dessert vanilla ice cream with whipped cream and nougat sauce (EUR 6.50, while as today's passenger I went with a not very characterful or little body-rich Mirabelle for EUR 4.30. Didn't really have to be inside. It should not have been the so-called culinary greeting; two kinds of bread with a bowl of reddish pamph that was cut off as with paprika, probably paprika powder. Such imaginative kitchen greetings existed in the last century. I would have loved the kitchen of the cellar a little more: then, better not a kitchen than such, dear family cellar! The two appetizers were absolutely delightful: My wife praised her lamb liver on the Risotto bed and also the other components. My essence of the Lamb would not have given a star chef better; it tasted very excellent and on mouth pockets with lamb filling and tranches from the lonely lamb tongue had not been saved. Two times a wonderful entrance, which unfortunately could not continue with the main court of my wife. The ravioli filled with lambs were fine, the dark sauce was for my wife, who eats salt pig anyway, too salty, but the greatest disappointment was the lamb neckout. While the rage, also one of the components of my main dish, had needed the size of the individual pieces for an anger, the rage on my wife's plate was probably best a spicy ash. Nothing but a small piece and from my point of view a pure Remnant strain, almost in line with the nose to the tail at the expense of the guest and with EUR 25.00 overpriced by at least six euros. The Lord Hürde of St. Mark for every honor, but either this throw on the map should have been declared a lamb hat, or the record of my wife would not be allowed to contradict the pass in the form. A cook learns how to look like an anger in the second year! The dessert reconciled my wife at least halfway, although it was not a scratch. My main dish was good overall: very good and exceptionally delicate were the pink fried tranches of the lamb nut, the crisp lamb rage would have had a somewhat longer taste, and in the filling of the lamb breast the kitchen team could have been bolder from my point of view. Very good was my dark sauce; so a dark sauce must be a lamb and not another. For food, I forgive three stars (Mrs. Simba and 4.5 stars; because there are no quarters of stars, I come to 3.5 with a slight inclination to four stars. And because this Saturday is only four! Conclusion: We don't have to drive around 80 km for the bids here today; We have the same quality and better in the town area Saarbrücken and also many Gastros right behind the French border, which can hold well with Wern ́s Mill. P S. Sorry, but I just saw that two pictures have the signature three pieces of lamb; with the thick ravioli in the front pit it must of course be called Ragout and.