Mathes

1320

In this institution of the Moselle valley, the menu gives pride of place to fine produce and boldly puts together some inventive combinations. The organic egg was particularly memorable, perfectly cooked and accompanied by creamed peas that teamed up nicely with the hazelnut emulsion. While the fried Moselle River fish remains a must, the Breton lobster goes down very well with its variation of tomatoes and a very refreshing Taggiasche olive sorbet. We are also left with pleasant memories of the cosy and comfortable setting with a breathtaking view of the Moselle.