Pasta mano - Speisekarte

Le Faubourg

➤ 6 rue du Faubourg, 57300 Hagondange, France

Cafés • Européen • Mexicain • Fruit De Mer

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"Nous y sommes allés en soirée et nous sommes sortis repus. Le Resto est en retrait mais il y a un grand parking. Les assiettes sont généreuses. La serveuse est aimable et attentionnée. Nous n'avons pas goûté le tartare mais le carpaccio, les escargot. Le munster au four et la poire de bœuf parfaits. L.equipe a un mot d.attention. Une remarque les liqueurs sont chères 8€ la poire et c'est pas de l.artisanal comme le reste malheureusement. Tous les plats sont cuisinés maison et avec amour. Je recommande"

Tartine Et Grill

➤ 4, Rue Du Stade De La Cite, 57300, Amnéville, France

Kebab • Mexicain • Asiatique • Végétarien

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"Hello, first time at home and I'm happy. Efficient, fast and effective service, dishes are delicious, well present and in good quantity. The gourmet coffee is very greedy and adaptable I chose a cappucino (moreover that my being refused. The frame is really good, clean, SPACIEUX, deco has fashion and especially CALME. I recommend you and come back... thank you."

Les Amis Du Medicis

➤ 244 avenue Jeanne D Arc, 57290 Fameck, France

Cafés • Kebab • Mexicain • Asiatique

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"We live on a street above this restaurant and I have to say I love their pizza! Well garnished and always excellent, I always take a vegetarian and these are one of the few pizzerias to garnish as it should their pizza with a ton of succulent vegetables! (most claque of cheese, tomato sauce and some asparagus:/) so for the price we quickly have the well filled belly! I recommend ^^"

Le Bistronome

➤ Zone Du Triangle, 57525, Talange, France

Kebab • Européen • Mexicain • Fruit De Mer

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"I recently had the opportunity to dine at the Bistronome in Talange and I would like to share my opinion on this experience. The cuisine offered by Bistronome is simply delicious. Each dish breathes freshness and care for its preparation. Whether the meat piece was perfectly cooked, the tasty sauce dishes or even the burger, everything was of remarkable quality. We really feel the passion and attention given to the products used. Regarding the service, I was warmly welcomed and the staff was friendly. However, I noticed that they seemed a little overwhelmed, perhaps due to a lack of strength for the number of customers in the room. Despite this, the service was well managed, but it might be wise to consider adding staff to improve efficiency, especially during periods of high influx. A negative aspect of my experience was the development of space. The tables were too numerous and placed very close to each other, which made the atmosphere a little stifling and hindered the movement of the staff. This slightly affected the comfort of our meal. Overall, despite this negative point, I found that the value for money was satisfactory. However, I think the restaurant could consider reducing the number of tables to offer more space and comfort to its customers, even if it involves a slight increase in prices. This would create a more pleasant atmosphere and better enjoy the excellent cuisine offered by Bistronome. In conclusion, my visit to the Bistronomer in Talange was a very appreciable culinary experience, and I would not hesitate to go back despite some small improvements to consider."

O Fourneau Brasserie Maison

➤ 16 Route De Maizieres, 57280 France, Hauconcourt

Européen • Végétarien • Fruit De Mer • Restauration Rapide

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"Coming with a group of 12 people on a Saturday evening with a reservation for 9pm, for which the person in charge had explicitly asked us to arrive on time, we were received by the hotel master at 8:58pm and the one announces that there is waiting and that we had said that we would be late... We ask to settle in the lobby of the hotel where there is a bar to order an aperitif to wait for the time the table gets released... we waited 15 minutes and no employee came to see us to take an order, yet there were 4 people who worked tonight the and the hotel master was too busy to discuss with a member of his staff In the end we ended up getting up and leaving the establishment... that if it is only work in the middle of hospitality is not within everyone’s reach Fort fortunately we were able to find another institution to raise us"