Maimuehle - Perl

Yesterday came again the day of my birth. For a long time, I have only celebrated the round birthdays in a broader context; the unround and something happened yesterday, we commit my wife and I either to visit a gastro plant at noon or at night. Selection criterion: upscale kitchen or fine food, in addition we must never have been in the restaurant or inn. Not so easy; we have already visited many Gastros in the Saarland that were out of the race. I had three candidates to visit my list in advance; not only the good or very good kitchen, but also its rest day, mentioned Monday in the title. And so the farm of Paul in Nonnweiler, the Villa Fayence in Wallerfang and the farmhouse Spaniard in Nonnweiler fell out directly. What helped us or me out of the bush was the Slow Food Guide 2019/20. On page 641 the Maimühle in Perl is praised with the creators Sar Lor Lux cuisine there with Peep; at GG I found them as an entry, but without prior review. At the beginning of March I called a reservation there. I was sure Monday wasn't a rest day. My reservation for the 21st March 12:00 was accepted and a corresponding confirmation I found five minutes after the call in my inbox. If I had seen what adventurous development would take the fuel prices, my choice would probably have fallen into a gastro plant closer to Saarbrücken; finally the route Saarbrücken Perl Saarbrücken was approx. 142 km. But no matter, we did not die, we were also curious about the unknown, the Maimühle . The mill, built in 1733, has been owned by the Theis family since 1833, is located directly in Tripartite Germany France Luxembourg, 50 km from Trier and has been operated by Frederik Theis as a gastronomy, cook and sommelier since 2009. Up to 70 guests can be served in the old Kelterhaus and the Vinothek. In the kitchen the basic products of producers from the environment come as far as possible; a corresponding list of suppliers is part of the main menu. The currently equipped Maimühlen hotel wing is developed round or further. From May to October, Frederik Theis offers wine hikes in the triangle on several Saturdays; the corresponding dates can be found on the homepage [here link] Yesterday at 11:00 we drove on the way to the Sippe, which is 71 km away, with the sunshine. I entered the entrance and my treasure was offered for the return trip. Until 2km before Perl everything went according to plan and we lay well in time. Then we were faced with a road-based full lock that prevented us from entering pearl. However, a redirection was very inadequately signed; after an hour and a half kilometers long route, our Navi was no longer correct. For more than 20 minutes we circled the target area as an absolute local inexperience; once we were in Perl, then again rated in Perl or another small place or in free terrain. Finally, we were looking for help from a police station where two uniforms were reading the warm sun on the fur. As we were very kindly explained, we were very close to the finish: always this road after, over the great intersection and then a short half kilometers straight ahead! Thank you to the friends and helpers. Upon arrival we immediately apologized in the Maimühle for our not inconsiderable delay. The answer was: we have known this because the main road is narrow and the problem of approach already had many guests before you. We were led to a corner table with corner bench instead of chairs; from our place we had the direct view of vineyards; simply beautiful. Rasch was brought to us by Mrs Lepicka, the Service Manager, three different menus; the wine card I prayed for doesn't wait long. The normal card provided to us corresponded to the last comma of the card displayed on the Internet on the Mai Mills HP; In addition, there was a small map with affordable food and another one with food tips. These tips were also found on a large slate plate on the wall. In addition to the Moselfränkischen 3 Gänge Menu zu EUR 37.00 and the 3 Gänge Feinschmecker-Menu on EUR 52.00 numerous dishes, which are especially praised in the Slow Food Gastronomy Guide, such as the gratined smoked trout from the Rosengarten trout on Red Bete Carpacchio or the Cordon-Bleu from the wild boar from my native hunt, filled with As an appetizer I chose the Schleecken (6 vineyard chicks according to home recipe in creamy butter sauce with fresh herbs and garlic (EUR 11,00) and as a main dish the already mentioned legendary wild boar Cordon bleu for EUR 26,00. My treasure has only one spear (0,25l EUR 2,20); I had first a Gutmann wheat (slogan: Gutmann beer is good, man! ; 0.5l EUR 4.50) and for food a Pinot Blanc (0.25l EUR 7.00) from the famous Perler winery Schmitt Weber. In addition to products from various wineries from the region (Schmitt Weber, economist Herber, forest master Gelz, Karl Petgen, Petgen Dahm or Ollinger Gelz), the Maimühlen wine map also presents wines from France, Italy and Spain. Unfortunately, the offer of open wines for my terms is somewhat too small. I would like to have had a Riesling by Karl Petgen for dinner here, with a bottle too much for me and under the open there was no Petgen wine. I came home in the evening; My wife had given me wine, including a very fine 2021 Riesling by Karl Petgen. The wheat from the brewery Gutmann from Titting is one of the best wheat for me at all; a pity only that it does not get in local beverage markets. The Schmitt Weber product was really good for food. Before I came to the most positive of our May Mill visit, two negative points were briefly discussed. The fact that the small plates on which we should give the very tasty bread with the walnut of the chef were both dirty can basically happen, but should not occur in the league in which the corn mill plays. Ms. Lepicka immediately broke two new and clean plates. In a gastro plant that also operates a vinotheque and has a sommelier to the boss, one should actually know that white wine belongs to a white wine glass and red wine to a red wine glass. Point. In this respect, it has quite alienated me that on one of the side tables of a woman the ordered Côte du Rhone was given by the service without hitting the carafe directly into her white wine glass. The woman was left; probably she didn't know what happened. But now more pleasant things. The gratined smoked trout was fantastic as fine crispy and tasty frit, as yesterday we had not eaten long. The seasonal addition salad enjoyed my wife as well as her Wiener Schnitzel, my Cordon Bleu from the local wild boar convinced me completely. My wife tasted the wild boar after her snack; for me, the taste of both peasant ham and cheese was too intense. However, the meat colour already reads the end towards wild boar. I wouldn't order my appetizers, the tastes that might have tracked that plate name? The snails were good, the sauce was very good for itself. I did not like the combination; for me the traditional herbal butter and nothing else; I'm a little conservative now. It should not be mentioned that the plates of our main dishes were good hot; today is not self-evident, not even in the upscale kitchen. Conclusion: I can or we can recommend the Maimühle, its kitchen and ihen service of good conscience, but they will not visit again: 142 km are easy to visit us, especially as there are many Gastros with comparable kitchen performance in our vicinity.

We stayed here on a road trip down to Italy. A lovely hotel with friendly and accommodating staff. The room was clean and generous and had everything we needed. We ate in the Bistro which was superb both on quality and value one thing I would say is that the menu was German (as you may expect in Germany so bring a translation guide as this will make it easier on deciding what to eat, of course you could always just chance it if you’re adventurous! Overall, well worth visiting and had the weather been favourable we would have taken a stroll around what seemed a lovely area

Nice place to come for lunch or diner, as a couple or with the family friends. They offer traditional food with good quality. The ingredients are selected locally. The wine selection is also really nice. We come regularly.

I went there for the second time now as my aunt is very into this restaurant, but unfortunately did they manage to serve me chewy meat again. The first time it was a cordon bleu of boar, the second time a filet of beef which really wasn't to my liking. At the same time not all of our dishes were badly-prepared, hence the average rating.

We really enjoyed our stop here. The food and ambience were both great and the service was super attentive. Great choice when in Perl.