The Linslerhof in Überherrn next to Saarbrücken and near to the French boarder offers its guests two restaurant options. In addition to the St. Antonius- parlour with an open fire and the St. Georg- parlour, in the summer months you can come and relax in peace and quiet under the magnificent chestnut tree in the beer garden. In the St. Antonius parlour you will find delicacies such as: herb rack of Lamb 'pink from the oven' in a rosemary jus with stewed sweetheart cabbage and potatoes with caraway seeds; fillet of plaice baked in a ragout of green and white asparagus, and potatoes tossed in butter; or white chocolate tart with a hint of raspberry on the menu. In the St. Georg Parlour guests can experience wild or white mushrooms in cream with bread dumplings; river-caught pike perch in white wine sauce with Sauerkraut and mashed potato; or home-made potato-plum-dumpling in a cinnamon mousse. Kitchen chef Werner Bomblé prepares all dishes with fresh farm produce and regional culinary delights. There are many options available such as light-lunch or indulgent buffets and other relevant specials that change throughout the year. For example, it is thrilling to be part of a crime-themed dinner evening with the motto 'by order of death'.
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