Hasan Turkish Food - Piatti

Luuc Cafe Deli Wein

➤ Tuerkenstrasse 17, 66111, Saarbruecken, Germany

Piatti • Cafés • Pizza • Mexikanisch • Vegetarisch

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"who is looking for an extensive breakfast, balanced lunch, fine cake or a pleasant dinner is in the luuc exactly right. eating really tastes very fine. especially recommended are the different vegan cakes (choco is my favorite; or a stubborn, which are served with avocado and tomato. coffee enthusiasts come to their taste in luuc. the ambiente is cozy and hip. the service very friendly, competent and at asking and extra requests very helpful. you just feel comfortable."

Restaurant Dubrovnik

➤ Kupfergasse 5, 66111 Saarbrucken, Saarland, Germany, Saarbrücken

Piatti • Fleisch • Barbecue • Kroatisch • Europäisch

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"was there yesterday to celebrate our high-time day. I liked it very well. service is absolutely accommodating and commemorative. if they have asked, which will also be answered directly. eating is very tasty and the prices are absolutely justified. the size of the part convinced me. Beyond that, everything is really in a very clean condition, which is absolutely important for me to feel comfortable. comes back in definitiw."

Gusto Steakhouse

➤ Saarstraße 11, 66111 Saarbrücken, Germany, Germany

Piatti • Steak • Tapas • Burgers • Restaurants

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"I was already a guest at the Gusto at the Saarbrücker Toto House and very satisfied. For some time now there has been the “Gusto on the market” in the heart of the city, St. Johann’s market. Today we came to five. Originally designed only as an annex to the Gusto on the Saarufer, the small restaurant – as I learned from the owner – is now the main house and the restaurant on the Saarufer is closed. Ambiente The “Gusto” is located on the corner of Fröschengasse Saarstrasse only about 30m from the St. Johanner Markt. The modern stylish furnishings, a mix of American steakhouse and Spanish tapasbar, inspires a warm Mediterranean atmosphere. If you sit directly in the entrance area of the restaurant, you can observe the passing “old city visitors” and the driving in the alleys by space-high sprout windows. The restaurant is friendly and light-flooded, more comfortable and more cozy in the rear part of the “Gusto” you reach through a hose-like passage. 4 star service We were operated by a male service: friendly, attentive and competent. Of course, I asked all sorts of questions about the food, especially the steak, the “failure sign” of the small restaurant. We found that the head of the house also appeared several times at the table, vaccinated and proudly gave information about the origin and preparation of the dishes. Here you take time for the guest; this is what you like. The foods and beverages were very flotted, in between it was always asked if everything was right and if we had any wishes. I like to review the service with 5 stars. Food The steakhouse offers a rich range of tapas and antipasti, salads, salmon gambas exquisite meat rarities, especially proud of the “Dry Aged Beef”; this US Black Angus Steak has to “dry” in a special refrigerator for at least 4 weeks and thus gets its distinctive extraordinary taste. But also the other steaks from Black Angus are not to be despised and so much already look in advance for their equal in Saarbrücken and the surrounding area. My choice was a US Black Angus Steak (vacuum ripened) 300gr for 28,80 € with BBQ Dipp and Bratkartoffeln as well as a small salad at 3,40 € My four companions had tomato chili soup at 4,80 € US Black Angus Steak 300gr for 28,80 € with homemade herbal butter and roast potatoes Gusto Burger with Pommes at 12,80 € All ingredients were of 1a quality, well selected and absolutely fresh. The preparation of the dishes can be called a perfect craftsmanship. My well-hanged (wet aged) Steak was an approx. 5 6cm thick splendor of meat, a true pale man's maus, very finely massaged and wonderfully aromatic, masterfully prepared, sharply roasted on both sides on the lava grill perfectly and accurately spot medium, it was extremely lean, wonderfully juicy and very delicate in the bite. There's nothing to stand out. The homemade BBQ Dipp, not too fiery and not too lazy, the roasted potatoes, well selected small potatoes, cut into columns and roasted with the peel crispy pink. The side salad, mixed with zucchini slices fried in olive oil, olives, radishes, tomatoes, various leaf sores, crunchy fresh and with fresh herbs on top, was refined with a delicious parsley dressing. Conclusion: 100% recommended. Not exactly cheap, but worth every cent. For steak friends in Saarbrücken a must, but also a long way worth it"

Trattoria Naccarato

➤ Saarbruecker Str. 226, 66125 Saarbrucken, Saarland, Germany, Saarbrücken

Piatti • Tee • Pizza • Pasta • Steak

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"Wir waren vor kurzem in der Trattoria Naccarato und alles war ausgezeichnet. ich hatte einen gegrillten Thunfisch mit Tomaten-Brotsalat. Es war der beste Thunfisch, den ich in einem Lokal gegessen habe. Auf den Punkt gebraten mit leichten Raucharomen vom Holzfeuer. Meine Mitbesucher waren ebenfalls begeistert. Ein Steak, genau au den Punkt gebraten und ein Hähnchenbrust mit Zitronensoße wurden freundlich serviert. Die Preise sind eher moderat. Z.B.1,50 für einen Espresso oder 1,90 für ein Bier sind eher selten. Auch die Essenspreise sind ausgesprochen kundenfreundlich wenn man die sehr gute Qualitätdes Essens betrachtet.Die Trattoria Naccarato in Dudweiler ist eine Empfehlung für alle Freunde der italienischen Küche! Wir kommen gerne wieder!"

Gästehaus Klaus Erfort

➤ Mainzer Straße 95, 66121, Saarbrücken, Germany

Piatti • Eiscreme • Europäisch • Französisch • Vegetarisch

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"Earning a first Michelin Star at age prior to opening his eponymous Restaurant in and achieving by Chef Klaus Erfort remains less celebrated than many of Germany’s elder-statesman, though lunch on the patio at the end of May proved not only...enjoyable but well-priced considering both ingredient quality and service. Approximately two-hours southwest of Frankfurt, a stately townhouse in Saarbrücken not far from the capital building containing the Restaurant in front of a small garden, it was after passing through a room of monochromatic art beneath high ceilings that a comfortable table was offered, the presence of a cigarette smoker fifty meters away not offending those nearest the building but nonetheless unexpected and hopefully not compromising the enjoyment of those seated closer. Offering both lunch and dinner Tuesday through Friday, and dinner service only Saturday, it is with the choice of dining a la carte or via tasting that guests are presented, lunch additionally encouraging guests to succumb to Chef Erfort’s whim of four courses flanked by surprises, Champagne and Coffee for just A serene setting, an occasional leaf falling from trees the lone interruption save for quiet conversation, it was with a glass of Sparkling Rose from Ruinart that Canapes arrived, a spicy Oyster unexpected considering the venue while modernist Spheres were each intensely salted before proceeding to Goose Liver Terrine and Jam plus housemade Blood Sausage on a Cheese Cracker. Not short on table bread, four choices highlighted by a steamy Olive Loaf ready to be slicked in local Butter, the afternoon’s amuse arrived as large as a proper course, both Tuna preparations well prepared and the use of Sorbet to impart Acid surprising in its ability to compliment everything including Garlic. Continuing with house-cured Salmon, the second use of Sorbet a bit questionable as it was largely melted and made irrelevant by Vinaigrette plus thinly sliced curls, course two was an a la carte addition for the smooth liver and sweet Meat beautiful in terms of taste and texture but yet another appearance of something frozen frankly embarassing as it causes one to question Erfort’s creativity. Joking with the server “lots of Ice Cream…” when asked about the meal so far, a language barrier presumably leading to the answer of “very good, thank you,” it was fortunate that lunch plate two was not only Sorbet-free but exquisite, nearly a half Blue Lobster immersed in Hazelnut Butter fortified by its Carapace and topped by Mushrooms both raw and seared. Reputed for his grilled Meats, a Beef Cutlet for two amongst Erfort’s unchanging “Grand Classiques” it was with something more manageable for one that savories came to a close, approximately of seared Lamb served atop snappy Beans and flanked by Tomato textures plus Eggplant. Omitting a palate cleanser and proceeding straight to Dessert, early Summer’s bounty of Rhubarb seeing it smartly utilized to brighten a malty Parfait, Petit Fours arrived as six with all good but the Raspberry Bar outstanding while Espresso alongside a warm Madeline was textbook, though less so was a Canele too dark on the outside and undercooked at the center."