Le Niederrott - Piatti

110g Route De Valff, 67210 France, Meistratzheim

🛍 Pizza, Italien, Européen, Pizzeria

4.6 💬 314 Recensioni
Le Niederrott

Telefono: +33663553221

Indirizzo: 110g Route De Valff, 67210 France, Meistratzheim

Città: Meistratzheim

Menu Piatti: 16

Recensioni: 314

"D excellent pizzas to be enjoyed with appetite in a new place, which has a beautiful map of pizzas, flambées pies and small salad, and a large parking lot in the middle of nature."

Menu completo - 16 opzioni

Tutti i prezzi sono stime su Menu.

User User

Pizzas are very good, good service. It was noisy.

Indirizzo

Mostra Mappa

Recensioni

User
User

generous pizzas, varied choice. Served with a smile.


User
User

Nice welcome, warm staff, well-appointed pizza and quality. I recommend!


User
User

On the very disappointed kitchen side but the service didn't say waitress at the top Visualizza piatti


User
User

Very good pizza! What is appreciable is the variety and originality of pizzas. Fresh and quality products. A hot place.


User
User

In the middle of nature, small restaurant with very pleasant terrace, flambee pie, pizza cooked with wood fire. A delight.


User
User

Excellent service, friendly and smiling staff... pizzas and tarts flambées, a delight... not to be missed.... no longer wait... Visualizza piatti


User
User

Best pizza I've seen in the last 7-8 years ... Original products!! (Original view) Beste Pizza dass ich sehe im letzten 7-8 Jahre... Original Produkte!!


User
User

We were very pleasantly surprised. Pizzas are simply excellent, both by the quality of the dough and by the ingredients in quantity. Quality products. Of course we'll be back.


User
User

D excellent pizzas to be enjoyed with appetite in a new place, which has a beautiful map of pizzas, flambées pies and small salad, and a large parking lot in the middle of nature. Visualizza piatti

Categorie

  • Pizza Immergiti nelle nostre pizze perfettamente cotte, realizzate con impasto fatto a mano, salsa di pomodoro ricca e una miscela di formaggi gourmet. Ogni fetta esplode con condimenti freschi, garantendo un boccone delizioso ogni volta.
  • Italien Gusta i sapori ricchi e diversi dell'Italia con il nostro menu, che offre pasta classica, risotti saporiti e piatti tradizionali di carne e pesce, tutti realizzati con ingredienti autentici e passione. Buon appetito! Visualizza piatti
  • Européen Deliziati in un viaggio culinario attraverso l'Europa con il nostro menù sapientemente realizzato, che presenta piatti autentici dalla Francia, Italia, Spagna e oltre, utilizzando gli ingredienti più freschi per portare in vita i sapori tradizionali.
  • Pizzeria Goditi le pizze appena sfornate con croste croccanti, salse saporite e una varietà di deliziosi condimenti. La nostra pizzeria offre una vasta gamma di opzioni tradizionali e gourmet per soddisfare tutte le tue voglie.

Servizi

  • Terrasse
  • Mastercard
  • Piatti
  • Carte Visa
  • Menu
  • Réservations

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La Fourchette Des Ducs

La Fourchette Des Ducs

6 Rue De La Gare, Obernai I-67212, France

Piatti • Européen • Asiatique • Végétarien • Fruit De Mer


"Of my three stages Alsace Starring, La Fourchette des Ducs is undoubtedly the most promising address. The flakes are much lighter than the pink sandstone on which they rest. They alternate green cabbage, trout and foie gras. Everything in the premises. But it's the pre-entrance that makes you realize that serious things start very hard. An egg cooked in brine foam mushrooms, white truffle, hazelnuts of the roasted Piedmont is a small gustative murder. Even if one of the home’s flagship dishes, the blue Breton lobster (celery carrot) like Waldorf (sleeve and nuts) duo tomato and chlorophyll cocktail sauce, a little disappointed. No work error because the whole is a great work that makes you think of a nice little cake but salted version. Chicken and caviar are more decorative than useful. But the lobster himself missed the taste. Since we cannot assume the quality of the product purchased by the chef, we must know that sometimes nature plays tricks. The lobster can be Breton, he can disappoint us. We're catching up with St Peter's back. He's called a miller but made a small turn by Grenoble because accompanied by flowers and leaves to caper. And if it’s the “perfect kitchen” but it’s the least. Always this accompaniment of lentils (Beluga fins in this case) with the fish. It is an association that has never excelled me in any way, but is one of the great classics. The frog thighs in parsillad and singled are more original and bring the campagnard tip to the marine side. The following Pyrénées milk lamb is remarkable at several levels. First, its presentation combines the simplicity of the meat simply covered with a perfect mirror of reduced lamb juice and a wreath of panais foam and piquillos purée worked in the pocket of the socket. A beautiful work developed, but without overloading the "clips" plates we encounter too often. The lamb is cooked "to the royal", stuffed and truffled, in kitchen 7 hours. Everything is powerful and light. But it's the cheese that has the most beautiful surprise. No tray, but a really cooked cheese. A Brie Cremous on a polenta base with white truffle. Some gold crusts click. It's a real torso, but it's fine. Having visited the establishment last December, it is a dessert "like a Christmas ball" that was offered to me, with a milk chocolate sphere 28% (Vénézuela maracaibo) filled with a creamy ganache with chestnut, Mandarin insert of Corsica and Bourbon vanilla. This dessert also reflects the spirit of the proposed kitchen: a perfect balance between great technical work without neglecting taste. Our chef does not fall into the traps of the technical ultra, provide an Instagram dish without worrying about the taste buds, too often fashionable. I forgot! The wine list. Spread on the bottom and shape. Indeed, here is a revolution in how to approach Alsatian wines. They are always classified according to the variety of grapes, Sylvaner, Riesling, Edelzwicker, Gewürtztraminer and Pinot for the main. A La Fourchette des Ducs offers a completely different vision (and very logical when you think about it), depending on the terroir. Here we have proposals that keep the road on elaborate and powerful dishes. All this is concluded by a stuffing of original or subtentive mini desserts (for the best) an Alsatian influence: white cheese pie truffle chocolate black chestnut honey, Kiperlé Sablé vanille cinnelle, bee nest pastry cream kirsch, "glasses" jam of raspberry, cinnamon sacristin and essential Christmas Bredele with butter. Brioche olive oil of Guérande"