If you would like to enjoy cross-border delights in the truest sense of the word, Nittel is the ideal place to start familiarizing yourself with the various specialities of the wider region:
- A kind of ring cake made from raw grated potatoes, which is eaten with bacon cream sauce or apple sauce, is called «Schales» on the Moselle, while in Saarland it is known as «Dibbelabbes».
- The most famous speciality of Lothringen is Quiche Lorraine, a kind of tart consisting of a mixture of beaten eggs and bacon cubes.
- In neighbouring Luxembourg, you can order a dish with the peculiar name «Judd mat Gaardebounen» (smoked pork neck with broad beans) and on the Moselle you can eat «Fritür» (small fried Moselle fish).
A short hike to the Saturday farmers' market with its regional products in nearby Mannebach combines exercise with pleasure.
Gourmets who literally want to reach for the «stars» will find themselves in a region whose star density (Michelin Guide) is unique in Europe: from the restaurant of the famous Luxembourgian chef Lea Linster in Frisange (*star; now run by son Louis) to the ***-star restaurant «Victor's Fine Dining» run by Christian Bau in Nennig, 15 km from Nittel.
It goes without saying that a wine from the southern wine Moselle, the Luxembourg Moselle or also the French Moselle should be an integral part of the meal, as well as a regional beer from Mannebach as an accompaniment to somewhat heartier dishes.
We wish you: guten Appetit – gudden Appetit – bon appétit!
P.s.: Our tip when dining at restaurants in Luxembourg or France: Ask first for the low-cost dish of the day «plat du jour»), which is often served at lunchtime. In Michelin star restaurants, a less expensive small menu is also usually offered at mid-day.
