Burgrestaurant Di Vincenzo Di Tuoro

What do you do after an evening at Christian Bau? Leave breakfast and drive to Saarburg. We visited Saarburg a few years ago. A beautiful little town. Our arrival on the eve already led us through Saarburg. The historic buildings, including the castle, were beautifully illuminated. Even the traffic circles radiated so Christmasly that you wanted to park almost in the gyroscope. Of course we didn't park in the gyro. But consciously at the edge of the center to oppose the lack of movement. We walked comfortably through the beautiful little town. We haven't experienced Saarburg as quiet as this Monday. And of course, my husband moved up magically to the ruins of the Saarburg. Sometimes there are small things that lead to a restaurant visit. And it would be lied if I hadn't looked for lunch. From Burgplatz you have a beautiful view over the city and the hall. View into the Saartal But also a beautiful view of the medieval castle complex. And from the restored restaurant attraction, I kindly greeted a cook through the large kitchen window! Should this be opened on Monday afternoon? Nothing like that! Shortly after 12 o'clock we entered the restaurant. The lady at the counter, as the boss turned out later, actually seemed surprised. She warmly welcomed the first guests of lunch. Pleasure that we had vaccination status and still current test. We liked the restaurant right away! The free choice was nice, the operator couple would still have wanted some more guests. We chose a place on the window. Very well maintained ambience with pleasant table layout and lighting. . Modern and yet cozy. Tasteful Christmas decoration. The card was handed and first wishes were asked. Our drinks: 1 bottle of mineral water, 0.75 l. 1 peppermint tea. 1 alcohol-free pils and wheat beer each. We were starved, despite the breakfast we didn't feel yet. But the menu was already very tempting, the decision was accordingly difficult. Pizza is in vain at this Italian and so our expectations rose. Authentic Italian cuisine is offered, pizza does not necessarily need to do so, and the offer of the Italian dough shop does not lack it in Germany. 7 appetizers. Classics like Antipasto and Vitello Tonnato were not missing. 6 Primi Piatti – homemade pasta dishes 5 main courses, 5 desserts and various ice creams and sorbet varieties rounded off the menu. We asked if we could order the appetizer INSALATA PANZANELLA Typical Tuscan bread salad with tomatoes, cucumber, vinegar onions, Parmigiano Reggiano and extra virgin olive oil € 12,00 for sharing. We were happy to share! And that was good. My husband ordered to the main course: SPAGHETTI AGLIO OLIO E PEPERONCINO € 12,50 spaghetti with garlic, olive oil and chili And I: SPAGHETTI ALL OF GOLE € 18,00 spaghetti with Venus mussels, white wine, fresh chili, parsley With the boss, Tatjana Meyer, we came very nicely into conversation. For a few years, she has been running the Burgrestaurant with her husband and chef Vincenzo Di Tuoro. At noon, and even Mondays, the restaurant is always very well visited. The summer was very satisfactory. The location is currently difficult due to the requirements for the visit to the restaurant and the uncertainty of the guests. A factual conversation – no whining. Very bad. We didn't even reckon with a kitchen. As a successful surprise, 3 varieties were served very fresh and homemade bread! I can't say what bread tasted best. Every bread different, very varied and simply delicious. Great bread, olives and spicy butter Add very good olives and tomato butter. We could have sat down on it. The time window to the served bread salad was perfect. And here too we knew at first glance: that will be good! Luckily we ordered the appetizer to share. She was very generous and was placed in the middle, 2 plates were given to us. Opticly, this bread salad was quite different from my bread salad. But we didn't want to eat at home either. Tuscan bread salad The bread cubes were spicy marinated, but still wonderfully pink. Add slightly sweetened cucumbers, mild vinegar onions, olives, fresh tomatoes. Above Friseesalat we big parmigiano planks. A great appetizer. We didn't have to wait long for the pasta. We were still single guests. Fresh spaghetti in the deep pasta plate were served steaming hot. The spaghetti Aglio Olio not only with garlic and very good olive oil. The spicy herbal and crispy buns were a very tasty supplement and the pasta dish was not too oily. Spaghetti Aglio e Olio Something sharpened the red chili strips. A well-elected chilisorte. Not too sharp. So that the other flavors were not overlaid by the sharpness. I was very happy about the spaghetti Vongole – I haven't eaten them for ever. Spaghetti Vongole Also with me perfect pasta with well tasted white wine. The Vongole, the huge flavor explosion doesn't actually bring them. I knew that before, I still like her. Like my husband, I was very happy. Finally, a little chat. And also the cook, Vincenzo Di Tuoro, came to our table. We found that very nice. Until the kitchen, my interest in his freshly baked bread has been around. Rightly he is proud of his laborious and lovingly self-grown Lievito Madre. It needs attention, care and patience. Patience is not my strength, but that was so exciting that I will dare a breeding attempt. We were very friendly and wish the friendly operator couple all the best and many guests. Italian cuisine, handcrafted fresh and well prepared. We definitely like to come back. A trip to Saarburg in summer is planned. An evening on the beautiful outdoor terrace of the Saarburg is certainly worth a trip.