Restaurants, cafes and bakeries in Hamm

Les Pieds Bleus is the restaurant within La Cave aux Moines at Préban, where adjoining underground galleries have been adapted into dining rooms. The setting makes the region's relationship with stone and food unusually tangible: these former tuffeau extraction galleries also house a working mushroom farm. The restaurant cooks with mushrooms produced in that same cave complex, bringing cultivation and kitchen into close contact. Paris mushrooms, oyster mushrooms and shiitakes are the three varieties grown on site. Fouées are the other central speciality. Made on the premises and cooked in traditional wood ovens, these small breads puff into hollow pockets that can be opened while warm and filled to taste. The house describes the customary accompaniments as butter, rillettes, white beans, cheese and mushrooms. Stuffed galipettes, another local mushroom preparation, also feature among the regional dishes. Loire wines accompany the menus, and a children's menu follows the same regional theme. The interconnected rooms make the restaurant suitable for family gatherings as well as larger occasions such as birthdays and business dinners. Guests can also explore the cave through a separate guided or independent visit, learning how tuffeau was extracted and how mushroom cultivation developed underground. A wine cellar offers tastings and bottles from the Loire, including Saumur and Anjou appellations. The combination of bread ovens, cave-grown mushrooms and old quarry spaces gives this restaurant a close connection to the practical traditions of Anjou.

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De Loire & d'Ailleurs

Gennes-Val-de-Loire · Fish and seafood · Vegetarian · Lunch

2 quai de la Loire, 49350 Gennes-Val-de-Loire

+33241512886

De Loire & d'Ailleurs is the restaurant of chef Bryan Laubin and dining room manager Amandine Dumas at Les Rosiers-sur-Loire. Their approach brings southern French influences into an Anjou setting, drawing particularly on Provence and the Landes while keeping local ingredients in view. The kitchen presents seasonal menus, with additional suggestions written on the board alongside the main selection. The published summer menu illustrates how those influences meet: an Anjou salad combines rillauds, mushrooms and Tomme de Loire, while snails come from Cornillé-les-Caves. A tomato starter uses smoked mozzarella and focaccia with Espelette pepper, basil and tarragon. Fish and seafood preparations include mackerel with tomato gazpacho and garlic croutons, and small squid with parsley and garlic beside squid ink pasta. A breaded aubergine dish, explicitly offered as vegetarian, is accompanied by grilled courgettes, ratatouille, pepper sauce and smoked mozzarella. Meat options on that menu include veal tartare with hazelnut oil and polenta fries, plus a cut of beef selected according to supply. Desserts continue the mix of regional and more individual ideas, with an Anjou pavlova, melon parfait, vanilla cream choux and a sweet potato and white chocolate fondant. There are also cheeses and ice cream preparations. These dishes show the range of the kitchen rather than a fixed promise of what will be available on every visit. Reservations are taken directly by telephone, with the couple's team handling both kitchen and dining room.

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La Route du Sel

Gennes-Val-de-Loire · Fish and seafood · Cakes and pastries · Lunch

55 quai des Mariniers, 49350 Gennes-Val-de-Loire

+33241457531

Mon–Sun 12:00–14:30, 19:00–21:00

La Route du Sel occupies a traditional tuffeau house beside the Loire in Le Thoureil, between Angers and Saumur. Built in 1851, the riverside building belongs to the landscape of the old village, and the restaurant's name recalls the transport of salt along the river from Nantes towards central France. The business is presented as a family restaurant with roots in the region across five generations. Its terrace and garden look over the Loire, while an indoor dining room provides a more sheltered setting. The kitchen's focus is fresh produce from local suppliers, with vegetables changing through the seasons and homemade pasta accompanying some dishes. River fish have a particular place here: eel, pike and pike perch appear among the specialities. The cooking also extends to nearby poultry and meat producers, with natural and regional wines alongside the food. Marie Monmousseau leads the kitchen, while pastry chef Laurent Mercier contributes desserts throughout the year. The pastry selection gives the meal its own final chapter, from a local crémet to fruit tarts and chocolate preparations. Together, the cooking and setting make this a place to explore the Loire through both the plate and the view. A table can be requested directly by telephone. The choice between dining inside and sitting beside the river gives the restaurant two distinct settings within the same house.

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Les Fouées de Grézillé

Gennes-Val-de-Loire · Lunch · Dinner · Seating indoors

Lieu-dit La Bachellerie, 49320 Gennes-Val-de-Loire

+33241455357

Les Fouées de Grézillé offers a meal built around Anjou's small wood baked breads in a renovated underground restaurant at La Bachellerie. The troglodyte setting is part of the experience, pairing a comfortable cave dining space with a style of cooking centred on the wood oven. Fouées arrive as the main thread of the meal, with a range of fillings and accompaniments made using fresh seasonal ingredients and produce from local suppliers. The published menu includes pure pork rillettes, salted butter and rillauds, together with simmered white beans from Vendée and cooked fresh mushrooms. These provide several ways to fill the breads and give the meal a succession of different flavours. A green salad accompanies a cheese gratin prepared in the wood oven with Tomme d'Anjou and Guignolet, keeping the regional theme running through the meal. For dessert, the house lists homemade crémet d'Anjou with red fruit coulis, as well as ice cream or sorbet. The set formula also includes an aperitif, Anjou red or Loire rosé wine, and coffee or a fruit infusion. The restaurant works by reservation and can arrange meals for groups of at least twenty-five people. Online requests ask for the intended arrival time and the number of adults and children, with a return confirmation completing the booking. Its combination of underground surroundings, local wines and bread from the wood oven gives a focused introduction to a distinctive Anjou food tradition.

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Auberge du Moulin de Sarré

Gennes-Val-de-Loire · Fish and seafood · Lunch · Dinner

41 Sarré, 49350 Gennes-Val-de-Loire

+33241518132

Auberge du Moulin de Sarré brings the local fouée tradition into the setting of a working mill at Sarré, near Gennes. These small pockets of bread are made with stoneground flour from wheat milled at Sarré, connecting the restaurant's central speciality directly to the work of the mill. The house explains the bread's origins through the old practice of using leftover dough while a bread oven warmed up, then eating the small breads immediately with fillings. Here, the fouée menu supplies a succession of accompaniments rather than a single plated main course. Fresh butter, poultry rillettes from Ferme de la Touche, homemade spiced courgette terrine and white beans accompany the bread. Another filling, called the miller's stuffing, combines tomato, fresh mushrooms, ham and onion with fennel. Salad, cheese and a seasonal dessert complete the meal, with Anjou red wine served alongside it. A separate trout option adds fish cooked in the wood oven and Anjou white wine before the fouée selection; this preparation must be arranged ahead because of its cooking time. The auberge has three dining rooms and also welcomes private groups, offering exclusive use of the rooms, traditional menus and arrangements involving entertainment or dancing. Local performers and themed events form another part of the restaurant's life. Its emphasis stays on bread, regional accompaniments and shared tables, with the mill's flour giving the meal a particularly clear connection to its surroundings.

BookNoFees: Example photo: Crispy Peking duck with cucumber and spring onions on a thin pancake

Zenna

Pontesbury

Example photo of the cuisine — not photographed at this venue Polina Tankilevitch / Pexels

Main Road, Pontesbury, SY5 0RR

+441743792955

Zenna is a Chinese restaurant at the end of Main Road in Pontesbury, the village in the Rea Valley south-west of Shrewsbury. It fills a timbered building with high ceilings and large windows, and the tables are generously spaced. There is easy parking on the street, and the double front doors give step-free access. The menu is long and the set menus are good value. Regulars recommend the crispy duck, beef with peppers in black bean sauce, salt and pepper chicken and ginger chicken, and there are vegetarian dishes such as vegetable chow mein and sweet and sour vegetables.

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Len tak

Bratislava · German home cooking · Lunch · Dinner

Pri kríži 44, 841 02 Bratislava

+421911644624

Sun–Tue 11:00–23:00; Wed–Sat 11:00–24:00

Restaurant in Bratislava serving home cooking.

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BookNoFees: Example photo: Assorted cheeses with fruit and nuts on a serving board

Auberge du Clos des Vignes

Saint-Jouan-des-Guérets

Example photo of the cuisine — not photographed at this venue Farhad Ibrahimzade / Pexels

La Porte, 35430 Saint-Jouan-des-Guérets

+33259291174

The Auberge du Clos des Vignes is a country inn on the road between Saint-Malo and the Rance, ten minutes by car from the walled town and away from the summer crowds. Tony and Alexis run it as a pair, one in the kitchen and one in the room, and the cooking is French bistro food done with care: a market menu that changes with the week, meat from the region, fish from the coast, proper desserts. It opens for lunch and dinner every day of the week, which is rarer than it sounds around Saint-Malo, where many kitchens close on Mondays. The garden makes it a good choice for an evening when the town is full; parking is easy.

Dobrý Deň

Bratislava · Pizza · German home cooking · Lunch

Saratovská 2898/2A, 841 01 Bratislava

+421951107539

Mon–Thu 11:00–23:00; Fri–Sat 11:00–24:00; Sun 11:00–22:00

Restaurant in Bratislava serving pizza and home cooking. Offers outdoor seating, delivery, takeout.

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Eagle's PUB

Bratislava · Pizza · Lunch · Dinner

Damborského 28, 84101 Bratislava

+421948214806

Mon–Sat 11:00–23:00; Sun 11:00–22:00

Restaurant in Bratislava serving pizza.

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BookNoFees: Example photo: Roast pork with gravy, roast potatoes, peas and asparagus

The Stables Inn

Minsterley

Example photo of the cuisine — not photographed at this venue Luca Volpe Productions / Pexels

Drury Lane, Hopesgate, Minsterley, SY5 0EP

+441743891344

The Stables Inn has stood at Hopesgate since 1680, built as a drovers' inn for the farmers walking their stock from Wales to Shrewsbury market, and it still feels like one: low beams, a fire in the bar, the pub dog somewhere near it. It sits high in the Shropshire Hills, so the beer garden looks out over the Stiperstones side of the county. The kitchen cooks fresh, locally sourced food - a short main menu from Wednesday to Saturday and a Sunday roast that regulars book ahead for - and the pumps carry Shropshire real ales. There are rooms and a shepherd's hut for anyone who does not want to drive back down the lane. Opening days are limited and can change with the season, so a phone call before setting out is sensible.

BookNoFees: Example photo: Battered fish fillets with crinkle-cut chips and a small bowl of sauce

Crown & Sceptre

Minsterley

Example photo of the cuisine — not photographed at this venue Ђорђе Милутиновић / Pexels

Station Road, Minsterley, SY5 0BA

+441743650688

The Crown & Sceptre is Minsterley's village pub, family-run, with one big room that serves as lounge and bar, a separate dining room and two open fires that earn their keep in winter. Part of the old wattle-and-daub frame is left visible behind perspex, a reminder of how long the building has been here. The food is homemade pub cooking - fish and chips, gammon, pies - with a Sunday lunch that fills the dining room, so it is worth booking. One changing real ale in summer and two in winter, often from Wye Valley. There is a lawn and patio at the back, a bowling green, live music once a month, and dogs and children are welcome, children until 8 pm on Friday and Saturday.

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Restaurants, cafes and bakeries in Hamm

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