Restaurant Au Vieux Moulin

Chef Philippe Boulliat attaches great importance to cooking with fresh and local products. The sustainability philosophy of Au Vieux Moulin also means using mainly organic products in harmony with the seasons.

The chef particularly likes to create fish and seafood dishes. In autumn you can look forward to fine venison dishes with selected seasonal ingredients, served in the warm and elegant setting of our restaurant and in harmony with its stunning natural surroundings.

A visit to the restaurant promises an extraordinary culinary experience and is perfect for a romantic dinner, a festive occasion or simply to end a beautiful day in the Mullerthal region.

Philippe Boulliat's Signature Dishes

Marinated sea bream with coconut and lime, mango purée, organic Aloe Vera sorbet, ginger and lemon

Lobster with small vegetables, truffle sauce

Lamb, cooked on the bone with fennel hay and fennel declension

Warm chocolate delicacy

Dame Blanche Vieux Moulin-style

Opening Times:

from 11:45 a.m. to 1:15 p.m (last order).

from 6:45 p.m. to 8:15 p.m (last order).

The restaurant is closed on Monday, Tuesday and Sunday evenings, except public holidays.

The restaurant is open for lunch and dinner on:

Easter Sunday and Monday

Sunday April 30

Pentecost Sunday Monday and Tuesday

If you have a specific diet (allergy, vegetarian, vegan, etc.), we invite you to let us know at the time of your reservation in order to offer you an adapted menu.