Andreas-Schänke Cafe-Restaurant in Dillingen/Saar

It's about the taste and it was delivered quickly, but the wrong inside-out was delivered :(

The boss keeps the tips and wages

The restaurant has an appealing ambiance. Unfortunately, neither the food nor the service lives up to this standard. The service is rather uncaring and unmotivated. The chef's greeting only came upon request. The menu selection, except for the pinsas, is rather limited and unimaginative. Schnitzel and rump steak can be found anywhere. The appetizers are almost always served in very large portions, and customization upon request is not possible. And the panna cotta was a disaster. Strawberry sauce from a bottle and a thick skin on the panna cotta. The dressing on the side salad was also rather uninspired. Overall, nothing more than average…

When visiting the restaurant it became clear that both the kitchen and the service had significant weaknesses: Ambiance and service The restaurant seemed inviting, but the atmosphere was uncomfortably cold due to the constantly open door. The service was friendly, but was noticeably overwhelmed and disorganized. This was reflected, among other things, in the long waiting time between courses - 40 minutes before the starter is unacceptable. The second onion soup ordered was forgotten without being noticed or communicated. Starter: onion soup The onion soup was disappointing across the board: • The cheese was too mild in taste and didn't harmonize with the soup - a strong mountain cheese would be appropriate here. • The onion flavor that was supposed to be the heart of the soup was barely noticeable. • Using pink peppercorns as decoration was a big mistake. These mixed with the soup, completely masking the taste and causing an unpleasant spiciness. The recipe needs a fundamental revision in order to remain a classic. Main course: Neptune fish variation A dish that does not meet the requirement for freshness and quality: • The salmon was dry and overcooked, causing an unpleasant mouthfeel. • The white wine sauce seemed watery and the taste was not convincing - there was no hint of white wine. • The fish as a whole was lightly seasoned, of minimal quality and without any finesse in its preparation. Main course: rump steak The rump steak showed glaring defects: • Extremely sinewy and tough, indicating poor meat quality or improper paring. The kitchen's statement “The meat grows like this” raises doubts about professionalism. • The desired cooking level was not requested. The steak and the side dishes, such as fries, were completely unsalted. • Once again, the use of pink pepper was a nuisance and didn't fit into this dish either visually or in terms of taste. Wine and value for money The only bright spot was the successful wine selection, which, however, could not save the overall impression. Despite using a gourmet block, the bill came to €55, which in no way justifies what was offered. Without the discount, the meal would have cost over €80 - a price-performance ratio that should urgently be reconsidered. Conclusion The restaurant shows significant deficits in kitchen performance, service and organization. Despite friendly approaches, the experience remains unsatisfactory. The kitchen should revise recipes, pay attention to the quality of ingredients and perfect basic techniques. The service needs a clearer structure to provide guests with a more pleasant experience. Until major improvements are made, a visit is not recommended.

Excellent food, absolutely delicious Aperol Sprizz, great wines and very friendly and courteous service.