Welcome to the Landgasthof Hammesmühle -
Your retreat in the countryside
Experience the perfect combination of traditional charm and modern comfort in the midst of a picturesque landscape.
The Hammesmühle is the ideal place for a relaxing break, special celebrations or cozy hours in our restaurant.
Whether you want to escape the stress of everyday life or celebrate a special occasion – you will find the right atmosphere here.
OPENING HOURS
Wednesday from 5 p.m. Thursday - Sunday 11 a.m. to 10 p.m.
hot kitchen: 12 to 14 o'clock 18 to 21 o'clock
Coffee & cake: 2 to 5 pm
monday and tuesday day off
Artisanal, authentic, regional
The Hammesmühle
Hammesmühle, formerly known as Löbs-Mühle, is located on the border of the Mayen district.
The former owner Loeb built a small bathing establishment around the mill stream, on the Nette near Bürresheim Castle, and many people from Mayen learned to swim here.
As early as 1848, Levy Loeb laid claim to the land on the Nette and, after a long legal dispute with Count Renesse, the owner of Bürresheim Castle at the time, built the Hammesmühle as an oil and grinding mill.
The later owner Matthias Hammes gave his name to the Hammesmühle and was the owner from 1903 to 1906.
Nowadays, the Hammesmühle is an idyllic excursion destination, offers a restaurant and is a beautiful wedding location.
artisanal - authentic - regional
Anyone who has ever driven from northern to southern Italy knows how varied the landscapes are. The same goes for the country’s cuisine, which also combines opposites. Pizza! Pasta! Pesce! Mamma mia! At Ai Pero, it’s similar. We offer traditional pizza from the wood oven, contemporary dishes, authentic menus and delicious wines from the Enoteca, our bar.
Rémy Hennerici
Head chef
Rémy Hennerici is a chef who stands for the combination of the French way of life and authentic cuisine. He completed his training at Gourmet Wagner and honed his skills during itinerant years with Richard Stöckli in Bruneck, South Tyrol and as a chef with Nelson Müller. Finally, he was drawn back home, where he combines his knowledge and skills in our kitchen. He attaches great importance to quality and the use of regional products.
Ara Neritan
Pizzajolo
A good pizzajolo knows exactly which combinations of ingredients produce the best taste and how to knead the dough perfectly to create a crispy crust.
A pizzajolo is therefore an expert in the art of pizza making who has the knowledge and skills to conjure up the best pizzas. Here with us Ara Neritan conjures up the best pizzas from the wood-fired oven.
The Hammesmühle
Hammesmühle, formerly known as Löbs-Mühle, is located on the border of the Mayen district.
The former owner Loeb built a small bathing establishment around the mill stream, on the Nette near Bürresheim Castle, and many people from Mayen learned to swim here.
As early as 1848, Levy Loeb laid claim to the land on the Nette and, after a long legal dispute with Count Renesse, the owner of Bürresheim Castle at the time, built the Hammesmühle as an oil and grinding mill.
The later owner Matthias Hammes gave his name to the Hammesmühle and was the owner from 1903 to 1906.
Nowadays, the Hammesmühle is an idyllic excursion destination, offers a restaurant and is a beautiful wedding location.
"Italian food is all about ingredients and it's not fussy and it's not fancy."
Wolfgang Puck
Events
In 2023, we will offer a variety of events related to gourmet cuisine. Our cooking classes offer a unique opportunity to immerse yourself in the world of culinary arts and improve your cooking skills. Evenings with winemakers and producers allow you to taste unique wines and products and learn more about their production. In addition, we will invite guest chefs to serve innovative and unusual dishes to our guests. We look forward to bringing you a variety of gourmet cuisine events in 2023.
