Your hosts
Edyta Theis
*December 26, 1986, pastry chef
Edyta Theis heads the service team at our restaurant. As a trained pastry chef, she is also responsible for creating new desserts, cakes, and tortes. Her creative suggestions support the team in developing new dishes and specialty drinks.
Under your direction, modern trends are combined with local products to create typical Maimühle cuisine.
Frederik Theis
*October 25, 1978, Sommelier
Frederik Theis is responsible for the kitchen and all organizational matters within the company. His area of expertise also includes the wine selection and all the adventures on offer, such as wine hikes, covered wagon rides, or romantic dinners in the Markusturm.
The team
Edyta and Frederik Theis are supported by a team that embodies the values of Maimühle with passion and commitment.
Awards
2010 - Guide Orange
2013 – Ambassador of Wines and Cremants of Luxembourg
2017 - Slow Food Gourmet Guide, Guide Orange
2018 - Slow Food Gourmet Guide
2019 – Saarland Gourmet Innkeeper (Silver), Slow Food Gourmet Guide
2020 - Slow Food Gourmet Guide
2021 – Saarland Gourmet Innkeeper (Silver), Slow Food Gourmet Guide
Our story
1667
1742
The first mention of the Maimühle
In addition to the lower one, there are two other mills: the Upper and the Middle. Together, they form the remainder of the "Wüstung Heichlingen," a village destroyed in the Thirty Years' War.
18th century
Jakob Gelz leased the lower Maimühle. His grandson, Peter Gelz, purchased the mill. His daughter Katharina married Matthias Theis in 1846, thus bringing the Maimühle into the Theis family's possession.
1883
The mill is converted by Johann Theis into an inn, which supplies the newly established settlements (customs and railway settlement, Zeppelin hall "Maimühle"). The inns at the station become a popular meeting place for workers and citizens who bring or pick up goods to the station. The official document is dated July 4, 1883.
1938
Matthias Theis marries Josefine Gelz, a winemaker's daughter from Schengen, and winemaking finds its way into the mill business.
1960
The existing buildings will be expanded to include a wine press house and a new wine cellar
1975
Brothers Robert and Josef Theis split the business operations of the inn and the winery between them. The Maimühle Inn established itself as a venue for family celebrations and dance events.
1996
The popular restaurant had to close because the children had chosen other careers. A turbulent few years followed under various tenants.
2009
The Maimühle is reopened by Frederik Theis and, after a hiatus of over ten years, is once again managed by a member of the Theis family. The large terrace and wine shop are also built.
2013
The former wine press house is where today's mill restaurant is built as an uncomplicated alternative to a chicken restaurant.
2018
On the upper floor, the dated guest rooms are being completely modernized. The new hotel rooms, designed in a charming country-house style, will utilize natural materials and be complemented by modern building technology.
2021/22
Following the renovation of the attic, the rooms on the first floor are now also being modernized. Here, too, clay plaster and real wood parquet flooring are being combined with modern technology.
In the same year, the mill restaurant in the old wine press house underwent a complete renovation, receiving a new roof with modern insulation. Accessible restrooms were also built in a new extension.
Our offers
hotel
Clean lines, appealing proportions, tactile surfaces, high-quality furniture, and a complete absence of plastic. Simply NATURE. This is how a modern country-house style was implemented in the 10 rooms of our hotel.
gastronomy
Creative Moselle cuisine & friendly service
Our kitchen and restaurant team will spoil you with warmth, high-quality products from regional producers, and over 100 excellent wines.
Enjoy high-quality regional cuisine in our restaurant , creative and modern dishes in the Mühlenwirtschaft or in the comfort of your own home.
For a short lunch break, we offer affordable meals with our quick lunch menu .
Experiences
As a special highlight, sommelier Frederik Theis invites you to culinary events such as wine hikes , covered wagon rides or wine tastings , brunch and dinner in the Markusturm .
At the Maimühle and at extraordinary locations, we, as passionate hosts, create culinary experiences that will be remembered and hopefully awaken a longing for a return visit.