Entdecken Sie die Gault&Millau Restaurantauswahl

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Ausgewählt von Gault&Millau Selection
18 / 20

La Distillerie

Rue du Château 8, 6162 Bourglinster

Bio Gluten-frei Vegetarier Modern Berühmte Küche

A fayre of flavours, aromas and colours is the best way to describe this new plant-based experience in this château straight out of a medieval tale. The heroes here are not knights but plants and flowers, whose properties and benefits flourish under the benevolent rule of chef René Mathieu. The chef not only wields his culinary prowess in the kitchen, but also puts on quite a display in the dining room, as he serves each table and tells the story of each of his dishes to the subjugated foodies. This is not about serving a vegetarian cuisine, but about being a “vegetable restaurant”. This philosophy trickles down from the appetizers to the petits-fours, and throughout the intervening dishes combining masterly executed little-known ingredients and high-flying gustatory surprises. From the slightly salty plant that could pass for a fish to the root used to infuse sushi rice and create an exceptional morsel. But it is undoubtedly the toffee-apple-like tomato, begonia, condiment, herbs, and elderberry water dish that leaves us with an imperishable memory. This is a high-class cuisine where the vegetable needs nothing else to exist but the genius of this prince of the plant world. Magnificent from start to finish, you come away ecstatic, satiated and above all amazed at the wonders nature has to offer. Could this be the true meaning of flower power?

Ausgewählt von Gault&Millau Selection
18 / 20

Mosconi

Rue Münster 13, 1123 Luxembourg

Italienisch Berühmte Küche

The building that houses the restaurant may be ancestral, but it has held up surprisingly well over the years, as this haven of Italian elegance and its occupants haven’t aged a bit. A smile never leaves the face of Madame Simonetta in the dining room as she pampers her guests with a sense of hospitality and friendliness that is unabated, enveloping them in her delicious transalpine accent. When the weather is fine, the terrace is transformed into a restaurant where the chef Ilario distils his secret preparations. After some superb langoustines with caviar, perfectly cooked to a pearly finish, the ricotta, pecorino and parmesan ravioli with melted butter took centre stage showing a restraint worthy of Saint Francis and his maxim "greatness in simplicity". A few linguine, marinated sardine tartar and olio di oliva al limone later, we move on to a Dolomite lamb cooked two ways, including a tasty confit shoulder with a full-bodied sauce. The wine list contains all the best treasures Italy can offer. La “Vita è Bella" in the Grund district.

Ausgewählt von Gault&Millau Selection
18 / 20

Ma Langue Sourit

Rue de Remich 1, 5331 Moutfort

Berühmte Küche Französisch

With each passing season, Cyril Molard and his brigade excel in transforming top quality ingredients into memorable dishes. Among the well-practised ballet of appetisers, we were struck in particular by the shellfish flavoured with lemongrass oil in a coconut milk broth. And sumptuous is the only word that sums up the langoustine, sometimes pan-fried and seasoned with buckwheat, sometimes in tartar on a lobster royale and accompanied by a good caviar. Each dish is plated up with intricate detail. A feast for the eyes and a concert of aromas, each more appetizing than the other and resolutely keeping their promises once in the mouth. Your senses are awakened, titillated by the perfectly mastered seasonings, the combinations of textures and the sometimes daring sauces. The cellar book reflects the image of the establishment, with pleasure on every page, and to help you find your way around, the sommelier Anthony Masson is only too ready to share his passion and to guide you. A smile lingers on the mouth long after this exceptional meal where audacity is expressed in each plate, which is always presented meticulously by the chef himself or one of his team members.

Ausgewählt von Gault&Millau Selection
17 / 20

Clairefontaine

Place de Clairefontaine 9, 1341 Luxembourg

Berühmte Küche Französisch

The Magnier couple have had a tremendous time with their renovations. The tasteful colours and the choice of materials that are sometimes brut but always comfortable set the stage for the choreography of the dining room brigade as they serve you delicacies prepared by Arnaud and his team. Even if he has fun with sometimes daring surf and turf combinations, this is a go-to chef for his great signature classic dishes. How to resist the duck breast stuffed with a delicious foie gras and accompanied, among other things, by raspberry pepper "sweets"? The lamb from the Limousin region accompanied by stuffed Provencal vegetables is divine, unless you prefer to taste his emblematic dish "Bresse chicken with truffles, cooked in a bladder" inspired by the Master himself, Paul Bocuse. The "Guanaja chocolate ganache" dessert caught our attention because of its extreme lightness, its muted sweetness, its hints of fleur de sel and its perfect marriage with a dreamy peppermint sorbet. A passionate selection of 900 wine references, of which nearly a third are grand crus, awaits you in the cellar.

Ausgewählt von Gault&Millau Selection
16.5 / 20

Lea Linster

Route de Luxembourg 17, 5752 Frisange

Berühmte Küche

The fourth generation of Linster is today in the kitchen. Louis is the young and talented chef keeping his finger on the pulse. Named "Young Chef of the Year 2021", he has adopted a creative and modern cuisine, drawing on the traditional foundations but with a lighter touch. His take on green asparagus enhanced with miso, delicate flowers, a few judicious points of yuzu and a beurre noisette mousseline, approached with almost angelic perfection, is already the stuff of legend, while a langoustine with purple curry, coconut and kaffir once again took us to seventh heaven. In the dining room, a loyal and attentive team, the extraordinary wine selection being in the expert hands of the young Shazad Talukder, executes a ballet choreographed by the chef's charming and down-to-earth wife who manages the reception and service with great energy, earning Njomza Musli the title of "Hostess of the Year 2021".

Ausgewählt von Gault&Millau Selection
16.5 / 20

La Cristallerie

Places d'Armes 18, 1136 Luxembourg

Bio Berühmte Küche Französisch

La Cristallerie is the reflection of French luxury that we find in the preparations of Fabrice Salvador. Each dish takes up the codes of this indefatigable globetrotter who has a knack for mixing different gender and origins in a single dish. However, one philosophy he never strays from is his selection of very high quality products, if possible regional or with a protected designation of origin and, above all, seasonal. The large langoustine, artichokes and sabayon paying a vibrant tribute to Brittany seduced our well-honed taste buds, while the Rendang beef cheek served with carrots sourced from Sandrine's satisfied the guiltiest of foodie pleasures. Modest, he attributes his success also to his loyal team and in particular in the pastry department, which he has delegated to Adeline Campestre: her rhubarb soufflé and Elderflower Ice is a marvel of elegance and balance that prompted us to award her the title of "Pastry Chef of the Year 2022".