New blood is running through this moulded cavern adjoining Casino Luxembourg. With your eyes riveted on the Gëlle Fra, indulge guilt-free in a fresh, light cuisine that captures the zeitgeist and that is guided by a zero waste policy. Just take the fermented asparagus peelings, which are turned into a tantalising cold tea, combining strength and delicacy. And what about the asparagus themselves? Well, they're served crunchy, bound with an astonishing hazelnut cream in a milky elderberry emulsion. A dish that may seem simple, but that packs an emotional punch thanks to its complexity and harmony. Another highlight is the combination of spiciness and delicacy of the smoked ricotta kohlrabi and a tomato water that works its potent charm. We look forward to following the progress of our Young Chef of the Year 2025, Anne Knepper.
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Team
Awards
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Young Chef of the Year 2025
