Wax Restaurant

1220

Chef Fränk Manes may opt for regional produce with the organic beef from Jeekelshaff in a gyoza, or the creamy burrata 'Made in Luxembourg' and its organic field tomatoes, but he also strives to meet contemporary expectations, as is the case for the turbot from the Atlantic coast and its delicious girolles The unique setting of this beautifully restored former mill also offers a haven of calm on its pretty terrace.