Despite the many steps of this listed building behind the Grand Ducal Palace, everything here is designed for the comfort and satisfaction of the guests. Romantic dining rooms, an attentive and professional service, a generous wine list with fine bottles and, of course, perfectly dosed, well thought out and meticulously prepared dishes by the chef Thierry Duhr, such as the scampi sautéed with sweet garlic and parsley, creamy risotto with chorizo and a coconut-curry sauce. A real treat. The preserved pig's breast and cabbage stuffed with pig's trotters were eaten with a spoon and accompanied with a wonderfully succulent sauce. Sweet classics such as the poached pear with vanilla, Belle Hélène style, brought the meal to a delightful finale. In short, an 18th century building and a cuisine inspired by the 20th century, but very much logged into the 21st century.