Just a short stroll from the European institutions, this contemporary establishment champions the bounty of Luxembourg's terroir. It has become something of a local culinary beacon, as the large numbers of regulars bear witness. An international crowd flocks here to sample a banquet of culinary treats, frequently sourced from the province of Wallonia, among which seasonal specialties like asparagus and wild game. Slick seamless table service and the insightful tips of sommelier Vincent. The traditional score is adapted to the urban palates of the capital’s diners with a light touch and a dusting of exoticism, without sacrificing the core flavour. The chef may warm us up in winter with quickly seared scallops served on a bed of finely diced Jerusalem artichoke and celeriac, flanked by a subtly spicy celery cream and a squash cream.