The Restaurant


It is the ideal opportunity to discover new flavours that are traditional to the region, accompanied by the finest wines of the Luxembourg Moselle.

The French cuisine will delight you, whether during your holiday stay or during one of the numerous gastronomic weekends.

The Chefs

Jean-Jacques Gruber, graduate of the prestigious Alexis Heck Hotel Management School in Diekirch and member of Euro-Tocques. In 2019 the son Nicolas Gruber plunges into the adventure next to his father in the kitchen.

Jean-Jacques Gruber

Jean-Jacques Gruber took over the kitchen in 1980 and the business in 1987. After graduating from Lycee technique hotelier Alexis Heck and through several internships at home and abroad, he was able to offer his customers a cultivated French cuisine with local products right off the bat. Awarded with Euro-Toques and for 20 years with 2 forks in the Guide Michelin.

Nicolas Gruber

His son, Nicolas Gruber, has always nibbled from the cooking pots as a child and during his youth he always helped out when needed. After graduating from high school, he left and started studying at the university, but he soon realized that his place belongs at home in the kitchen. After graduating in Hotel Management in Brussels, he went to Paris to the Ecole Lenotre where he worked with many Meilleurs Ouvriers de France and took over the kitchen at his father’s side in 2019.

This is a mariage of 2 generations with 40 years of professional experience, together with a French cuisine kitchen with local products and since 2019, also a Gault&Millau rating with 12/20.

This is a mariage of 2 generations with 40 years of professional experience, together with a French cuisine kitchen with local products and since 2019, also a Gault&Millau rating with 12/20.