Hôtel Première Classe Thionville

Alexis Baudin has had extensive work carried out on this building to transform it into a spacious contemporary restaurant. Lovely high ceilings and a palette of beiges bring understated elegance to this space opening onto a pleasant garden terrace with a hundred-year-old cedar tree. The chef aims to showcase local produce in his carte blanche menus: delicious ingredients such as vegetables from small market gardeners, mushrooms from the Meuse, saffron from Guémar, Wagyu beef from cows reared in Lorraine go into beautifully presented and perfectly balanced dishes. Flawless service.

The rascally, iconic poulbots (street urchins) of Montmartre have now been joined by those of Thionville! Large bay windows, Lloyd Loom chairs and modern light fixtures add to the timeless elegance. The menu features recipes such as lobster salad and seasonal vegetables or pan-fried frogs’ legs…

Louis Linster has added his own spin to the family restaurant. His mother, Léa, made it a first-rate fine dining establishment and her youthful successor is now leaving his own hallmark. The interior is the quintessence of casual luxury in a reworked vein with modern artwork on the walls and a knock-out terrace overlooking the rolling countryside. Chef Louis is upholding the establishment’s classical repertory, albeit with some lively, exotic touches.Don’t expect plates piled high in victuals, but rather creations that underscore the essence of each ingredient in a bid to let them enjoy the li

This imposing stone edifice near France's borders with Germany and Luxembourg has retained its family atmosphere. At Le K, beneath heavy timber rafters and a Treviso crystal chandelier, chef Benoit Potdevin rolls out refined, delicate fare in tune with the zeitgeist. Crab's legs and claws in a refreshing Calamansi vinaigrette, served with caviar; roast scallops, Jerusalem artichoke and a jus of scallop skirt with Moselle whisky; gin-flavoured loin of venison, a medley of carrots and a gutsy juniper-flavoured gravy are just a few examples. There is also a “Market Garden” set menu, while the mor

This trendy brasserie, done up in wood and other natural materials, is in perfect osmosis with the surrounding Dudelange forest. It is run by a veteran who takes the time to listen to his guests. Jean-Charles Albert’s pared-back cuisine is subtle, often surprising but never disconcerting. He may marry creamy risotto, truffles and a skate wing fritter or jazz up steak tartare with Thai or oriental notes, all the while respecting their intrinsic flavours. Something of a culinary landmark in the region.

Located in a village on the banks of the Moselle, this local institution has been given a new lease of life by chef Benoit Potdevin (Le K - Domaine de la Klauss in Montenach). Either in the refurbished dining room or on the peaceful terrace to the rear, diners tuck into classic local dishes, lovingly prepared using carefully selected ingredients: eg asparagus with mousseline sauce, pike quenelle with a lemon-infused beurre blanc, free-range Moselle poultry with morels, braised ham with Auxerrois sauce and bouchée à la reine. The food is generous, indulgent and delicious – and served with a smi

Immense floor-to-ceiling windows command a splendid view of the surrounding countryside, with the bonus of a peaceful terrace (weather permitting): the scene of Loxalis is set. Diners are greeted by a genuine maitre d’, who carefully takes the time to explain the appetising menu. The chef subtly adds a modern spin to characteristic Mediterranean recipes, such as his new take on vitello tonnato flanked by a characterful sauce. Familiar flavours abound but with intriguing new dimensions. The lunchtime menu is a best-seller!