Château de Laclaireau

Eminently in tune with his region, Clément Petitjean is a proud ambassador of his province of Luxemburg and also of Gaume. This is illustrated by the extremely close ties he has forged with local producers. The view of the meadows and the natural slant of the contemporary interior incite the diner to commune with nature, particularly beneath the fine-meshed cloud structures hanging from the ceiling. A fire burning in the hearth further adds to the friendly, home-from-home vibe in the lounge. Make your pick from the sommelier’s splendid cocktail trolley, before sampling Petitjean’s felicitous c

Relaxed and friendly describe both the village of Toernich and the Régalade. The chef has restored his grandparents’ farmstead, tastefully mixing modern and authentic details, hence the brick walls. He specialises in painstakingly crafted cuisine packed in Gallic overtones that results in recipes in tune with their era. Respectfully executed and underscored by fascinating textures. An example: juicy seabass with a crispy skin paired with mashed potatoes, chunks of creamy squash and a gutsy veggie gravy. A restaurant that truly lives up to its name.

The picture postcard scene features a blue-shuttered gingerbread house poised between two rivers. The exquisite neo-rustic interior exudes a romantic vibe. Brice and Martin Thiry have added gusto and verve to this family business. They favour local produce and juggle with modern flavours such as acidity whilst respecting the ethos of traditional recipes. So, fancy sharing a rib of beef, carved in front of you, washed down with a glass of full-bodied wine? Good food and good vibes are the backbone of this endearing eatery.

Magali and Guillaume Lempens’ colourful venue is the quintessence of comfortable and steeped in feelgood vibes, a large proportion of which are courtesy of their bistronomic cuisine. The latter includes fried cod flanked by a subtle bouillabaisse, white asparagus, homemade gnocchi and a knockout aioli mayonnaise. Big-boned, punchy sauces and impeccable technique bear witness to the experience of seasoned chef Guillaume. Rather than fussy frills, you can expect wholehearted authenticity and no-nonsense rustic fare.