伊格勒柱
羅馬遺跡
附近景点与去处
卢森堡美军公墓和纪念馆
American military cemetery
聖母主教座堂
Roman Catholic cathedral of Luxembourg
廷根城堡
fort within the larger Luxembourg Fortess
Schengen Castle
castle in Schengen, Luxembourg
貝特茨多爾夫堡
former castle in the commune of Betzdorf, in eastern Luxembourg; office building
大公宮
official residence of the Grand Duke of Luxembourg
阿道夫橋
tram and road stone arch bridge in Luxembourg City, with pedestrian and cycle steel bridge suspended beneath the upper deck
讓大公現代藝術博物館
museum of modern art in Luxembourg City, Luxembourg
國立歷史與藝術博物館
museum in Luxembourg City, Luxembourg
Stade de Luxembourg
national football and rugby stadium of Luxembourg
聖彌額爾教堂
church
餐饮
Victor's Fine Dining by christian bau
The way in which Christian Bau combines influences from French and Japanese cuisine makes for truly memorable results! His unique signature style runs through the entire menu. The "Paris – Tokyo" set menu allows you to experience the best possible ingredient quality and witness his impressive aplomb. It is with consummate craftsmanship that he pairs, for example, the freshest tuna fillet in the form of tartare and raw slices with Imperial caviar, marinated daikon radish and an umami-rich seaweed and ginger vinaigrette, and creates delicate contrasts by adding crispy seaweed chips, fresh cress
官网Ma Langue Sourit
Wholehearted Cyril Molard aims to ensure that the diner enjoys their meal as much as a child devouring an ice cream! Each detail has been endlessly pondered over and then fine-tuned in this snug, trendy establishment. Creative side dishes set out to showcase the flavours of outstanding produce. The chef may add whoomph to a dish with subtle additions of tangy acidity. When he cooks asparagus, you can be certain it will be the best you have ever tasted. The fish is cooked to perfection and the succulent side dishes are paired with sauces that err towards the classical in a bid to shine the spot
官网Fields by René Mathieu
René Mathieu has set up shop in the Airfield Hotel as he pursues his work with plants. This champion of Luxembourg’s terroir and of the rich plant world continues to grow without disavowing his ambitious or innovative streak. His unorthodox approach to vegetables, herbs and fruits is truly impressive. He presents the raw ingredients of each of his dishes, explaining their qualities and how he cooks them. Chef Mathieu endeavours to shine the spotlight on authentic natural flavours, underscoring them subtly and intensely. His sauces further enhance each dish, adding suave smoky notes which are t
官网Louis Linster
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
官网La Villa de Camille et Julien
Camille Tardif and Julien Lucas’ knock-out villa is a genuine ode to top-drawer Gallic ingredients. Only the best produce, like Brittany lobster and Provence asparagus, gets onto the table. Chef Lucas learnt the ropes in top French restaurants, notably with Joël Robuchon, as you will quickly taste in his high-flying repertory. His steadfast commitment to sustainable development and his love of Luxemburg produce demonstrate how in tune with his era he is. His delicate craftsmanship and flawless technique can be appreciated in dishes like hare à la royale crafted to textbook perfection: strong g
🕐 Tu-Sa 12:00-13:45, 19:00-20:45; PH off
官网Restaurant Mathes
This restaurant, on the scenic wine road of this pretty region of Moselle and near a splendid village that boasts innumerable wine cellars and vineyards, is well known to foodies. Today, the third generation is upholding the family legacy and diners will taste textbook classics with a subtle modern spin served in an elegant dining room overlooking the Moselle or on the sun-drenched terrace. The menu is the epitome of traditional and the house signature remains zander – oven-bake, underscored by a delicate Riesling sauce and washed down with an attractive selection of Luxembourg wines. Just the
官网Mosconi
Gracious Simonetta and veteran chef Ilario Mosconi have been adding an exuberant note to Luxembourg’s fine dining scene since 1986. Originally from Lombardy, the couple welcomes you into a handsome townhouse steeped in swish elegance and boasting a terrace by the River Alzette. The secret of their success no doubt lies in their overriding desire to please their guests. In true Italian tradition, the cuisine is founded on first-class ingredients and everything is made from scratch in a pared back culinary ethos. Rather than a glut of ingredients, each subtle dish sings an ode to the south court
官网Grünewald Chef’s Table
An open kitchen framed by a green marble counter occupies the centre of this stylishly appointed, street corner edifice. The counter seats are particularly popular, but there is also a friendly communal table available. It is a pleasure to admire Clovis Degrave and his team, who are more than happy to chat and share with diners. We recommend the several course set menu that blends creativity with Japanese serenity.The chef avows a weakness for exceptional ingredients, whose quality he underscores thanks to amusing textures and big-boned sauces. For example, he may gently sear a slice of Balfeg
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