A Bistronomic restaurant offering a refined, creative and daring cuisine.
True to the culinary philosophy of the Domaine Thermal, the chefs work exclusively with fresh, seasonal products to guarantee healthy, tasty and quality dishes. Chef Sébastien Domange and his team serve up a refined cuisine with a touch of creativity known as “Bistronomic.” They constantly revisit the great classics of French and Luxembourgish cuisine with finesse for your sheer pleasure. They bring their skills to bear with gourmet and delicate flavours. Their main values are passion, freshness and authenticity. For its part, the cellar book boasts a number of treasures, some of which stem from the Luxembourgish Moselle Region. A unique moment of discovery accompanied by personalized, bespoke service. A shaded terrace awaits your enjoyment in summer.
Private car park: access via the impasse Emile Didderich
Access for Persons with Reduced Mobility
Sunny and shaded terrace, ideal for the summer season.
Summer closure: from 21/08 (from 3pm) to 29/09/2022 (inclusive)
For same-day reservations, please contact our restaurant directly at (+352) 23 666-525.
The Chef’s suggestions
The Chef offers new suggestions regularly depending on the seasons and the products on the market. To be discovered on the spot.
Our A LA CARTE formulas - every day
MAIN COURSE = €42
★
STARTER + MAIN COURSE = €55
★
MAIN COURSE + DESSERT = €52
★
STARTER + MAIN COURSE + DESSERT = €65
VEGETABLES
Cucumber and green bean rolls, breaded tofu with pistachio, calamansi vinaigrette, mineral sorbet with fresh herbs
- TURBOT
Slice turbot snackly steamed and courgettes scales, potato with smoked salt, candied aubergine rolls, summer vegetables, courgette fondant, roasted onion foam with brown butter - COD
Back of cod in bacon breadcrumbs, ragout of peas, Paimpol beans and dried tomatoes, fried shallots, virgin sauce of seasonal vegetables with lemon, fresh herbs, coriander - LARGE SOLE
Roasted slices sole, conchiglie cooked with saffron, seasonal mushroom croquettes, crunchy vegetables, cockles and mussels marinated with fine herbs and ginger - LEAN FISH
Seared lean fish steak, tabbouleh of different quinoas with curry and golden raisins, ratatouille-style vegetables brunoise, foam flavoured with coconut milk, candied lime zest 
SEMI-COOKED ORGANIC SALMON
New Zealand spinach with almond and lemon, oyster mushrooms with garlic confit and chervil, mustard sprouts, black quinoa and piquillo crumble, watercress coulis
At your convenience
- Mashed potatoes with grilled hazelnuts
- Risotto of pasta with ripened Cantal cheese
- Spelt's cakes with seasonal mushrooms
PLATE OF RIPENED CHEESES
A list of allergens is available upon request
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