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Brasserie Maus Kätti
Enjoy, savour and relax.
A restaurant to satisfy all your gourmet or balanced-diet desires according to your choice.
In the heart of the Anciens Thermes (old thermal baths), Chef Kevin Gallina and his team invite you to discover or rediscover the musts of the “little mouse” as well as seasonal dishes. Come and taste the “gourmet or balanced diet” formulas to titillate your taste buds from Monday to Friday lunchtime. Come and enjoy a meal all day long as of 12:00 noon or for a sweet or salty snack in the afternoon, where the teams will always welcome you with a smile come rain or come shine. When fine weather returns, the magnificent terrace awaits in the immediate vicinity of the thermal park in a green setting. It is also the ideal place to enjoy a homemade pastry or an ice cream on a delicately sunny afternoon while taking some refreshment as the Gander flows peacefully by at its own rhythm.
Discover “matured meat” in the musts of the Brasserie Maus Kätti and the Chef's tips for perfect cooking.
Free parking for 5 hours as well as on Sundays and public holidays
Access for Persons with Reduced Mobility
Sunny and shaded terrace, ideal for the summer season.
Open 7D/7, from 12 pm to 10 pm - Non-stop service.
Address: Avenue des Bains - L-5601 Mondorf-les-Bains
Tel. (+352) 23 666-5300
Address: Avenue des Bains - L-5601 Mondorf-les-Bains
Tel. (+352) 23 666-5300
APERITIF NIBBLINGS
Farmer's cheese with cow's milk 40g 
— 3,20€ —
Dry sausage (30g), Lorraine's dry sausage (40g)
— 5,90€ —
Platter to share
Farmhouse cheese, duo of dry sausages, leeks in vinaigrette, free-range egg with mayonnaise, crispy bread
— 16€ —
Soup selection 
Minestrone in a light broth, chestnut velouté, "Crème Dubarry" cauliflower cream soup
— 11,50€ —
Starters
Italian Minestrone
Italian-style vegetable soup, Guanciale bacon, Mezzi Rigati pasta, winter vegetables, coco bean foam, Neapolitan tomato crisps
— 14,50€ —
Exquisite 
Chestnut velouté, wild mushroom condiment,
Portobello mushroom shavings, roasted hazelnut oil
— 15,50€ —
Breton fare
Scallop in its shell, Paris mushrooms, mussels, prawns, creamy cooking jus
Preparation : 20 min.
— 19,90€ —
Still life
Thin slices of lightly salted cod seared over flame, sesame oil, pumpkin–chestnut mash, pumpkin gel
— 18,50€ —
Undergrowth
Ravioli stuffed with chicken and chanterelle mushrooms, light tartuffata broth, seasonal vegetable pearls, fried leek
— 15€ —
Cauliflower splendours
Tandoori-grilled cauliflower, orange cauliflower and pear purée, seaweed and cauliflower tartare, goji berries, gently warmed croutons
— 14€ —
Bistrot indulgence
Melted leeks, bistro vinaigrette, toasted bread, herb salad
— 13,50€ —
The Classics
Pork cordon bleu
Pork escalope, white ham 
, farm cow's cheese , mushroom sauce, fresh chips and green salad
— 26€ —
Maus Kätti burger
Burger bun, regional minced meat 180g , "Pavé des Grands Vents" (regional cheese), onion compote, lettuce, tomatoes,
fresh chips and green salad
— 26€ —
• Option Bacon (2 slices) : +1,50€
• Vegetarian option available
STEAK TARTARE (raw meat) 200g
Condiments to season it to your liking, fresh chips and green salad
— 24€ —
VOL-AU-VENT
Fresh chips and green salad
— 22,80€ —
Beef entrecôte 300g
Roasted bone marrow, fresh chips, green salad, sauce of your choice
— 35€ —
Matured beef
Roasted bone marrow, sauce and side orders of your choice
— Price per 100g —
- Choice of sauce with our grilled beef pieces
Maître d'hôtel butter, Mushrooms, Green pepper - Side orders
Fresh chips
Seasonal vegetables
Sweet potato purée
Taglioni pasta
Grandma’s purée
— 4,50€ — -
Green salad supplement
— 3,20€ —
The main course
Finesse
Thin slices of seared monkfish, vanilla breadcrumb crust, layered potato mille-feuille with churned butter, shellfish emulsion
— 28€ —
Sheer flavour
Pumpkin risotto, butterflied prawns, candied pink ginger, green curry jus, crispy shrimp
— 27€ —
Chef's Bouillabaisse
Rockfish, bouillabaisse vegetables, rich broth, baker’s croutons, delectable rouille
Preparation : 20 min.
— 32€ —
Italian twist
Sesame bun, local minced steak 180 gr , sharp Provolone cheese, tomato tartare, green olive tapenade, rocket salad
— 26€ —
• Vegetarian option available
7-hour confit
Beef chuck confit, sweet potato purée, Jerusalem artichoke fricassée with arabica, beef mirror sauce
— 33€ —
From the region
Baeckeoffe of three slow-cooked meats, tender potatoes and vegetables, salad bouquet
— 32€ —
Parmentier
Shredded duck, “grandmother’s” purée, glazed carrot, confit pink garlic, reduced cooking jus
— 29€ —
Vegetables with coarse salt
Winter vegetable cooked in coarse salt, sweet potato foam, beetroot concentrate, vitelotte potato crisps
— 21€ —
Woodland delight
Tagliolini with celery and woodland mushrooms, black garlic cream, crisp celery stalk, Parmesan cheese shavings
— 24€ —
A list of allergens is available upon request.
Quality Charter awarded by the Ministry of Economic Affairs in cooperation with Horesca
The photos below are creations of our Chef, from the current and/or previous season's menu.
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Chef Loic Benatru is intent on delighting you with French matured meats and will even give you tips on how to cook this ever so delicate meat perfectly at home too. Chef Loic Benatru’s advice: “The cooking alone of an 800-gram T-bone steak can take 30 to 45 minutes, depending on how the diner likes it cooked. It is important not to traumatize the meat, if I may put it that way, by too great temperature differences. Once out of your refrigerator, you must keep the meat at ambient temperature in order to avoid thermal shock. You must then sear it at 250°C to close the pores and thus keep all its flavour, and then leave it to rest once again before serving it at the table. Time is the main factor to make sure that the meat is perfectly cooked and served with all its taste and flavour.” |
Our producers in the spotlight
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