Gault&Millau on Monday named Ryodo Kajiwara Chef of the Year for the second time. The culinary guide has also awarded the score of 16.5/20 to his restaurant Ryôdô, the highest for any Asian restaurant in the Benelux.
The 24th edition of Gault&Millau’s guide for Luxembourg, presented on Monday at the Parc Hotel Alvisse, features 90 restaurants, 12 H!P spots, 24 bars, and a selection of wines and chocolatiers.
“In the grand duchy, a new generation is gradually asserting its identity,” said moderator, TV chef, and cookbook author Anne Faber. “They’re now taking their place alongside major figures who have profoundly shaped Luxembourg’s gastronomy over the last 25 years. In doing so, they extend that legacy and breathe new life into it. The result is a Luxembourgish cuisine that is more vibrant than ever, more globally oriented, more diverse, and more modern – all without forsaking its core value, its products, or its connection to the land.”
Discover the laureates and highlights from the awards ceremony.
Chef of the Year: Ryodo Kajiwara
“There’s no miracle recipe or formula for this award. It’s a combination – a whole – that makes one deserving of this title,” said Marc Declerck, CEO and managing director of Gault&Millau Benelux. “It’s a chef who stirs up emotions, who can make us dream for a few hours, who offers happiness during a meal.”
Ryodo Kajiwara was once again named Chef of the Year, five years after having received the award for the first time. Originally from Japan, Kajiwara’s cuisine blends precision, tradition, and modernity, with dishes ranging from tempura to Wagyu sushi. The cherry on top, Declerck noted, is that the restaurant Ryôdô also obtained the score of 16.5/20, the highest for any Asian restaurant in the Benelux.
“I’m so happy to receive this for the second time,” said Kajiwara, speaking to Forbes after his award. “It’s been five years, but I have the same passion and the same surprise and the same happiness. This is not only for me. This is for our team.”
Young Chef of the Year: Kim De Dood
The recipient of the Young Chef of the Year award – Kim De Dood – mixes audacity with tradition. Prior to taking the reins at Le Lys, the gastronomic restaurant at the Villa Pétrusse, De Dood worked in Singapore and Malaysia. He received the Discovery of the Year award last year, and his cuisine puts the spotlight on Luxembourgish products with Asian touches, inspired by his travels.
“We’re having a great time and we’re very happy. It’s really something I didn’t expect. It’s amazing,” said De Dood. “A year later, and we already have the young chef [award]. I think I’m definitely on the right way with my team and we’re having fun!”
Le Lys also received its troisième toque in this year’s guide, scoring 15.5/20, noted Declerck.
Pastry Chef of the Year: Pauline Michelin
Pauline Michelin, pastry chef at Grünewald Chef’s Table, was awarded for her desserts of “great refinement,” as the Gault&Millau team highlighted. “What characterises the desserts is their lightness: these are treats that are never overly sweet. A modern approach to pastry that’s refined and, above all, truly indulgent,” said Faber.
How does Michelin feel after winning this award? “It’s a relief, because there was a lot of pressure these last few days, with the rumours that were circulating,” she replied. “But it’s a wonderful recognition for the whole team, the staff, the cooks who work with me on the pastry side, so it’s really neat! It’s a win for everyone – we’re all very happy and it’s a lovely day.”
Michelin’s favourite pastry? “That’s difficult!” she laughed. “But I really like my grandmother’s rice pudding.”
Mediterranean of the Year: Kore
“This spot brings us cuisine from the Mediterranean, with an intriguing touch of fusion between East and West,” said Declerck, presenting the Mediterranean of the Year award to Kore. “In the kitchen, Daniele Giannuzzi offers a highly personal take on Mediterranean cuisine, drawing inspiration from his Italian roots whilst occasionally incorporating Asian influences; in the dining room, Chiara Putrino welcomes guests with warmth and presents an excellent selection of wines.”
“It was a surprise for us to receive this award,” said Giannuzzi. “We thank all our customers, all the people that supported us, but most of all, our staff. We’re very happy to be here and to receive this beautiful gratification of our work.”
Service Team of the Year: L’Orgue
“Sometimes,” said Declerck, “an individual stands out; at other times, it’s the entire team.” The Gault&Millau guide has awarded the Service Team of the Year title to L’Orgue, in Lintgen.
“It’s not just the cuisine that makes the difference, but also the quality of the service. Under the direction of Axelle Noël, the front-of-house team welcomes guests with professionalism, yet also with warmth and simplicity. Everything is well organised; the service is attentive without ever being intrusive, and one feels immediately at ease.”
“I’m very happy, and very, very grateful for our work to be recognised,” said Noël. “A special thank you to Maxime, who is our maître d’hôtel – without him, it wouldn’t be possible. He really did an amazing job this year.”
Discovery of the Year: La Distillerie
The Discovery of the Year award went to La Distillerie in Bourglinster castle, whose kitchen is led by chef Petros Kopstis.
Sommelier of the Year: Julien Geisler
Julien Geisler, of Restaurant Louis Linster, discovered his passion for wine at the age of 16. “Since then, he’s traveled extensively through wine-producing regions: from Alsace to Germany, and, of course, Luxembourg,” said Declerck. “And today, he works with an exceptional wine cellar.”
Terroir & Tradition Restaurant of the Year
The Terroir & Tradition award goes to a restaurant that makes the best use of ingredients from Luxembourg’s land. This year’s laureate is Guillou Campagne, in Schouweiler, where Katell Guillou and her chefs Guillaume Rotario and Fabien Duvauchelle perpetuate the tradition of the chef Pierrik Guillou.
Bar of the Year: Trianon
Columnists who determined the Bar of the Year award evaluated several types of bars: those for cocktails, beer, wine, or a mix of several themes. The Trianon at the Grand Hôtel Cravat, which serves classic drinks in an equally classic setting, is this year’s Bar of the Year. “Quality and diversity go hand in hand,” Declerck said of the bar, which was represented by Bruce and Carlo Cravat.
H!P of the Year: Levantine
The Gault&Millau’s H!P of the Year award recognises a restaurant “where concept and atmosphere are the guiding principles,” said Faber, introducing a “fresh dimension, promising a vibrant, novel, and exhilarating experience.” It’s “the place to be.”
This year’s laureate is Levantine, a Lebanese restaurant represented at the awards ceremony by its manager Alaa-Eddine Benchiba. Levantine was heavily damaged by a fire in early October, but the restaurant has stated that it aims to welcome guests again “very soon.”
17+
Four restaurants received scores of 17/20 or higher this year: Ma Langue Sourit (18.5), Louis Linster (17.5), Fani (17), and Fields by René Mathieu (17).
“An important moment”
“It was a very interesting year,” said Declerck, commenting on the overall selection. “There are many young chefs and quite a new generation coming up here. It’s really an important moment in the gastronomy of Luxembourg.”
Faber agreed. “It’s a great crop of restaurants in Luxembourg,” she said. “Luxembourg is evolving so much. There are so many new restaurants opening year on year, and I think you really see that the standard has also really risen,”
“As always, I’m so happy for all of them!” she concluded. “I can’t really say which ones I’m most happy about because I love them all.”
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