One of the world’s most-respected restaurant guides, Gault&Millau, has unveiled its top eight picks in Luxembourg for 2026. From sophisticated cocktail bars to gastronomic Greek cuisine and new discoveries, the list has it all.
From restaurants with stunning vineyard views to restored jewels in the city, foodies are spoiled for choice when it comes to gastronomy in Luxembourg.
Gault&Millau’s eleventh guide to dining in the grand duchy lists fifteen new restaurants of which, these are not to be missed.
Everyone was eager to discover the 2026 laureates. This year, to crown his creativity, perseverance, and entrepreneurial spirit, Clovis Degrave, chef of Grünewald Chef’s Table in Dommeldange, was honoured with the title of Chef of the Year 2026. Other award-winners this year include:
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Chief of the Year: Clovis Degrave (Grünewald Chef’s Table)
What Gault&Millau said: “This prestigious distinction rewards a bold chef who knows how to delegate and listen, who is unafraid of self-reflection, and whose cuisine continues to evolve, alongside his other establishments such as Hostellerie du Grünewald and Maison B, in partnership with his wife Aline Bourscheid. He also received a score of 15.5/20, thereby earning a third toque for the Chef’s Table.”
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Bar of the Year: Perle Noire
Located in the heart of Luxembourg City, Perle Noire exudes understated sophistication. Known for its artful mixology and sleek ambience, it has become a meeting point for Luxembourg’s cosmopolitan crowd. Each cocktail is a study in precision and personality, a reflection of the bar’s philosophy that “every glass tells a story.”
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H!P of the Year: The First Floor
Dynamic, design-forward and unapologetically modern, First Floor has redefined Luxembourg’s casual fine dining scene. The “H!P” award, short for “Hot Innovative Place”, recognises its vibrant fusion of global street flavours and fine-dining flair.
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Discovery of the Year: Le Lys (Chef Kim de Dood)
Under the creative direction of Chef Kim de Dood, Le Lys is a revelation in Luxembourg City’s evolving gastronomic landscape. Kim’s cuisine blends refined French techniques with subtle Asian influences, crafting dishes that are both elegant and disarmingly original.
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Host of the Year: Hugo Vaugenot (Fields)
At Fields by René Mathieu in Luxembourg-Findel, Hugo Vaugenot embodies the art of hospitality. His effortless charm and meticulous attention to detail transform fine dining into a seamless, human experience. In a restaurant that celebrates nature and seasonality, Vaugenot ensures that every guest feels both grounded and elevated, a rare combination.
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Young Chef of the Year: Archibald De Prince (Archibald De Prince)
In the picturesque town of Echternach, Archibald De Prince is rewriting the rules of contemporary gastronomy. His restaurant reflects a new generation’s culinary ambition: refined yet rebellious.
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Mediterranean of the Year: Nostos (Andreas, Spiros & Chef Demetris)
Nostos*, in Luxembourg-Bonnevoie, captures the soul of the Mediterranean through the lens of Greek heritage and modern sensibility. Founders Andreas, Spiros, and Chef Demetris reinterpret time-honoured recipes with local ingredients, resulting in cuisine that is both nostalgic and refreshingly contemporary.
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Pastry Chef of the Year Victoria Sharff (Restaurant Louis Linster)
At the legendary Restaurant Louis Linster in Luxembourg, Victoria Sharff brings delicate artistry to the dessert course. Her creations balance precision engineering with emotional warmth, paying homage to Luxembourg’s classic pastry traditions while pushing them forward.
With an encyclopaedic palate and an instinct for pairing, Rodolphe Chevalier of Vinoteca and Bellamy is redefining wine service in the Grand Duchy. His selections champion European terroirs and Luxembourg’s Moselle vintages alike, curating wine experiences that are as educational as they are indulgent.
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Terroir Restaurant of the Year: Le Q dans le Beurre (Chef Jérémmy Parjouet)
Tucked away in the lively district of Bonnevoie, Luxembourg City, Le Q dans le Beurre is a celebration of authenticity and local craftsmanship. Under the inspired leadership of Chef Jérémmy Parjouet, the restaurant embodies a sincere “farm-to-fork” philosophy, sourcing nearly all its ingredients from nearby producers.
Guide Newcomers
Archibald De Prince (Echternach); La Cristallerie (Luxembourg); Fields by René Mathieu (Luxembourg-Findel); Le Lys(Luxembourg); Le Q dans le Beurre (Luxembourg-Bonnevoie); Le Rendez-Vous (Luxembourg-Bonnevoie); L’Orgue(Lintgen); Laotse (Moutfort); Maison B (Bridel); Nostos (Luxembourg-Bonnevoie); Sensa (Wäiswampach); and also the bars Perle Noire (Luxembourg), Trianon (Luxembourg), Wäinstuff (Dudelange), and finally Chocolaterie RG (Dudelange)
Rising Up The Ranks
Gault&Millau gave a special mention to OIO and Equilibrium, which each earned a third toque with a score of 15/20, while the outstanding newcomer of the year, Fields by René Mathieu, entered the guide directly with four toques and an impressive 17/20.
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