Gault&Millau Luxembourg 2026: the best chefs, restaurants and bars

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The Gault&Millau gastronomic guide unveils the year's winners in its latest "Gault&Millau Luxembourg 2026" edition. The selection showcases the country's best restaurants and brasseries, as well as H!P locations, unmissable bars and the crème de la crème of Luxembourg's chocolatiers. The guide also highlights local produce and the country's finest wines. Chef Clovis Degrave, from the restaurant Grünewald Chef's Table, awarded the title of Chef of the Year 2026.

Clovis Degrave, Chef of the Year 2026 with Grünewald Chef's Table

Clovis Degrave is a passionate chef and entrepreneur. Having trained in the hospitality industry in France, he quickly made a name for himself in Luxembourg, notably by taking the helm of the restaurant Le Sud at the age of just 22.

In 2017, he took over the Hostellerie du Grünewald with his partner Aline Bourscheid. It was a bold move, as this family-run hotel-restaurant in Dommeldange, which had held a Michelin star for seven years, was a true institution in Luxembourg. Leading the Hostellerie du Grünewald, he developed a model of culinary excellence.

In 2023, the couple launched Grünewald Chef's Table, an innovative concept where guests experience a fully immersive gastronomic dining experience seated at the counter, from where they can watch the dishes being prepared. This second establishment, which earned Clovis Degrave the title of Chef of the Year 2026, is located directly opposite the Hostellerie du Grünewald.

At the end of 2024, they launched their third establishment: Maison B, a contemporary brasserie in a welcoming setting in the heart of the Bridel Forest within the Biergerkraiz nature reserve.

The title of Chef of the Year 2026 "crowns his creativity, perseverance and entrepreneurial spirit", according to the jury. "This prestigious award recognises a bold chef who dares to delegate and knows how to listen, who enjoys challenging himself, as well as the evolution of his cuisine and his other establishments such as the Hostellerie du Grünewald and Maison B, in partnership with his wife Aline Bourscheid." He also received a score of 15.5/20, thereby earning the third toque for the Grünewald Chef's Table.

Young chef, baker, sommelier and the other 2026 award winners

The guide also selected winners in other categories:

  • Young chef of the year: Archibald De Prince, from restaurant Archibald de Prince (Lauterborn).
  • Discovery of the year: chef Kim de Dood, from restaurant Le Lys (Luxembourg City).
  • Mediterranean of the year: Andreas, Spiros and chef Demetris, from restaurant Nostos (Luxembourg City).
  • Baker of the year: chef Victoria Sharff, from restaurant Léa Linster by Louis Linster (Frisange).
  • Host of the year: Hugo Vaugenot, from restaurant fields by René Mathieu (Findel).
  • Sommelier of the year: Rodolphe Chevalier, from Vinoteca (Luxembourg City) and Bellamy (Luxembourg City).
  • H!P of the year: The First Floor (Luxembourg City).
  • Bar of the year: Perle Noire (Luxembourg City).

Local produce and wines display their dominance

The 2022 edition had two major innovations: the Terroir restaurant prize, which seeks to showcase respect for the environment and the use of local produce in the catering industry, and a special section devoted to the best wines of the Grand Duchy - the "The Stars of the Moselle". These new categories have gone from strength to strength in 2026.

The Le Q dans le Beurre (Luxembourg City, chef Jérémmy Parjouet) wins the Terroir restaurant prize.

When it comes to wines, Marc Declerck, CEO of Gault&Millau Benelux, says: "We felt it was important to continue to promote the Luxembourg Moselle region, whose winegrowers have made enormous efforts over the last 20 years to improve quality, enabling them to compete with other wine-growing regions along the border and beyond."

Selected restaurants and artisans

The "Gault&Millau Luxembourg 2026" gastronomic guide is now available in bookshops. Foodies can also check the Gault&Millau app and the Luxembourg website to find out more about the 2026 selection.

Ma Langue Sourit is still the highest ranked restaurant with a score of 18.5/20. When it comes to chocolatiers, nine locations are sure to please the palate of gourmets.

This year, the guide also notes two remarkable developments with OiO and Equilibrium, each of which has been awarded a third toque with a score of 15/20, and the newcomer of the year, fields by René Mathieu, which has been included in the guide with a score of 17/20, immediately earning four toques.

Of particular interest are the 15 new locations listed in the guide, which confirm the country's unique creative culinary environment. Here is a selection:

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