Grünewald Chef's Table

The Restaurant

Grünewald Chef's Table occupies a corner building in Dommeldange, a quiet suburb on Luxembourg City's eastern edge that houses the Hostellerie du Grünewald — one of the Grand Duchy's most respected addresses for classic hospitality. The restaurant itself is something altogether different from its surroundings: a high-intensity dining counter built around a green marble bar that frames an open kitchen, where Chef Clovis Degrave and his team prepare a multi-course menu in direct view of every guest.

Degrave earned his Michelin star at a speed that surprised even those who had watched him closely. Named Gault&Millau's Young Chef of the Year in 2024, then Chef of the Year in 2026, his progression has been steep and his ambition clear. The menu blends creative European cooking with techniques drawn from Japanese cuisine — not fusion in the careless sense, but a deliberate application of precision, restraint, and respect for ingredient that Japanese culinary tradition instills at its most demanding. Seared tuna belly with brown rice and grated wasabi. Egg yolk ravioli in smoky emulsion with white truffle. Seasonal vegetables prepared to reveal what conventional cooking obscures.

The format is the restaurant's defining feature. Seated at the counter, guests watch every element of every course being prepared — the sequence, the technique, the adjustments Degrave makes in real time as the meal progresses. He and his team cook and talk: about the ingredients, about their sources, about the reasoning behind each decision. This is not performance for performance's sake. It is an articulation of a philosophy that believes the most important relationship in a restaurant is between the cook and the eater, and that transparency serves both.

A communal table for eight sits to one side of the counter — appropriate for groups who want the intimacy of the counter experience with the privacy of a dedicated space. Advance booking is essential to specify preference, and groups are advised to mention dietary requirements at the time of reservation, since the kitchen builds its multi-course menu around the specific group rather than a fixed sequence.

What to Order

The restaurant operates on a single multi-course menu at €120 per person — no à la carte, no selection. This is the right decision for the format: Degrave's menu builds across the evening with intention, and eating the full sequence is the only way to understand what he is constructing. The wine list is shorter than Luxembourg's more established institutions but well chosen, with an emphasis on natural wines and producers who work with the same attention to source that Degrave applies to his cooking. Ask about the sake selection — the kitchen's Japanese influence extends to the cellar.