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1 week ago | 
kachen.online | Marion Finzi
It is that time of the year again, our best spots beach bars up to date. We may not have the sea in Luxembourg, but we do have bars that feel like being by the beach, with sun loungers, palm trees and white sand. Here is Kachen’s non-exhaustive list of beach bars in the country.
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2 weeks ago | 
kachen.online | Marion Finzi
To tackle this one-of-a-kind challenge, the Gastronauts – a team made up of three male and three female highly committed and motivated students – had to make it through several elimination rounds to be selected from among 120 schools from around the world. This competition goes far beyond a simple cooking challenge: it also evaluates students’ creativity, innovation, scientific research, critical thinking, and English communication skills.
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2 weeks ago | 
kachen.online | Marion Finzi
At Nostos, forget plastic columns, statues of gods, or postcard views of Santorini. “That’s not what you find in Greece, except in the tourist areas. We wanted something else here: a sincere and flavourful experience,” explains Spiros. Andreas and Spiros have both worked in the restaurant industry for years, particularly in Mykonos.
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3 weeks ago | 
kachen.online | Marion Finzi
Studio Taste is located on the former site of the wine bar Barrels at the Glacis (Allée Scheffer), and will remain open until September. “Taste will be the name of the GRIDX food hall. The aim here is to give people a feel for the street food atmosphere that we’re creating for the food hall’s opening in September,” explains Stéphanie Reuter, who oversees both the organisation of the Taste food hall and Studio Taste.
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3 weeks ago | 
kachen.online | Marion Finzi
Your mum is bound to be charmed by the warm and thoughtful welcome at Restaurant Loxalis in Dudelange – and even more so by chef Boccolini’s excellent seasonal local cuisine. Bonus: the shady terrace is absolutely lovely! You can hardly beat a day surrounded by greenery in the stunning garden of Domaine de la Gaichel. She’ll love it – no doubt about it.
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3 weeks ago | 
kachen.online | Marion Finzi
After working in tourism for eight years, Caroline was tempted by the idea of setting up her own business, although she wasn’t too sure about venturing into catering. “I’d always had a passion for baking, but it had never crossed my mind to make a career out of it. Finally, just before turning thirty, I decided to take the plunge, just like my family before me.”It was while on holiday in Malta that Caroline’s café project began to take shape in her mind.
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1 month ago | 
kachen.online | Marion Finzi
The name Umé refers both to the delicate Japanese plum and the mirabelle – the golden fruit so emblematic of Lorraine. A lovely tribute to two cultures the chef holds close to his heart. Described as “a brasserie built around sharing, offering a joyful and convivial culinary experience”, Umé is open for lunch only, from Wednesday to Sunday. It serves French cuisine subtly laced with Japanese influences.
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1 month ago | 
kachen.online | Marion Finzi
“We’re actually in the original space where I opened Florence, and when we moved (just across the street), I really wanted to keep this place I’m so fond of. I took some time to think about what it could become. We started using it as our bakery and patisserie workshop for Florence, and gradually the idea of opening a sandwich shop began to take shape,” Kelsey tells us. It took a while for Kelsey to get Small Talk up and running.
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1 month ago | 
kachen.online | Marion Finzi
“I fell in love with the place and immediately knew the atmosphere I wanted to create,” recalls chef De Paoli. Inside, the minimalist yet intimate décor features rustic wooden furniture and vintage-style country chairs with crossed backs. Hanging lamps are suspended from exposed beams painted white, while old Italian advertisements adorn the white brick walls – all lending warmth and character.
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1 month ago | 
kachen.online | Marion Finzi
“You almost hesitate to call it a hotel – it’s something quite different. It’s hospitality at its finest.” The idea was never to create just another place to stay. The aim behind the extensive renovation of this 19th-century villa was to evoke the comfort of home rather than the formality of a hotel. The delicate balancing act between past and present has been executed to perfection.
