The story
In the quiet village of Lauterborn, just outside Echternach, Chef Archibald De Prince has opened his own restaurant after years as second-in-command to Michelin-starred chef René Mathieu. The restaurant, simply named Archibald De Prince, is the realization of a chef’s personal vision—and it has quickly earned recognition.
Raised on a diet rich in vegetables, Chef De Prince brings that influence to the heart of his menu. The cooking is precise and ingredient-driven, with vegetables taking a starring role. This approach has not gone unnoticed: Archibald De Prince holds a Michelin star for high-quality cooking, and in 2026, Gault&Millau Luxembourg crowned De Prince "Chef of the Year." The kitchen’s work is marked by both technical skill and a clear respect for produce.
The restaurant offers fine dining for lunch and dinner, with options for private parties, large groups, and events. There is outdoor seating for warmer months, wheelchair access, and a wine pairing program that complements the seasonal menu. The property also includes accommodation, making it a natural choice for a full evening or a longer stay. The atmosphere is welcoming but refined, letting the food speak for itself.
Recognition
Details
History
High quality cooking
This former mill in the heart of Luxembourg's Little Switzerland is run by young couple Rachel and Archibald De Prince. With their Belgian charm, they immediately set the tone in these fine surroundings. Alongside her partner in life and in business, Rachel gracefully and attentively welcomes guests in the dining room with a smile. The dining room is bright and the immaculately laid tables await the chef's creations. The depth of the aromas and the rich sauces accompanying the lobster and French marigold were as impressive as the trout from the Our valley, prepared as a tartare and exceedingly fresh. As for the ravioli delicately stuffed with creamy ricotta and a velvety egg yolk, it oozes richness as you cut it into, the herb oil giving it a fresh exuberance, while the Royal Belgian Caviar adds a briny punch. A well-deserved Young Chef of the Year 2026 title after eight years as second in command to the King of Vegetarian Cuisine in Bourglinster.
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