The story
Le Bistrot du Kachatelier in Manternach, near Grevenmacher, is the result of an unlikely partnership. The restaurant was born from the vision of Alois Annen, owner of the ANNEN carpentry workshop, who wanted to create a canteen of the highest standard for his employees. This idea evolved into a full-fledged restaurant, run in close collaboration with Michelin-starred chef Harald Rüssel and his son, Maximilian Rüssel.
The setting is as distinctive as the story. The restaurant sits under a dramatic wooden arched roof, a space that blends architecture, hospitality, and the culinary arts. The result is a restaurant that feels both ambitious and welcoming.
The kitchen is led by Maximilian Rüssel, who brings fresh ideas and precision to the stove. The menu is modern and seasonal, with a clear, personal style. Daily changing "Plats du Jour" and weekly new menus keep the offering dynamic, while vegetarian options are always available. The focus is on high-quality, regional ingredients, prepared honestly and creatively.
The restaurant’s commitment to local sourcing and craft has been recognized by the Michelin Guide, which awarded it a Recommended status. This recognition is a natural fit for a kitchen that values respect for ingredients and continuous evolution.
Beyond the daily lunch service, Le Bistrot du Kachatelier functions as a versatile event location. The modern, light-filled space can accommodate up to 200 guests, making it suitable for everything from weddings and birthdays to corporate events. For private celebrations, the restaurant’s own kitchen provides the catering, ensuring the same high standard of regional cuisine.
Recognition
Ambience
Details
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