The story
Restaurant Mathes in Grevenmacher serves modern French cuisine at 37 route du Vin in Ahn, on the Luxembourg bank of the Moselle. Gault&Millau awarded it 13.5 in 2026 and noted that one more point would earn a second toque.
The restaurant opened in 1949 and is now run by Bob Mathes, the third generation of the family. Young chef Ivan Lemanski leads the kitchen and has kept some traditions on the menu, including Moselle-style fried fish and pike in Riesling sauce. The modern French kitchen works with regional, seasonal ingredients and uses spices and fruit from the house garden.
Gault&Millau reviewers singled out the Riofrio organic caviar served on beef tartare, along with a celery galette. The menu also lists langoustine flambéed with celery millefeuille and bisque, and turbot grilled over charcoal. Dessert might be a chocolate moelleux with salted butter caramel and tonka bean ice cream.
Recognition
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History
After 80 years in business, Mathes is putting the spotlight on youth and modernity by entrusting its kitchens to young chef Ivan Lemanski. While tradition remains on the menu with Moselle-style fried fish and pike in Riesling, personally we were more won over by the more daring dishes such as the perfectly cut and seasoned Riofrio caviar served on beef tartare. The celery galette is seasoned to perfection. All this can be enjoyed in a plush setting overlooking the Moselle. One more point and the second toque goes on.
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