The story
Amélys sits inside the Hôtel Le Royal at 12 boulevard Royal in Luxembourg City, and Gault&Millau gave its modern cuisine a score of 12 for 2026. The restaurant serves lunch, dinner and a Sunday brunch from the same kitchen.
Chef Paul Fourier leads the kitchen, which mixes classic hotel dishes with French and Luxembourgish traditions. The lunch cards rotate weekly and feature seasonal produce, from asparagus and skrei to river trout. Diners can watch the team cook, since the kitchen is open to the room and dishes are prepared to order. Michelin lists the restaurant as Recommended for 2026.
The glazed duck fillet is the dish Gault&Millau singled out, with a sweet, restrained honey aroma. Dessert often follows the same balanced approach: an airy sabayon served with raspberries marinated in hibiscus. Other menu items include a poached egg with green asparagus and Comté cream, and beef tournedos finished with Café de Paris butter.
A shaded terrace offers a quiet spot on summer afternoons, and the restaurant has also set up heated winter bubbles outdoors. Breakfast buffets run on weekday mornings. The Sunday brunch starts at 12:30 and includes pastries, seafood, eggs cooked to order and a dessert table, with parking included.
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With chef Paul Fourier at the helm, the international fare of the Le Royal hotel makes it a perfect place to mix business and pleasure over a good meal. Alongside the classic dishes, the chef's signature touch can be found in the succulent glazed duck fillet with its sweet and subtle honey aromas. This dish paves the way for a delicate, well-balanced dessert, such as the airy sabayon served with hibiscus-marinated raspberries for a light finish.
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