The story
SENSA, at 34 Wéilwerdangerstrooss in Troisvierges, Luxembourg, is a contemporary restaurant that earned 13 points from Gault&Millau in 2026. The restaurant sits inside a hotel in the north of the country, and its kitchen draws on Belgian and international cooking.
Chef Yves Mattagne leads the kitchen. Gault&Millau singled out langoustine ravioli, miso aubergine and a creamy dame blanche among the dishes. The most distinctive technique is parilla cooking, where food sits directly over the flame, giving meat and fish a smoky flavour and a crisp surface.
The dining room looks out over the surrounding nature and lakes, and the setting is calm and elegant. Next door, the SENSA Lounge Bar serves coffee, aperitifs and cocktails seven days a week, with wines and spirits chosen by the team and a few house creations from the bartender. The restaurant also offers catering for private dinners, seminars and celebrations held at the hotel.
Recognition
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Details
History
Calm, breathtaking views of nature and expanses of water set the scene. In an elegant setting, the menu composed by chef Yves Matagne is orchestrated by a young and dynamic team. A series of delightful dishes is rolled out, each one unique, such as melt-in-the-mouth langoustine ravioli, tender miso aubergine and creamy dame blanche. The highlight of the show is without a doubt the parilla cooking style, where the food is placed directly over the flame. This gives both meat and fish a smoky flavour and crispy texture.
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