Luxembourg directory
Steakhouses, grill restaurants, rodizios, butchers and places with their own ageing cabinet — from Kirchberg to Vianden. Filter by region and cuisine, or search directly by name, town or keyword.
Type
Region
Cuisine & concept
A large steakhouse in the Kirchberg office district with a charcoal grill, an attached butcher's shop and a menu that runs from Argentinian Angus through Simmental to wagyu. Dry aged cuts are listed with their ageing time.
Grill restaurant in the Kirchberg shopping centre. Black Angus cuts, tartare and burgers, with the kitchen open all day — handy for lunch between two meetings.
A long-established house with a large terrace, known for Luxembourgish and Moselle cooking. Alongside beef and veal, horse meat is also on the menu — a local speciality that is hard to find in this quality these days. Closed Sunday and Monday.
A French grill brasserie right on the Place d'Armes. A classic programme of entrecôte, tartare and rib steak, open all day every day — the obvious address when things need to move quickly in the old town.
An Argentinian parrilla in an upper-town courtyard, spread over three floors with a quiet summer terrace. Beef butchered the Argentinian way, plus a wine list with a Malbec focus.
Brazilian and South American grill restaurant on the Saint-Esprit plateau. Generous portions off the grill, picanha and seafood, open seven days a week. Booking is advisable.
Brazilian-Portuguese cooking in the Rives de Clausen, with a grill buffet at lunchtime and long weekend evenings. Open late on Friday and Saturday.
Turkish grill house near the station with halal meat, mixed grills and lamb specialities. Open daily, straightforward and moderately priced for the city centre.
The reimagined Rôtisserie Ardennaise in Belair. Meat and poultry go into the wood-fired oven, with a menu somewhere between smart brasserie and country house. A small shop counter sells bread, whole chickens and produce to take away. Closed Sunday and Monday.
A Lyonnais bouchon in Bonnevoie: slow-braised beef, bœuf bourguignon, suckling pig and a cordon bleu easily big enough for two. Classic French meat cookery in generous portions, small dining room — booking essential. Closed Sunday.
The brasserie of the Steffen butchery group, inside the main station building. The meat comes from their own production and service runs from early morning to late evening — handy before a train or for a straightforward lunch. Open daily.
Street-food restaurant and pub in the Cloche d'Or district. Burgers, ribs and pub classics at prices that stand out in an office quarter, plus a wide beer list. Kitchen open all day, closed at weekends.
A butcher's shop right on the Grand-Rue, one of the oldest addresses in the upper town. Wide choice of fresh meat and Luxembourgish charcuterie, with prepared barbecue packs in summer. Mornings only, closed Sunday and Monday.
The Steffen group's branch in Cents, with a butcher's counter, deli and ready-made dishes. Known for smoked farmhouse ham, pâtés and terrines; pre-cut grilling and steak portions can be ordered ahead. Closed Sunday.
Certified organic butcher in Belair, sourcing largely from the region. Beyond the meat counter there's a deli, soups and organic groceries — the address if you want beef with traceable provenance. Closed Sunday.
Portuguese-run butcher in Gasperich, the place to stop before a barbecue: picanha, entrecôte, suckling pig and ready-assembled grilling packs for parties, delivery on request. Also open Sunday morning.
An outpost of the international Beefbar concept inside the concept store on the Route d'Arlon. The focus is on premium cuts including wagyu and Kobe-style beef, alongside cocktails and design-led surroundings. Booking strongly recommended.
A meat restaurant with a French-leaning menu and a charcoal grill: entrecôte de Normandie, Black Angus côte à l'os, chateaubriand and tagliata. House-made chips. Closed Sunday and Monday.
Brazilian churrasco in the west of the country, open all day and set up for large groups. Picanha off the grill, classic sides, an unpretentious atmosphere.
A Portuguese grill in a wooden chalet on the road to Mersch. A long meat menu, indoor and outdoor seating, parking right outside. Closed Mondays.
French-leaning restaurant just short of the Belgian border, known locally for the quality of its meat and the size of its plates. Fillet, côte à l'os and carpaccio, backed by a serious wine list. Closed Monday.
Large grill restaurant in Grass, run out of a butchery background — it shows in the cutting and the ageing. Wide covered terrace, all-day kitchen, Sunday brunch buffet. Busy at weekends, booking advised.
TERRA's southern outpost in the industrial setting of Belval, with a car-free terrace and an attached butcher's shop for taking meat home. Charcoal grill, a broad choice of cuts, Argentinian beef.
A steakhouse with a hot stone at the table: the meat arrives raw and every guest cooks it to their own preferred point. Beef and other meats, plus a terrace and a children's menu. Closed Mondays.
A small place in Dudelange, also built around the hot stone concept. Open Thursday to Sunday, lunch and dinner.
A steakhouse with a Turkish accent and halal meat in the Leudelange business park. New York cut, lamb chops and shared grill platters for the table, plus mezze. Open daily.
Brazilian rodizio south of the city: waiters carry the skewers through the room and carve at the table until the guest waves them off. Picanha, brisket, chicken hearts and grilled pineapple. Open daily, booking sensible.
The more upmarket sister house right next door, also rodizio format but in a calmer setting. Open Thursday to Sunday.
A small Portuguese-influenced house in the north of Esch with picanha as its calling card, plus fish and seafood. Generous portions, closed Mondays.
Butcher and curing house in Bascharage, specialising in Luxembourgish salted and smoked products: raw and cooked farmhouse ham, mettwurst, terrines. Also fresh meat, deli counter and lunchtime sandwiches. Open from six in the morning, closed Sunday.
Around thirty covers in the centre of Diekirch, plus a covered terrace with patio heaters. The grilling is done over charcoal and the ageing in their own cabinet at 1 °C. Tomahawk and rotating cuts, house-made sauces. Closed Monday and Wednesday.
Grill restaurant in the centre of Ettelbruck with a broad meat menu — tomahawk, Black Angus, poultry and fish off the grill, plus plenty of sides. Open daily.
A Portuguese steakhouse with an open kitchen between Diekirch and Ettelbruck. Boldly seasoned cuts, chorizo, its own parking. Closed Tuesdays.
A hotel restaurant on the town hall square, known in the region above all for its hot stone: choose your meat, choose the quantity, cook it at the table. A wide selection of sauces and a classic starter menu.
A chalet restaurant above the Our with a view of the castle and the river. The speciality is the pierrade on the hot stone, optionally as a beef and lamb combination. Booking is effectively mandatory; closed Monday and Thursday.
A steakhouse by the water in the Éislek, with a terrace right on the stream. T-bone and classic cuts, with Portuguese and French influences. Kitchen open all day, dog-friendly.
A western-themed restaurant in the abbey town and a fixture in the region for decades. Grill platters, steaks and ribs, renovated in 2022, with a terrace.
A small grill house right on the Moselle promenade — straightforward and handy for a quick stop on the wine route.
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Butchers are now part of the directory as well — the places where you buy the meat for your own grill. Next up: meat traders, farm shops and businesses in the Greater Region around Trier, Thionville and Arlon. Tips are welcome.
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