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Contemporary Luxembourg cuisine, at the heart of a heritage of yesteryear 

Our chefs have been drawing on old regional recipes to offer you a regional menu based on cereal and country products that have always been consumed in the north of Luxembourg. Products with frank tastes highlighting the first utility of the Rackésmillen as a water mill.

Cereals jump from the pasture to the plate to accompany local meats or freshwater fish. Comforting cuisine, the address is intended as a typical stopover for passing hikers, neighbors and visitors to the region.

Boule de glace à la Rackesmillen - Linda Devisch
Filet de boeuf à la Rackesmillen - Linda Devisch

Menu of the day:

L'intérieur du restaurant de la Rackesmillen - Linda Devisch
Andrea qui prépare les boissons à la Rackesmillen - Linda Devisch
Le douple Croque-Monsieur maison à la Rackesmillen - Linda Devisch
Un Hugo frais préparé à la Rackesmillen - Linda Devisch
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Dear customers, we would like to inform you that the last meal orders are taken at 1.30pm for lunch service and at 8.30pm in the evening. Thank you for your understanding.

Belle expérience en groupe
Belle expérience en groupe
Belle expérience en groupe
Belle expérience en groupe
Belle expérience en groupe
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