The word travel has as many definitions as human beings on earth. Some people are looking for escape, for a change of scenery in unknown places. Others, on the contrary, prefer to be reassured and comfortable. Christian Reiff, on the other hand, relies on the authenticity of his establishment to seduce his customers. And it seems to work. Both the restaurant and the hotel are usually fully booked. Is it the elegant simplicity of the place? The breathtaking view of the Our hills? Or the gourmet cuisine and impeccable service? Certainly a mixture of all three.
The Reiff is the gateway to the village of Fischbach, located about ten minutes from Clervaux. With its flowery, purple-painted facade, the establishment is a must-see in the region. The two car parks are often full at lunchtime or at suppertime. It must be said that the Reiff has always been there, or almost there. In any case, Christian Reiff is now the third generation to run the hotel-restaurant.
It all started in 1923, on the family farm in this rural region of northern Luxembourg. The Reiffs of the time set up a grocery shop and a café that was frequented by the villagers and a few people passing through. The restaurant was created in the 1970s with the second generation of "Reiff-managers". In almost 100 years, the Reiff family has established itself in the region thanks to its sense of welcome and hospitality.
Over the decades, the restaurant has grown to include this magnificent main room with 120 seats and a brasserie-bar area loved by locals and guests alike. Despite the size of the room, the managers have succeeded in creating privacy. The view of nature is simply stunning and unexpected when you enter the restaurant. On a good day, the entire ceiling of the room opens up to the sky. The panoramic view for miles around becomes even more impressive.
From here, you can see the mist rising from the Our valley in the morning. In summer, the sun gently warms the fields in the foreground and the forests further away. Autumn is just as beautiful in its colours, but the pristine winter landscape is best enjoyed indoors. But make no mistake. If the view draws you in, it is the cuisine of chef Jacques Briffaut that will convince you to come back and sit at their table.
Chef Briffaut has been working with Christian Reiff for 20 years now. He used to cook at the Saint-Hubert, a restaurant in Reuler that is now closed. The local clientele no longer holds any secrets for him. Despite this, the chef is not monotonous. Themed menus and fortnightly suggestions brighten up the menu, which consists of the great classics of regional gastronomy.
In addition, to satisfy his customers, a daily menu is offered all year round. The price-quality ratio is perfect here: only 12 euros for the starter-main course menu. During our visit, Chef Jacques Briffaut prepares the crecy soup and the stuffed veal breast. The small brigade shares the large kitchen in a calm and good mood. Here, there is no "chef", we really talk about a team in which each one of them works hard at his task. As Jacques Briffaut says, this way of working allows everyone to find their place but above all to enjoy the work on a daily basis.
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The versatile chef is also the establishment's pastry chef. You can enjoy traditional regional dishes, prepared with national branded meat and local vegetables. Seasonality is king here: the menu is full of asparagus in spring and game in autumn. Apparently, kidneys are a popular speciality of the house. "With a local mustard sauce. Or rather a mixture of different mustards to achieve the right balance". Given the quantity of kidneys being prepared, it's easy to see why they're such a success. The frogs' legs are also very popular with the customers.
Authenticity is the secret of the Reiff's success for so many years. As we often say when we travel, you have to eat where the locals eat. Now you know where to go!
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Website:
www.hotel-reiff.lu
Phone number:
+352 92 15 01
Address:
4, Hauptstrooss L-9749 Fischbach