It’s a striking building, partially hidden on the edge of Clervaux Park. In the shade of the trees, the beautiful traditional white façade with brick accents appears. From the terraces, and even from inside, the view over the town is breathtaking and peaceful. The church, the castle, and, if you look closely, the abbey.
At the helm of this historic restaurant are Marc Arend in the kitchen and his wife Cynthia in the dining room. Like two flames: one excels behind the stove, the other spreads joy, delighting guests at the tables.
A family-run establishment with charm: as soon as you step through the wooden entrance gate, you feel the same authentic allure as outside. The atmosphere is cozy and warm, and every year we eagerly await the cold days to gather around the wood fire. And, of course, to come together over delicious local dishes. I especially remember the gratinated chicory, served to the whole table just like at home, with fresh fries passing from guest to guest.
Let’s revisit the history of the building, closely linked to the turbulent past of the town and its castle. For centuries, through inheritances, alliances, and marriages, the ownership of the castle passed from one family to another, each more powerful or renowned than the last. (Gérard de Sponheim, Margareth of Brandenburg, Claude de Lannoy … the names still echo in history books.)
It was Adrien de Berlaymont who, at the end of the 19th century, used some of the castle’s stones to build a villa in the park, including stables.
The restaurant’s name is therefore no coincidence, reflecting its original purpose. All these stories still live within the walls of the restaurant, which carries a style steeped in feudal charm.
But what does Chef Arend prepare for us? Quality products, regional ingredients, and homemade dishes. The Euro-Toques chef’s charter is displayed on the wall, a reminder that gastronomy here is a matter of passion. Yet nothing initially destined young Arend for this path—except perhaps the spark that ignited in him whenever he occasionally found himself at the stove, helping a loved one.
Today, the menu at Les Écuries is extensive and constantly evolving. Seasonal specials delight both locals and visitors. You’ll find beautiful game dishes served with regional mushrooms. Bouchot mussels, from May to August, are always popular. Offal is a must-try for enthusiasts, and the horse steak—a nod to the restaurant’s history—is a signature dish at Les Écuries. Chef Arend prepares it like a beef steak, rare, with a garlic sauce.
Euro-Toques Chef
You may not be familiar with the association. However, since its founding in 1986 by renowned chefs Pierre Romeyer and Paul Bocuse, it has been officially recognized by the European Commission. It actively participates in certain European Parliament initiatives to promote high-quality food products.
On the ground, Euro-Toques chefs share similar values. For example, with this charter for creating children’s menus, they commit to offering dishes with balanced nutrition, low in sugar, fat, and salt, and to providing gourmet half-portion options to encourage food curiosity.
At Les Écuries du Parc, you’ll find fresh ingredients, prepared entirely on-site from start to finish. Authentic, seasonal flavors. A diversity of tastes and ingredients, while maintaining nutritional balance.
Open the doors of this historic building and take a seat at the table of taste! Les Écuries du Parc is a must-visit for anyone who loves good food.
Opening Hours:
Phone: +352 92 03 64
Website: www.staell.lu