A taste for sustainable cuisine.

More than 30 years ago, the youth of Munshausen decided to transform the village farm (Robert's farm) into a café and a meeting place for all the residents. 

Who would have thought that today the Robbesscheier Nature Centre covers more than 6 hectares and welcomes thousands of visitors every year. From family activities to a mini-farm, from a hotel to the centre of competence for the Ardennes draft horse, the activities are growing.The ambition to become a model centre in terms of ecological transition and energy independence is always at the forefront. 


The restaurant is also following this incredible evolution, taking advantage of its environment year after year. The Robbesscheier's awareness, respect for the product and regional pride have resulted in a cuisine that reflects the Eislek. The menu includes all the typical recipes of the north of the country. This gastronomy, which is little known to the general public, is no less tasty and delicious.

Menu Red-White-Blue

You are probably wondering what the traditional recipes of the country are. Indeed, on the international scene, Luxembourg's gastronomy is almost unknown, even to its close neighbours. Here are the must-try Luxembourg dishes that you should not miss on your trip here.

For starters: Feiersténgszalot. This is the most famous cold starter in the Grand Duchy. The basis? Beef (national brand, of course!) cooked like a stew and shredded cold. It is seasoned with shallots, parsley, gherkins and a touch of mustard. As a side dish, hard-boiled eggs and a vinaigrette. 

If you prefer something hot, order a Bounenschulpp. This comforting green bean soup varies from region to region. You can find it with Mettwursts or bacon for a "carnivorous" version.

Bouneschlupp@Passion meets Creativity Feierstengzalot
Jonas - dec 2019 (13)

Main course: In the region, the dishes are always generous and prepared for big appetites! Kniddelen are a must in the Robbesscheier. The chefs prepare them in a vegetarian version with a sauce of seasonal vegetables or cream and bacon. Kniddelen are actually dumplings made from northern grain flour. If that doesn't tempt you, try the Jüdd mat Gaardebounen. These magnificent slices of smoked pork neck melt in your mouth. As a side dish, try the famous bog beans and why not a gromperekichelcher, a potato and egg cake. To finish, opt for a piece of quetschentaart in season, the unavoidable Luxembourg plum tart.

In the kitchen, there is an eclectic team of chefs, all of whom share the same passion for traditional and natural cuisine. This mix makes it possible, apart from the menu, to offer suggestions on the daily menu which reflect the personalities of the chefs, their origins and their know-how. As for the products, the kitchen has decided to use a maximum of vegetables, fruits and aromatic herbs from the numerous vegetable gardens and orchards located only a few metres from the terrace.

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Gardeners grow a multitude of national varieties such as cabbages (of all colours and shapes), salads, carrots, beets, greenhouse tomatoes and others. Some of the animals raised on the mini-farm are also prepared in the kitchen, such as rabbits. 

For the rest, the cereals (like the delicious buckwheat risotto) and flours as well as the dairy products and trout come from local farms. 

The Robbesscheier remains the ideal address for a culinary journey into the heart of this little-known gastronomy. A gastronomy that comes out of the old cookbooks of this countryside rich in exceptional products. 


Opening hours: the terrace is currently open from 8am to 6pm, with the kitchen closing at 5.30pm. 

Reservations are welcome as tables are currently in demand, ... and counted!