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Nestled in the little village of Manternach an architectural marvel of wood and glass serves as the new premises of the ANNEN company, but also as the home of a new, high-quality restaurant: the KACHATELIER. Born out of a cooperation between entrepreneur Alois Annen and star chef Harald Rüssel, it offers a unique culinary experience to its guests throughout the region at lunchtime.
Craftsmanship meets gastronomy
If you’re driving into Manternach these days, you’re greeted with quite an extraordinary sight: a grand arch made of glass and wood rises opposite the historic village.
This futuristic edifice is the new head office and carpentry workshop of ANNEN. Known for their visionary projects, the company was awarded the Innovation Prize by the Chambre des Métiers in 2017.
But there’s more in this new building than just offices and a carpentry workshop. This place houses a unique gastronomic gem: KACHATELIER. Born from the collaboration between Alois Annen and the renowned chef Harald Rüssel, known for his two restaurants in “Rüssels Landhaus” in Naurath (Wald), the initial goal was to provide ANNEN’s staff with a high-quality lunch. However, the potential of this new location for a broader gastronomic concept was quickly realised.
A premium lunch destination
Catering primarily to ANNEN’s employees, KACHATELIER operates during workdays from 12 pm to 3 pm. Each day, there are offered two distinct three-course menus. While one menu is often a heartier option, the other tends to be somewhat lighter. Guests can also opt for à la carte selections or customise their own meals.
The weekly menus as well as special evening openings are announced via the KACHATELIER newsletter and website.
The restaurant’s individually designed space boasts a unique interior with seating for 80, which can be expanded to 120 if needed. Behind the scenes, the employees enjoy the same daily dishes as the guests in the restaurant. For those at construction sites or the secondary office space at Farschweiler, meals are packed into vacuum-sealed lunchboxes for distribution. Thus, all employees of the company are provided with a high-quality lunch every day. A remarkable logistical effort.
Most of KACHATELIER’s experienced staff hail from Rüssels Landhaus, ensuring a seamless transfer of expertise and work philosophy.
A plate of fresh, local and diverse delicacies
Head chef Maximilian Rüssel, Harald Rüssel’s eldest son, grew up around his father’s two restaurants and therefore inherited the craft from a very early age.
Staying true to his father’s ethos, the young chef emphasises local and seasonal ingredients. Menus draw inspiration from French classics to Asian delicacies and vegetarian innovations. A particular speciality is their game dishes, not just prepared in-house but also hunted by the Rüssel family. Maximilian adds a contemporary twist to traditional recipes, ensuring diverse offerings.
Instead of an overly saturated wine list, the restaurant showcases a rotating selection of regional wines, spotlighting Moselle wines from Luxembourg and Germany.
KACHATELIER is characterised by a unique gastronomic concept, appealing to those who appreciate a distinct culinary interlude during lunch. Ideal for business lunches and events, it can be booked at weekends for corporate and private gatherings with a customisable catering service. The unique ambience and versatile cuisine provide an appealing setting for any occasion.
For more details, visit: www.kachatelier-manternach.lu
Pictures: KACHEN