The Seventy Two, open 72 days a year – between the 10th of November and the 12th of March – offers a unique experience in a modern setting.
Since their beginnings with the event venue “Schengener Haff“, which mainly welcomes couples and their guests to celebrate weddings, Christophe and Stéphanie had the desire to create a unique concept for the winter season. As opening a restaurant during the wedding season was not possible due to logistical and organisational reasons, the idea of a “temporary restaurant” was raised more and more often before finally being realised.
From the 10th of November to the 12th of March, you will be able to find chef Christophe Prosperi in the kitchen of the temporary restaurant Seventy Two. The chef is committed to highlighting local products and transforming them into surprising and modern dishes. Craftsmanship will also be featured through handmade porcelain, mouth-blown glasses and local products as well as a unique decoration created in collaboration with local artists – Seventy Two promotes craftsmanship in all its forms.
Christophe Prosperi, who has been working in the field of gastronomy since 2010, wants to pass on his passion for cooking, which combines – in his own words – love and craziness.
In terms of reservations, the restaurant is also thinking outside the box to avoid food waste. Indeed, in order to finalise a reservation, a deposit of the value of the menu is required to avoid one of HORECA’s biggest problems, namely “no-shows” (when customers do not honour a reservation).
Don’t wait any longer to discover this new concept!
More information: www.seventytwo.lu
Pictures: Julian Langer for Concept2.0