Fields Restaurant

The Fields restaurant, located at 6 Rue de Trèves in Findel Sandweiler, on the outskirts of Luxembourg City, occupies a unique place in the Grand Duchy’s gastronomic landscape. At the helm, chef René Mathieu offers a culinary experience entirely dedicated to vegetables, a rare focus that has earned him solid critical acclaim and a Michelin star. The establishment falls into the category of high-end gourmet restaurants , with a premium price point that reflects the complexity of the work in the kitchen and the quality of the service provided.

The story of Fields is inextricably linked to René Mathieu’s career. Before opening this new establishment in Findel, the chef ran La Distillerie, located in the historic setting of Bourglinster Castle, a place that left a lasting impression on many regulars. The move to the former Airfield site, near Luxembourg Airport, marked a new chapter. While some guests may miss the grandeur of the castle’s rooms, the new setting remains equally elegant, with a contemporary and soothing atmosphere that effectively delivers on the promise of a timeless experience.

A 100% plant-based and seasonal menu

Fields’ positioning is clear: it’s a vegan and vegetarian restaurant where each dish celebrates vegetables, herbs, flowers, and wild plants. The chef and his son take particular care to work with local and seasonal ingredients, sometimes foraged from the wild. This philosophy translates into plates that resemble artistic compositions more than simple meals . The visuals shared by customers attest to a highly refined aesthetic: crispy tiles shaped like a dancer’s dress, ribbons of sauce drizzled with a spoon, delicately placed edible flowers, light foams, and chromatic variations on a single vegetable.

The evening tasting menu typically features eight courses, while a shorter option is offered at lunchtime. The menu changes with the seasons, which alone justifies a repeat visit. Titles like “plant immersion menu” or “colorful menu” reflect the desire to showcase the richness of the plant world from various perspectives: fermented, raw, cooked, in broth, as a sorbet, or as a crispy chip. The chef doesn’t just cook; he takes the time to present each course in the dining room, accompanied by his son, explaining the ingredients and techniques used.

Outstanding table service

The service is one of the cornerstones of the experience at Fields. The team demonstrates unwavering attentiveness, with impeccable timing that allows diners to savor each course at their leisure. The aperitif trolley, brought right to the table, offers a selection of house-made beverages crafted from local ingredients—a thoughtful touch that appeals to both wine enthusiasts and those who prefer non-alcoholic options. Both the wine pairings and the non-alcoholic alternatives are carefully curated to complement the dishes served, significantly enhancing the dining experience.

Several customers highlight the team’s ability to create a relaxed atmosphere, far removed from the rigidity sometimes associated with fine dining. This human, almost familial approach is evident in the interactions with the chef himself, whose presence in the dining room is frequently mentioned. For special occasions such as birthdays, marriage proposals, or business lunches, the team demonstrates remarkable flexibility in personalizing the welcome.

Strengths and limitations to consider

Fields restaurant shines with its consistency: a clear culinary vision, impeccable ingredients, attentive service, and a refined setting. The chef’s ability to transform a humble vegetable into an exceptional dish is praised by a large portion of the clientele, including those initially skeptical of a 100% plant-based cuisine. The price-quality ratio for an eight-course meal with drinks is considered reasonable by the majority of visitors, especially given the effort put into the kitchen.

However, a few points are worth noting for future visitors. First, the portions are intentionally small, which aligns with the tasting menu philosophy but may leave those with heartier appetites wanting more. Second, the layout of the dining room, designed like a theater with a central kitchen, sometimes makes conversation between diners a little difficult, as the seats face the stage rather than each other. Third, some vegetable combinations, particularly the use of fresh flowers, can result in a slight bitterness if the balance isn’t perfect, a point noted by some more discerning palates. Finally, the wine list , while of good quality, could be more extensive, especially in the natural wine section, which would be a good fit for the establishment’s identity.

The restaurant is closed on Mondays and Tuesdays, and only serves lunch on Sundays. On other days, two seatings are offered: lunch from around 12:00 PM to 1:30 PM and dinner from 7:00 PM to 10:00 PM. Reservations are essential, as seating is limited due to the intimate layout of the dining room. The entrance is accessible to people with reduced mobility.

A place to discover for enthusiasts and the curious alike.

For vegans and vegetarians seeking high-level gastronomic cuisine , Fields is a must-visit destination in Luxembourg and beyond. For meat-eaters curious to discover the potential of plant-based cuisine in expert hands, the experience is equally revelatory. Chef René Mathieu doesn’t aim to imitate meat, but rather to celebrate vegetables for what they are, with their unique textures, flavors, and colors.

If you’re looking for a restaurant to mark a special occasion, Fields ticks all the boxes: a warm welcome, a signature menu that changes with the seasons, attentive service, and a dining experience where time seems to stand still. Don’t hesitate to mention any dietary preferences or intolerances when making your reservation ; the team will accommodate you professionally. For businesses or groups, specific packages can be arranged upon request.

Ultimately, Fields has established itself as a benchmark among Luxembourg’s fine dining restaurants. Plant-based cuisine is treated with the seriousness it deserves, without dogmatism or compromising on pleasure. This is an address to keep in mind for anyone wishing to transform a simple meal into a truly enjoyable culinary experience, whether for a business lunch, an intimate celebration, or an evening of sensory exploration.