© RTL
Michelin-starred chef Yves Mattagne has brought his global culinary vision to northern Luxembourg with Sensa restaurant – an intentionally accessible dining concept at Weiswampach's new Anatura hotel.
The newly opened Sensa restaurant at Weiswampach's Anatura hotel offers globally inspired cuisine curated by Michelin-starred Belgian chef Yves Mattagne, with chef Valentin Beck leading daily kitchen operations.
Since its January debut, the Anatura hotel has emerged as a notable northern Luxembourg destination. Sensa forms part of an ongoing development that will eventually feature a 2,500m² wellness centre, holiday cottages, and leisure facilities.
A menu created by Michelin-starred chef Yves Mattagne
Mattagne, former chef of Brussels' two-Michelin-starred Sea Grill and most recently of La Villa Lorraine, has designed an accessible international menu. "This isn't a gourmet establishment", Mattagne told our colleagues from RTL Infos. "We work with high-quality products, but we don't want it to be a pompous place. Michelin stars aren't our goal", he explained.
The menu centres around an Argentine grill station visible behind the main bar, while incorporating distinct Asian and Latin American flavour profiles. Particular emphasis is placed on signature sauces. "I take ideas from abroad and adapt them to my own style", Mattagne said: "I have the advantage of having worked in hotels for over 25 years, so I know the context."
While Mattagne's influence shapes the menu, day-to-day kitchen operations fall to Valentin Beck. The thirty-something chef trained in some of France's most prestigious kitchens, including the Haeberlin family's Auberge de l'Ill in Alsace, Bocuse, and Régis et Jacques Marcon in Haute-Loire. Before joining Sensa, Beck honed his skills locally with caterer Kaempff-Kohler and at Luxembourg's two-Michelin-starred Ma Langue Sourit.
"There aren't many projects of this scale in Luxembourg, so I didn't hesitate", Beck explained. Curiously, Beck's very first professional experience in a Michelin-starred restaurant was at the Sea Grill in Brussels. "It's a wonderful coincidence that we find ourselves here today. [Yves Mattagne] hasn't changed, he's still as passionate about his work and as kind to his teams as ever", Beck noted.
Their partnership thrives on constant communication. "We talk on the phone every day, and he comes in once or twice a week. We suggested some dishes to him, and he modified them", according to Beck.
The team undertook recipe adaptations to suit Luxembourg's market. The traditional bouchée à la reine was reimagined to better reflect Sensa's identity, while signature dishes like La Villa Lorraine's salt-crusted sea bass were temporarily shelved. "The timing wasn't right for certain dishes", Beck noted. Customer preferences led to additions like the classic beef fillet with Béarnaise sauce and chips.
Sensa offers multiple dining options. The "signature lunch" menu ranges from €29 to €49 depending on the number of courses. For a more elaborate experience, the four-course "gourmet" menu costs €75, with an optional €30 wine pairing. À la carte diners can choose from starters priced between €20 and €34, main courses from €26 to €47, and desserts ranging from €10 to €16.
A work in progress
The restaurant's launch marks just the beginning of a broader vision for the Anatura property. Both Sensa and its host hotel remain in their early operational phases, presenting ongoing challenges and opportunities for Beck and his team that extend far beyond running a kitchen. The culinary team must simultaneously develop event programming and conceptualise future offerings for the expansive lakeside property. Mattagne describes the undertaking as a "significant challenge" but one that offers unique potential. "The first time I visited this property nestled between two lakes, I thought it was magnificent", Mattagne recalled.
In the long term, the site could host barbecues or picnics. "There's lots of possibilities. But the project needs to be completed within two or three years so that we can establish a cohesive vision of what we can do at this place", Mattagne concluded.
