For an increasing number of people in Luxembourg, New Year's Eve means dining out rather than staying home, with restaurants like K-116 in Esch showcasing how venues are thriving on this growing tradition.
New Year's Eve is a time for farewells and fresh starts, often celebrated with family, friends, and good food. A festive evening would not be complete without a special menu and lively conversation in good company.
At K-116, a venue within the Kulturfabrik cultural centre in Esch-sur-Alzette, preparations for the big night were in full swing on the afternoon of 31 December. The restaurant, which has seen New Year's Eve become a key event since 2021, welcomed over 200 guests this year.
According to owner Paul Schulté, demand for reservations was so high that bookings had to close at 208 seats. "If it had been logistically possible, we could have easily accommodated more," Schulté remarked.
For most guests, the evening is not just about the food–it is also about the atmosphere and entertainment. The restaurant has been nearly fully booked since March, reflecting how the New Year's Eve celebration in Esch has become a tradition for many regulars. Schulté noted that most attendees are loyal customers who visit throughout the year, fostering a sense of familiarity and contributing to the festive mood.
Dining out for New Year's Eve has grown in popularity, with more and more people opting for a restaurant experience over a homemade meal. However, not all establishments benefit equally. Smaller businesses often face challenges in meeting the demand, both in terms of logistics and staffing, while larger venues are better positioned to capitalise on the occasion.
Steve Martellini, Secretary General of the Luxembourg Federation of Hotels, Restaurants, and Bars (HORESCA), stated that New Year's Eve is not the most critical day of the year for restaurants but is certainly "in the top five" for many. He added that, on NYE, customers also often look for venues where they can stay overnight or that have accommodation options nearby.
At K-116, more than 20 waiters and seven kitchen staff worked tirelessly on New Year's Eve. The team prepared around 650 appetisers, using 50 kilogrammes of meat, 60 kilogrammes of fish, and 25 kilogrammes of side dishes.
Hours of meticulous preparation ensured that starters were served promptly at 7.30pm, setting the stage for a memorable evening.
