For several years now, Dry January has been gaining ground in the Grand Duchy. In 2026, the movement reached a symbolic milestone: for the first time, it is officially supported by Luxembourg’s government. Led by the Directorate of Health, the Cancer Foundation, and several prevention organisations, the challenge invites the population to take a conscious break from alcohol consumption throughout January, reminding everyone that no level of consumption is without risk.
A position that is far from receiving unanimous support, particularly among breweries, winemakers and some restaurant owners.
In practice, many restaurants didn’t wait for January to embrace the idea. Alcohol-free drinks have already become part of their identity. Dry January offers an occasion to feature these beverages on dedicated menus, sometimes offered at slightly adjusted prices.
This is the case at the two-Michelin-starred restaurant Ma Langue Sourit in Moutfort. Here, alcohol-free pairings have long been available, offered on equal footing with traditional food-and-wine pairings. “Our guests can absolutely choose a non-alcoholic pairing while their partner drinks wine. We’ve been doing this for a long time,” explains chef Cyril Molard.
Behind these beverages are no ready-made products: fermentations, cooking, macerations — everything is crafted in-house by the restaurant’s front-of-house team. “It is also a form of cooking. For a maître d’hôtel or a sommelier, it opens up a completely different creative space than wine,” the chef insists.
To make up for the absence of alcohol, other components must come into play. “Alcohol brings depth, sweetness, punch — it’s a powerful flavour,” points out maître d’hôtel Eric Parachini. “As long as the syrup is strong, in acidity and/or sweetness, you can truly enjoy a non-alcoholic drink.”
The challenge is to keep it clear and balanced, “including a maximum of three components: a base note, a herb, and an acidic twist. Then we fine-tune it until it is just right.”
This development does not only concern Michelin-starred restaurants. At the restaurant De Pefferkaer, listed among the country’s top dining establishments by several guides, non-alcoholic drinks have become a fully fledged part of the menu. A non-alcoholic Peffer Gin & Tonic, an elderflower “Prosecco”-style Hugo, or a deep-purple cocktail made with shiso and hibiscus from the restaurant’s garden: here, the objective is clear.
“We wanted to evolve four years ago, when we realised that not all guests necessarily wanted to drink alcohol with their meal anymore,” explains Francesco Di Nola, recently named Luxembourg’s Best Sommelier. “Demand for wine has declined, and gastronomy has to adapt. It’s important to offer original non-alcoholic drinks that you can only find here.”
For him, non-alcoholic options should not be a default alternative, but a full-fledged offering in their own right, conceived with the same standards and care as wine or classic cocktails.
At the opposite end of the spectrum from Dry January, some establishments are embracing a different approach. At the restaurant Le Q dans le Beurre in Bonnevoie, chef Jérémmy Parjouet openly adopts a provocative yet thought-out “Wet January”. The concept is simple: every drink ordered is served in a larger container. Glass, small carafe, jug, bottle… all the way up to a second bottle offered for free.
“It’s a way of going against the grain, but also a kind of January sales,” explains the chef. “We’re not pushing anyone to drink. Those doing Dry January stick to water. Others play along with Wet January. And some order just as they usually would.”
Behind the provocation lies a broader message: “If you don’t feel like drinking, you can choose not to drink all year round. Dry January, limited to one month, can also slow down the activity of winemakers, bars and restaurants. We wanted to offer something different.”
In Luxembourg, non-alcoholic drinks are no longer just a substitute: they are becoming a space for creativity, positioning… and sometimes debate.
