A new restaurant has opened in the former organ factory in Lintgen: L’Orgue. Housed in a carefully restored industrial monument, the project combines gastronomy with cultural ambition and an unusual spatial concept.
A monument with a new purpose
Built in 1923, the factory was for decades the centre of organ building in Luxembourg. Since 2018, the building has been owned by construction entrepreneur Claude Konrath, who, together with his stepdaughter Axelle Noël, has developed a concept that brings together event venue, concert hall and restaurant under one roof.
“We wanted to break away from the traditional,” says Axelle Noël. “You often see the same style in Luxembourg — we wanted a change, with warm materials, light and a touch of elegance, but without stiff formality.”
Cuisine without theatrics
René Vogl is responsible for the culinary concept. The Austrian native previously worked at Victor’s Fine Dining under 3-star chef Christian Bau, and as head chef at A Guddesch. In Lintgen, he opts for a pared-down, ingredient-led cuisine with subtle Asian influences.
“We cook simply but with depth — top-quality produce, without any fuss,” says Vogl. Guests are offered a five- or seven-course menu (from €85), changing with the seasons. From Wednesday to Friday, there’s a business lunch also available à la carte. Vegetarian and vegan dishes are included in the menu, but not labelled as such. “Many people simply won’t try something if it’s labelled ‘vegetarian’. We leave off the label, hoping they’ll just try it and realise it tastes good.”
A decision to go independent
Originally, the restaurant was to be let out. “But none of the applications really fit us. So we decided: we’ll do it ourselves,” says Noël. The project only took shape once René Vogl agreed to come on board. “Without René, we’d never have started it. He was the deciding factor.”
The kitchen was planned with the team and designed for efficient workflows. Workspaces are functionally laid out, with a restrained design. Vogl: “Only in day-to-day work do you realise how important a well-structured space really is.”
A place for food, music and ceremonies
The building houses more than just the restaurant. A separate hall, complete with a custom-built organ, serves as a concert and event space — used for weddings, cultural events or private functions. The ensemble operates under the name “Maison de l’Orgue”.
“We wanted to create a house where you can eat well — but also get married, celebrate and experience music,” Noël explains.
Audience and outlook
The operators deliberately avoid defining a target audience. “We don’t have a set target group. Anyone who enjoys good food is welcome — young or old, business guest or foodie,” says Noël. The location is no disadvantage: Lintgen is easily accessible from all directions and offers what is often lacking in the city — parking right outside the door.
A Michelin star is not an explicit goal, says Vogl: “A star isn’t our aim. What matters is that our guests are happy and come back.”
L’Orgue is not a traditional fine dining restaurant. It is a place with a concept, with history — and a clear stance on quality. Those who dine here get more than just a menu: they get a thoroughly enjoyable experience. As an authentic, family-run venture, it offers a refreshing alternative to the mainstream increasingly dominated by large restaurant groups and international chains.
L’Orgue
75, rue de Diekirch
L-7440 Lintgen
Opening hours:
Wednesday to Sunday
12:00 — 15:00
19:00 — 23:00
Website:
www.orgue-restaurant.lu
