A piece of city history is coming back to life: the iconic Hôtel Alfa, located directly opposite Luxembourg’s main railway station, is reopening its doors after years of closure — now as a luxury hotel under the Marriott Bonvoy banner. Included in the revival: Brasserie Alfa, modernised yet paying respectful homage to the building’s legacy.
The historic Hôtel Alfa is back — in its familiar Art Deco style, now with a contemporary touch. Under the direction of the Marriott Bonvoy Group, the storied building has undergone extensive restoration. On the ground floor, Brasserie Alfa is making its comeback: a modern take on the classic French brasserie with a Luxembourgish twist.
Interior: Elegance with history
“Even the façade — now listed as a historic monument — is impressive,” says Head Chef Thibault Bera. Inside, Art Deco meets discreet luxury: old paintings by Lefebvre, lovingly restored details, custom-branded plates, cloth napkins, coat stands. “That gives the place its soul,” Bera emphasises. The design, however, takes a back seat — serving as a backdrop for a concept focused on atmosphere and authenticity.
“It’s not about putting on a show — it’s about making people feel welcome,” adds Jérémy Toro, Director of Food and Beverage. “A fairly priced business lunch, an open spritz offering in the afternoon, flambé service in the evening — we’re building this layer by layer to create a holistic experience,” he explains of the restaurant’s broad vision.
The chef: A life dedicated to gastronomy
Head Chef Thibault Bera brings with him international experience — and a clear philosophy. “I don’t believe in ego in the kitchen — I believe in exchange,” says the Frenchman, who led the kitchen of the French embassy in Tel Aviv in his early twenties. His career has taken him from Canada to Brazil, Israel, Azerbaijan and most recently to Chamonix. “I’ve worked all over — always with the aim of learning.”
His culinary path has been shaped by fine dining as well as cultural understanding: “It’s about working with local produce — whether in Baku or Luxembourg,” he says. “And it’s about people — my sous-chefs are on equal footing. A project like this only works as a team.”
Menu concept: Classic, local, honest
Brasserie Alfa’s cuisine is French in spirit — with a Luxembourgish flair. The menu features classics like onion soup with Berdorf cheese or duck confit with endive and pea cream. “The menus are simple, good, and focused on local products,” Bera summarises.
Close collaboration with local producers is key: “We work with suppliers like Meyer and Baltès, with cheese from Berdorf — what matters is quality and trust,” Bera says. “Luxembourg offers a wide range of top-quality products — the greatest challenge is finding partners who can deliver the necessary quantities.” The wine list reflects this openness too: Henri Ruppert, Bernard-Massard, Vasco — no exclusivity, but a focus on showcasing Luxembourg’s best wines.
The menu is also designed to be dynamic: “We change it every three months. Summer is coming — and with it, new dishes.” Service concepts like a spritz trolley, tableside carving, or flambéed desserts are also being introduced gradually.
Conclusion: A vibrant place with purpose
Brasserie Alfa is a carefully conceived and meticulously realised project that respects history while boldly stepping into the future. Toro sums it up well: “A restaurant doesn’t live from its concept — it lives from the everyday.”
Here, that means teamwork, openness, and a drive for continuous growth. It’s not about appearances, but authenticity — good food, fair prices, honest service. “We’re not offering luxury for the luxury class, but quality for everyone — accessible, yet with ambition,” says Toro.
