After several months of closure, Waïstuff Possenhaus, the emblematic Luxembourgish restaurant in Bech-Kleinmacher, has reopened its doors. Under new management but with a menu that remains 100% Luxembourgish, the interior has also been given a slight makeover thanks to treasures unearthed by Laurent Verdonck.
A warm, family-friendly menu
A favourite among locals, Waïstuff Possenhaus is a true institution, and its reopening a month ago was eagerly awaited. “Regulars come and compare, but overall, the feedback has been very positive,” says Laurent, the new manager of the establishment.
In preparation for the reopening, Laurent spent a great deal of time sourcing new Luxembourgish suppliers – a clear priority for him. “Almost all our drinks are local,” he notes. For soft drinks, you can enjoy Tees iced tea, Ramborn cider, Fritz-Kola, or grape juice from Domaines Vinsmoselle. When it comes to alcoholic drinks, Moselle wines reign supreme, with a wide selection from Domaine Schram and Domaines Vinsmoselle vineyards.
Rediscovered treasures
While rummaging through the cellar, Laurent stumbled upon the restaurant’s original crockery, used in the 1970s but stored away for many years. Guests can now enjoy the chef’s dishes served on blue and white Villeroy & Boch plates, adding a charming vintage touch.
Green-stemmed wine glasses, typical of the Moselle region, were also found in old boxes. “You can’t find glasses like these anymore, which makes them even more special,” explains Laurent. The wooden tables, once decorated with tiles depicting local landmarks, are now covered with white tablecloths. “I’ve also brought back fabric napkins to create a warmer, more homely feel – like those family Sunday dinners,” he adds.
A Luxembourgish menu made for sharing
One of Laurent’s core values is sharing. A Frenchman from Lyon, he’s always been accustomed to meals where dishes are placed in the centre of the table for everyone to help themselves. “That’s the idea here too: the meat, for example, is served on the plate, but the side dishes are placed in the middle for sharing.”
The menu features the dishes that have long built Waïstuff’s reputation, all beautifully executed by the returning chef. “He used to be head chef here a few years ago and came back for the reopening,” says Laurent. The portions are generous, the presentation elegant, and above all, the quality is excellent. We tried and loved the Feierstengszalot beef salad – perfect as a starter, with a delightful balance of freshness, the creaminess of the white sauce, and the tang of pickles. Then come the classics: Kniddelen, Judd mat Gaardebounen served with mashed potatoes, or the ever-comforting Ham, Fritten, Zalot.
Weekly menu and continuous service
The kitchen is open continuously from 11:30 a.m. to 9 p.m. A weekly menu is crafted by the chef, featuring a starter and two main courses that showcase seasonal produce. At the moment, the Dubarry cream soup pays tribute to cauliflower.
Families are more than welcome – in fact, children are especially well catered for. Laurent, himself a father, has designed a special kids’ menu with options such as mini bouchée à la reine, haddock, Kniddelen, or ham and chips. Upstairs, he’s installed his old table football game, along with other vintage toys he and his family have collected. “I’d love to find more traditional wooden toys to create a proper kids’ corner,” he says.
Waïstuff has once again become the perfect spot to enjoy quality time with family. And after your meal, a visit to the A Possen museum – celebrating the social and winegrowing heritage of the Moselle region and housed in several 17th-century buildings – is a natural next step. E Gudden!
