On Tuesday, November 19, 2024, the future 4-star Anatura Hotel in Weiswampach invited the press for a preview of the construction site. The hotel, which focuses on relaxation and sustainable tourism in harmony with nature, is scheduled to open at the end of January 2025. However, the kitchen of the hotel’s SENSA restaurant is already operational…
The event began with a presentation of Anatura’s vision and the Groupe LAMY behind the project, which operates in construction, real estate, and tourism across Belgium, France, and Luxembourg. Special emphasis was placed on the project’s connection to nature and collaboration with local businesses. The hotel is situated directly on the picturesque lake of Weiswampach, near the German and Belgian borders. The design comes from Valentiny hvp Architects and combines contemporary architecture with sustainable materials and energy efficiency.
The complex includes approximately 90 rooms and suites, a large spa, the SENSA restaurant, a rooftop event space, nature lodges, and outdoor activities such as a rope course, cable park, and e-scooter rentals. Many amenities are also available to non-guests. For businesses, there is a 500m² seminar venue. During the tour, the view over the lake was particularly impressive – even in rain and strong winds.
SENSAtional Kitchen Insights…
The special highlight of the preview was a small tasting from the SENSA restaurant, personally presented by Belgian star chef Yves Mattagne. SENSA’s kitchen is already complete and fully functional. Mattagne, who also runs the acclaimed two-star restaurant “La Villa Lorraine” in Brussels, received a blank check from LAMY for the kitchen’s design. He explained: “I was able to set up the facilities exactly according to my vision.” This includes a spacious open kitchen counter with a charcoal grill where visitors can watch the chefs prepare dishes. Behind it are hot and cold kitchens connecting directly to a cold storage room, plus ample space for dishwashing and room service preparation. The experienced Mattagne has truly thought of everything.
He also personally designed the menu and all recipes. These feature diverse international fusion cuisine, ranging from French to Asian cooking without limiting itself to one style. Although Mattagne won’t be at the restaurant daily, he promises to be personally present once a week.
His head chef on-site is Valentin Beck, a young rising chef who earned his stripes at the 3-star restaurant MARCON in Saint-Bonnet-le-Froid and as a station chef under Cyril Molard at Ma Langue Sourit. His second-in-command, Jordane Lejeune, provides strong support.
The small delicacies served during the preview, including bao buns with foie gras, sea bass fillet with vongole clams and wasabi, and tacos with fried squid, provided an authentic glimpse into the future direction of the cuisine.
Here are some snapshots of what both hotel guests and outside visitors can expect at SENSA from the anticipated opening early next year:
