A new pop-up in Luxembourg is blending wine, bold ideas, and Basque cuisine under one roof. At the helm: a heritage house on an innovative path — and a young chef with a big vision.
Luxembourg’s wine scene is getting a breath of fresh air. With SOIF Bistro, the long-established Wengler company is launching a pop-up concept that’s set to open a new gastronomic chapter from April 30 to the end of June 2025. The stylish venue? Creutz & Friends Pop-Up, right across from the Grand Ducal Palace — a place where wine isn’t just served, it’s staged, accompanied by the creative cuisine of rising-star chef Charly Biwer.
A Bistro for the Moment
“Here for a good time, not a long time” is SOIF’s official motto. This temporary bistro sees itself as a vibrant hangout for wine lovers, foodies, and curious minds. Its wine list features around 100 terroir-driven bottles, carefully selected from Wengler’s vast portfolio spanning 56 regions and 27 countries.
The aim: to create an exclusive yet approachable wine bar experience that appeals to a younger crowd, with a relaxed vibe and refined flair. SOIF is also a key part of a larger strategy — Wengler, a name long associated with quality and tradition, is giving itself a fresh, modern twist, and SOIF Bistro is its most visible statement yet.
A Chef with a Clear Compass
At the center of it all is Charly Biwer — a name to remember. Trained in Paris and shaped by experience in both fine dining and casual bistronomy, the young chef brings a culinary style that’s bold yet accessible. For SOIF, he’s crafted a menu inspired by the Basque tapas culture:
“It was clear to me that the menu had to fit the wine bar concept. So: small, shareable dishes — tapas. I drew heavily on the pintxos tradition of San Sebastián.”
The focus is on pork and seafood — simply presented but rich in flavor. And the creative freedom Wengler gave him? Something he truly values:
“They gave me carte blanche — that’s a privilege. It’s a give-and-take: I bring the food, they bring the perfectly paired wine.”
A Big Opportunity
For Charly Biwer, SOIF Bistro is more than just another project — it’s a big chance to make a name for himself. Known so far mostly for private dining, he sees the pop-up as a stage to showcase his culinary identity to a new audience. And personal interaction with guests is at the heart of it:
“I want people to come up and talk to me — I’m really looking forward to those exchanges.”
The concept acts as a natural showcase, not a hard sell — no flashy marketing, just honest culinary persuasion. Biwer uses the platform to sharpen his brand: personal, approachable, and all about the joy of flavor.
Wine, Change, Courage
With SOIF, Wengler proves that tradition and agility can go hand in hand. The pop-up format isn’t just a gimmick — it’s a conscious choice: a temporary space that invites experimentation, sharing, discovery — free of pretension, but full of purpose.
It’s worth stopping by — especially when the scent of txistorra and sizzling prawns drifts out of the open kitchen, and your glass of Sicilian orange wine is getting its second pour.
SOIF Bistro
Creutz & Friends, 22 Rue du Marché-aux-Herbes, Luxembourg
April 30 — end of June 2025
Wed—Fri: 5 PM — 1 AM | Sat: 3 PM — 1 AM | Sun—Tue: Closed
