{"id":133219,"date":"2022-10-04T14:30:00","date_gmt":"2022-10-04T12:30:00","guid":{"rendered":"https:\/\/vanguards.eu\/archives\/133219"},"modified":"2025-09-24T09:35:44","modified_gmt":"2025-09-24T07:35:44","slug":"konsdreffer-millen-a-turning-mill","status":"publish","type":"post","link":"https:\/\/vanguards.eu\/shop\/2022\/10\/04\/konsdreffer-millen-a-turning-mill\/","title":{"rendered":"Konsdr\u00ebffer Millen, a turning mill"},"content":{"rendered":"\n

In the heart of the Mullerthal, the Auberge du Moulin has been part of the culinary landscape since the 1960s when people used to rush to taste the farmed trout. Over the years, the place lost its appeal. Until recently.<\/p>\n\n\n\n

For two years now, Paul Wesner, owner of the Echternacher Brauerei, and his wife Martina Wesner have been working to revive the place in a beautiful setting. Starting point for many hiking trails, you can see swans trumpeting in the pond, before shuffling onto the grass in the garden surrounding the old stone house, all under the eye of the regulars who come to quench their thirst with a good craft beer.<\/p>\n\n\n\n

To understand the new Konsdr\u00ebffer Millen, you need to know the story of Paul Wesner. Son of the owner of the Alice Hartman estate, he spent his entire youth in the world of wine, although he chose to embrace a career as a pilot. It was during his studies in Austria that he discovered the world of beer and the specific know-how of Austrian beers. He soon became fascinated and started brewing in his garage. In 2016, his micro-brewery Echternacher Brauerei was founded in Bech with beers brewed in the Bavarian style. <\/p>\n\n\n\n

“When I saw that this auberge was available, I seized the opportunity because I wanted to create a “representative”\u009d brewery house, along the lines of what you can find in Austria or southern Germany,” explains Paul Wesner. Mission accomplished, because it is also and above all for the beer of the Echternacher Brauerei that customers come to the Auberge du Moulin.<\/p>\n\n\n\n

Since the opening, the owners have devoted themselves body and soul to this place, taking on a series of functions. “At the beginning, I was behind the stove, then a chef joined us. I am a brewer, a barman, and a gardener, depending on the day!” Paul Wesner told us happily.<\/p>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

And the work has paid off. For the past two years, the young couple has been able to create a must-see address for locals. In spring and summer, many tourists visiting the region also come to make a gourmet stop, notably by taking advantage of the outdoor area. <\/p>\n\n\n\n

\n

“We try to renew the menu every two months to ensure freshness and seasonality.”\u009d<\/strong><\/p>\n<\/blockquote>\n\n\n\n

The terrace, which can seat up to 250 guests, guarantees a moment of time out. Imagine enjoying one or more craft beers, lulled by the sound of the wind in the trees of the surrounding forest, a quietness broken at times by the cries of children playing in the garden.<\/p>\n\n\n\n

As far as the cuisine is concerned, the couple has opted for a short menu to guarantee home-made and seasonal dishes. “We try to renew it every two months to ensure freshness and seasonality.”\u009d Traditional Luxembourgish dishes are in the spotlight, as well as specialities that have quickly become popular with customers. In winter, the Millen Hut is a sensation, a raclette machine with a hat placed on top to mix raclette, hot stone and fondue! “It’s an appliance that invites you to share, for a convivial and gourmet meal.” In the summer, the “Feier Teller”\u009d focuses on meat and vegetables, grilled directly at the table for the customers, on a hot stone (pierrade).<\/p>\n\n\n\n

Because of the Covid, but especially due to the success of the opening, the owners have not yet taken the time to renovate, even though they would like to modernise the interior.<\/p>\n\n\n\n

“We need to rejuvenate the place, while keeping the elements that give it such a special soul, namely the stone walls, the beams and of course the old mill still present, which many people ask to see.”\u009d<\/p>\n\n\n\n

In the main room, you’ll probably notice a piano sitting there, waiting to come to life. “As soon as it is repaired, we hope our music-loving customers will play it!”\u009d Indeed, the young couple has no shortage of ideas to bring their establishment to life. Concerts are planned this summer, as well as barbecues. Sundays are now punctuated by a brunch, to be devoured under the gentle sounds of jazz. “In one of the rooms, we hope to install darts and other games.”\u009d<\/p>\n\n\n\n

As you will have understood, the Auberge du Moulin is not just a place to pass through, but a place for exchanges and meetings with friends and family to forget about the outside world for a little while. <\/p>\n\n\n\n

Let yourself be tempted by a lunch on the terrace, in the heart of summer, have a seasonal beer or be surprised by one of the many wines on the menu, but be careful, you may have a hard time leaving. Prost!<\/p>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

Konsdr\u00ebffer Millen<\/strong>
2, Rue du moulin
L-6211 Consdorf
Tel. +352 \/ 26 78 48 68
neon.ly\/Consdorf<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

In the heart of the Mullerthal, the Auberge du Moulin has been part of the culinary landscape since the 1960s when people used to rush to taste the farmed trout. Over the years, the place lost its appeal. Until recently. For two years now, Paul Wesner, owner of the Echternacher Brauerei, and his wife Martina […]<\/p>\n","protected":false},"author":5,"featured_media":75265,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","pmpro_default_level":"","footnotes":""},"categories":[4526],"tags":[],"class_list":{"0":"post-133219","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-culinary-news","8":"pmpro-has-access"},"featured_media_global":[],"_links":{"self":[{"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/posts\/133219","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/comments?post=133219"}],"version-history":[{"count":1,"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/posts\/133219\/revisions"}],"predecessor-version":[{"id":256272,"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/posts\/133219\/revisions\/256272"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/media\/75265"}],"wp:attachment":[{"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/media?parent=133219"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/categories?post=133219"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/tags?post=133219"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}