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Auberge du Moulin Hideux
Temporary closure - Contact our concierge service for more information.

Auberge du Moulin Hideux


Temporary closure - Contact our concierge service for more information.

Auberge du Moulin Hideux (Province du Luxembourg)

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12 Rooms
Julien Lahire
“Take the time to listen to the silence”
Maitre de Maison - Julien Lahire
The Relais & Châteaux spirit holds special significance at the Moulin Hideux. In 1960, the magnificent 17th century mill, set in the heart of the Semois Valley, became the first Relais & Châteaux member outside of France. Family spirit is also of great importance here; the hotel has been handed down from generation to generation of the Lahire family. Look forward to long walks in the forest, a few strokes in the heated pool, an aperitif by the crackling log fire or in the shady garden next to a babbling brook, topped off by Julian Lahire’s delectable cuisine. Each guest is welcomed into the family fold so heartily, that it becomes very hard to leave.
Auberge du Moulin Hideux

Unique in the world: Became the first Relais & Châteaux member outside of France.

Relais & Châteaux Traveler Rating
Based on 32 Relais & Châteaux certified reviews.
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Ulrika H.
Lovely hotel in a quiet spot. Nice food and the hotel rooms are comfortable and spotless. Great for anyone who wishes to relax as ... Read
TRIPADVISOR traveler rating:
Based on 256 reviews
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Our services
  • Internet
  • Car park
  • Dogs accepted
  • Tennis
  • Children welcome
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Member Relais & Châteaux since 1960

Rue du Moulin Hideux 1
B-6831, Noirefontaine
(Province du Luxembourg)
Tel.: +32 (0)61 46 70 15
Fax: +32 (0)61 46 72 81
Our commitments

Investing in biodiversity by replanting ‘economically unviable’ trees, and reducing emissions of CO2.

At this property, the resinous trees that were grown for the sawmills (with needles that fell to the ground and repelled small animals), have been replaced by leafy trees planted over 20 hectares. These trees create habitats, shelter and hiding places for the insects and larger animals. Protecting the biodiversity, a part of daily life, that permeates also to the kitchen: the menus off limits to endangered species. And finally, to reduce the environmental footprint, LED lighting and wood-chip heating are used throughout this establishment.