iconActivityiconArrowBackiconArrowBottomiconBasketiconBasket2iconBasketGastroiconBubbleSingleiconBubbleSpeechiconCalendariconCalendarCheckiconCheficonConciergeiconDestinationiconFacebookiconFavoritesiconFlowersiconGifticonGooglePlusiconHistoryiconHomeiconHoteliconHouseRCiconHouseRC2iconInstagramiconInvitationiconLabeliconLinkediniconListiconLockiconLogouticonLysRCiconMailiconMedalPlusiconMembersiconMobileiconMoodboardiconNotesiconPhoneiconPieiconPinteresticonPresentationiconPressReleaseiconPrinticonQuotesiconRefreshiconResaiconRestauranticonRoute1234iconScreeniconSearchiconSettingiconShareiconTagiconToqueiconToqueDrawingiconTrashCaniconTwittericonUsericonViewListiconViewMapiconVillaiconWaiterDrawingiconWineDrawingiconXperience

By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
See more

About Relais & Châteaux
Discover gourmet restaurant and luxury hotels all around the world.
Discover all our Chefs
Relais & Châteaux Chef

Ilario Mosconi

Relais & Châteaux Chef

Ilario Mosconi
Restaurant Mosconi
Member Relais & Châteaux from 2005
13, rue Munster
L-2160 Luxembourg
Luxembourg

RESTAURANT

Restaurant Mosconi

Menus 44 EUR s.i. (lunch), 110 EUR s.i. Carte 80-120 EUR s.i.

Check restaurant details




Terminology : t. = tax - s.n.i = services not included - s.i = services included


STORY OF A CHEF

What is your Chef’s secret to preparing your star ingredient?

First I make the tortellini and stuff them with a mixture of squab, celery, carrot, Parmesan, breadcrumbs, salt and pepper. Then they are served with a cream of Castelluccio lentils, which have been a specialty of the Umbrian plains for centuries, and black truffle.

How do you go about selecting your ingredients?

I was born in Lombardy and my cuisine is 100% Italian. Nearly all of my products are imported from Italy: beef from Tuscany, veal from the Piedmont, tomatoes from Sicily and truffles from Alba. But the squab that we serve comes from Brittany. My restaurant offers a tasting menu of eight different pasta dishes, one of which is tortellini with squab.

Relais & Châteaux
Discover why booking with Relais & Châteaux is a world of privileges