Gregòrio Mendes Serrâo

© MECO

Gregòrio Mendes Serrâo

Through whom or how have you discovered cooking?
I got into cooking through cooking with my grandmother.

What is your favorite ingredient to add to your meals?
I like working with the different kinds of herbs that we are growing in our vegetable gardens.

Do you cook a recipe in your restaurant that you have inherited from your family?
My family did not cultivate the habit of using recipes, but I copied their way and tips to cook according to the seasons.

What is special about your menu for “Vakanz genéissen”?
The menu is exclusively prepared with products from the Éislek region (except for the Crémant that originates from the Moselle) and highlights Luxembourgish recipes. The 0km concept, a project launched by Robbesscheier in collaboration with the Nature Park Our, is emphasized.

Which regional/seasonal products are included in your menu?
Potatoes, cheeses, buckwheat, oils, vegetables, meat,….etc., all the ingredients are delivered by local producers or originate from our own production. The vegetables and the fruits are harvested the day before the event.

Actual working place?
Restaurant Robbesscheier in Munshausen.

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