Café Saga has been quietly but surely making its way in Esch-Belval for a few months. (Photo: Guy Wolff/Maison Moderne)

Café Saga has been quietly but surely making its way in Esch-Belval for a few months. (Photo: Guy Wolff/Maison Moderne)

Daringly opened during the pandemic, Café Saga in Esch-Belval is experiencing its first "normal" summer. 

It is still relatively secret, nestled discreetly but surely in the middle of the maelstrom of blast furnaces that constitutes the almost natural setting of the Belval district, but it is an understatement to say that Café Saga does not lack seductive assets. First of all, the industrial and theatrical setting is sublimated inside by an impressive giant chandelier. And then, there is the small and very pleasant terrace. Wherever you look, you will be impressed by the local heritage.

On hot summer days, it is very pleasant to linger, especially in the context of Esch2022.

The impressive setting, with its industrial heritage in Esch-Belval, is an undeniable asset for Café Saga. (Photo: Guy Wolff/Maison Moderne)

The impressive setting, with its industrial heritage in Esch-Belval, is an undeniable asset for Café Saga. (Photo: Guy Wolff/Maison Moderne)

Behind this project, which is very welcome in a "city within a city" that is still looking for a real identity, is the emblematic owner of the Luxembourg scene, Ture Hedberg, accompanied by a young chef who knows how to cook. So you can enjoy a good beer, a cocktail or a coffee at Saga, but you can also have a very good lunch, with a tempting quality and price ratio.

In the evening, the menu is more geared towards tapas, with kebabs, octopus chimichurri, ceviche, planks, etc., all from 6 to 10 pm. Hedberg also regularly organises "pop quiz" evenings in English, which proved to be a hit with the audience when he ran the Konrad in the capital and which continue to attract fans of the concept. This is a new "den to be" in Esch.

Café Saga: 6, avenue des Hauts Fourneaux, Esch-Belval, T. 26 44 16 94

This story was first published in French on . It has been translated and edited for Delano.

Not yet subscribed to the weekly Paperjam Foodzilla newsletter?