The project owner launches the recruitment process and takes the opportunity to unveil the visual identity of the new restaurant. (Photo: SixSeven)

The project owner launches the recruitment process and takes the opportunity to unveil the visual identity of the new restaurant. (Photo: SixSeven)

Delano’s sister publication, Paperjam has an exclusive insight into the cosmopolitan brasserie and bistronomy restaurant planned for the sixth floor of the Royal-Hamilius.

Two floors, two ideas. The SixSeven concept unveiled this Thursday features a resto-bar open all day and, on a bistronomy restaurant with a refined atmosphere.

At a height of 60 metres, the seventh floor of the SixSeven will be a sight to behold with a layout that the project owners calls “the most singular of designer tandems”. He mentions a hushed atmosphere and even the possibility of dining room that can be privatised with a unique menu decided in consultation with the chef (we imagine that event managers will be jostling for position!)

The identity of the chef remains a secret for the time being, but food wise, the quality of the products and a respect for the seasons are the key concepts. As for drinks, the investor at the helm of the project says there will be “an exceptional wine cellar”.

A Sunday brunch is also on the cards for this address which intends to be a venue for business lunches as well as romantic evenings or family events (here again, we can already see the bookings filling up fast).

Room or garden?

On the sixth floor, the emphasis is on continuous service and a cosmopolitan menu, with both classic brasserie dishes and tapas, as well as variations on Luxembourg cuisine with products from around the world.

In the dining room, it is impossible to miss the central bar almost 10 metres long, while outside, the SkyGarden's landscaped terrace should be full as soon as the first rays of sunshine arrive. On the menu, an array of sweet and savoury dishes, as well as house cocktails served at happy hour between between six and seven in the evening.

The restaurant on the rooftop of the Royal Hamilius should welcome its first customers by the end of spring or, at the latest, for the popular celebration around national day on 22 June.

With this in mind, the management has just started recruiting. “All profiles are being sought, both in the kitchen and in service,” she says.  Candidates can connect with the brand's social networks on , and or send an email to .

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