Carpaccio was born in the Venetian restaurant ‘Harry’s Bar’, run by Harry Cipriani. The proprietor named the raw steak dish after the artist Vittore Carpaccio, who used a particular shade of red in many of his paintings. A man named Charles Munchen visited Harry’s Bar and brought the carpaccio concept to Luxembourg. In 1983, he opened his bar-restaurant called CLUB 5 which served up the dish – it is now a popular dish around the country.
Brasserie Guillaume
This is the CLUB 5 of today, albeit in a different location. This restaurant on Place Guillaume is famous for its window display of succulent seafood, lobsters, fish and urchins, and its carpaccios. It even puts on a carpaccio festival from 15th January to 15th March.
Chiggeri
The beef carpaccio, Vietnamese style (Bo Thai Chanh) is exquisite. Pair with a bottle of red from the restaurant’s celebrated wine list…
La Boucherie
You can’t miss this place that sits on Place D’Armes in all of its kitsch glory, with a plastic cow on its doorstep. The décor is dominated by red-and-white stripes, calling to mind the curtains of a 1990s butcher’s shop. This beef restaurant does an incredible carpaccio, and best of all, when you finish one plate, a second magically arrives. I recommend the carpaccio de boeuf au basilic (with basil, lemon and olive oil) or the Tarpaccio which is a mix of both tartare and carpaccio.
In Luxembourg It's Three 