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La Medicina

pure. Aligning our actions with our values, we’re committed to offer a delicious, plant based and sustainable cuisine every day. For you, for them, for us.

Food is the most effective medicine
Eat well - Feel well - Live well
Seasonal, plant-based, homemade dishes that nourish your body

• 🌿 Culinary workshops
• 🍽 Private dining experiences
• 🥗 Mindful food journeys
🇬🇧 • 🇫🇷 • 🇩🇪 • 🇱🇺 • 🇮🇹 • 🇵🇹" offers a new, sustainable culinary experience

Cooking classes and catering services

Using seasonal and organic vegetable and fruits from Luxembourg and arou

nd. All our dishes are free of dairy products, refined sugars, palm oil. In other words, balanced, healthy, respectful of the seasons and supporting our local economy

Due to challenges arising for the future generations, we believe that the future of food is seasonal, local, organic and plant based. The future of food is sustainable
The future of food is seasonal and local
The future of food is pure.

07/07/2026

GASTRO NO MEAT

Highest quality ingredients. Culinary expertise. A journey.

Joey & Fabrizio invite you to discover plant-based fine dining – for a minimal price.

📅 11th of July – at Bac Bar à Cocktail, Pfaffenthal

10 courses – 69€ – welcome drink included

—

STARTERS

« L'Éclat Helvétique »
Swiss-style tartare – local vegetables and herbs elegantly combined.

« Vertigo »
Raw avocado granita with lime, sprinkled with sprouted seeds – an icy burst of freshness.

« Gaspacho Nouvelle Vague »
Revisited, surprising, bold, and refreshingly vibrant.

« Sucrine Croquante »
Sweet potato sucrine, Espelette pepper purée – roasted sweet potato, purée, edible sprouts and flowers.

—

MAINS

« Croustillant de Pékin »
Dehydrated marinated tofu, Peking-style – pan-seared with a sweet-savoury Japanese sauce.

« Riz des Îles Safranées »
Oceania-style pilaf rice with roasted artichokes, saffron cream.

« Polenta d'Ombrie »
Crispy polenta, Umbrian truffle cream.

« Pastel Salé »
A crisp pastry shell filled with a silky cream of seasonal vegetables – a savoury twist on the Portuguese classic.

—

DESSERTS

« Le Déconstruit Cru »
A deconstructed raw Snickers: creamy peanut, date-miso caramel, dark chocolate crunch. Three textures, one pleasure, no cooking.

« Douceur Sauvage »
Walnut tart with homemade dandelion honey. A crispy crust, generous walnut filling, with a floral and subtle touch from artisanal dandelion honey.

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Reserve your seat now via WhatsApp: 661 50 90 50

—

06/07/2026

Can chocolate make you hallucinate? No. But it does something arguably more powerful.

Pure cacao from South America contains theobromine, anandamide, and compounds that echo cannabinoids.

Not enough to trip. But enough to feel. Enough to open.

That's why I source ceremonial grade raw cacao and created this cake.

I added gochujaru for capsaicin to dilate your blood vessels and create openness in the chest. I added date caramel for fructose to fuel you without the crash.

Capsaicin dilates, theobromine sustains, fructose fuels, anandamide softens. Blood flows, energy holds, walls drop.

This isn't dessert. It's a ritual you can eat.

The Pure South American Ceremonial Raw Cacao Cake. Raw, plant-based, gluten-free, organic, refined sugar free.

Pure plant-based alchemy.

Cacao won't give you visions, but it will defintely open your heart. And that's the real truth.

Available on demand for private events, ceremonies, gatherings, or retreats.

DM or WhatsApp 661509050.

-basedalchemy

02/07/2026

I had the chance to visit L‘ Atelier du Champignon in Luxembourg, one of the country’s first local mushroom producers.

Alessio, one of the founders, gave me a tour of their workshop. I was impressed by the technique, precision, and passion that define their craft.

I’m a mushroom enthusiast myself. It’s a passion that’s been passed down through generations in my family.

But it’s about more than just taste. In the face of climate change, the environmental impact of livestock, and the food challenges ahead, mushrooms emerge as a simple, sustainable solution and a delicious one when prepared with skill.

I look forward to featuring their mushrooms in my workshops, cooking, and dinners.

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Hier, j’ai eu la chance de découvrir L’Atelier des Champignons au Luxembourg, l’un des pionniers de la production locale.

Alessio, l’un des fondateurs, m’a ouvert les portes de leur atelier. Technique, précision, passion : j’ai été impressionné.

Je suis moi-même un passionné de champignons. C’est une passion qui se transmet de génération en génération dans ma famille.

Au-delà du goût, il y a un enjeu plus large. Face au réchauffement climatique, à l’impact de l’élevage, aux défis alimentaires qui nous attendent, le champignon apparaît comme une solution simple, durable et délicieuse quand on sait le travailler.

Je me réjouis de bientôt vous proposer leurs champignons dans mes workshops, ma cuisine et mes dîners.

01/07/2026

GASTRO NO MEAT

Highest quality ingredients. Culinary expertise. A journey.

Joey & Fabrizio invite you to discover plant-based fine dining – for a minimal price.

📅 11th of July – at Bac Bar à Cocktail, Pfaffenthal

10 courses – 69€ – welcome drink included

—

STARTERS

« L'Éclat Helvétique »
Swiss-style tartare, local vegetables and herbs elegantly combined.

« Vertigo »
Raw avocado granita with lime, sprinkled with sprouted seeds – an icy burst of freshness.

« Gaspacho Nouvelle Vague »
Revisited, surprising, bold, and refreshingly vibrant.

« Sucrine Croquante »
Sweet potato sucrine, Espelette pepper purée – roasted sweet potato, purée, edible sprouts and flowers.

—

MAINS

« Croustillant de Pékin »
Dehydrated marinated tofu, Peking-style, pan-seared with a sweet-savoury Japanese sauce.

« Riz des Îles Safranées »
Oceania-style pilaf rice with roasted artichokes, saffron cream.

« Polenta d'Ombrie »
Crispy polenta, Umbrian truffle cream.

« Pastel Salé »
A crisp pastry shell filled with a silky cream of seasonal vegetables, a savoury twist on the Portuguese classic.

—

DESSERTS

« Le Déconstruit Cru »
A deconstructed raw Snickers: creamy peanut, date-miso caramel, dark chocolate crunch. Three textures, one pleasure, no cooking.

« Douceur Sauvage »
Walnut tart with homemade dandelion honey. A crispy crust, generous walnut filling, with a floral and subtle touch from artisanal dandelion honey.

—

Reserve your seat now via WhatsApp: 661 50 90 50

—

17/06/2026

Gastro No Meat – 10-Course Plant-Based Gastronomy Night

Date: Saturday, July 11, 2026

Time: 6:00 PM – 10:00 PM (Last arrival by 8:00 PM)

Location: – 7 Rue Vauban, 2663 Luxembourg

Price: €69 (Includes a welcome drink)

The Experience

Join .joey.savage from .miche.diekirch & from La Medicina. two passionate plant-based chefs.

For an exclusive 10-course tasting journey designed to arouse your palate and redefine plant-based fine dining in Luxembourg.

- 5 servings, each featuring 2 distinct dishes, a symphony of flavors, textures, and creativity.

- Slow-paced, immersive evening, allow time to savor each course.

- Crafted with love, precision, and the highest culinary skills.

Welcome Drink

Kick off the night with a signature cocktail by Bac.

Important Notes

- Last arrival: 8:00 PM (The experience takes time—10 dishes demand attention!)

- Limited seats.
Reservation and prepayment via WhatsApp 661 50 90 50. Reserve early to secure your spot.

02/06/2026

Two chefs. Two burgers. One winner. You decide.

5th June – , Bonnevoie
6pm & 8pm

You get:
2 starters – 2 burgers – 2 sides – 2 desserts

Drinks & cocktails by Intense Coffee team (not included).

One of a kind. Nothing like it in or around Luxembourg.

A competition between two plant-based chefs going all in.
All energy. All creativity. Made fresh on the spot.

Nice atmosphere. Great food. You enjoy. You vote.

€45 – WhatsApp +352 661 509 050
Prepayment via Payconiq

Seats available.

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Deux chefs. Deux burgers. Un gagnant. C'est vous qui décidez.

Le 5 juin – Café Intense, Bonnevoie
À 18h et 20h

Un événement unique. Ça n'existe nulle part ailleurs au Luxembourg.

Un duel entre deux chefs cuisine végétale. Ils mettent toute leur énergie et leur créativité. Tout est préparé sur place, à la minute.

Au menu :
2 entrées – 2 burgers – 2 accompagnements – 2 desserts

Boissons et cocktails servis par l'équipe d'Intense Coffee (non inclus).

Bonne ambiance. Bonne bouffe. Vous goûtez. Vous votez.

45€ – WhatsApp +352 661 509 050
Prépaiement par Payconiq

Places limitées.

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Zwei Chefs. Zwei Burger. Ein Gewinner. Du entscheidest.

5. Juni – Café Intense, Bonnevoie
18 Uhr & 20 Uhr

Einmalig. Gibt's sonst nirgendwo in Luxemburg.

Ein Wettkampf zwischen zwei Köchen der vegetarisch-veganen Küche. Sie geben alles – volle Energie, volle Kreativität. Alles wird frisch vor Ort zubereitet.

Du bekommst:
2 Vorspeisen – 2 Burger – 2 Beilagen – 2 Desserts

Getränke & Cocktails vom Intense Coffee Team (nicht inklusive).

Gute Atmosphäre. Hervorragendes Essen. Du genießt. Du stimmst ab.

45€ – WhatsApp +352 661 509 050
Vorauszahlung via Payconiq

Begrenzte Plätze.

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24/05/2026

Kasanaru.

That was the name of last night's cook and dining experience at Casa Vegana.

Five hours of Japanese plant-based cooking, conversation, and exchange. Time passed like nothing. We looked up and it was over.

Everyone who came made that night what it was. Thank you.

A special thanks to Dorinne who stood beside me in the kitchen. It was a real pleasure to work with you, collaborate, and learn from you.

Another special thanks goes to Philippe from . He shared his Art with us last night and gave a quiet, powerful sneak peek of his upcoming exhibition at Casa Vagana.

That exhibition is coming soon. Weekend of June 19 til 21. More to come.

And to everyone else who showed up, cooked, listened, and stayed present, thank you. It was a real pleasure.

We will do this again. Different shape. Same root.

"Last night, we didn't just cook together. We became part of something real. And that will stay with me forever"

22/05/2026

The hive is filling up, but there's still room for you.

Nexr Saturday, May 30th, I step into the kitchen at ALUNA in Luxembourg to cook for The Honeyed Comb, a women's retreat unlike any other.

Why bees?
Because they teach us what we've forgotten:

· Every action serves the whole.
· Rest is sacred, but devotion is the thread.
· One flower feeds many. One woman heals many.

Bees pollinate 1/3 of the food we eat. They communicate through dance, make decisions as a collective, and will die for their hive. Imagine if we lived that way, listening, moving together, building something sweeter than any one of us could alone.

Next Saturday, we gather to remember.

Jeska holds ceremony, sound, and honey rituals.
Daniela shares beekeeper stories from the heart of the hive.

And me? I'll be crafting a plant-based, seasonal feast — every dish honoring the flowers, the pollinators, and you.

📍 ALUNA, Manternach, Luxembourg
📅 Saturday, May 30th | 10:00 – 18:00
🎟️ A few seats just opened. This is next weekend.

To claim your place in the comb:
📧 [email protected]

Come listen. Come eat. Come remember what it means to work for something greater than yourself.

🐝✨ The hive is waiting.

18/05/2026

Last year, Joey Savage discovered boxing.

Probably the first time in his life he put gloves on.

I'm not even going to talk about the footwork. Or the stance. Or the fact that he punches like a soy boy.

And he still lost.

In front of his crush. His family. His friends. His fan base. And all the customers.

If he cooks like he boxes?

There will be no competition.

See you on June 5th, Joey. Bring the gloves. You'll need them.

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THE BEEF 2: ROOTS OF REVENGE

Joey Savage vs Fabrizio Sensei

Two chefs. One title. You are the judge.

🌱 100% plant-based burger contest
📅 5th June | Intense Coffee – 1, Rue Auguste Charles, Bonnevoie
⏰ Two seatings: 18:00 & 20:00
💰 45€ per person
💳 Pre-payment via Payconic
🍹 Special drinks by Intense Coffee (not included)
🎵 Music to shake your tailfeathers

📞 Booking: WhatsApp 661 509 050

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18/05/2026

Les Cœurs Sauvages – 4th Edition
Summer on the Inside
June 6th – 19h-23h – Raya Yoga

After a mind-blowing third edition, we're going again.

A heartfelt thank you to everyone coming back again and again to support Les Cœurs Sauvages. It means the world to us.

A dance experience like no other. From traditional dance music from all over the world from ethnic beats, jazz, and everything in between. A journey through rhythm.

A place where your body forgets to be shy. Where the music doesn't ask permission. Where bare feet belong.

Helder and the Salvajes – live music and DJ Baba on the decks.

Fabrizio from La Medicina:

First, the ceremonial raw cacao cake with South American cacao. To open the heart. Right at the beginning.

Then, later in the evening, the sweet interlude. Seasonal, plant-based, organic, as Mother Nature intended it. Sweet and salty.

45€ – food & drinks included
Reserve: 661 50 90 50

Come as you are.

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Les Cœurs Sauvages – 4ème édition
Summer on the Inside
6 juin – 19h-23h – Raya Yoga

Après une troisième édition époustouflante, on remet ça.

Un immense merci à tous ceux qui reviennent encore et encore pour soutenir Les Cœurs Sauvages. Cela nous touche énormément.

Une expérience de danse comme nulle autre. Des musiques traditionnelles du monde entier, ethniques, jazz, et tout ce qui vibre entre les deux. Un voyage à travers le rythme.

Un endroit où ton corps oublie d'être timide. Où la musique ne demande pas la permission. Où les pieds nus ont leur place.

Helder and the Salvajes – musique live et DJ Baba aux platines.

Fabrizio de La Medicina :

D'abord, le gâteau cru cérémonial au cacao d'Amérique du Sud. Pour ouvrir le cœur. Dès le début.

Puis, plus t**d dans la soirée, l'interlude sucré. De saison, végétal, bio, comme Mère Nature l'a voulu. Sucré-salé.

45€ – boissons et nourriture incluses
Réservation : 661 50 90 50

Les places partent vite.

Adresse

Luxembourg

Site Web

http://lamedicina.lu/

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