Getting to Munshausen by public transport

The patron saint of the church of Munshausen is Saint Hubert, the important missionary of the Ardennes. The church was built on the remains of a pagan place of worship and is perched on a small hill when viewed from the east. A typical village church from the Éislek region, it is adapted to the harsh climate of the Ardennes. The low, squat nave, the high Gothic choir, the fortress-like yet slender tower, the crypt chapel of the Clervaux counts, the idiosyncratic vestibule and the sacristy together form an artfully structured composition that fascinates lovers of antiques and art.

The Auto-Pédestre of Munshausen starts in the village center, goes directly into the Irbich valley, and leads almost to the village of Drauffelt. From here, it goes back into the Irbich valley. The hiking trail follows this valley to the so-called Schofsbréck, the sheep bridge. Here you cross the stream and slowly return to your starting point. By the way: Munshausen is a particularly old village. It was mentioned for the first time as Muniheistati in 839 and accordingly has an interesting historical heritage. Worth seeing is, among other things, the parish church, where the Counts of Clervaux were also buried.

At the Robbesscheier Nature Discovery Centre in Munshausen, a unique shop invites you to browse. Housed in a former barn, the shop combines regional delicacies with artisanal tradition. The range includes products made in-house as well as specialities from regional partners: tea, sweets, honey, oils, wine and other delicacies, as well as handcrafted products such as soaps and creams. Lovingly curated gift hampers filled with regional products are also available.

The old barn has been converted into a restaurant, paying particular attention to retaining the warm, rustic atmosphere once found just about all over the countryside. Local traditions are, of course, also reflected in our culinary range, which features Luxembourg specialities. Faithful to the motto delicious flavours of our region, we work quite naturally with ingredients from the region, if not from our own fields and gardens.