New and Vegetarian


At Thai Celadon, indulge yourself
with this new vegetarian break.
Try our Larp Tofu from Isan,
the northeast region of Thailand.


Our story


Nestled in Luxembourg’s quaint Belair quarter is Thailand, the city’s first and truly Thai culinary establishment that has been serving up authentic yet inventive twists on Thai cuisine for over 30 years.
In 1991, four years after opening Thailand, we looked to the bustling Luxembourg-Centre for the perfect location for our second restaurant, Thai Celadon.



Drawing inspiration from Thailand’s diverse eating culture — be it age-old royal recipes or street food staples, regional classics and homemade comforts — our food philosophy is one of experimentation, discovery (or sometimes, rediscovery) and, of course, variety. The founder, Lek Zimmer, is always revitalizing traditional recipes, reinventing family favorites, reinterpreting street food snacks.



Thailand, dressed in gilded murals, wood-paneled walls and umbrella-adorned ceilings, offers its clients a preciously exotic atmosphere hinting at a food journey quite unlike any other in town.
As for Thai Celadon, its airy, neo-colonial style interior proposes a refined yet relaxed city-centric setting wherein to enjoy our exciting signature Thai fare.



We encourage the unexpected while maintaining an uncompromising dedication to true flavors, attention to detail and above all, fresh, quality ingredients. Our menus feature a melange of locally and regionally sourced produce as well as imported spices, herbs and essentials from Thailand to ensures a unique gastronomic experience that still remains true to the tastes and memories of our homeland.




Supported by a team with countless years of experience and driven by the very same passion for food as herself, Lek’s chefs and restaurants have garnered numerous accolades over the years, including consistent placement in the Guide Michelin since 1990 and other awards including “Thai Select” from the Ministry of Commerce in 2011 and “Pride of Thailand,” presented by the National Food Institutes in 2009