Food in Luxembourg

Luxembourg may be one of Europe's smallest countries, but its cuisine tells the story of its rich cultural tapestry and history. At the crossroads of France, Germany, and Belgium, Luxembourg's culinary scene is a reflection of this unique European blend, offering a diverse array of gastronomic experiences. For the average tourist, a journey into Luxembourgish dining is an exploration of hearty traditional dishes, fine wines, and groundbreaking contemporary cuisine. Discover the must-try specialties and culinary delights that Luxembourg has in store for you during your visit.

Luxembourgish Dishes

Judd mat Gaardebounen

Judd mat Gaardebounen is considered Luxembourg's national dish. It consists of smoked collar of pork with broad beans. The meat is marinated for several days before being boiled with vegetables and spices, then served with the cooked broad beans and often accompanied by boiled potatoes and mustard.

Bouneschlupp

Bouneschlupp is a traditional Luxembourgish green bean soup that often includes potatoes, bacon, and onions. It's a hearty and comforting dish that can also be found with added ingredients such as carrots, leeks, celery, and sometimes even cream or milk to create a richer flavor.

Gromperekichelcher

Gromperekichelcher are savory potato fritters that are a staple at Luxembourg's Christmas markets and festivals. These crispy delights are made from grated potatoes mixed with onions, parsley, and sometimes bacon, then fried until golden brown. They are typically served with apple sauce on the side.

F'rell am Rèisleck

F'rell am Rèisleck, which translates to "trout in Riesling sauce," is a refined dish showcasing Luxembourg's love for fresh river fish and local wine. The trout is poached or fried and then bathed in a creamy sauce made with Riesling wine, butter, cream, and onions, often garnished with parsley and served with boiled potatoes.

Kuddelfleck

Kuddelfleck is a traditional dish prepared from tripe, which is the stomach lining of a cow. The tripe is cleaned and boiled, then coated in seasoned flour and fried. It is commonly served with a sauce made from onions, garlic, tomatoes, and white wine, and can be accompanied by potatoes or salad.

Rieslingspaschtéit

Rieslingspaschtéit is a popular Luxembourgish pastry filled with a mixture of pork, veal, or chicken, marinated in Riesling wine and encased in a flaky puff pastry crust. It can be enjoyed warm or cold and is often found at local bakeries and butchers.

Kniddelen

Kniddelen are Luxembourg's answer to dumplings. These simple, hearty balls are made from flour, eggs, and milk, and are traditionally served with smoked bacon and a creamy butter sauce. Sometimes they are also served with a side of apple compote.

Luxembourgish Desserts

Quetschentaart

Quetschentaart is a plum tart that's a favorite during the plum season in Luxembourg. The sweet pastry crust is filled with halved plums and often sprinkled with cinnamon and sugar before baking, resulting in a juicy and fragrant dessert.

Äppelklatzen

Äppelklatzen are dried apple slices that are often rehydrated and cooked into compotes or used in various desserts. They can also be enjoyed on their own as a chewy, sweet snack.

Bamkuch

Bamkuch is a traditional cake with a history dating back to the 18th century. It's known for its layers, which are created by baking thin layers of batter one at a time over an open flame. This special cake is often reserved for celebrations like weddings and is a symbol of Luxembourgish baking tradition.

Schuedi

Schuedi is a Luxembourgish pastry that is typically enjoyed during the Carnival season. It's a deep-fried doughnut-like treat that can be plain or filled with jam and is generously dusted with powdered sugar.

Stäerzelen

Stäerzelen, or buckwheat cakes, are a rustic and traditional Luxembourgish dessert. Made from buckwheat flour, these pancakes are often served with stewed prunes or other fruit compotes and are particularly popular in the northern part of the country.