You will find a wide variety of influences in the traditional cuisine of Luxembourg. The luxembourgish food combines German rusticity, French delicacy and a bit of Iberian flavor. When you think of food in Luxembourg, large portions, lots of meat, fish, potatoes, beans, and splashes of cream and wine should come to mind. It’s certainly not a cuisine for those on a diet, but it’s definitely tasty.
Although there is more, we show you the typical luxembourg food what you should try
This is one thick soup made of green beans and potatoes cooked with bacon, and often served with potato pancakes. Sometimes carrots, leeks, celery, onions, milk and cream are added. Other popular soups include caldo de res and a creamy potato and leek soup called Gromperenzopp.
F’rell Am Rèisleck
Luxembourg is landlocked, so traditional fish dishes are based on what is bathed in fresh water and not in the sea. Trout, pike and crayfish are some of the most common fish that can be found in restaurants in Luxembourg. The F’rell Am Rèisleck is one of the most popular dishes, where the trout is first fried and then cooked in a rich Riesling wine and cream sauce. Originally from Belgium, the mussel has also become one of Luxembourg’s signature dishes.
Friture de la Moselle
Originating in the Moselle wine region of Luxembourg, the Friture de la Moselle is a fried fish dish that is traditionally consumed with the fingers. Different types of small freshwater fish are cleaned and gutted (or left whole if small), seasoned with salt and pepper, dipped first in lemon juice and then in a mixture of flour and egg before being fried. Fish served with lemon slices to squeeze before eating.
These delicious crispy fried potato fritters they are one of the most popular snacks in Luxembourg – you will find them for sale in markets and fairs around the world. Gromperekichelcher are made from a mixture of grated potatoes, chopped onions, parsley, egg, flour and salt, and then shaped into flattened patties and fried. Eat them hot as they are or with tomato or apple sauce. Sometimes they are eaten with soup.
During the hunting season – from October to December – you can find huesenziwwi on the menus of some Luxembourgish restaurants. the plate is a stew of hare in a jar, where the hare is marinated between 48 and 72 hours before being fried in lard and flambéed with cognac. The hare is served with a sauce made from hare or calf blood, red wine and more cognac.
Judd mat gaardebounen
Some say that this is the national dish of Luxembourg. It is a hearty and comforting dish smoked and salted pork (judd) with broad beans (gaardebounen). The smoked neck of pork is first soaked overnight in water. The next day, it is placed in a pot with vegetables and spices, such as bay leaves and cloves, and simmered for several hours until tender. when it’s ready, the pork is cut into thick slices and placed in a creamy broad bean sauce and served with potatoes, most commonly boiled or sometimes fried with bacon. If you order this dish at a restaurant in Luxembourg, go with a big appetite as the portions are usually huge.
Kuddelfleck and other offal dishes
In the past, no part of an animal was wasted. That’s why in Luxembourg you will find many different offal dishes on the menu. Traditional dishes include: liewe kniddelen mat sauerkraut (liver and sauerkraut dumplings); cheat (black pudding made from pig’s head, lungs, kidney and tongue mixed with cabbage and bread), which is fried and served with apple sauce; Y kuddelfleckWhat are they tripe, covered in breadcrumbs and friedand which is then served with white wine or a spicy tomato sauce.
Paschteit or Bouchee à la Reine
Paschtéit or Bouchée à la Reine are large puff pastry containers filled with chicken and mushrooms, and mixed with a creamy sauce or bechamel sauce. The puff pastry container and contents are cooked separately; once the dough is baked, the filling is placed inside and finally a small pastry lid is opened on top.
Rieslingspaschteit or riesling pâté
Pate is a common paste made from meat, spread on bread and often eaten with pickles. Rieslingspaschteit or Pâté au Riesling is a typical Luxembourgish dish in which a thick pork pâté or terrine, surrounded by a Riesling-flavored aspic, is baked en masse to make a meatloaf. The cake is served cut into slices.
Do you like German sausage? Great, because Thuringer it’s a spicier version of german sausage. It is the typical appetizer that you can find in every corner of the country. They are usually grilled and enjoyed alongside a cold beer. Ideal to eat quickly and regain strength.
You will find Quetschentaart, which is an open plum cake, in bakeries throughout Luxembourg in the fall, after the fruit has ripened and been harvested. The tart is traditionally made with a type of plum called damsons. Damsons are boned, split in half, and then placed in a base of sweet pastry dough before being baked. The cake is served with a little sugar. Another Luxembourg specialty made from plums is eau de vie, an incredibly alcoholic plum brandy, with 40-50% alcohol.
What did you think of the typical luxembourg food? This is not all, you can read more about the countries of Europe on our website. Although luxembourgish dishes are exquisite, we recommend you discover more about typical European dishes. To eat!