Cuisine of Luxembourg

Luxembourg's cuisine reflects the country's position between the Latin and Germanic countries, influenced by the cuisines of neighbouring France, Belgium and Germany. Recently, it has been influenced by the country's many Italian and Portuguese immigrants. As in Germany, most traditional, everyday Luxembourg dishes are of peasant origin, in contrast to the more sophisticated French fare.[1]


Location of Luxembourg

Luxembourg has many delicacies. In addition to French pâtisseries, cake and fruit pies, local pastries include the Bretzel, a Lent speciality; Quetscheflued, a zwetschge tart; verwurelt Gedanken or Verwurelter, small sugar-coated doughnuts; and Äppelklatzen, apples en croûte.[2] Luxembourg's cheese speciality is Kachkéis or Cancoillotte, a soft cheese spread.[3]

Fish from the local rivers such as trout, pike, and crayfish are the basis for dishes such as F'rell am Rèisleck (trout in Riesling sauce), Hiecht mat Kraiderzooss (pike in green sauce) and Kriibsen (crayfish), usually prepared in a Riesling sauce. Another favourite is Fritür or Friture de la Moselle, small fried fish from the River Moselle, accompanied by a local Moselle white wine.[4]

Meat dishes include cold Éisleker Ham, literally Oesling ham, from the mountainous north of the country, first marinated for a couple of weeks and then smoked for several days. It is usually served thinly sliced with chipped potatoes and salad.[5] Perhaps the most traditional of all Luxembourg meat dishes is Judd mat Gaardebounen, smoked collar of pork with broad beans. The pork is soaked overnight, then boiled with vegetables and spices. Served in copious slices together with the beans and boiled potatoes, it is considered to be the national dish of Luxembourg.[6] Hong am Rèisleck, similar to the French Coq au Riesling, consists of browned chicken pieces simmered in white wine with vegetables, spices and mushrooms.[7] Huesenziwwi or Civet de lièvre is a jugged hare dish served during the hunting season.[8]

Other dishes include liver dumplings (quenelle) with sauerkraut and boiled potatoes, Träipen (black pudding) with apple sauce, sausages with mashed potatoes and horseradish, and green bean soup (Bouneschlupp). French cuisine is featured prominently on many menus, as well as certain dishes from Germany and Belgium.

Other notable foods

Quetschentaart, a Luxembourg specialty

Other Luxembourg specialties include:

  • Thüringer—Sausages that taste like a spicy version of the German bratwurst. The use of the word "Thüringer" is now reserved for sausages produced in German Thuringia. Officially they are now Lëtzebuerger Grillwurscht or Luxembourg grill sausages.[9]
  • Gromperekichelcher—A carefully spiced potato pancake with chopped onions and parsley, then deep-fried.
  • Tierteg—Another kind of potato pancake made with sauerkraut.[10]
  • Rieslingspaschtéit—A popular loaf-shaped meat pie prepared with Riesling wine and aspic, typically served in slices.[11]
  • Pâté—A spreadable paste, usually made of meat though vegetarian versions exist.
  • Quetschentaart—A plum tart; it, along with peach, cherry, and pear tarts are a typical dessert and can be found in any pastry shop or restaurant.
  • Miel luxembourgeois de marque nationale—A type of honey from Luxembourg that is protected under EU law.
  • Öennenzop—Onion soup that is usually served with cheese toast.

Wine and beer

Auxerrois wine

Wine, mostly dry white wine, and sparkling wine is produced in Luxembourg, along the north bank of the Moselle, which has a winemaking history dating back to the Romans. The main varieties are Riesling, Pinot gris, Pinot blanc, Chardonnay, Auxerrois, Gewürztraminer, Rivaner, Elbling, Pinot noir, and Crémant de Luxembourg.[12] The Marque Nationale, on the rear of every bottle of Luxembourg wine, confirms its origin and states its quality level.[13]

Beer, which is quite a popular drink in Luxembourg, is produced locally at three large breweries as well as in a couple of smaller establishments. Most of the beer brewed in Luxembourg is lager but there are also a number of special beers as well as beers without alcohol and Christmas beer in December.[14][15] The main brands of beer are Bofferding, who also produce Battin; Mousel and Diekirch, who share the same brewery in Diekirch; and Simon. Since the 2000s there has been a resurgence of local microbreweries creating craft beer such as, Beierhaascht, Ourdaller and Grand Brewing.[16]

See also

  •  Food portal


  1. " Archived 2012-04-05 at the Wayback MachineNational and Regional Food Specialities", Angloinfo Luxembourg. Retrieved 08 June 2016.
  2. "La boulangerie-pâtisserie", (in French) Retrieved 30 November 2011.
  3. "Culinary Luxembourg" Archived 2010-12-07 at the Wayback Machine, Retrieved 30 November 2011.
  4. "Luxembourg Recipes" Archived 2006-02-09 at the Wayback Machine, Luxembourg Tourist Office, London. Retrieved 30 November 2011.
  5. "Éisleker Ham" Archived 2012-05-02 at the Wayback Machine, Retrieved 30 November 2011.
  6. "Judd mat Gaardebounen" Archived 2018-07-28 at the Wayback Machine, Retrieved 30 November 2011.
  7. "Hong am Rèisleck" Archived 2012-05-09 at the Wayback Machine Retrieved 30 November 2011.
  8. Archived 2012-05-09 at the Wayback Machine Huesenziwwi Retrieved 30 November 2011.
  9. Lëtzebuerger Grillwurscht" Archived 2012-05-09 at the Wayback Machine, Retrieved 30 November 2011
  10. "Tiirteg ou Galettes de pommes de terre et de choucroute ( luxembourg )", Recettes de France et d'ailleurs. (in French) Retrieved 1 December 2011.
  11. "Rieslingspaschtéit" Archived 2012-05-09 at the Wayback Machine, Retrieved 2 December 2011.
  12. "Intro", Luxembourg: Vins & Crémants. Retrieved 2 December 2011.
  13. "Quality" Archived 2012-04-04 at the Wayback Machine, Luxembourg: Vins & Crémants. Retrieved 2 December 2011.
  14. "Bières", (in French) Retrieved 2 December 2011.
  15. "Wine and Beers of Luxembourg" Archived 2012-04-05 at the Wayback Machine, Anglo Info Luxembourg. Retrieved 2 December 2011.
  16. "Local products - Luxembourg specialities", ONT Luxembourg. Retrieved 9 December 2012.

Further reading

  • Georges Hausemer: Culinary Luxembourg: Country, People & Cuisine, photographer Guy Hoffman, Editions Guy Binsfeld, Luxembourg, 2009, pp. 240 ISBN 2-87954-052-6
  • Léa Linster and Simone van de Voort: Best of Lea Linster Cuisiniere, 2003, Munsbach: Ottweiler Druckerei, 177 pp. ISBN 2-9599-85427 (in German)
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