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Luxembourg Cuisine


Luxembourg's cuisine has been influenced over the years by neighbouring France and Germany. More recently, it has had influence from its many Italian and Portuguese immigrants. Luxembourg has many delicacies: pastries, Luxembourg Cheese, the fresh fish from local rivers (brown trout, pike, and crayfish), Ardennes ham smoked in saltpeter, game during hunting season (such as hare and wild boar), small plum tarts in September (Quetsch), smoked neck of pork with broad beans (Judd mat Gaardebounen), fried small river fish (such as bream, chub, gudgeon, roach, and rudd), calves' liver dumplings (quenelles) with sauerkraut and boiled potatoes, black pudding (Träipen) and sausages with mashed potatoes and horseradish, and green bean soup (Bouneschlupp). French cuisine is featured prominently on many menus, and German and Belgian cuisine (but not as much).

Special Dishes

These specialties of Luxembourg include:

Thüringer – Small sausages that taste like a spicy version of the German bratwurst. They are often sold by street vendors and at roadside stands. New regulations prohibit the use of the word "Thüringer" as it is now regionally protected and reserved to sausages produced in the German free state of Thuringia. They are now commonly referred to as "(Lëtzebuerger) Grillwurscht" or "Grillinger".

Gromperekichelcher – Carefully spiced potato pancake with chopped onions and parsley, then deep-fried. They are available at roadside stands as well.

Éisleker Ham – Smoke-cured uncooked ham, said to look like the Italian Proscuitto crudo, sliced paper-thin and commonly served with fresh bread.

Kachkéis (cooked cheese) – A soft cheese spread.

Pâté – A spreadable paste, usually made of meat but 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.


French wines are the most commonly drunk, and many of the fine beers of Belgium and Holland are also available here. Luxembourg itself is a wine producer, and its white and sparkling wines, produced along the north bank of the Moselle, are very tasty. Winemaking along the Moselle has a history that dates back to the Romans. Look for Riesling, Pinot Gris, Pinot Noir, Pinot Blanc, Auxerrois, Rivaner, Elbling, Gewurztraminer, and Crémant de Luxembourg, and for the National Mark, which certifies that they are true Luxembourg wines.




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