Luxembourg cuisine has been influenced by its neighboring countries, France, Belgium, and Germany. Luxembourg food combined rustic Germanic dishes with that perfect French finesse. Keep on reading to learn about the top must-try dishes in Luxembourg when making a trip to this nation.
Must-try Dishes in Luxembourg
It might not look overly appetizing but this thick soup consisting of green beans, potatoes, and bacon is one of Luxembourg’s most cherished dishes. Depending on where you are, the recipe will sometimes include carrots, leeks, celery, onions, milk, and cream.
Some people serve it with potato pancakes, too. Another popular potato-based soup in Luxembourg is Gromperenzopp which is served in a deep bowl and topped with slices of sausage or bacon, or with fresh parsley or fried onion.
Huesenziwwi is a popular dish from Luxembourg consisting of marinated pieces of hare cooked with wine and onions in a sauce thickened with hare’s blood. Some cooks like to add sour cream, carrots, mushrooms, and herbs such as thyme, sage, and bay leaves to the dish.
The dish is characterized by being heavily seasoned with pepper, and it is often flambéed with cognac. For serving, it is recommended to pair huesenziwwi with noodles, cabbage, and a glass of local wine.
Kniddelen is a traditional Luxembourgish dumpling. They’re made with a combination of flour, eggs, and milk. The thick batter is dropped into boiling water by using a teaspoon. When the dumplings rise to the top, they’re done.
Kniddelen can be served in soups, as accompaniments to stews and casseroles, or more traditionally, combined with bacon that was fried in butter and the accompanying pan juices.
4. Judd mat gaardebounen
Judd mat gaardebounen or smoked collar of pork with broad beans is a specialty hailing from Luxembourg. It’s often dubbed the national dish of this country. The dish is typically made by cooking the pork collar in water with chopped vegetables and herbs such as leeks, carrots, onions, celery, bay leaves, cloves, savory, and peppercorns until the meat becomes tender.
The cooked smoked pork collar is then cut into slices and combined with a creamy sauce based on roux, fresh cream, dry white wine, stock or water, blanched broad beans, bacon, and herbs before it is enjoyed with a side of boiled or fried potatoes.
Early summer is the period when this specialty is traditionally prepared in Luxembourg’s households and restaurants due to the fact that the beans are young, tender, and fresh during the period.
5. F’rell Am Rèisleck
Luxembourg has no access to the sea. As a result, traditional fish dishes are based on what swims in freshwater rather than in the sea. Trout, pike, and crayfish are some of the most common fish that you will find in Luxembourg’s restaurants. F’rell Am Rèisleck is one of the most popular dishes and is made by frying trout in melted butter before covering it with a mixture of Riesling wine, crème fraîche, shallots, and spices and herbs, then baking it to perfection.
People typically enjoy the dish as a main course with a side of potato fritters or steamed potatoes and garnished with freshly chopped parsley on top.
6. Friture De La Moselle
This Luxembourgish dish hits home as this is essentially fried fish in a flour batter. If you’ve ever had the classic fish and chips in Britain, you are sure to enjoy the Friture de la Moselle. It is eaten with a drop of lemon and you can always add some fries on the side. No need to be homesick whilst visiting Luxembourg.
This is one of the must-try dishes in Luxembourg for travelers to experience.
These delicious crispy fried potato cakes or fritters are one of the most popular foods in Luxembourg. As a result, you will find them on sale at markets and fairs almost everywhere throughout the country. They are made by mixing grated potatoes, chopped onions, parsley, egg, flour, and salt, which are then shaped into flattened patties and fried. People tend to enjoy them best when eaten piping hot straight from the pan.
Depending on preference, some people like to eat them with tomato ketchup or apple sauce. Others, meanwhile, enjoy eating them with soup.
Pastry might not be the first choice when trying to watch your calories, but who’s counting on vacation? Paschtéit is puff pastry casings filled with chicken and mushroom in a lovely béchamel sauce. Unlike the traditional British puff pastry pie, the casing and the contents are cooked separately and then put together to form the perfect Paschtéit.