Belgium and Luxembourg (Eyewitness Travel Guides)

The Flavours of Luxembourg

The traditional food of Luxembourg is a blend of French and

German influences, but more recently it has also absorbed

elements of the cuisines of Portuguese and Italian immi-

grants. As elsewhere in Europe, young chefs are experi-

menting with innovative takes on traditional dishes, as

well as introducing new ingredients and flavours from

around the world. As a result, you may have to make a

conscious effort to experience genuine Lëtzebuergesch

cooking – but it is still out there, in pubs and country bistros,

at roadside snack bars, and at all the big annual festivals.

Judd mat Gaardebounen, a

smoked collar of pork served

with broad beans in cream

sauce, is the national dish.

Pork, cured and preserved in a

variety of hams and sausages

Plums

LUXEMBOURG DISHES AND SPECIALITIES

Luxembourg’s signature dishes are grounded in

traditional produce. The landscape and climate

favour robust farming – grains, root crops and

pig-rearing – as well as fruit orchards. There

are numerous potato-based dishes, including

Gromperenzopp (potato and leek soup) and

Gromperekichelcher (potato cakes). Pork is

made into countless types of cured ham

and sausage. Buckwheat dumplings, or

Stäerzelen, are eaten with cream and

bacon. In winter, rich game dishes are

popular, while in spring, the favourite is

Brennesselszopp, a delicate soup made

with young nettle tips. Moselle vineyards

serve dishes cooked with wine, such as F’rell am Reisleck,

trout in Riesling sauce. Another speciality is friture de la

Moselle – small freshwater fish, deep-fried in a light batter.

HONEST FARE

It has been said that the food

of Luxembourg is “French

cuisine in German quanti-

ties”. This is sometimes

viewed as rather dismissive,

but, for diners, it is simply

the best of both worlds.

Local produce is of excellent

quality, and the standard of

restaurant cooking very high,

as might be expected from a

land with one of the world’s

highest per capita incomes.

Rather like their Belgian

neighbours, Luxembourgers

have scant regard for over-

fussy cuisine. They enjoy

familiar, family cooking,

which more clearly reveals

Germanic influences, such as

robust platters of roast pork

or sausage with sauerkraut,

followed by a plum tart.

When out and about, they

might snack on a sausage

and roll – particularly a

small, spicy Thüringer or a

Lëtzebuerger Grillwurscht –

from a street vendor.

FISH CUISINE

Despite being landlocked,

Luxembourg is only 150 km

(93 miles) from the sea, and

fish plays a major role on

menus, with mussels being

especially popular. However,

freshwater fish such as trout

and pike abound in rivers

and lakes, and are traditional

favourites. Crayfish are also

part of the national diet, but

demand has now outstripped

local supply, so they may

very well be imported.

280 TRAVELLERS’ NEEDS

Grocer’s shop selling a range of fresh local and international produce

Buckwheat