Luxembourg Food and Drink
Luxembourgish cuisine reflects the country's position between France, Germany and Belgium, combining hearty Central European cooking with French culinary influence. Traditional dishes tend to be rich and filling, often based around pork, potatoes, sausages and river fish, while modern restaurants increasingly emphasise refined European cuisine and international flavours.
French influence is especially visible in Luxembourg's restaurant culture, pastries and wine traditions, while Germanic influences appear in smoked meats, dumplings, sausages and rustic countryside cooking. Portions are often generous, particularly in traditional inns and rural restaurants.
The Moselle Valley plays an important role in Luxembourg's food and drink culture. Vineyards along the river produce white wines and crémants that are widely consumed throughout the country, particularly varieties such as Riesling, Pinot Gris and Auxerrois. Wine festivals and cellar tastings are common during the warmer months.
Cafés and bakeries are central to daily life, especially in Luxembourg City and larger towns. Pastries, cakes and strong coffee remain an important part of local culture, reflecting both French and German influences. Luxembourg's international population has also contributed to a highly diverse dining scene, particularly in the capital, where restaurants serving Portuguese, Italian, Asian and Middle Eastern cuisines are widespread.
Luxembourg is one of Europe's wealthiest countries so dining out can be expensive by regional standards, particularly in Luxembourg City. However, the quality of food and service is generally high throughout the country.
• Judd mat gaardebounen (smoked neck of pork served with a stew of broad beans and potatoes sautéed with bacon).
• Bouchée à la reine, or paschtéitchen (chicken and mushrooms in a béchamel sauce served in a puff pastry case. Similar to a large vol-au-vent).
• Weinzossis (a light sausage usually served with mashed potatoes and a mustard cream sauce)
• Cochon de lait en gelée (jellied suckling pig).
• Jambon d'Ardennes (famous smoked Ardennes ham, traditionally eaten cold and served with a light salad and French Fries).
• Tarte aux quetsches (quetsch plum tart).
• Friture de la Moselle (small river fish, deep fried and eaten whole – similar to whitebait).
• Gibier (general term for game, usually appearing on menus in autumn, particularly in the northern Ardennes region, from where the animals originate. Wild boar (sanglier) and venison (chevreuil, or biche) are both popular).
Judd mat Gaardebounen: Smoked pork collar served with broad beans and potatoes. Often regarded as Luxembourg's national dish.
Bouneschlupp: A thick green bean soup traditionally prepared with potatoes, onions and smoked bacon or sausage.
Gromperekichelcher: Crispy potato fritters commonly sold at markets and festivals.
F'rell am Rèisleck: Trout cooked in Riesling wine, reflecting the influence of the Moselle wine region.
Kniddelen: Soft flour dumplings usually served with cream sauce, bacon or cheese.
Quetschentaart: Plum tart popular during late summer and autumn.
Luxembourg crémant: Sparkling wine produced mainly in the Moselle Valley using traditional methods similar to those used in Champagne.
Luxembourg wines: White wines such as Riesling, Pinot Gris, Auxerrois and Elbling are widely produced and consumed throughout the country.
A service charge is usually included in restaurant bills in Luxembourg, but it is common to round up the bill or leave around 5–10% for particularly good service.
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