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, including pastries, Luxembourg Cheese, 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) and smoked neck of pork with broad beans (Judd mat Gaardebounen), to name but a few. French cuisine is prominent on many menus, as are German and Belgian cuisines, albeit to a lesser extent.
In 1993, it was reported that Luxembourg had the highest worldwide per capita consumption of an average of three beers a day for every man, woman, and child. However, this high consumption can partially be attributed to cross-border shoppers from Belgium and France purchasing lower priced alcohol.
French wine is the most commonly drunk alcohol and fine beers from Germany and Belgium are widely available. Alcohol is cheaper in Luxembourg than anywhere else in Europe. It is also easy to find home-produced alcohol called Drëpp or eau de vie, distilled from various fruits and usually 50 % alcohol by volume.
A number of white and sparkling wines are produced in Luxembourg – on the north bank of the Moselle – which has a winemaking history dating back to the Romans.
Luxembourg is known for making several different kinds of wine including Riesling, Pinot Gris, Pinot Noir, Pinot Blanc, Auxerrois, Rivaner, Elbling, Gewürztraminer and Crémant de Luxembourg. Authentic Luxembourg wine can be identified by the National Mark.
Luxembourg has a fair number of breweries, given its tiny size. Imported beers however are increasingly gaining control of the beer market in Luxembourg.
Those beers currently made in Luxembourg include Battin Edelpils, Battin Extra and other beers at the Brasserie Battin, Bière Blonde and others at the Restaurant Beierhaascht, Bofferding Lager and others at the Brasserie Bofferding, Héngeschter and others at the Cornelyshaff, Diekirch Premium and others at the InBev-owned Brasserie de Luxembourg Mousel-Diekirch SA, Simon Dinkel and others at the Brasserie Simon.
These are the pick of Luxembourg’s specialities:
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.
Quetschentaart – a plum tart; along with peach, cherry, and pear tarts, it is a typical dessert and can be found in any pastry shop.
Kachkéis (cooked cheese) – a soft cheese spread.
Pâté – a spreadable paste, usually made of meat but vegetarian versions exist.
Bouneschlupp – is a traditional Luxembourgish green bean soup with potatoes, bacon and onions.
Thüringer – inexpensive, 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”.
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