Luxembourg's cuisine

Luxembourg's cuisine is a blend of German, French and Belgian cooking, with many dishes being unique to the Luxembourg region itself. The cuisine reflects the country's position on the crossroads of Europe and has been influenced by the many foreign and migrant workers who have brought their own flavors to the table.

History

The history of Luxembourg's cuisine is deeply rooted in the country's farming traditions and the natural produce available in the region. The country's long history of occupation and influence by other countries, particularly France, Germany, and Belgium, has also played a significant role in shaping its culinary landscape.

Traditional dishes

One of the most traditional dishes is Judd mat Gaardebounen, smoked pork neck served with broad beans. The dish is usually accompanied by boiled potatoes and a glass of one of Luxembourg's local beers or wines.

Thüringer are small, thin sausages that come in many different flavors, depending on the shop. Another favorite is Friture de la Moselle, small fish from the Moselle river, breaded and fried.

Quetschentaart, a plum tart, is one of the local pastries, along with Bamkuch, traditionally baked on a rotating spit in front of a fire.

Beverages

Luxembourg is known for its white and sparkling wines, especially those made from the Gewürztraminer, Riesling, and Pinot Gris grapes. The country also produces a number of beers, with Diekirch, a pale lager, being the most popular. In addition, Luxembourg produces a number of spirits such as Eau de vie and Quetsch.

See also

• Culture of Luxembourg
• Luxembourgish wine
• List of Luxembourgish dishes

References

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