Luxembourg

🇫🇷Baden-Württemberg, France

Alsatian Flammekueche

Flammekueche

Alsatian Flammekueche is a thin rolled flatbread spread with crème fraîche, onions, and bacon, baked quickly until the edges blister.

🇱🇺Éislek, Luxembourg

Bofferding

Pale lager brewed at Bascharage since 1842 and the country's most-poured beer, alongside Diekirch from the north and Battin from Esch.

🇱🇺Luxembourg

Bouchée à la reine

Bouchée à la reine is a Luxembourg chicken-and-mushroom vol-au-vent in a crisp puff-pastry case.

🇱🇺Luxembourg

Bouneschlupp

Green bean soup with potato, onion and mettwurst, thickened by the potato breaking down rather than by flour.

🇱🇺Luxembourg

Cassis de Beaufort

Blackcurrant liqueur made at Beaufort in the Mullerthal since 1922, from fruit macerated in spirit rather than flavoured with syrup.

🇱🇺Luxembourg Moselle, Luxembourg

Crémant de Luxembourg

Bottle-fermented sparkling wine from Moselle grapes — mostly Auxerrois, Pinot Blanc and Riesling — made under an appellation created in 1991.

🇱🇺Luxembourg

Diekirch Beer

Diekirch

Diekirch is a Luxembourg lager beer with a clean malt profile and a crisp, refreshing finish.

🇱🇺Luxembourg

Esaü Soup

Esauszopp

Thick lentil soup named for the birthright Esau sold, made with smoked sausage and a spoon of cream.

🇱🇺Luxembourg Moselle, Luxembourg

F'rell am Rèisleck

River trout poached in Riesling and finished with cream, served whole with the skin on and boiled potatoes.

🇱🇺Luxembourg

Feiersténgszalot

Cold boiled beef cut into strips and dressed with vinegar, oil, onion and gherkin, eaten as a summer main with bread.

🇱🇺Luxembourg Moselle, Luxembourg

Friture de la Moselle

Fritür

Friture de la Moselle is a platter of tiny Moselle fish fried whole and served with lemon.

🇱🇺Luxembourg

Fueskichelcher

Light carnival doughnuts fried and dusted with sugar during Luxembourg's Fuesend season.

🇱🇺Luxembourg

Gromperekichelcher

Grated potato with onion, shallot and parsley bound with a little flour and egg, deep-fried in ragged palm-sized cakes.

🇱🇺Luxembourg

Herb Sauce

Kraiderzooss

Green herb sauce of chervil, chives and parsley, the classic partner for pike.

🇱🇺Luxembourg

Hiecht Mat Kraiderzooss

Hiecht mat Kraiderzooss is pike served in a Luxembourg herb sauce enriched with Riesling.

🇱🇺Luxembourg Moselle, Luxembourg

Hong am Rèisleck

Chicken braised in Moselle Riesling with mushrooms, shallot and cream, finished so the sauce stays pale and sharp.

🇱🇺Luxembourg

Huesenziwwi

Hare jointed and marinated in red wine, then stewed long and thickened at the end with its own blood and liver.

🇱🇺Luxembourg

Jambon en Croûte

Ham am Deeg

A whole ham wrapped in pastry and baked, sliced at the table with mustard and a salad — the standard Luxembourgish festivity dish.

🇱🇺Luxembourg

Judd mat Gaardebounen

Smoked pork collar soaked overnight, boiled with bay and onion, then sliced thick over broad beans stewed in a cream and bacon sauce, with boiled potatoes.

🇱🇺Luxembourg

Kachkéis

Curd matured until sharp then melted with butter and milk into a smooth, runny, strongly smelling spread, sold in tubs and eaten on rye with mustard.

🇱🇺Luxembourg

Kniddelen

Soft flour-and-egg dumplings spooned into boiling water, then finished in a pan with cubes of smoked bacon and cream.

🇱🇺Luxembourg

Kriibsen

Freshwater crayfish cooked in Riesling with herbs, piled up and eaten with the fingers.

🇱🇺Luxembourg

Kuddelfleck

Tripe simmered until tender, breaded and fried, then served with a sharp tomato-and-caper sauce.

🇱🇺Luxembourg Moselle, Luxembourg

Luxembourg Auxerrois Wine

Auxerrois

A soft, low-acid white grape that is nearly Luxembourg's own — planted here more than anywhere else and the backbone of its crémant.

🇱🇺Luxembourg

Luxembourg Bretzel

Bretzel

A sweet puff-pastry pretzel iced with sugar and studded with almonds, given as a courting gift on Bretzelsonndeg, the fourth Sunday of Lent.

🇱🇺Luxembourg

Luxembourg Dark Bread

Schwaarztbrout

Dense, dark country loaf of mixed rye and wheat flour.

🇱🇺Luxembourg Moselle, Luxembourg

Luxembourg Eau-de-Vie

Branntwäin

Clear fruit brandies distilled from Mirabelle, Quetsch and pear across the country's small farm distilleries.

🇱🇺Luxembourg Moselle, Luxembourg

Luxembourg Elbling Wine

Elbling

An ancient, sharply acidic white grape grown on the upper Moselle since Roman times, now mostly made into a bracing everyday wine.

🇱🇺Luxembourg Moselle, Luxembourg

Luxembourg Riesling

Rèisleck

Luxembourg Riesling is a dry white wine from vineyards along the Moselle valley.

🇱🇺Luxembourg

Luxembourg Rose-Marked Butter

Rosa Botter

Luxembourgish butter carrying the state Marque Nationale seal, churned from cream of a fixed minimum grade and stamped with a rose.

🇱🇺Luxembourg

Luxembourg Spit Cake

Bamkuch

Bamkuch is Luxembourg's layered spit cake, baked around a rotating spit so the cut surface shows concentric rings.

🇱🇺Luxembourg

Luxembourg Split Pea Soup

Ierzebulli

Ierzebulli is Luxembourg split-pea soup with potato, leek, carrot, and Mettwurscht.

🇱🇺Éislek, Luxembourg

Luxembourg Viez Cider

Viez

Luxembourgish cider pressed from Oesling orchard apples, sold still and cloudy at farm shops and fermented into a dry, low-alcohol drink.

🇱🇺Luxembourg

Lëtzebuerger Grillwurscht

A long, thin, heavily spiced grilling sausage split lengthways on the grill and served in a soft bun with mustard.

🇱🇺Luxembourg

Marque Nationale Honey

Lëtzebuerger Hunneg

Honey from Luxembourgish hives certified under the national mark, mostly rapeseed in spring and forest honeydew in late summer.

🇩🇪Germany

Mettwurst

Mettwurst is a German seasoned sausage sold smoked or spreadable depending on the regional form; Luxembourg retains the same named tradition.