Luxembourg is a small European country that often goes under the radar. But here’s an interesting fact about Luxembourg you probably don’t know: it is the second richest country in the world. The luxury nation is surrounded by countries like Germany, France, and Belgium, and it is mostly known for its Ardennes Forest and nature park, but there are many traditional foods in Luxembourg waiting to be explored. 

What Is Special About Foods In Luxembourg?

Although many countries with great pedigree surround Luxembourg, the country has stayed true to its culinary heritage, and many foods in Luxembourg have not experienced heavy influences from neighboring countries.

However, there are plenty of restaurants in Luxembourg serving international dishes that you can also explore. 

One thing about Luxembourg foods is that they are heavily meat-based. As such, vegetarians may feel left out when it comes to the traditional dishes, but there are still plenty of options available. 

National Dish Of Luxembourg

Kuddelfleck

Kuddelfleck is considered the national food of Luxembourg. This traditional Luxembourg dish is made of fried tripe. 

Tripe is essentially the lining of an animal’s stomach, and this particular dish is made from cow tripe. The tripe is covered in breadcrumbs before deep-frying to make it crispy. Kuddelfleck is golden-brown and usually served with potatoes in tomato sauce or red wine to create an artistic delicacy. 

Meat And Fish-Based Foods In Luxembourg

Traipen

As opposed to the traditional pudding traipen, the version that originated in Luxembourg is more of a sausage. This Luxembourg food is made from pork combined with other meats, animal blood, and offal, or the parts of an animal generally considered unacceptable to eat because of religious beliefs or preferences. 

With the addition of cabbage, carrots, and local Luxembourgish spices, traipen is more than your regular sausage. It is usually enjoyed paired with potatoes and bread, among other foods. You can also enjoy this Luxembourgish food as a standalone dish.

Judd Mat Gaardebounen

This is another meat-based food in Luxembourg cuisine. Judd mat gaardebounen consists of pork necks and beans that create a delicious meal. Laced with vegetables and spices, the pork is cooked to be so tender that it melts in your mouth. 

As with other Luxembourg foods, judd mat gaardebounen is cooked with red wine in addition to herbs and vegetables. The pork is served with creamy sauce, beans, and potatoes. 

To enjoy this dish at its best, try it during the early summer periods, as that’s when broad beans are fresh and in season.

Wainzoossiss Mat Moschterzooss

Wainzoossiss Mat Moschterzooss is a traditional Luxembourgish food that originated in the country. It is a sausage made from grilled pork cooked in mustard wine sauce. 

Wainzoossiss is typically served with mashed potatoes and vegetables. It is a versatile food that can be molded to form meatballs and served with risotto. You can find this dish in restaurants all across the country. 

Feierstengszalot

Feierstengszalot is a beef-based salad that is served cold. Eggs, onions, gherkins, and capers often accompany this traditional Luxembourgish food. 

Typically, feierstengszalot comes with a vinaigrette or a creamy sauce, and it is one of the best meals you can savor to unwind after a long day. This dish is also a good way to convert leftover meat at dinner into another tasty meal.

Friture De La Moselle (Fried Fish)

Friture de la Moselle is a traditional food in Luxembourg. This dish is primarily prepared with a small variety of freshwater fish.

The fish is marinated in local spices and seasonings before soaking in lime juice. After a few minutes, the fish is battered and deep-fried in oil. 

This crispy and delicious food is often artistically served with lemon wedges on the side. You can find Friture de la Moselle in any Luxembourg restaurant; enjoy it with red wine and fries.

Jambon d’Ardenne (Cured Ham)

Jambon d’Ardenne is a traditional Luxembourg food that originated in Belgium. This ham is a staple in Belgian cuisine and has also become one of the most popular foods in Luxembourg. 

This cured ham is especially popular in the Wallonian region of the country. It is common during festivals and fairs, although you can get it all year round in many restaurants across the country. 

The ham is preserved by salt-drying before allowing to rest for at least two weeks. It is then dipped into a brine to absorb flavors of traditional Luxembourgish spices (laurel, thyme, cloves, and juniper berries) to give the meal a unique taste. 

Dumpling Dishes In Luxembourg Cuisine

Staerzelen (Buckwheat Dumplings)

Staerzelen are simple Luxembourg buckwheat dumplings. This dish is the true definition of simple as it’s made from flour, salt, water, and butter. 

The dough is shaped into spoon-size pieces so they can be chewed easily. Typically, staerzelen are served warm and enjoyed with a glass of milk. Buckwheat grows well in the Osling region of Luxembourg, where this delicacy originated. 

Letzeburger Kniddlelen (Luxembourg Dumplings)

This is another popular food in Luxembourg. The dough for these dumplings is boiled with creamy sauce and lardon (smoked bacon). It’s similar to staerzelen, except kniddlelen is made from flour, milk, eggs, and water. 

The dough is cooked and allowed to rise to attain a puff-like appearance. You can enjoy these dumplings alone or with a bowl of soup, stew, or casserole. They are mostly paired with bacon, which is the best way to savor this delicious dish.

There are many variations across the country, but whichever you try, you are in for a treat. This food is often accompanied by a glass of wine and apple compote.

Soups And Stews In Luxembourg Food

Huesenziwwi (Jugged Hare)

Huesenziwwi is a traditional food in Luxembourgian cuisine consisting of pieces of hare meat cooked in a thick sauce. This unique sauce is made of hare or calf’s blood and red wine, garnished with onions, herbs, and veggies. The hare is usually marinated for at least 48 hours before cooking. 

This flavorful dish originated in southern Luxembourg and has become a go-to stew option for many Luxembourgers. Locals enjoy it with cabbage, noodles, and wine. judd mat gaardebounen is mostly popular during the game season between October to December.

Bouneschlupp (Green Bean Soup)

This traditional Luxembourg food is a staple part of the country’s culinary culture. Made from green beans, onions, bacon, and potatoes, bouneschlupp doesn’t look tasty, but don’t be deceived; behind its appearance is a mouth-watering delicacy.

Due to its popularity, Bouneschlupp has become a staple dinner food in the country. There are several variations of recipes in different regions of the country depending on the availability of ingredients. However, the base ingredients (green beans, potatoes, bacon, and onions) typically remain the same. 

Bouneschlupp originated in Luxembourg, but its influence has spread across Central Europe. That said, you can find different versions in many Central European countries. This soup is usually served with sausage and fresh parsley. It’s definitely a Luxembourgish food you should try. 

Gromperenzopp (Luxembourg Potato Soup)

Gromperenzopp is a potato-based stew popular in Luxembourg’s northern and southern regions. This soup is made of potato, cream, and leeks garnished with spices like ginger and garlic. Black pepper is also often added to make it a bit spicy. 

The egg is also a key ingredient of gromperenzopp, but the egg is used in an interesting way. The egg yolk is whisked until it creams and is added to the soup to cook together. This is another traditional dinner food in Luxembourg.

Snacks, Light Dishes, And Street Foods From Luxembourg 

Gromperekichelcher (Potato Pancakes)

Gromperekichelcher is a popular street food in Luxembourg. This snack is loved nationwide and is commonplace during fairs and festivals in the country. 

It wouldn’t be an overstatement to say gromperekichelcher is the national snack of Luxembourg, as the Luxembourgish National Day would not be complete without some of these delicious potato pancakes.

Gromperekichelcher is crispy and flavorful, with potato and flour as the base ingredients. It is garnished with smoky ham, garlic, onions, and parsley. This delish Luxembourg food is best enjoyed warm; it is often served with apple sauce dip and a glass of wine. 

Verwurelter (Donuts)

Verwurelter is directly translated as “swirled or twisted”, and this traditional Luxembourgish food is synonymous with the country’s carnival season “Fuesent”. The tasty snack is common during the festival and can be found in stores and bakeries nationwide.

Made from flour, yeast, milk, sugar, and eggs, the dough is kneaded and formed into knots before deep-frying. You can enjoy verwurelter warm, topped with powdered sugar, and paired with a glass of juice or milk.

Bouchee A La Reine (Queen’s Morsel Or Filled Puff Pastry)

How often do you see a meal named after a royalty? Bouchée a la reine is a royal Luxembourg food named after the Queen of France. The fame of this food speaks for itself, as you can find it in almost every restaurant in the country. 

This buttery puff pastry is stuffed with a mixture of minced chicken and mushrooms in a creamy sauce. There are many variations of this dish in the country. Some of the snacks use a traditional Luxembourg sauce, “veal.” 

Grab a bite of bouchée a la reine and pair it with a salad and some fine wine. You can enjoy the mushroom and chicken version or explore other variations with different fillings. 

Desserts, Pastries, And Sweet Foods Of Luxembourg

Quetschentaart (Plum Tart)

Quetschentaart is one of the most cherished desserts in Luxembourg. Made from plums, this tart is flavorful and tasteful. Although it can be considered a staple in Luxembourgish cuisine, it also tends to be seasonal. 

This classic dish originated in the country and is a celebratory treat around late summer, in honor of the damson season. It’s mostly popular in bakeries during autumn as that is the season when the fruit is harvested.

The plums are stoned, put into sweet pastry dough, and then baked. After baking, questch (plums or damsons) are stylishly arranged on the tart to beautify it and then sprinkled with sugar. To make it moist and juicy, plum jam and a topping of cinnamon are added to the dessert.

There are different varieties of this food in Luxembourg (like quetschentaart crumble), and if you have a sweet tooth, you can sample all of them. 

Appelklatzen (Apple Tart)

Appelklatzen is a soul-soothing Luxembourgish food to try on your trip to the country. Like many desserts in Luxembourg, appelklatzen is made from apples. 

The apples are sliced and cooked with sugar, nutmeg, and cinnamon. Afterward, the apples are wrapped in a pastry and baked to assume a golden-brown color.

For the best experience, pair your apple tart with syrup with ice cream. One thing that makes Luxembourg fruit desserts sweeter is that most of the fruits are locally sourced from orchards in the southern region of Luxembourg. 

Appelkuch (Dainty Apple Cake)

Luxembourg is famous for its fruit-based desserts, and the locals love apples most of all. Appelkuch is a traditional Luxembourgian dessert mostly associated with the Christmas season.

This apple delight is made from buttery dough and custard mixed to perfection. The mix is oven-baked to create a moist, fluffy, and delicious cake. It is topped with a touch of cinnamon and powdered sugar for the perfect visual and taste. 

Waffelcher (Waffle Cones)

This is a typical Sunday treat in Luxembourg. Waffelcher, as the name sounds, is a kind of waffle. It invokes a certain nostalgia with many of the locals.

Waffelcher is crispy, crunchy, and wafer-thin, made with a special waffle iron different from the traditional one popular in Germany and Belgium. They are then wrapped around a wooden spoon to give them a cone shape. 

You can find and enjoy this Luxembourg food in any region of the country. It is that classic!

Mummentaart

Mummentaart is a traditional, luxurious cinnamon-filled apple pie loved by locals for its flavor and tenderness. This dessert is made from a dough of flour, butter, salt, water, and quark. It has a filling of sliced sour apples sprinkled with sugar, raisins, and cinnamon.

Adults might associate this dessert with their childhood, but it has become a very rare food to find in bakeries across the country. Keep an eye out for it when you travel around, and hop on the opportunity if you find it.