Luxembourgish Recipes
6 recipesLuxembourgish cooking is hearty country food shaped by a small land of farms, forests and Moselle vineyards. Pork, potatoes, beans and dairy form the base, and the table shares ideas with neighboring France, Germany and Belgium. Judd mat Gaardebounen, smoked pork collar with creamy broad beans, is the dish most often called national, while bouneschlupp, a green bean soup with bacon, and kniddelen, soft flour dumplings tossed with crisp bacon, are everyday comfort food. Gromperekichelcher, crisp potato fritters, are sold hot at markets and fairs. The Moselle supplies Riesling for the well-loved pork pie in aspic and for sauces, along with small river fish for the fried platter known as friture. In autumn, bakeries fill with quetschentaart, an open plum tart, and meals are paired with dry Moselle white wine.
Staple ingredients
- pork and smoked pork
- potatoes
- broad and green beans
- bacon
- Riesling wine
- cream and fresh cheese
- damson plums
- freshwater fish
Appetizers
Soups
Main Dishes
Judd mat Gaardebounen (Luxembourg Smoked Pork with Broad Beans)LU2 h 55 minEasy
Kniddelen (Luxembourg Flour Dumplings with Crisp Bacon)LU55 minEasy
Desserts
Snacks
Common questions
What is Luxembourg food known for?
Judd mat Gaardebounen (smoked pork with broad beans), bouneschlupp green bean soup, gromperekichelcher potato fritters, Riesling pork pie, fried Moselle fish and quetschentaart plum tart.
What is the national dish of Luxembourg?
Judd mat Gaardebounen is the dish most often named: smoked pork collar served in thick slices on a creamy broad bean sauce, with boiled potatoes alongside.
What do people drink with Luxembourgish food?
Dry white wines from the Moselle, such as Riesling and Pinot Gris, and sparkling Crémant are the usual partners. Beer is also widely enjoyed with hearty dishes.