Luxembourg is a small but beautiful country in the heart of Europe, with a rich culinary tradition that reflects its location at the crossroads of several cultures. The country's cuisine is influenced by German, French, and Belgian cooking, and it features a variety of unique and delicious dishes that are beloved by locals and visitors alike.
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Judd mat Gaardebounen
Judd mat Gaardebounen is considered by many as Luxembourg's national dish. The dish consists of smoked pork collar (known as "Judd" in Luxembourgish) and green beans (known as "Gaardebounen" in Luxembourgish), cooked in a creamy sauce made from onions, flour, cream, and butter.
The dish is traditionally served with boiled potatoes and accompanied by a glass of Riesling, a local white wine. The pork collar is first soaked in water to remove excess salt and then cooked slowly with aromatic vegetables and spices to infuse flavor. The green beans are cooked until tender and then added to the creamy sauce along with the pork collar.
Judd mat Gaardebounen is a hearty and satisfying dish that is perfect for cold winter days. It is a popular dish in Luxembourg, often served at restaurants and family gatherings. Many families have their own recipe for the dish, passed down through generations.
Bouneschlupp is a traditional Luxembourgish soup made with green beans, potatoes, bacon, onions, and leeks. It is a hearty and flavorful soup that is typically served during the colder months of the year. The green beans used in the soup are a specific type called "Bounen" in Luxembourgish, which are flatter and wider than regular green beans. They are typically harvested in the late summer and early fall when they are at their peak freshness.
To make Bouneschlupp, the green beans are first chopped into small pieces and boiled in water with the potatoes until they are tender. Meanwhile, the bacon is fried until crispy, and the onions and leeks are sautéed in the bacon fat until they are soft and fragrant. The cooked green beans and potatoes are then added to the pot along with the sautéed vegetables and bacon, and the mixture is blended until smooth.
Bouneschlupp is typically served hot with a dollop of crème fraîche or sour cream on top and a slice of crusty bread on the side. It is a comforting and delicious soup that is perfect for a chilly day.
Kniddelen is a traditional Luxembourgish dish that consists of small dumplings made from flour, eggs, and milk. The dumplings are similar in texture to German spaetzle or Italian gnocchi, but they are typically smaller in size and often served with bacon or cream sauce.
Kniddelen can be served on their own as a side dish, or they can be incorporated into a larger dish like Bouneschlupp or Judd mat Gaardebounen. When served as a main dish, Kniddelen are often accompanied by bacon or cream sauce, which adds richness and flavor to the dish.
Huesenziwwi is a traditional Luxembourgish stew that features marinated rabbit meat simmered with vegetables in a flavorful broth. The name of the dish comes from the Luxembourgish words "Hues" (meaning rabbit) and "Ziwwi" (meaning pepper). The best part of preparation is, Rabbit meat is first marinated in a mixture of red wine, vinegar, and spices such as bay leaves, juniper berries, and cloves which helps to tenderize the meat and infuse it with complex flavors.
Huesenziwwi is an important part of Luxembourg's culinary heritage and reflects the country's love of hearty, comforting food. It is typically served during the colder months of the year and is enjoyed by locals and visitors alike. It is often served with boiled potatoes or crusty bread and alongside red wine, making it a perfect choice for a comforting, home-cooked meal.
Rieslingspaschtéit is a classic Luxembourgish dish that consists of a flaky pastry crust filled with a savory mixture of pork, onions, and mushrooms cooked in Riesling wine. It has a savory, slightly sweet flavor that is complemented by the buttery, flaky pastry crust. The pastry crust is first prepared by mixing flour, butter, and water together until a smooth dough is formed. The dough is then rolled out and placed into a pie dish or mold.
It’s the stage where the real taste of the dish is decided. The filling is prepared by cooking diced pork with onions, mushrooms, and garlic in a mixture of Riesling wine, broth, and seasonings such as thyme and bay leaves. The filling is then poured into the pastry crust and the top is sealed with another layer of pastry dough.
The Rieslingspaschtéit is then baked in the oven until the pastry is golden brown and the filling is hot and bubbly. The finished dish has a savory, slightly sweet flavor that is complemented by the buttery, flaky pastry crust.
Bretzelsonndeg Kuch, also known as Pretzel Sunday Cake, is a traditional cake from Luxembourg that is eagerly awaited each year. The cake is typically enjoyed on the fourth Sunday of Lent, which is known as Pretzel Sunday, and is a special treat for many Luxembourgish families.
One of the most distinctive features of Bretzelsonndeg Kuch is its sweet, yeasty flavor. The yeast dough used to make the cake is delicately sweetened with sugar, giving it a subtle sweetness that is enhanced by the raisins and almonds folded into it. The addition of raisins and slivered almonds to the cake dough provides a delightful textural contrast to the soft, fluffy cake. The raisins add a chewy sweetness, while the almonds provide a satisfying crunch.
Another key component of Bretzelsonndeg Kuch is the crunchy streusel topping. The streusel is made with a mixture of flour, butter, and sugar and is sprinkled generously over the top of the cake before it is baked. The streusel creates a delightful crunch that perfectly balances the softness of the cake.
Quetschentaart is a traditional Luxembourgish tart made with fresh plums, a sweet shortcrust pastry, and a rich custard filling. The tart is typically enjoyed during the late summer months when plums are in season and at their ripest. The plums used in the tart are naturally sweet and slightly tart, giving the filling a complex flavor profile that is enhanced by the rich, creamy custard filling.
The custard filling is made with a mixture of eggs, sugar, cream, and vanilla extract. The custard provides a rich, velvety texture that contrasts beautifully with the firm texture of the plums and the crumbly pastry. Overall, Quetschentaart is a deliciously sweet and tangy dessert that perfectly showcases the flavors of fresh plums in their prime.
Diekirch Beer was first brewed in 1871 by the Brasserie de Luxembourg, and it has been a popular brand in the country ever since. It is named after the town of Diekirch, which is located in the northern part of Luxembourg.
The beer is a pale lager that is brewed using a combination of malted barley, hops, and water. It has an alcohol content of 4.8%, which makes it a relatively light beer. Diekirch Beer is known for its smooth, crisp taste and is often served cold.
Bofferding is a brand of beer that is also brewed in Luxembourg, and it is known for its crisp, refreshing taste. It is a light lager beer that is brewed using a combination of high-quality malted barley, hops, and water.
Bofferding has a balanced taste that is not too bitter or too sweet, with a subtle malt flavor and a light hoppy aroma. It has a clean finish, which makes it very refreshing and easy to drink. It is a popular beer in Luxembourg and is also exported to other countries.
In conclusion, Luxembourg is a food lover's paradise, with a diverse and delicious culinary scene that reflects the country's unique cultural heritage. From hearty stews and comforting soups to savory meat dishes and rich cheeses, there is something for everyone to enjoy in Luxembourg's vibrant and flavorful cuisine.
We are reaching the end of the blog and hope you enjoyed the reading. If you want to know more Europe food, culture and history check out the website. Don't forgot to read our previous blogs too "What to visit in Esch-sur-Alzette" and "What to visit in Luxemburg city"