A FOOD TRADITION
Luxembourgish Cuisine
A hearty cooking tradition shaped by Luxembourg's Ardennes and Moselle regions and neighboring French, German, and Belgian influences.
Dishes linked to this cuisine
1–12 of 20
Bamkuch
Bamkuch is a Luxembourgish layered ring cake made by baking successive thin layers of wheat batter enriched with eggs, butter, and sugar.
Bouneschlupp
A traditional Luxembourgish green-bean soup made with green beans, potatoes, onions, and often pork and cream.
Boxemännchen
Boxemännchen are traditional Luxembourgish small, person-shaped brioche rolls made from sweet yeast dough and commonly decorated for Saint Nicholas celebrations.
F'rell am Rèisleck
Trout is cooked in Riesling-style white wine and commonly finished with a creamy sauce flavored with onion and butter.
Feierstengszalot
A Luxembourgish salad of cooked beef tossed with onion, pickled cucumber, hard-boiled egg, and a mustard vinaigrette.
Gromperekichelcher
Crisp Luxembourgish potato pancakes made from grated potatoes and onions bound with egg and wheat flour and fried in oil.
Huesenziwwi
Huesenziwwi is a Luxembourgish hare stew braised with red wine, aromatics, and a rich sauce, often finished with cream.
Judd mat Gaardebounen
A traditional Luxembourgish dish of smoked or cured pork served with broad beans and potatoes.
Kachkéis
Kachkéis is a warm Luxembourgish melted-cheese spread typically made with cheese and enriched with cream or butter.
Kniddelen
Luxembourgish flour dumplings are made from wheat flour and egg, boiled until tender, and commonly served with butter, milk, or cured pork.
Kuddelfleck
Kuddelfleck is a Luxembourgish preparation of beef tripe cut into pieces, breaded, fried, and commonly served with a savory tomato sauce.
Liewerkniddelen
Luxembourgish liver dumplings made with pork liver, bread, onion, egg, and flour, then boiled and served hot.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.