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
13–20 of 20
Paschtéit
A Luxembourgish puff-pastry case filled with chicken or veal, mushrooms, and a creamy seasoned sauce.
Quetschentaart
Quetschentaart is a Luxembourgish plum tart consisting of sweet pastry or yeast dough topped with sliced plums and sugar.
Rieslingspaschtéit
A baked Luxembourgish meat pie of pork and veal marinated with Riesling, enclosed in pastry and commonly finished with a set aspic.
Stäerzelen
Luxembourgish buckwheat dumplings made from buckwheat flour, water, and salt, typically boiled or simmered and served hot.
Tierteg
Luxembourgish potato pancakes prepared from grated potato, onion, egg, and wheat flour, then fried until browned and served hot.
Treipen
Treipen is a Luxembourgish blood sausage made with pork blood and fat, buckwheat, and onions, then cooked before serving hot.
Verwurelter
Verwurelter is a traditional Luxembourgish carnival pastry made from sweet enriched dough, shaped into twists or knots, deep-fried, and finished with sugar.
Wäinzoossiss
Luxembourgish pork sausages are simmered or served in a savory white-wine sauce, often enriched with cream, butter, onion, and mustard.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.