The influence of German and Central European cuisine is evident in traditional recipes, which are mainly centered on pork and potatoes. Judd mat gaardebounen, or smoked pork neck paired with boiling wide beans, is the unofficial national dish. Gromperekichelchen (literally, potato biscuits) are a kind of fried shredded potato cake with onions, shallots, and parsley that you must taste if you have the chance. They’re usually offered during outdoor events like markets or funfairs, and they’re really tasty. They’re also a great snack on a chilly winter day.
However, at most places, the traditional local cuisine would be French cuisine served in larger quantities. Since the 1960s, Italian cuisine has been popular. Ketty Thull’s recipes, which have reportedly been the best-selling cooking and baking book in Luxembourg since WWII, have had a significant impact on home cuisine.
You may also sample “Bamkuch” (meaning “tree cake”), which is traditionally served at weddings and baptisms. This cake is typically baked on a spit and served like a tree trunk with many layers that resemble the tree rings and are visible when sliced.
Riesling, Auxerrois, Pinot Gris, Pinot Blanc, Rivaner, and Elbling, to mention a few, are among the excellent white wines produced in Luxembourg’s Moselle valley, which is located to the east of the country. Many communities around the Moselle river have wine-tasting village festivals in the fall.
Young folks choose to consume either domestic or foreign beer. Diekirch, from the same-named hamlet, Bofferding, Battin, Simon, and Mousel are among the most prominent breweries in Luxembourg. Despite the fact that none of them are readily available outside of the nation, they are all outstanding lagers.
Luxembourgers like an eau-de-vie as an after-dinner digestive. Mirabelle and Quetsch are the most widely accessible. Both are very powerful and made from plums! These are sometimes eaten with coffee, which may be more appealing to some.