National and Regional Food Specialities
Find out about food specialities from Luxembourg...
Breakfast in Luxembourg is generally a light affair, often consisting of a croissant or other baked good, a boiled egg or cereals and coffee. Lunch and dinner are larger meals, with lunch often eaten in a restaurant or at work. In general, Luxembourg people only eat one hot meal a day. As in Germany, soups are popular. The potato is considered a staple in the Luxembourgish diet.
Fresh-water fish like trout and pike are common throughout Luxembourg as are a wide variety of sausages, which are usually served with potatoes.
Pastries, such as cakes, tarts and dumplings, are popular and are of excellent quality and variety.
Luxembourg produces excellent beers and wines (including the sparkling wine, Crémant). This, in addition to the fact that Luxembourg has lower excise duty on alcohol than neighbouring countries, draws many "alcohol tourists" to the country. It all means that the country has one of the highest alcohol-consumption rates in the world.
Some of the national specialities include:
- Gromperekichelcher: Potatoes are a staple and are commonly served as a Gromperekichelcher, a deep fried potato and onion and parsley pancake or gebotschte Gromperen, roast potatoes
- Sausages: An obvious German influence, sausages are often found on the menu at lunch or dinner. Popular sausages include:
- Treipen, a black pudding
- Mettwurscht, a spicy pork sausage
- Lëtzebuerger Grillwurscht or Grillinger (formerly called Thuringer), small spicy pork sausages served with white aspic (often sold by street vendors). Thuringer is a name that can only be used for sausages from the German state of Thuringia, though the name is still often used to refer to the Lëtzebuerger Grillwurscht
- Paté: These spreads (for bread) are usually made of meat, though vegetarian options do exist. Examples of patés include Bauerepaté and Hausmacher Paté
- Soups: Popular soups include Bouneschlupp, a green bean soup cooked with bacon, served with Gromperekichelcher (potato pancakes), Rendfleeschbritt (Beef broth with vermicelli) and Gromperenzopp, a potato soup with leeks, egg yolks and cream
- Pork: Aside from in sausages, pork is commonly served in the form of ham, including Eisleker Ham, which is smoke-cured, usually served slim-sliced on bread or Ham, Fritten an Zalod (ham, chips and lettuce). Judd mat Gaardebounen (neck of pork served with broad beans) is also a popular dish
- Fish: Fried fish (Friture de la Moselle) is a popular dish as is F'rell am Riesling, trout cooked in Riesling wine and cream, Agemachten Hierken (pickled herring prepared with cream, cheese, onions, apples and wine) and Gebaake Fësch (fried cod with chips)
- Salads: Gromperenzalot is a potatoes salad usually served with sausages (Wirschtecher); and Feieirténgszalot is a beef salad with onions and eggs
- Cheese: Kachkéis is a spreadable cooked cheese with a distinctive taste (some find it similar to cooked French Camembert). It is usually served as a starter with bread at receptions, but also frequently eaten on bread for breakfast and always served with mustard. Wäissekéis, a variety of soft cheese.
- Desserts: Quetschentaart/Quetscheflued is a popular plum tart usually made in September, and Fueskichelcher are donuts sometimes filled with jam or chocolate. They are only served at Carnival
- Jam: The Quetschenkraut is a traditional low sugar plum jam
Luxembourg Food Labels
A variety of food labels in Luxembourg are used to categorise certain types and qualities of food products.
The most recognised label in Luxembourg, the Marque Nationale, guarantees the quality and the Luxembourg origin of some products. Established in 1932, the label is awarded by the state for products that are produced, processed and marketed adhering to specific environmental and quality controls. Products are blind tested for taste, appearance and smell. Products labelled under the scheme include: butter, wine, honey, Luxembourg Crémant, some alcohols, pork meat and dried meat.
- Demeter: a label indicating the product was produced using organic farming methods
- Bio-label: a label indicating the product was produced using organic farming methods
- HAAF: a label awarded to veal, lamb, pork and poultry produced using environmentally friendly methods
- Produit du Terroir: a label awarded to beef produced in Luxembourg
- Véi vum Séi, Téi vum Séi and Bléi vum Séi: labels reserved exclusively for farm products from the Parc Naturel de la Haute-Sûre