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A Brief Introduction To Luxembourg’s Cuisine


In our new Globe Trotter series, Viral Travel reviews all the best places to see, eat, and stay at, in every country of the world!

This week we visit: Luxembourg


The majority of traditional Luxembourgish foods have their origin in peasant food, and their meals are simple and rich. However, their cuisine is also strongly influenced by the foods prepared in neighboring France, Germany and Belgium. Also, 20th century immigrants from Portugal and Italy introduced their dishes to Luxembourg and had an impact on the cuisine of the world’s only remaining grand duchy.

While breakfast tends to be light in Luxembourg, lunch and dinner are richer meals, usually served in large portions. Although most locals often eat lunch in restaurants, they only consume one hot meal a day.

When it comes to popular dishes, soups and potatoes are staples in the Luxembourgish diet, and fresh-water fish and sausages are also among the most favorite foods. Pastries are a common food, and their dumplings, tarts and cakes are of exquisite quality.

Some traditional specialties include judd mat gaardebounen (smoked pork neck served with a delicious stew of broad beans and potatoes fried with bacon), bouchée à la reine, or paschtéitchen (chicken and mushrooms in a béchamel sauce served in a puff pastry case), and cochon de lait en gelée (jellied suckling pig).

As far as drinks are concerned, the country produces excellent beers and wines, which are cheaper than in most neighboring countries. Because of this, Luxembourg is a popular spot for the so-called ‘alcohol tourists’. Moreover, the grand duchy has one of the highest alcohol-consumption rates in the world.

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