Luxembourg's cuisine reflects the country's position between the Latin and Germanic countries, influenced by the cuisines of neighbouring France, Belgium and Germany. Recently, it has been influenced by the country's many Italian and Portuguese immigrants. As in Germany, most traditional, everyday Luxembourg dishes are of peasant origin, in contrast to the more sophisticated French fare.

Characteristic parts
Bouneschlupp
European bean soup
F'rell am Rèisleck
Feiersténgszalot
Friture de la Moselle
Gromperekichelcher
Luxembourgish potato fritters
Hiecht mat Kraiderzooss
Hong am Rèisleck
Judd mat Gaardebounen
Öennenzop
Potage Esaü
Quetschentaart
popular Luxembourg speciality, an open fruit tart with zwetschgen or damson plums
Rieslingspaschtéit
Has characteristic parts: Bouneschlupp F'rell am Rèisleck Feiersténgszalot Friture de la Moselle Gromperekichelcherlb Hiecht mat Kraiderzooss Hong am Rèisleck Judd mat Gaardebounen Potage Esaü Quetschentaart Rieslingspaschtéit Öennenzop
Categories: Cuisine
Also known as:
Wikidata ID: Q1146380
Wikipedia title: Cuisine of Luxembourg
References:
Wikipedia article: Cuisine of Luxembourg

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