Luxembourgish food is hearty, shaped by German and French influences but with its own distinct character. The country claims more Michelin stars per capita than almost anywhere else in Europe, but traditional cooking is just as worth seeking out.
Classic dishes
Judd mat Gaardebounen — smoked collar of pork with broad beans — is the de facto national dish. A generous portion that demands a long walk afterwards. Bouneschlupp, a green bean soup with potatoes, smoked bacon, and sausage, is the everyday comfort food. Gromperekichelcher are spiced potato pancakes deep-fried to order; you'll find them at outdoor markets and festivals year-round.
Rieslingspaschtéit is a meat pie made with Riesling wine and aspic, typically served cold in slices as a starter. Wäinzoossiss — pork and veal sausage served with a creamy mustard-wine sauce — turns up on most traditional menus.
Wine and beer
The Moselle region produces crisp white wines from Rivaner, Riesling, Auxerrois, Pinot Gris, and Gewürztraminer grapes. The Crémant de Luxembourg sparkling wine is genuinely excellent and far less expensive than comparable Champagne. Most wine estates have tasting rooms open to visitors.
Luxembourg also has a lively craft beer scene. Bofferding and Diekirch are the familiar national lagers, but smaller breweries have multiplied in recent years.
Where to eat
In Luxembourg City, the Grund neighbourhood in the valley below the old town is packed with restaurants and bars. The Place d'Armes and surrounding streets have plenty of options, ranging from tourist-oriented brasseries to places where locals actually eat. Outside the capital, most towns have at least one good traditional restaurant; the countryside around the Moselle and Mullerthal tends to have better food options than the Ardennes.
Eating out is not cheap by European standards. Budget around €15–20 for a main course at a mid-range restaurant; set lunch menus (formule) offer better value, often €12–16 for two or three courses.