Luxembourgish cuisine — French-German-Belgian fusion. Judd mat Gaardebounen, Bouneschlupp, Moselle wines. High-end cuisine (most Michelin stars per capita).
Judd mat Gaardebounen
National dish — smoked pork collar with green beans. Served with potatoes. Winter tradition.
Bouneschlupp
National soup with green beans, potatoes, bacon. With Mettwurst sausage. Simple, savory.
Kuddelfleck
Breaded and fried tripe. Unique Luxembourgish specialty. With mustard and potatoes.
Friture de la Moselle
Small fried Moselle fish, traditionally with fries and mayo. Served in Moselle valley restaurants.
Gromperekichelcher
Traditional potato pancakes, sold at markets (Schueberfouer August-September). With applesauce.
Pastries
Quetschentaart (plum tart August-September), Bamkuch (tree cake), Boxemännchen (Saint Nicholas), Kniddelen (dough dumplings).
Wines and Crémant
Luxembourg Moselle wines — Riesling, Pinot Gris, Auxerrois, Crémant de Luxembourg (Champagne method, AOC). 1300 hectares of vineyards. Special mention in gourmet guides.