Luxembourg

A hearty Luxembourgish everyday soup built on green beans and waxy potatoes simmered in a pork-enriched broth, seasoned with fresh savory — the herb that defines the dish's character.

A Luxembourgish sweet enriched-dough roll shaped like a little man, baked for the Saint Nicholas (Kleeschen) feast in early December.

A traditional-method sparkling wine produced exclusively from AOP-designated Moselle Valley vineyards in Luxembourg, achieving effervescence through in-bottle secondary fermentation and mandatory lees aging of at least nine months.

A thick, sweet homemade Luxembourgish egg-yolk liqueur enriched with cognac (or brandy) and sugar, served as a festive after-dinner drink.

A Luxembourg specialty of small whole river fish from the Moselle, floured and deep-fried until crisp and golden.

Crispy shallow- or deep-fried Luxembourgish fritters made from coarsely grated raw potato bound with egg, diced onion, and chopped parsley, forming the country's most iconic street-food.

A Luxembourgish potato soup built on starchy potatoes, leek and carrot in broth, finished with cream for a smooth, mild, comforting bowl.

Luxembourg's national dish of brined and smoked pork collar, soaked overnight to temper saltiness and then gently braised, served alongside broad beans (field beans) finished in a cream sauce fragrant with summer savory.

Boiled flour-and-egg dumplings, a Luxembourgish comfort dish typically served with melted butter or a bacon cream sauce.

A traditional Luxembourgish dish of beef tripe cut into strips and either breaded and fried or braised in a tangy sauce.

A dry, high-acid white wine made from Riesling grapes grown on the steep slate and marl slopes of Luxembourg's Moselle valley under the AOP Moselle Luxembourgeoise.

A classic open shortcrust pastry tart topped with halved Damson plums (quetsch) arranged skin‑side up, lightly dusted with sugar and baked until the crust is golden and the fruit is tender but intact.

A Luxembourgish pâté en croûte of seasoned pork and veal marinated and set in Riesling-flavored aspic, encased in pastry.

A rustic Luxembourgish dish of thick buckwheat porridge that is left to firm, broken into pieces, and fried golden in plenty of butter.

A Luxembourgish black pudding sausage of pig's blood, offal and oats or breadcrumbs, spiced and bound, then sliced and pan-fried.

A Luxembourgish deep-fried pastry of twisted or knotted enriched dough, dusted with icing sugar.

A Luxembourgish dish of pork sausages cooked and served in or with Moselle white wine, the regional river wine giving the dish its name.