Luxembourg is a small and wonderful country in Europe. This tiny country has proud and unique traditions and is hospitable and hearty. Here, the delicacy of France and the generosity of Germany combine in an entirely different way than one finds in Belgium. Cuisine in Luxembourg is very personal and its traditions are primarily borrowed from Germany, France and Belgium; however, this country has established its very own traditions. It serves some of the best river fish, desserts and pastries. The best drink to go with the fried fish is, without a doubt, a glass of the fantastic local beer or fine white wine.
Due to the country’s tiny dimensions, national cuisine does not differ much from region to region. What differs regarding local differences are the borrowed recipes. In regions closer to France there are, naturally, more French-named dishes. The same goes for Germany and Belgium. Interestingly, in recent years Luxembourgian cuisine has been largely influenced by southern countries such as Portugal and Italy. This is due to the considerable number of immigrants from these countries. As a result, there are more spices and exotic tastes, which prove to be a very interesting mix of European flavours.
Various influences have resulted in a variety of specialities. German influence can be seen in the surplus of potatoes and sausages. They are very popular here, prepared and served in thousands of ways. Thueringer, which are small sausages sold most often directly in the streets, are of special fame. They're cheap and quite tasty. The Gromperkiche is a potato pancake, delicately spiced, prepared with chopped parsley and onions and deep-fried. Sausages with mashed potatoes is a popular dish that is also very often served.
French cuisine has offered some excellent kinds of cheese, a taste for fine wines and delicious dishes with original French names. The pâté, for instance, is a paste most often made of meat, but it's also available in a vegetarian version. Another typical speciality based on meat is the Cochon de lait en gelée – this is a jellied suckling pig.
Traditional Luxembourgian cuisine features all of the above-mentioned, but also some other national recipes. Some of the most popular recipes feature fresh river fish. Brown trout, pike or crayfish are prepared in a fantastic way and are really worth trying. Locals are also quite keen on preparing small fish which are fried and consumed on the spot – these are especially tempting when served with a cold beer in the summer. Pastries and desserts also come in a large variety and are of excellent quality. Various cakes, tarts, fruit dumplings and puddings are very popular. One dessert to be surely recommended is quetsch – small plum tarts usually served in September.
Drinking is a special aspect of the country's character. The legal drinking age here is 17. Back in 1993, Luxembourg was officially declared as the country with the highest alcohol consumption worldwide. Such data might be exaggerated, but one thing cannot be denied – the beer produced in Luxembourg is of great quality. The versions of Bettin or the Diekrich are delicious and definitely worth a try. Local Moselle white wines are also of good quality. Home-made alcohol can also be served, but be careful with it as the so-called eau-de-vie can be very strong. The locals love, moreover, French wines and Belgian and German beer.
Restaurants and pubs are abundant in this small and attractive country. Besides local restaurants there are a great number of French, Italian and German eateries. Bills usually include a service charge, but leaving a tip is customary.