Luxembourg Food

Luxembourg food has been influenced by the cuisine of nearby France and Germany for many years. And more recently, it has been inspired by the cuisine of its many Italian and Portuguese immigrants. Luxembourg people usually adopt the best from each culture. Food in luxembourg is a combination German vigor with Franco-Belgian refinement. food luxembourg includes local dishes of smoked pork and broad beans or sauerkraut, jellied suckling pig, and famous smoked Ardennes ham. The preparation of trout, pike and crayfish is excellent, as are the pastries and cakes. Delicious desserts in Luxembourg food are prepared with local liqueurs. Restaurants and bars are very similar to the rest of Europe with nightclubs generally open until 0300.

Food luxembourg has Beer as its specialty and is a traditional industry. Best-known brands are ‘Bofferding’,’ Diekirch Mousel’ and ‘Simon’. There are also many local liqueurs and strong spirits such as Eau de vie. luxembourg food’s white Moselle wines resemble those of the Rhine, but are drier than the fruitier wines of the French Moselle Food in luxembourg is served generally from 0700-2400 (weekdays) and until 0300 (weekends and public holidays).

• Carré de porc fumé (smoked pork and broad beans or sauerkraut).
• Cochon de lait en gelée (jellied suckling pig).
• Jambon d’Ardennes (famous smoked Ardennes ham).
• Tarte aux quetsches
• Omelette soufflée au kirsch

• Bofferding, Diekirch Mousel and Simon (beer)
• Eau de vie (45 to 50 per cent alcohol)