Luxembourg City Food Guide

Must-Eats Luxembourg City

The last QuattroPole food guide took place in Luxembourg-City – For this occasion, Anne from Anne’s Kitchen invited her 3 food buddies over to her hometown Luxembourg to show them some culinary highlights of the city.  

Luxembourg city boasts a mix of high-end dining and lots of French, Italian and sushi restaurants. Wander the cobbled streets of this charming fortress city and sit down on one of the many terraces to enjoy a crémant and watch the world go by.

A Quattropole food guide made by Anne's Kitchen.

Must-Eats Luxembourg City

Here are the typical dishes you should sample on a trip to Luxembourg:


Crémant: Luxembourgish sparkling wine can easily rival its French neighbour’s Champagne. It is acceptable to drink Crémant at any time of day and for any occasion (even if there is none)

Kir Royal: Crémant with a glug of blackcurrant liqueur. For a truly Luxembourgish kir royal, ask for Cassero de Beaufort in your bubbles.

Luxembourgish wine: Luxembourg is a proud wine-producing country and you can visit many wineries in the Moselle region, which borders Germany. The regional climate is favourable to white grape varieties like Rivaner, Riesling, Elbling, Auxerrois, Gewürztraminer, Pinot Gris and Pinot Blanc.


Gromperekichelchen: a deep-fried grated potato cake made with onion, egg and parsley. Served with sweet apple compote. Best tried at one of the many fun fairs around the country.

Rieslingspaschtéit: a cold veal and pork pie with white wine jelly. Perfect enjoyed as a snack with a glass of Crémant.

Feierstengszalot: a meat salad consisting of cold cooked beef, gherkins, tomatoes, egg - marinated in a cream-based vinaigrette.

Kniddelen: boiled dumplings traditionally served with bacon lardons and a side of apple compote.

Judd mat Gaardebounen: a hearty dish of smoked pork collar with broad beans in a creamy sauce.

Wäinzoossiss: pork and beef sausage that’s pan-fried and served with a creamy mustard white wine sauce.

Bouchée à la Reine: a buttery vol-au-vent pastry filled with a creamy chicken and mushroom ragout. Traditionally, veal sweetbreads were added to the filling, but these days, the recipe is most often limited to chicken.