Search locations or food
OR
Sign up

4 Worst Rated Luxembourg Foods

Last update: Sun Feb 16 2025
VIEW MORE
01

Pork Dish

CANTON GREVENMACHER, Luxembourg
3.4
Ate it? Rate it
Wanna try?
Add to list

Judd mat gaardebounen or smoked collar of pork with broad beans is a specialty hailing from Luxembourg. It's often dubbed the national dish of this country. The dish is typically made by cooking the pork collar in water with chopped vegetables and herbs such as leeks, carrots, onions, celery, bay leaves, cloves, savory, and peppercorns (with the addition of wine) until the meat becomes tender.


The cooked smoked pork collar is then cut into slices and combined with a creamy sauce based on roux, fresh cream, dry white wine, stock or water, blanched broad beans, bacon, and herbs before it is enjoyed with a side of boiled or fried potatoes.


Early summer is the period when this specialty is traditionally prepared in Luxembourg’s households and restaurants due to the fact that the beans are young, tender, and fresh during the period.

MOST ICONIC Judd mat gaardebounen

1
02
Ate it? Rate it
Wanna try?
Add to list

Rieslingspaschtéit is a traditional meat pie coming from Luxembourg, consisting of a pastry shell that surrounds a filling of pâté-like meat mixture in Riesling aspic. The pastry base is typically made by combining flour, butter, lard, water, salt, and a splash of Riesling wine, while the filling usually consists of pork or veal, chopped white bread, vegetables, herbs, spices, and Riesling wine.


Holes for releasing steam are traditionally made in the pie’s top, and the pie is brushed with beaten egg yolks before baking for a nice glazed finish. Rieslingspaschtéit can be found in numerous bakeries in the country, and it is typically enjoyed chilled with a variety of side dishes and a glass of Riesling wine.

03
Ate it? Rate it
Wanna try?
Add to list

Kniddelen are traditional Luxembourgish dumplings. They're made with a combination of flour, eggs, and milk. The thick batter is dropped into boiling water by using a teaspoon. When the dumplings rise to the top, they're done. Kniddelen can be served in soups, as accompaniments to stews and casseroles, or more traditionally, combined with bacon that was fried in butter and the accompanying pan juices.


It's recommended to serve the dish with a glass of white Luxembourg wine.

MOST ICONIC Kniddelen

1
04

Soup

LUXEMBOURG
3.8
Ate it? Rate it
Wanna try?
Add to list

Bouneschlupp is a classic Luxembourgish soup made with green beans, potatoes, smoked bacon, and onions. Regional variations of this dish may include additional ingredients such as carrots, leeks, or celery. Metworst or other types of heavily spiced sausages may be added as well.


Although bouneschlupp is considered a national dish of Luxembourg, it can also be found in the German state of Saarland, Lorraine (France), and the historical regions of Gaume and Arelerland in Belgium. It is traditionally served hot with potato pancakes called gromperekichelchen and (optionally) a dollop of sour cream on the side.

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

Show Map
Luxembourg Food