Culinary traditions of such countries as France, Germany, and Belgium have shaped the national cuisine of Luxembourg. Hearty meat dishes make up the basis of the cuisine of the region. Meat can be cooked in a number of ways in Luxembourg. Judd mat Gaardebounen smoked pork is an interesting national specialty that travelers will enjoy trying. Before serving, the meat is cut into small pieces and then served together with sour cream. Many meat dishes are cooked on an open fire. Grilled pork ribs are an exceptionally delicious dish.
In Luxembourg, there is a tradition to cook certain dishes in an oven. For example, this is the way local chefs cook meatballs and then serve them with fermented cabbage. In restaurants specializing in the national cuisine, travelers may find quite unusual dishes, for example, ragout with calves’ brains, hearts, and liver. Oxtail soup is a no less unusual delight. Travelers interested in trying authentic food cooked in full accordance with historical recipes should not forget to try rabbit stew in one of the national cuisine restaurants.
Fish dishes are also very popular in Luxembourg. Different species of fresh-water fish are widespread in the region, as well as food with that fish. Boiled crayfish is one more popular local specialty. Both meat and fish dishes are usually served with various pickled vegetables. Beetroot and radish are popular ingredients of local vegetable salads.