Wainzoossiss Mat Moschterzooss – or Luxembourg sausage – is a staple here. This delicious snack consists of a sausage marinated in wine, served with a hefty dollop of mustard sauce. Some restaurants serve it with a side of creamy mashed spuds, as well.
If you fancy a taste of some local fare, pick up a portion of kniddelen. These small, dense dumplings are served with a topping of your choice – think mustard sauce, beer sauce or chopped Luxembourg sausage.
Cremant is a sparkling white wine, made in a similar way to Champagne. And Luxembourg’s Moselle region’s known for producing some of the best. So, look out for it on wine lists while you’re in town.
If you’re visiting in winter, warm up with a hearty bowl of bouneschlupp. It’s a comforting soup stuffed full of potatoes, beans, leek and celery, plus either bacon or sausage. You’ll probably spot it on summer menus, too – but with less potato and more veg.
These Luxembourgish doughnuts are a must-try if you’re craving something warm and sweet. The moreish balls of yeast dough are dunked in a deep fat fryer until crispy, then topped with a scoop of sugar.
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