Influenced strongly by the seasons, Luxembourg's cuisine takes its cues from France, Germany and Belgium but has its own identity. French, German and Italian restaurants are also prevalent; cosmopolitan Luxembourg City has global cuisines from Asia, the Americas and beyond.
In rural areas, many restaurants double as bars, while in the capital, a number transform into clubs from around 10pm.
Spring and summer see river-caught trout, pike and crayfish appear on menus, along with asparagus, butter beans, Brussels sprouts, stone fruits (apricots, nectarines, peaches and plums), pears and apples, strawberries, grapes, walnuts, and boletus and chanterelle mushrooms. Autumn and winter bring game such as hare and boar, potatoes, rhubarb, artichokes and dandelion root.
Local specialities include the following:
- F'rell am Rèisleck (trout in Riesling sauce)
- Hiecht mat Kraiderzooss (pike in a herb-based green sauce)
- Kriibsen (crayfish, often served in a creamy Riesling and fish-stock sauce)
- Huesenziwwi ('jugged hare' cooked in lard, flambéed in brandy and served in a blood-thickened stew)
- Bouneschlupp (green bean soup with potatoes, onion and bacon)
- Träipen (Luxembourg's version of black pudding prepared from hog's head and served with apple sauce)
- Kachkéis (runny cheese made from cow's milk, served either hot or cold)
- Gromperekichelcher (fritter-like shredded potato pancakes, often sold at markets as snacks)
- Quetschentaart (fruit tart, usually made with plums, pears, cherries or peaches)
- Äppelklatzen (pastry-wrapped cooked apples spiced with cinnamon and nutmeg)