Luxembourg cooking combines German heartiness with Franco-Belgian finesse. The preparation of trout, pike and crayfish is excellent, as are the pastries and cakes. Delicious desserts are prepared with local liqueurs, and a dash of
quetsch,
mirabelle or
kirsch is added to babas or fruit cups. Most aspects of restaurants and bars are similar to the rest of Europe. Luxembourg’s white Moselle wines resemble those of the Rhine, but are drier than the fruitier wines of the French Moselle. Beer is another specialty and is a traditional industry.
National specialties:•
Carré de
porc fumé (smoked pork and broad beans or sauerkraut).
•
Cochon de lait en gelée (jellied suckling pig).
•
Jambon d’Ardennes (famous smoked Ardennes ham).
•
Tarte aux quetsches (quetsch plum tart).
•
Omelette soufflée au kirsch.
National drinks:•
Bofferding,
Diekirch Mousel and
Simon (beer).
•
Eau de vie (45 to 50% alcohol).
Legal drinking age: 17.
Tipping: Bills generally include service, but a rounding up is often given.
NightlifeVisitors to Luxembourg can enjoy a variety of evening
entertainment from
theater performances, classical music
concerts, opera and ballet, to
nightclubs,
cinemas and
discos. For more information, contact the Luxembourg City Tourist Office (see
General Info).
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