Dish finder in Luxembourg

Smoked collar of pork in thick slices with broad beans in a creamy sauce and boiled potatoes. The national dish, at its best in early summer when the beans are fresh.

A thick soup of green beans, potatoes and onions, usually with bacon or sausage. Ask whether it is made with meat.

Grated potato and onion fried into crisp cakes, sold at fairs and the Christmas markets with apple sauce. Meat-free.

Soft flour dumplings with bacon bits and cream, or brown butter in the meat-free version. Comfort food in traditional brasseries.

Pork and veal pâté baked in pastry, with Moselle Riesling jelly poured inside. Sold by the slice in bakeries and butchers, eaten cold.

The local grilled sausage, served in a roll with mustard at fairs, markets and football matches.

River trout baked in a cream sauce made with Moselle Riesling, served with boiled potatoes. A traditional restaurant dish.

Fried black pudding with apple sauce and mashed potato, the traditional supper on Christmas Eve and a winter menu standard.

Hare stewed in red wine with its own blood to thicken the sauce, a hunting-season dish found in autumn.

A runny, tangy melted cheese spread eaten on bread with mustard. Sold in tubs in every supermarket; meat-free.

A flat tart packed with halved damson plums, sold in bakeries from late summer into autumn.

A sweet, iced puff-pastry pretzel baked for Bretzelsonndeg in Lent, when tradition says a man gives one to the woman he admires.