Kniddelen
This is one of Luxembourg’s oldest dishes. In days gone by, they were considered the poor man’s meal because all you need to make these hearty dumplings is flour, eggs and milk. However, over the years, the traditional dish has transformed into a delicacy, appearing on menus across the city. Normally they are served with meat or vegetables but they are very versatile and can be paired with almost everything. I once knew a man from Luxembourg who had an Italian father and a Luxembourgish mother. They met in the middle and had kniddelen with tomato pasta sauce.
Boxemännchen
As Christmas decorations begin to unfurl in Luxembourg city, bakery windows become host to neat rows of Boxemännchen. These little men and women fashioned from brioche are best toasted or dipped in tea, coffee or hot chocolate on a cold afternoon. The bakeries of Luxembourg add their own creative hallmark: Some are outfitted in chocolate and sprinkles, some dawn bow-ties, and others puff on pretend pipes, and some are draped in a shiny icing with a glazed cherry belly-button: They are a diverse little population, like the Luxembourgish population itself which is a melting pot of cultures.
In French, these ‘bread people’ are referred to as Petits Bonhommes and in neighbouring Belgium, bakeries offer Cougnou – a rich brioche sculpted to resemble a swaddled infant. These are locally referred to as the Bread of Jesus.
Gromperekichelcher
No foreigner knows how to pronounce this and you see people just pointing at the menu to order these traditional potato fritters. They are usually eaten in winter and are sold at Christmas Market stalls, with a generous helping of apple sauce.
In Luxembourg It's Three 