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Papua New GuineaFlavors · Luxembourg
Cold salad of cooked beef cut into cubes, with hard‑boiled egg, pickled cucumber and a mustard‑and‑vinegar dressing. It originated as a way to use leftover boiled meat and has been made for generations in Luxembourgish homes.
Traditional dish from Luxembourg
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Feierstengszalot — Luxembourg
Feierstengszalot is a beef salad. The beef cut, typically brisket, is slowly cooked for hours in a broth with carrot, leek, bay leaf and pepper, then cooled and cut into cubes. Chopped hard‑boiled egg, pickled cucumber and, in some versions, tomato and onion are added, and everything is dressed with Luxembourgish mustard, white wine vinegar, oil and chives.
After seasoning, the salad rests in the refrigerator for at least an hour so the flavors can meld. It is served cold, with crusty bread and parsley on top.
According to expert Anne Faber, it is a simple way to use leftover boiled meat, made for generations in Luxembourg, often as a supper. The recipe appears in Ketty Thull’s book, and the official government portal published a version by chef Clovis Degrave inspired by it.
The salad appears in homes and in restaurants of Luxembourgish cuisine, served as a starter or a light meal.
Luxembourg
Traditional salad from across the country.
Cooked beef (brisket), hard‑boiled egg, pickled cucumber, sometimes tomato and onion; Luxembourgish mustard dressing, white wine vinegar, oil, cream and chives.
Cold, with crusty bread, as a starter, supper or light meal.
All year round, as supper or a light meal, often to make use of boiled meat.
Your questions
Boiled beef, chopped and seasoned with mustard, vinegar, egg and pickles, served cold.
Chilled, after resting, with bread on the side.
It originated as a way to use leftover boiled meat and has been made that way for generations.
Flavors of Luxembourg
Cake baked in thin layers around a rotating spit in front of a flame, forming rings like those of a tree trunk. It arrived in Luxembourg from another European tradition and became a sweet for weddings and large celebrations.
Thick green‑bean soup with potato, onion, bacon and sausage, served as a main course. It’s a traditional Luxembourgish home soup and is served at Buergbrennen bonfires after Carnival.
Small human-shaped brioche pastry, with raisins for eyes and sometimes a small white pipe. It is the sweet of Saint Nicholas and Advent in Luxembourg, sold in bakeries in the weeks before Christmas.
Sweet made from leavened laminated dough, covered with sugar icing and almonds, shaped into a loop that resembles two entwined arms. It is the gift of Bretzelsonndeg, the fourth Sunday of Lent, when men give it to the women they care for.
Flat patties made from grated potato with onion, parsley and seasonings, fried until crispy. Official tourism presents them as a national dish, and they are traditional at fairs and Christmas markets.
Smoked pork neck, slow-cooked and served sliced with fava beans in a creamy sauce and boiled potatoes. It is the dish most often cited as Luxembourg’s national dish.
Simple dumplings made from a batter of flour, milk and eggs, cooked in water and served with fried bacon or melted butter. They are home-style, winter food, with recipes passed down through generations.
Open tart with a buttery crust topped with Quetschen plums arranged in circles, baked until the fruit releases its juices. It is Luxembourg’s autumn tart, made when the plums ripen, usually in September.
Sweet strips of dough tied into loose, irregular knots, fried until golden and dusted with powdered sugar. They are Luxembourg’s Carnival sweet and are still often made at home.
Pork sausages browned in a skillet and served in a creamy Luxembourgish mustard sauce, with mashed potatoes. The name means “wine sausage with mustard sauce.”
Meat pie in a golden crust, filled with a pork and veal ragù and finished with a Riesling wine jelly. It is a specialty of the capital’s pastry shop and, according to the family that sells it, was created in the city of Luxembourg in 1928.
