The dishes that matter
Judd mat Gaardebounen (smoked pork neck with broad beans and potatoes, €19-€23) is the national dish — order it at Am Tiirmschen or Mousel\'s Cantine. Bouneschlupp (green bean soup with mettwurst sausage, €9-€10) is the everyday classic. Gromperekichelcher (potato pancakes, €4 at markets, best from street stalls). Kachkéis (a local runny cheese on bread, €7 starter). F\'rell am Réisleck (Moselle trout in Riesling sauce, €24) is the fine-dining go-to.
Where to eat what
Traditional: Am Tiirmschen (Ville Haute), Mousel\'s Cantine (Grund), Bouneweger Stuff (Bonnevoie — locals\' pick). Modern bistro: Chiggeri, Um Plateau, Beim Alen Tuurm. Fine dining: Ma Langue Sourit, Mosconi, La Cristallerie (all Michelin, lunch menus €56-€78). Markets and street: the Saturday Place Guillaume II market for cheese, sausage and Gromperekichelcher, roughly 8am-2pm.
Questions, answered
Is there a proper local beer?
Yes — Bofferding, Diekirch and Battin are the three national brewers. Try Simon Pils, brewed in Wiltz, €3-€5 a glass.
Vegetarian options?
Improving but still limited outside the capital. Bouneschlupp is often meat-free, and Chiggeri does a proper vegetarian menu.
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