Published on 26 October 2026
The evenings are getting shorter and the temperatures are dropping: it’s the perfect time to get all your flatmates together for a lovely home-cooked dinner. Why not put Luxembourgish cuisine on the menu this time? Hearty, comforting and economical, it’s ideal for shared meals. Here are four traditional recipes, easy to prepare as a group, for a dinner that’s 100 per cent made in Lëtzebuerg. 🍂🤎
1. Gromperekichelcher: a crunchy aperitif
These potato cakes literally ‘little potato cakes’ are the stars of the Schueberfouer and the Christmas markets. They taste even better when homemade and eaten piping hot.
Ingredients (4 to 6 people)
- 1 kg of potatoes
- 2 onions
- 3 eggs
- 4 tablespoons of flour
- A bunch of parsley
- Salt, pepper, frying oil
Preparation (40 min)
Grate the potatoes and onions, then squeeze them into a clean cloth to remove as much water as possible. Add eggs, flour, chopped parsley, salt and pepper. Form thin patties and brown them for 3 to 4 minutes per side in hot oil.
Roomie tip: organize a chain. One grater, the other presses, and the third takes care of the pan. Serve with applesauce, as per tradition.
2. The Bouneschlupp, the soup that warms
This green bean soup is a must-have of the Luxembourgish autumn. It is consistent, fragrant and very easy to make, even for beginners.
Ingredients (4 to 6 people)
- 500 g of green beans
- 4 potatoes
- 1 onion
- 150 g of bacon
- 1.5 liters of vegetable broth
- 1 smoked sausage (Mettwurst) per person
- A dash of cream (optional)
Preparation (45 min)
Faites revenir l’oignon et les lardons dans une grande casserole. Ajoutez les pommes de terre en dés, les haricots coupés en tronçons et le bouillon. Laissez mijoter 30 minutes, puis ajoutez les saucisses 10 minutes avant la fin. Un peu de crème au moment de servir apporte encore plus d’onctuosité.
3. The Kniddelen, the comforting dumplings
Kniddelen are small poached flour dumplings, served with grilled bacon and cream. A simple and terribly comforting dish, perfect for chilly evenings.
Ingredients (4 people)
- 500g flour
- 3 eggs
- 25 cl of milk
- Salt, nutmeg
- 200 g of bacon
- 20 cl of crème fraîche
Preparation (35 min)
Mix the flour, eggs, milk, salt and a pinch of nutmeg until you get a thick, sticky paste. Using two spoons, place small balls of dough in a large pot of simmering salted water. When they come back to the surface, let them cook for 2 minutes and then drain. Serve them topped with grilled bacon and cream.
Roomie tip: shaping the Kniddelen takes a little time. It’s the ideal step for several people to discuss the work plan.
4. La Quetschentaart, the seasonal dessert
Impossible to talk about Luxembourgish cuisine without mentioning the plum tart. These small purple plums are at the heart of the country’s fruit tradition.
Ingredients (6 to 8 parts)
- 1 shortcrust pastry (or a leavened pastry, more traditional)
- 1 kg of damsons
- 3 tablespoons of sugar
- 1 teaspoon of cinnamon
Préparation (1 h)
Spread the dough in a baking pan. Core the damsons, cut them in half and arrange them tightly on the dough. Bake for 40 minutes at 200°C, then sprinkle with sugar and cinnamon when it comes out of the oven. Good to know: at the end of the season, damsons are rare. Frozen damsons or apples make an excellent alternative.
Pour accompagner le repas, pensez aux vins de la Moselle luxembourgeoise : un riesling ou un crémant se marie très bien avec ces plats (à consommer avec modération). Un jus de pomme local fera aussi l’affaire.
Envie de partager plus que des repas ?
Cooking together is one of the little joys of living in a shared apartment. At Flexiroom, our furnished coliving accommodations are designed to facilitate these moments: friendly common areas, unconstrained installation and flexible stays from 3 months. Are you looking for a place to live in Luxembourg where it is good to live with others? Discover our residences on www.flexiroom.eu.
