Luxembourg Mir wëlle bleiwe wat mir sinn ("We want to remain what we are")

Capital Luxembourg City

Luxembourg is the capital of the small European nation of the same name. Built amid deep gorges cut by the Alzette and Pétrusse rivers, it’s famed for its ruins of medieval fortifications.

Notre-Dame Cathedral

Notre-Dame Cathedral is the Roman Catholic Cathedral of Luxembourg City, in southern Luxembourg. It was originally a Jesuit church, and its cornerstone was laid in 1613.

Grand Duke's Palace

The Grand Ducal Palace is a palace in Luxembourg City, in southern Luxembourg. It is the official residence of the Grand Duke of Luxembourg, and where he performs most of his duties as head of state of the Grand Duchy.

Bock

The Bock is a promontory in the north-eastern corner of Luxembourg City's old historical district. Offering a natural fortification, its rocky cliffs tower above the River Alzette which surrounds it on three sides.

Top 3 Foods of Luxembourg

Bouneschlupp

Bouneschlupp This is a thick soup made from green beans and potatoes cooked with bacon, and often served with potato pancakes. Sometimes, carrots, leeks, celery, onions, milk and cream are added in the mix. Other popular soups include the beef broth and vermicelli Rendfleeschbritt and a creamy potato and leek soup called Gromperenzopp.

F'rell Am Rèisleck

F'rell Am Rèisleck Luxembourg is landlocked, so traditional fish dishes are based on what swims in fresh water rather than in the sea. Trout, pike and crayfish are some of the most common fishes you’ll find in Luxembourg's restaurants. F'rell Am Rèisleck is one of the most popular dishes, where the trout is first fried and then cooked in a rich Riesling wine and cream sauce. Originally from Belgium, mussels have also become one of Luxembourg’s signature dishes.

Friture de la Moselle

Friture de la Moselle Originating from the wine-growing Moselle region of Luxembourg, Friture de la Moselle is a fried fish dish traditionally eaten with fingers. Different kinds of small freshwater fish are cleaned and gutted (or left whole if the fish are tiny), seasoned with salt and pepper, then dipped first into lemon juice and then into a flour and egg batter before deep frying. The fish is served with wedges of lemon to squeeze over the fish before you eat.

National Day National Day came around on the birthday of Grand Duchess Charlotte(January, 23), but was moved to warmer weather. It is the first real national holiday for Luxembourg.

The procession began after the death of Monk Willibrord. The purpose of the procession can be seen as an expression of joy or a prayer: a form of communication between man and God which involves body and spirit. It may also be seen as a sign of human joy, inspired by the love of God.

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