When I arrived at Um Dierfgen, I was led upstairs to a double room with coffered ceilings and lots of windows. Framed art of scenes of Luxembourg City lined the walls in between the sconces. The soft beige and cream palette matched the subtleties of the soft music.

I was here to sample local cuisine and Luxembourg specialties, and the friendly and helpful staff walked me through some of their suggestions, a few a bit more daring than the others. Those suggestions, combined with their flawless service and the general ambience, composed a very memorable meal. With seating for more than 80 people spread over two floors, you might want to make a reservation: By the time I left, there was no availability, the entire restaurant packed with very happy customers.

Try This: A glass of Luxembourg Pinot Gris is the perfect way to begin your dinner of Luxembourgish cuisine. Snails and frog’s legs are on the menu for your starter, but I went with the thick and delicious lentil soup with mettwurst, a strongly flavored pork sausage. A healthy variety of local specialties (including horse steak and veal’s head) vies for attention for your main course. The hearty and filling kniddelen—flour dumplings—with bacon and parsley, served with a flavorful pale-yellow cream sauce, is particularly rewarding.

 

 

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