Kniddel lovers have spoken: Am Kraeltgen, Madame Witzeg, and Beim Kueb have been crowned the top three places to eat Luxembourg's favourite dumplings.
Sure, there's some debate over where exactly the dish comes from – but it’s safe to say Kniddelen are closely tied to Luxembourgish identity. You could even call them a national dish.
Flour, salt, eggs, and milk. The ingredients are simple, but the result is anything but. Every household has its own spin – be it a dash of sparkling water in the dough, a specific resting time, or whether to fry them or not. Often, these tweaks are part of family recipes passed down through generations.
And then there are the endless variations: fried with or without bacon, served with cream sauce or applesauce – or both. Nowadays, it's not uncommon to see Kniddelen paired with tomato sauce, prawns, or even a mustard-wine reduction. When it comes to these floury dumplings, there are no limits to creativity – or madness in some people's opinion.
Though Kniddelen were once strictly homemade and considered a humble dish, they're now a staple on restaurant menus – especially anywhere serving traditional Luxembourgish fare. More recently, they've even popped up at food trucks and street food stalls.
We asked, you voted. And now, here are your top 20 places in Luxembourg to get the best Kniddelen, according to you.
Readers' Choice Top 20: Best Kniddelen in Luxembourg
1st place: Am Kraeltgen in Aspelt
Restaurant's opening: June 2018
Address: 3 Péiter vun Uespelt-Strooss, 5710 Aspelt
The crowd's favourites: Classic Kniddelen with bacon, creamy bacon-topped Kniddelen, and the Kniddelen with wine sausage
Bonus points: wide and high-quality selection of variations, peaceful terraces and friendly, authentic staff, Kniddelen with game or Kniddelen salads
In this edition, we received lots of suggestions again, and especially the rankings from 2 to 10 were hotly contested. But the top spot goes – with a clear and decisive lead – to Am Kraeltgen in Aspelt. This time, the vote was unambiguous, and the competition didn’t stand a chance.
The Kraeltgen opened in June 2018 and is closely linked to the Conter Stuff in Contern, according to Christian Derichs and his wife Carole Reger, the couple who run the business. Christian's mother used to own the Conter Stuff restaurant, which the couple took over the same year the Kraeltgen opened.
However, due to the poor condition of the building in Contern, the lease was terminated, and the focus shifted entirely to the new restaurant in Aspelt.
The concept, the menu, and even parts of the staff remained largely the same as in Conter Stuff. Honest Luxembourgish cuisine with new creative ideas. You could easily call it "comfort food", which is exactly what Kniddelen are all about.
The Kniddelen recipe, which already played a big role in Conter Stuff, was adopted one for one from the original source. It's the original recipe from the patron's grandmother herself: "She would've surely loved this first-place win", says Christian Derichs, who is proud of the family recipe.
The chef, Philippe Schersach, who's responsible for the now almost sacred Kniddelen, also moved to Aspelt. "He knows Grandma's good recipe", says Carole Reger, who of course won't reveal to RTL what exactly makes their Kniddelen so special. "We haven't changed anything about the Kniddel itself – we just started creating new variations back then. At some point, we began to see Kniddelen as a sort of 'Luxembourgish pasta'.”
The creations range from traditional Kniddelen with bacon and cream to Kniddelen with tomato sauce, vegetables for vegetarians, or wine sausage – all the way to Kniddelen with game, prawns, mussels, or roulades, and some are even gratinéed with cheese.
And believe it or not, you can even get a Kniddelen salad in Aspelt. At Am Kraeltgen, Kniddelen are clearly taken seriously – the potential in this Luxembourgish specialty was recognised early on. What you get here is the 'real deal', plain and simple – and as a customer, you notice that pretty quickly.
At the same time, there's a strong spirit of experimentation at the restaurant, just like there was back in Contern, and that's continued and expanded at Am Kraeltgen.
Chef Schersach proudly shares how happy he is that so many people love his Kniddelen and that so many votes came in for them. When asked, he revealed that the real crowd favourites remain the classics: Kniddelen with bacon, with cream and bacon, and with wine sausage. Another popular option is the gratinéed Kniddelen – even in summer, when you might think it's too warm for such a heavy meal, the chef notes. But people just love to eat them!
So, clearly, the future looks bright for this restaurant. Over the years, the customer base has grown massively, and they've remained loyal to Kraeltgen – a sign that they're definitely doing something right. That was clearly reflected in our voting: first place goes unquestionably to this restaurant.
A little tip: if you want to try the winning Kniddelen, don't wait too long, make sure to reserve in advance to get a table.
Congratulations to the entire team at Am Kraeltgen for their well-deserved first place in our ranking!
2nd place: Madame Witzeg in Belvaux
Restaurant's opening: January 2023
Address: 60 Rue Waassertrap, 4408 Belvaux
The crowd's favourites: Kniddelen with cream, bacon, and apple sauce
Bonus points: excellent, authentic, and uniquely good service, a beautiful and modern interior, and a cozy atmosphere
Madame Witzeg is a relatively new restaurant that truly stands out. More than just a dining spot, it serves as a professional inclusion workshop where people with disabilities are fully involved in the day-to-day operations, whether in the kitchen or serving guests. As managing director Manon Arent explains, one of the menu's recurring highlights is a Luxembourgish favourite: Kniddelen.
The non-profit organisation Trisomie 21 called this initiative into life to create job positions for their members. Now, two years after the opening, the restaurant is running smoothly, even though they had to overcome obstacles such as the Covid pandemic, finding an appropriate property, and moving the restaurant. Manon Arent stated they were "all the more happy when we were able to open two years ago".
Arent highlights that their menu is more comprehensible than that of other restaurants, and it changes every three months. "The last menu we had offered Kniddelen, which we do every now and then, as recommendations, and they had a lot of success", Arent explains.
So, it is always better to ask in advance whether Kniddelen are part of the menu, to prevent disappointment. Nevertheless, the unique restaurant in Belvaux is worth a visit because of its authentic service, the friendly staff and their delicious food – even on days when Kniddelen are not on the menu. It is an absolute gem for those living in the Minett area or travelling through it.
3rd place: Beim Kueb in Pontpierre
Opening of the restaurant: 1908
Address: 24 Rue de Luxembourg, 4391 Pontpierre
The crowd's favourites: Kniddelen with bacon and cream, or the oven baked Kniddelen
Bonus points: Spacious, can host big groups of people, authentic and traditional ambience, big bowling alley
This long-term establishment has gathered large crowds of patrons over the years and is often referred to as an institution. And if only one restaurant in our entire list deserves to be called that, then it is definitely Beim Kueb in Pontpierre.
The restaurant has been feeding people since 1908, so for approximately 117 years. What most people love about the establishment is its antique and cosy atmosphere, some might even call it a 'grandpa bistro'. It's a place where people feel comfortable, it offers bowling for distraction, and, most importantly, they have good grub, whether you choose Kniddelen or not!
On the second floor, a more modern space offers a calm and quiet realm to eat in.
Manager and head chef Daniel Neiertz is the fourth generation managing the family business. Their popularity in Luxembourg and their loyal clientele alone are proof the restaurant is deeply rooted within the Grand Duchy's culture. Neiertz reminisces: "Right at the beginning, when the family moved here, it was a farm running only a little café, which played some of my dad's dancing music. Slowly but surely, our farming business disappeared and I eventually turned it into a restaurant."
Although Beim Kueb is primarily known for their Cordon Bleu and horse steaks, the chef has noticed that the request for Kniddelen has surged, they are just so popular. At the end of the week, the kitchen staff definitely has heavy arms from all the Kniddel dough.
Their menu offers 12 variations, and they add different creations as the seasons change, for instance Kniddelen filled with tomatoes and parma ham. The restaurant's recommendations, as well as the overall crowdpleaser, are definitely the oven-baked Kniddelen.
Beim Kueb has rightfully earned their spot within the top three, having been delighting Luxembourg's hungry customers for over 100 years. Congratulations!
4th place: Um Schëff in Remich
Opening date: July 2016
Address: 20 Quai de la Moselle, 5553 Remich
The crowd's favourites: Kniddelen with bacon and cream, Kniddelen with wine-infused sausage
Bonus points: In the centre of Remich, beautiful view from the terrace, all-you-can-eat Kniddel evenings
The fourth place brings us to the Moselle region in eastern Luxembourg, to Remich to be precise. Um Schëff is located right in the centre of the city, not far from the main square, so it would be hard to overlook. Maurice Neuser is the head chef and owner of the restaurant, as well as the D'Brutzel Schëff right next to the other, and he manages both with his associates Timo and Dan Studer.
Neuser is extremely happy that they managed to come in fourth place in our ranking. He has noticed that many people visit his establishment solely for the purpose of eating Kniddelen. The request for Kniddelen rises when the summer days are receding and it is becoming chillier, yet they are always a common favourite.
They offer an array of Kniddel variations, so the client can choose their preferred type. Neuser adds that they even host all-you-can-eat Kniddel evenings sometimes, where the choice from seven to eight variations is not an exception.
"The recipe for Kniddelen is known throughout the whole country, it's rather straight-forward. I put one to two mystery ingredients in it, yet I won't reveal them to you. Every cook has their methods to make the dough even fluffier… but the basics are easy", explains the head chef.
Although we tried, we could not get him to reveal his secret tips. Those who want to try them will have to embark on a trip to Remich. Not a difficult choice given that the Moselle region has so many beautiful sights to offer in addition to high-quality Kniddelen!
5th place: Dikkricher Stuff in Diekirch
Opening date: Summer 2015
Address: 10 Pl. de la Libération, 9255 Diekirch
The crowd's favourites: Kniddelen with wine-infused sausage, Kniddelen with bacon and cream, pan-fried Kniddelen
Bonus points: Central and calm location in Diekirch, big restaurant, great portions, Kniddelen with chorizo and chicken
One of the places in the north of the country that made it into our top five is the Dikkricher Stuff, located on Place de la Libération – prominently yet peacefully nestled right in the heart of Diekirch. From the outside, it looks like a charming, almost unassuming little café, but once you step inside, it becomes clear that you're in a modern, spacious, and lively bistro/restaurant where you're sure to enjoy a great evening and can treat yourself to something delicious from Rocco's kitchen.
One dish that has been served for years at the Dikkricher Stuff – and with great success – is chef Rocco's Kniddelen, the pride of the restaurant. Manager Jennifer Azevedo told us that their Kniddelen are hands down the most-ordered dish. They offer the classic variations, of course, but also some creative twists like Kniddelen with mushrooms, beef filet, or our insider tip: with chorizo and chicken.
And the portions here are not to be underestimated. If you come with a big appetite and worry you won't get enough, then Dikkricher Stuff is the right address. Because the Kniddelen with Wäinzoossiss have become such a hit in recent years – bringing together two Luxembourgish specialties – we asked the chef what he thinks makes the dish so special.
According to Rocco, it's all about the mustard sauce. “A good quality mustard with seeds in it, and not too much cream” is the house tip.
And the key principle for the restaurant? As much as possible is made by hand. The result definitely speaks for itself. Dikkricher Stuff is absolutely worth the trip to Diekirch and has rightfully earned its spot high in the rankings.
Readers' Choice special recognition: Artistekëscht in Kayl/Tétange*
Start of Kniddel sales: 2010
Adress: Place Brill in Kay during the Fête de la musique in June
The crowd's favourites: Kniddelen with creme and bacon
Bonus points: the finest Kniddelen served against the backdrop of live music
We were admittedly a bit torn on this one, but in the end we decided to include the children's and youth theatre group, founded in 2007, in the ranking. On the one hand, they clearly earned fourth place in the votes, alongside Um Schëff. On the other hand, the group does actually sell Kniddelen, but only on two days a year: during the Fête de la Musique in June at Place Brill in Kayl.
Hence this special position in the ranking. The Artistekëscht Käl/Téiteng truly deserves it, the people voted for them massively, even if you don't often get the chance to taste their Kniddelen.
They’ve been taking part in the Fête de la Musique in Kayl as a theatre group for around 15 years. At the beginning, they grilled and made pancakes, and then one day the idea came up to serve Kniddelen, just to add a bit of a twist.
"The ingredients haven't really changed, they're almost the same as for the pancakes", says Josiane Becker, director of the Artistekëscht, who's been there since the very beginning. Back then, they had to borrow a huge pan to fry the Kniddelen, but nowadays they've got their own.
From the very start, the giant pan drew people's attention and attracted them to the stand, and the success was immediate. These days, Artistekëscht makes between 90 and 100 kilos of Kniddelen – over just two days. Everything has to be prepped in advance, of course.
They offer two versions: with cream and bacon, or just with cream for vegetarians. Optional extras include applesauce or Maggi seasoning – almost like at home.
And for anyone who wants to try them, you'll soon get your chance again: on June 21 and 22 at the Fête de la Musique at Place Brill in Kayl. Miss that date, and you'll have to wait another whole year.
6th place: Koeppchen in Wormeldange
© Koeppchen / Facebook
7th place: Beim Renert in Luxembourg City
© Beim Renert / Facebook
8th place: Um Dierfgen in Luxembourg City
© Um Dierfgen / Facebook
9th place: Beim Zeutzius in Cents
© Beim Zeutzius / Instagram
10th place: Schmelz in Belval
© Restaurant Schmelz / Instagram
Ranks 11–20
11th place: Bistro Kaul in Wiltz
12th place: Mamer Plage in Mamer*
12th place: Beim Décken in Schieren*
14th place: Um Eck in Hostert/Niederanven*
14th place: Beim Koeppe Jemp in Hoscheid-Dickt*
16th place: Op der Plaz in Kayl
17th place: Schräinerei in Differdange*
17th place: Sëller Stuff in Saeul*
17th place: Savory in Grevenmacher*
20th place: Beim Alen Tuurm in Mersch
*Ranks 12, 14, an 17 are shared between two and three restaurants, respectively, as they received the same number of votes among the close to 1,000 participants.
