A slow-cooked casserole made with pork, beef, lamb, potatoes, onions, and white wine. Traditionally, it was prepared on Sundays and left to bake in the village bakery’s residual heat overnight. 1)
A fascinating twist on the classic choucroute garnie, replacing pork with salmon, cod, and shellfish, all served over wine-infused sauerkraut. 2)
A regional variation of flammekueche (tarte flambée) featuring strong-smelling Munster cheese, which adds a rich, pungent kick to the crispy flatbread. 3)
A lesser-known Alsatian potato dish, where thinly sliced potatoes, onions, and bacon are layered and slowly roasted in goose fat until golden and crispy. 4)
A fresh, herby cheese spread made from quark, garlic, chives, and crème fraîche, served with boiled potatoes and smoked ham—a simple but delicious rustic dish. 5)
A hearty, double-crusted meat pie stuffed with veal, pork, and a hint of Munster cheese, often enjoyed at special gatherings. 6)
A curious Alsatian specialty where leftover beef stew is rolled inside pasta dough, sliced into spirals, and pan-fried until crispy. The name means “meat snails” due to its spiral shape. 7)
A savory version of the famous Kougelhopf (a tall, fluted cake), filled with bacon, walnuts, and onions—often served as an appetizer with white wine. 8)
A silky, golden tart made with caramelized onions, cream, and eggs, baked in a buttery crust—a simple but incredibly flavorful dish. 9)
Unlike Swiss rösti, these thin, crispy pancakes are made with grated potatoes, onions, and parsley, then fried in duck fat for extra flavor. 10)
A rare dessert dish from rural Alsace, featuring fluffy dumplings made from flour, eggs, and milk, boiled, then tossed in cinnamon sugar and butter. 11)
A deep-dish quiche-like tart, where a thick dough is filled with eggs, bacon, and caramelized onions, baked until golden. Perfect for pairing with Alsatian Riesling! 12)
A unique fusion dish, where the famous German Spätzle egg noodles are mixed with sauerkraut, onions, and smoked sausage, creating a tangy and hearty dish. 13)
Though foie gras is a French delicacy, Alsace is one of its birthplaces! The regional version is often flavored with Gewürztraminer wine, giving it a floral aroma. 14)
A lesser-known Alsatian pastry—these are sweet, brioche-like rolls filled with cinnamon, sugar, and butter, baked into snail-like spirals, similar to Danish pastries. 15)