A thin, crispy dough topped with crème fraîche, onions, and bacon (lardons), baked in a wood-fired oven. Often compared to pizza, but lighter, with a smoky flavor from the oven. 1)
A signature dish of Alsace, featuring sauerkraut (fermented cabbage) served with various types of meats like sausages, ham, and smoked pork, often accompanied by boiled potatoes. 2)
A hearty casserole of marinated pork, lamb, and beef, layered with potatoes, onions, and carrots, and slow-cooked in a wine-based broth. Traditionally, it’s baked in a sealed clay pot. 3)
A tall, ring-shaped yeast cake, often studded with raisins, almonds, and sometimes flavored with rum. It can be either sweet or savory, depending on the occasion. 4)
Rolled dough filled with minced meat, similar to a Swiss roll but savory. The dough is boiled or fried and served with a broth or gravy. This dish is a way to use leftover meat in an interesting way. 5)
Large, soft pretzels, often sprinkled with coarse salt. They are a popular snack in Alsace, especially when paired with local beer or wine. 6)
A regional variation of the French classic Coq au Vin, this dish uses Riesling, a famous Alsatian white wine, to cook the chicken, creating a lighter and more aromatic flavor. 7)
A rich fish stew made with eel, cooked in a white wine sauce with onions, mushrooms, and bacon. The use of local Alsatian wine gives this dish a distinctive flavor. 8)
A sweet blueberry tart popular in the Alsatian Vosges mountains, featuring a buttery pastry crust filled with fresh, sweet blueberries, often topped with powdered sugar. 9)
A savory tart made with Munster cheese, one of the region's most famous cheeses, known for its strong flavor and pungent aroma. The cheese is melted into a creamy custard filling over a pastry crust. 10)
A type of soft egg noodle or dumpling, typically served as a side dish with meat or in soups. Spätzle is a traditional accompaniment in Alsatian cuisine, often used to soak up rich sauces. 11)
A pâté baked in a pastry crust, often filled with seasoned pork or game meat, served as an appetizer or snack. This dish is both delicious and visually impressive, with intricate designs on the crust. 12)
A savory meat pie filled with pork and veal, seasoned with spices and cooked in a flaky pastry. The filling is usually marinated in white wine for extra flavor, reflecting Alsace’s wine culture. 13)
A comforting soup made with split peas, smoked bacon, carrots, and onions. It’s a hearty winter dish often enjoyed with fresh bread and Munster cheese. 14)
A sweet and spicy bread, similar to gingerbread, made with honey, cinnamon, and anise. This bread is particularly popular during Christmas, but enjoyed year-round in Alsace. 15)