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⁾