Food from Alsace: 20 Must-Try Specialties

Alsace is most known for its quaint villages, rolling vineyards, and towering castles. Besides its scenery, it also boasts a rich culinary tradition that combines French and German cuisine.

When I moved to the capital of Alsace, Strasbourg, in 2019, I hesitated to try the local food. Most dishes seemed too hearty and simple.

But as I explored the region, I quickly discovered that Alsace has some of the most delicious dishes in the country.

In this post, I’ll cover the must-try foods from Alsace and where you can find them.

The typical sign for choucroute verte in Riquewihr. This is one of the most famous foods from Alsace.
Sign for Choucroute Verte in Riquewihr

Traditional Dishes

1. Choucroute Garnie

This is the Choucroute Garnie I ordered when I ate at Le Gurtlerhoft. There is sauerkraut, potatoes, and three types of pork.
Traditional Choucroute Garnie

Also known as sauerkraut, this dish is a staple in Alsace cuisine. It consists of fermented cabbage served with various meats such as sausages, pork chops, and smoked ham.

The secret to its deliciousness lies in the slow cooking process. This allows all the ingredients to blend, creating a flavorful dish.

Usually, it comes with five different kinds of pork, but some restaurants serve up to eight.

To date, the best I had was at my favorite restaurant in Strasbourg – Le Gurtlerhoft.

2. Riquewihrienne

This is the Choucroute Verte I ordered when I ate at Le Medieval in Riquewihr. It has green sauerkraut, one potato, and several different kinds of pork.
Choucroute Verte

This is a variation of choucroute garnie that’s only found in Riquewihr. Locally, it’s known as the Riquewihrienne, but it’s also called “choucroute verte” or “green sauerkraut.”

In this version, the sauerkraut is prepared with fresh chervil, dill, and parsley, making the taste milder and more refined. It’s accompanied by pan-fried charcuterie (with pork, goose, and duck).

It was invented 20 years ago by François Kiener. And there are only five restaurants that have signed the Riquewihrienne charter: le Dolder, l’Ecurie, le Médiéval, le Tire-Bouchon and l’Arbalétrier.

I tried it at le Médiéval and loved it. I would even go as far to say that it’s better than the original recipe.

3. Tarte Flambée

This is the Tarte Flambée I ordered from the Binstub Broglie in Strasbourg. It's a thin crust pizza like dish and it's topped with cheese, crème fraiche, and lardons. It's served on a wooden cutting board.
Tarte Flambée

Tarte Flambée, or Flammekueche, is an Alsatian pizza made with a thin, crispy crust, topped with crème fraîche, onions, cheese, and lardons.

There are also several variations, the most common being with Munster cheese.

You can find tarte flambée at almost every restaurant in Alsace. It’s so popular that it’s become a thing to do in the region.

But the best I’ve had were at the Binstub Broglie in Strasbourg and La Soi in Colmar.

4. Vol-au-Vent

This is the Vol-au-Vent I had at Fink Stuebel in Strasbourg. It's a pastry filled with veal, chicken, vegetables, and a white cream sauce.
Vol-au-Vent

Vol-au-Vent is a dish made of puff pastry filled with creamy chicken and vegetables (usually carrots, peas, and mushrooms).

While it may not be originally from Alsace, it has become a staple in many traditional restaurants.

The best Vol-au-Vent I’ve had so far was at Fink Stuebel in Strasbourg.

5. Jambonneau Braisé

This is the Jambonneau Braisé I had at Le Kuhn in Strasbourg. It's a piece of pork on the bone. There are two potatoes and a side of sauerkraut.
Jambonneau Braisé

Jambonneau braisé is made of pork shank that has been slow-cooked in white wine and aromatics until it’s fall-off-the-bone tender.

Helpful Tip: Sometimes beer is used instead of wine.

It’s usually served with potatoes on a bed of sauerkraut.

The best jambonneau braisé I’ve had was at Le Kuhn in Strasbourg.

6. Baeckeoffe

Baeckeoffe is a classic Alsatian casserole dish made with layers of marinated meat (usually lamb, beef, and pork), potatoes, onions, carrots, and leeks.

It’s then slow-cooked in white wine for several hours until it becomes tender and flavorful.

It’s typically served with a side of salad or sauerkraut.

You’ll find it served in any traditional Alsatian restaurant around the region.

Helpful Tip: Most restaurants need 24-48 hours’ notice to prepare this dish, as it takes a while to marinate and cook.

7. Cordon Bleu

This is the Cordon Bleu I had at Aux Armes de Strasbourg. It's breaded veal topped with a cream sauce. Then, there is a side of vegetables.
Cordon Bleu

While Cordon Bleu may not be originally from Alsace, it has become a popular dish in the region.

It’s made of thinly pounded pork or veal wrapped around ham and melted Emmental cheese.

It’s then breaded and fried until golden brown and crispy.

The best cordon bleu I have had was at Aux Armes de Strasbourg in Strasbourg.

Desserts

8. Pain d’épices

This is the typical  Pain d'épices. It's a heart-shaped gingerbread decorated with frosting and the word Alsace is written on it.
Pain d’épices

Pain d’épices is a traditional Alsatian gingerbread that’s typically served during the holiday season.

It’s made with honey, rye flour, and spices such as cinnamon, cardamom, cloves, and nutmeg.

It can be enjoyed plain or with butter or jam.

Helpful Tip: Some versions include nuts or candied fruit for added decoration.

The most popular place to buy pain d’épices is at Fortwenger, a shop specializing in everything pain d’épices.

But, if you’re looking for a fun way to try this treat, stop by the Musée du Pain d’Épices in Gertwiller. It’s easy enough to visit by train.

9. Bredele

Bredele are traditional Alsatian Christmas cookies that come in various shapes and flavors.

Some popular types include anise, cinnamon, coconut, and chocolate.

They are traditionally made during the Advent season to be enjoyed on Christmas day.

If you’re visiting the Christmas markets in Alsace, you can usually find a few vendors selling these cookies.

10. Madeleines du Voyage

This is a serving tray of Madeleines du Voyage. There are three levels, each with differently decorated cookies.
Madeleines du Voyage

A Madeleine du Voyage is like the traditional Madeleine that you’ll find in France, but with a twist.

Each cookie is prepared with four distinct flavors and then decorated with frosting or other toppings.

And there’s only one place you can get these magnificent treats – Au Fond du Jardin.

This unique tea house is located in Strasbourg on a side street next to the Notre Dame Cathedral.

Grab a few to snack while you explore the city or stop in for teatime.

I, personally, loved the teatime experience, there’s nothing else like it in town.

11. Kougelhopf

This is a photo of several Kougelhopf cakes at a bakery. They are sprinkled with sugar.
Kougelhopf

Kougelhopf is a traditional Alsatian cake that’s like a Bundt cake.

It’s made with raisins, almonds, and Kirsch (a cherry liqueur) and baked in a special fluted pan.

Helpful Tip: Kirsch is not used in every recipe. Most bakeries around Alsace make it without.

It can be served as a breakfast pastry or as a dessert.

12. Ropfkueche

This is a selection of Ropfkueche from Rohmer in Rosheim. They are brioche cakes topped with nuts.
Ropfkueche

Ropfkueche is made of brioche and topped with grilled nuts, cinnamon, and sugar. It’s beyond delicious and probably one of my favorite desserts in Alsace.

The best place to try it is at the Rohmer bakery in Rosheim.

Helpful Tip: Rohmer is the oldest bakery in France, dating back to the 1600s.

Snacks

13. Bretzels

This is a stand in Riquewihr selling a bunch of different bretzels. Some a plain and others are topped with cheese.
Bretzels

Bretzels, or pretzels, are a popular snack in Alsace.

This salty treat is made from dough that is shaped into a knot and then boiled before being baked.

They can be enjoyed on their own or served with mustard for an extra kick of flavor.

The best I’ve had were from Les 3 Ptis Cochons in Strasbourg.

14. Munster Cheese

This is a basket of Munster cheese. It's a round cheese that packaged in paper.
Munster Cheese

This soft, pungent cheese is a staple in Alsatian cuisine.

Made from cow’s milk and named after the town of Munster in Alsace, it has a strong aroma and flavor that may be too intense for some.

But if you’re like me and love cheese, it’s a must-try.

15. Alsatian Cervelas

This is Salade Strasbourgeoise au Cervelas. It's a salad with cheese that contains Alsatian Cervelas.
Salade Strasbourgeoise au Cervelas

Alsatian cervelas is a type of sausage that is typically served as a snack or appetizer.

The original recipe, which dates to the 15th century, contained pork brains, but, today, it’s made from a mixture of pork and beef. It’s then seasoned with spices and grilled (or boiled).

You’ll find Alsatian cervelas served as a salad in most restaurants. In Strasbourg, it’s often called Salade Strasbourgeoise au Cervelas and comes with emmental or gruyère cheese.

I’ve only tried it once at Le Gurtlerhoft (in Strasbourg) and thought it was ok. It wasn’t the tastiest Alsatian specialty I’ve had.

16. Foie Gras d’Oie

In Alsace, foie gras d’oie (goose foie gras) is made from the goose liver rather than duck.

It’s usually served as an appetizer, often with a side of brioche toast or fruit compote.

Most restaurants in the region serve it as an appetizer, but if you want to buy a jar, you’ll have to search for it. 

The most known stores that sell it are Georges Burck Foies Gras d’Alsace (Strasbourg) and Marché de Riquewihr (Colmar, Kaysersberg, Riquewihr, and Ribeauvillé).

17. Spaetzle

This is Spaetzle. It's a noodle like dish that came as a side to my Cordon Bleu. It's in a small bowl with a spoon.
Spaetzle

Spaetzle is a soft egg noodle served as a side dish in Alsatian cuisine, although some restaurants also serve it as a main dish.

It’s typically served with dishes like sauerkraut, pork knuckle, or beef stew.

Of the options on this list, it’s my least favorite. Most Alsatian dishes are heavy but tasty, and spaetzle feels like a bland filler.

But don’t let my taste buds discourage you. If you’re new to Alsatian food, I’d recommend giving it a chance.

Beverages

18. Wine

This is a series of bottles from Dopff. There are eight bottles of Crémant d'Alsace stacked side-by-side on a wooden shelf.
Crémant d’Alsace

If there is one thing Alsace is famous for it’s its wines, especially white wines.

There are seven different varieties:

  • Gewürztraminer
  • Riesling
  • Pinot Gris
  • Pinot Noir
  • Sylvaner
  • Pinot Blanc
  • Crémant d’Alsace

I’ve tried each one and my favorites are Gewürztraminer and Riesling.

Most traditional restaurants have a wide selection of local wines, but the best place to try them is at the wineries themselves.

You’ll be able to sample a few varieties, learn about the production process, and even tour their cellars. It’s the best way to experience wine in Alsace.

19. Beer

This a case of local Alsace beer bottles.
Alsatian Beer

While wine may be the more popular beverage in Alsace, beer lovers won’t be disappointed either.

The region has a long history of brewing and offers a variety of locally made beers like Kronenbourg and Météor.

Unfortunately, there are not a ton of breweries you can tour. But you can still find these beers in most restaurants and bars.

A couple of my favorite spots are Les Berthom and Binchstub Broglie (both are in Strasbourg).

20. Schnaps

Schnaps or eau-de-vie in French, is a type of fruit brandy that is popular in Alsace.

This clear liquor is often served as a digestif after meals and comes in flavors like raspberry, pear, quetsche, plum, cherry, and mirabelle.

It’s a strong drink, so I, personally, prefer it served over ice cream or with a dessert.

Conclusion

When I moved to Alsace, I did not find the local cuisine appetizing.

But after giving it a chance and trying different dishes, I’ve grown to appreciate the unique Franco-German fusion.

My favorite dish is choucroute garnie and my favorite dessert is ropfkueche.

If you’re planning a trip to Alsace and are hesitant about the food, I encourage you to be open-minded. You may discover a new favorite cuisine.

Now that you know more about Alsace’s local specialties, it’s time to decide when you’ll visit.


Read More Articles About France

I hope you enjoyed my post and found it helpful. Here are some other articles that I think you might find interesting.


Jen Ciesielski
Jen Ciesielski

Jen Ciesielski is the creator of Dabbling in Jet Lag. Originally from the United States, she moved abroad in 2012 and has since made France her permanent home. After spending three years in Paris, immersing herself in the culture, language, and history, she relocated to Strasbourg in 2019. Jen has traveled extensively across France, uncovering its hidden gems and unique locales. Her journey culminated in 2024 when she was granted French citizenship, solidifying her expertise and commitment to sharing the beauty and intricacies of living and traveling in France.

Articles: 149