Choucroute, baeckeoffe, fleischnaka, ... Between French traditions and Germanic influences, Alsatian cuisine is generous, authentic, and deeply rooted in its region. It is actually part of the richest and most emblematic of France. With its savory traditional dishes and numerous local products, it will surely charm and satisfy you!

You are wondering what Alsatian culinary specialties to absolutely try during your stay in Alsace? This guide offers a selection of must-try savory and sweet dishes for a gourmet stay in the region. And if you are looking for a sneak peek of Alsatian cuisine, think of Alsace Food Tours, which offers small-group food tours in Eguisheim, one of the most beautiful villages in France and Alsace!

Here are 11 Alsatian traditional food to try without delay during your vacation in Alsace.

1. The choucroute garnie

La choucroute garnie is undoubtedly the most emblematic Alsatian food. It is prepared from finely shredded and then fermented white cabbage, which gives it its characteristic slightly acidic taste. This cabbage is then cooked for a long time with Alsatian white wine of course, juniper berries, and spices.

The "garnie" version is particularly hearty: it is accompanied by different meats such as Strasbourg sausages, bacon, knuckle of pork, or even kassler (smoked pork), not forgetting the potatoes. Every family and every restaurant has its own recipe.

It is a convivial and comforting dish, perfect after a day of visiting Alsatian villages or hiking in the vineyards or the Vosges.

2. The tarte flambée (Flammekueche)

La tarte flambée, or Flammekueche, is a simple but essential Alsatian culinary specialty. It is composed of a very thin dough topped with crème fraîche, sliced onions, and bacon bits.

Traditionally baked over a wood fire, it is crispy on the edges and melting in the center.

Today, it comes in several variations: gratin with cheese, with munster cheese for a more local version, with mushrooms, vegetarian, or even sweet for dessert (apple, cinnamon...).

It is the ideal dish to share with friends, family, or as a couple for a convivial moment. It is eaten in restaurants, but above all at the fairs and festivals that can be found everywhere in Alsace during the summer!

3. The bretzel

The bretzel is one of the most recognizable symbols of Alsace. Its characteristic shape (in crossed arms) is unique, and its brioche-like dough is both soft on the inside and slightly crunchy on the outside.

It is generally sprinkled with salt crystals, but it can also be found topped with melted cheese or covered with seeds.

They can be found in all bakeries and Alsatian biscuit shops. It is enjoyed as an aperitif accompanied by a glass of Alsatian wine or a local beer. It is also an ideal snack to slip into your bag for a bike ride or a hike.

4. The baeckeoffe

Le baeckeoffe is a traditional Alsatian food simmered for a long time in the oven. It is composed of three meats (pork, beef, and lamb), marinated in white wine with herbs, to which potatoes, carrots, and onions are added.

Everything is cooked for several hours in a lovely earthenware Baeckeoffe terrine, traditionally made in Soufflenheim. This allows the flavors to blend and develop fully.

This generous dish is particularly appreciated in winter, but it remains an essential Alsatian culinary specialty all year round.

5. The spaetzle et the knepfle

The spaetzle and The knepfle are two types of fresh pasta typical of Alsace. They are made from eggs, flour, and water, then poached in boiling water.

Spaetzle are rather elongated and irregular, while knepfle are smaller and more compact. Their texture is soft and comforting.

They are generally served as a side dish for saucy dishes, such as stewed meats. But they can also be prepared as a gratin with cream and Alsatian cheese like Munster or Ribeaupierre. A true delight in any season!

6. The munster cheese

Emblematic of Alsace, munster is a cow's milk cheese with a soft and washed rind. It is aged for several weeks, which gives it an orange rind and a strong smell. It gets its name from the valley where it is made: the Munster valley. You can buy it directly from farms on the cheese route.

The names Munster and Géromé are explained by the double location of production: around Munster for Alsace and around Gérardmer for Lorraine (Géromé in local patois).

Despite its assertive character, it remains very creamy and flavorful in the mouth. It is traditionally enjoyed with cumin, bread, but also melted over potatoes in a raclette or in a munstiflette (a tartiflette with munster).

7. The fleischnaka

Here is an Alsatian culinary specialty that is little known but delicious. They are pasta rolls filled with minced beef (often pot-au-feu leftovers), onions, and parsley. The dough is rolled, cut into slices, then cooked in a broth or pan-fried. The result is both melting and savory.

This rustic and anti-waste dish is very appreciated for its comforting side. It can be served with a salad or vegetables. It is an excellent option to discover a more authentic and traditional facet of Alsatian cuisine.

8. The kougelhopf

The kougelhopf (or kouglof) is a traditional sweet yeast cake (brioche type) filled with raisins, decorated with almonds, and dusted with icing sugar. It is recognizable by its tall and fluted shape due to its baking in a typical mold. There is also a savory version with bacon bits and walnuts, ideal for an aperitif.

It is an Alsatian food that is often found at breakfast or snack time. The kouglof is a symbol of conviviality and sharing, and it is often the centerpiece during vin d'honneur receptions and major family celebrations.

9. The bredala (ou bredele)

Here is an Alsatian culinary specialty found during Advent, the weeks before Christmas. Bredala (or bredele in Bas-Rhin) are delicious traditional Alsatian small biscuits. There are hundreds of them with very varied shapes and flavors: butter shortbread, cinnamon stars, almond biscuits, hazelnut biscuits, spiced biscuits, cocoa biscuits, orange biscuits, etc.

At Christmas, they can be found on every Christmas market. Every family has its own recipes and traditions, often passed down from generation to generation. Their preparation is a true moment of sharing.

10. The manala (ou manele)

Le manala (or manele in Bas-Rhin) is a little-man-shaped brioche, traditionally enjoyed around Saint Nicholas Day, on December 6. But this treat is so popular and appreciated that you can find it until Christmas.

Soft and slightly sweet, it is generally available plain, covered with sugar glaze or with chocolate chips. To be enjoyed at breakfast, snack time, or anytime during the day when you have a small craving.

11. Gingerbread

Gingerbread is a very aromatic sweet specialty, made from honey and a mixture of spices (cinnamon, anise, ginger...). Its texture is dense and soft, and its taste evokes Christmas traditions. Like bredala and manala, it is mostly found during the holiday season, even though some shops sell it all year round.

It can be enjoyed plain, with foie gras, or even accompanying certain dishes. There are many gourmet recipes to vary the pleasures: coated with sugar or chocolate, filled with various fruit jams, with pieces of fig or orange, etc.

Discover Alsatian food with Alsace Food Tours

You just arrived in Alsace? Why not start your stay with a guided culinary tour in Eguisheim? With Alsace Food Tours, I accompany you in small groups to taste the flavors of Alsace while exploring the cobbled streets of one of the most beautiful villages in France. Between anecdotes, interesting facts, and gourmet breaks, you will learn more about Eguisheim, Alsace, and Alsatian gastronomy, for a convivial and gourmet moment!

Book your food tour now!