Strasbourg Cuisine

Alsatian cuisine is known to be based on the Germanic culinary tradition, which includes pork in almost every kind of dish. As another Germanic feature, dishes are substantial and served in generous portions. Strasbourg cuisine is marked by traditional dishes like baeckeoffe and the well known tarte flambee. There are several annual festivities related to the production of small cakes called bredala, biscuits and gingerbread (given to the children on Saint Nicholas Day).


As well as the cuisine, the wines feature a Germanic influence. Alsace is known as one of the most important wine regions in the world, specialized in dry Riesling. You can also find a variety of wines identified by the names of the grapes.


Alsace is also the main beer producer in France, reuniting a sum of world wide known brands, such as Heineken, Fisher, KarlsBräu and Kronenbourg.


Schnapps has its origins in the Alsatian region. Shnapps is made from fruits, in general, being a symbol of the area and among spirit drinks of Alsace.


Sauerkraut represents the very symbol of the Alsatian region, in terms of cuisine. Originated in a Southwestern German dialect, the word means sour cabbage and was later included in the French language also, becoming “choucroute”. The making of the choucroute includes shredded cabbage, layered with salt and juniper and left to ferment in wooden barrels, for a while. It is usually served with pork meat, but it can also be served with fish and other kinds of meat.

Foie Gras

The Alsatian Foie Gras is a 17th century recipe. The product is usually made out of duck or goose liver, being considered a delicacy in all France.