Alsatian cuisine

Alsatian cuisine

Taking inspiration from the Germanic heritage of the region, Alsatian cuisine is defined by its rich use of pork meats, with generous portions and meals packed with flavour. In addition, with Alsace having a long history for the production of fine wines – dating back to the Roman occupation – there are plenty of quality refreshments to complement the various dining opportunities.

This is most definitely foodie country, with Colmar and Strasbourg being rated as in the top ten best French cities to eat. With culinary highlights including sauerkraut, foie gras, macarons and gingerbread, you can see how the region's history and heritage have shaped the tastes of its inhabitants. White asparagus, seen all over France, often comes from Alsace, where it is on every menu during the season, and freshwater fish like carp, charcuterie and hams are all part of the Alsatian culinary repertoire.

Germanic tastes

With the French reputation for distinctive culinary flair, being able to savour cuisine inspired by outside influences is somewhat rare in the country. In Alsace, however, experiencing the Germanic flavours and dishes of the area is all but inevitable, with rich, hearty meals packed with flavour certain to offer an enjoyable culinary experience.

Pork dishes are among the most wholesome in Alsace, with traditional meals such as baeckeoffe (pork, mutton, beef, onions, and potatoes) and choucroute (sauerkraut with sausage) having been served locally for centuries. Flammekueche, meanwhile, is a notable favourite for locals and travellers alike. It is a famed speciality throughout Alsace, composed of bread dough, onions, lardons, and crème fraîche.

Sweet snacks

For a light snack or an evening treat, the cuisine of Alsace offers something to whet the appetite. Bredele is a traditionally baked cake/biscuit often reserved for the festive period, which can be prepared with several flavours, orange and cinnamon, aniseed, and honey among the favourites. Also popular throughout the area is the pain d’epices, or gingerbread. For a true sense of Alsace flavouring, the gingerbread of the region is given a touch of cinnamon and, when served with honey, is a delicious treat.

Beer and wine

Traditionally the wines of Alsace have been considered the best-kept secret in the wine trade. Loved and enjoyed by those professionals 'in the know' but somehow misunderstood or ignored by the public. These are, without doubt, world-class wines with a delightful freshness, a lively, often floral, bouquet and a flinty steeliness. These are not sugared, cheap German-style wines (not that all German wines are that, of course).

Centuries-old producers like Hugel and Trimbach create fabulous Pinot Blanc - a modestly priced but high-quality wine that is easy to drink or a great aperitif. Pinot Gris adds a little more depth, and the Riesling (dry) has a mineral-rich flavour and can last years, gaining a unique, almost petrol flavour (in a good way!). And the Gewürtztraminer, perhaps the signature wine of Alsace, has spicy notes and a delightful freshness, making it a popular choice with Asian foods or strong flavours.

The wine list goes on with Sylvaner, flowery Muscat and the red Pinot Noir - there's always something for everyone!

Wine production in Alsace traces its routes to the Roman conquest of the first century BC. Since then, the production process has been refined to give white wines such as the dry Rieslings their characteristic elegance and minerality.