Strasbourg’s top 10 culinary specialities
Typical Strasbourg dishes are strongly influenced by German and Austrian flavours. Strasbourg’s most popular recipes are often handed down from generation to generation. A number of them have made their way as far as Lyon, Nice and Marseille.
On both sides of Alsace, the inhabitants cultivate a rich cuisine based on fresh, locally produced ingredients. The local cuisine is simple, but always delicious.
So it’s hardly surprising that in 1780, the Strasbourg region was the birthplace of duck foie gras. A controversial dish, but still ubiquitous throughout France, especially in the run-up to the festive season.
Strasbourg’s culinary specialities have just one aim: to fill you up as quickly as possible (dixit sauerkraut)! But try to save room for dessert. After all, Alsatian sweets are just as tasty as the best savoury dishes among the Alsatian specialities.
What to eat in Strasbourg Our selection of 10 Strasbourg specialities
Looking for a fresh, invigorating Strasbourg snack? Opt for Bibeleskäs! This creamy cheese is a particularly popular speciality in Alsace and Moselle. Bibeleskäs is a delicious mixture of fromage frais and crème fraîche. Originally, this farmhouse preparation was used to feed chicks. Today, it’s a must-try in every cheese shop in town. Enjoy it whenever you feel like it on your trip to Alsace.
1 Flammekueche
In Alsatian, ” Flammekueche ” means “flambéed tart”. It consists of onions and bacon on a bed of crème fraîche, all resting on a thin, slightly crisp pastry. Originally, tarte flambée was made from leftover bread dough after baking in a large wood-fired oven.
2. The pretzel
Famous throughout France, the Strasbourg pretzel is a culinary must-have. Recognisable by its knot shape, it is made from salted brioche dough, a Strasbourg speciality that is baked poached. You’ll find them everywhere, starting with all the city’s bakeries. Although the traditional recipe only uses fleur de sel, you can sometimes find them with seeds, cheese, bacon, onions or in a sweet version.
3. The Knack
The street-food moment has arrived! As the name suggests, knack is a typical Alsatian sausage. You’ll find them at every communal gathering and festival. Knack from Strasbourg has tender, supple meat that’s pink, orange or slightly brown in colour. Enjoy it on the go, with a little mustard.
4. Choucroute garnie
The name sauerkraut comes from the Alsatian ” Sürkrüt ” meaning “sour cabbage”. It is made by fermenting a special variety of white cabbage called cabus cabus. Choucroute garnie consists of sauerkraut and meat, cold meats, potatoes and onions studded with cloves. In Alsace, it is generally cooked with lard and beer or Alsatian white wine, of course!
5. Baeckeoffe
Baeckeoffe is a time-honoured Sunday dish from Alsace. It is made in a terracotta mould from a variety of meats and vegetables marinated in white wine (potatoes, onions). Basically, the baeckeoffe marinade is prepared on Saturday, then left in the baker’s oven on Sunday morning. The lid was then sealed with bread dough before baking and served to the whole family after mass. In the restaurant, you’ll find the traditional baeckeoffe served on a terracotta plate. The mouth-watering aroma says a lot about the rest of the meal!
6. The Fleishkiechles
You won’t want to miss these grilled meat cakes when you’re in Strasbourg. Mainly made with beef, pork and fine bacon, fleishkiechles are pure protein discs! They are seasoned with fresh parsley and nutmeg. Each family perpetuates its own grandmother’s recipe, adding breadcrumbs or crusts soaked in milk. These small variations make each version unique and delicious in its own way among Alsace’s culinary specialities.
7. Spätzles
Spätzle are our traditional French pasta from Strasbourg. You’ll love the texture of this Alsatian speciality, both soft on the inside and slightly crispy on the outside. Spätzle (or spaetzle) are an ideal accompaniment to a dish in sauce. We recommend a typical Strasbourg pork knuckle or a dish based on fresh cream and tender bacon.
8. Kougelhopf
This typical dessert is a bell-shaped butter and cow’s milk brioche with fluted edges and a hollow interior. It is filled with sultanas soaked in rum or kirsch and almonds. Traditionally, this brioche bread was eaten on festive occasions such as Christmas or weddings. Nowadays, it is eaten mainly for breakfast.
9. Linzer Torte
This delicious red fruit tart originated in Austria and Germany. You’ll spot it by its superb basket weave, revealing the delicious pink filling. Linzer torte is usually filled with redcurrant or raspberry jam.
10. Crémant d’Alsace
This is a sparkling white wine produced in the vineyards of Alsace. Since 1976, it has been protected by designations such as AOP and AOC. It’s perfect with sauerkraut, or as an aperitif with pretzels and salted kougelhopf.
Alsace white wine is also highly regarded. Dry, it goes wonderfully well with sauerkraut, seafood pasta, sweet foie gras, desserts or as an aperitif.
200 audioguided tours for cities all around the world
Download
