The flagship dish of Alsace: a mound of fermented cabbage (choucroute) cooked with white wine, served with a parade of smoked sausages, pork belly, knuckles, and sometimes fish. A meal for the ages — and for many stomachs. ¹⁾

Often described as “Alsatian pizza,” it’s a thin, crispy crust topped with crème fraîche, onions, and lardons — sometimes with cheese or mushrooms. Light but loaded with flavor. ²⁾

A hearty meat-and-potato stew (lamb, pork, beef) marinated in white wine and baked slowly in a sealed ceramic pot. Traditionally prepared on Mondays while people did their laundry! ³⁾

The iconic egg-and-cream tart from Lorraine, filled with smoked bacon (lardons) and sometimes cheese (though purists may object!). Creamy, crispy, and timeless. ⁴⁾

Literally “meat snails” — a rolled pasta dough filled with minced meat, sliced into spirals, and pan-seared then poached in broth. Alsatian ravioli, but make it dramatic. ⁵⁾

A warm salad with potatoes, lardons, and poached egg, dressed with vinaigrette and often served on frisée or curly endive. Rustic yet refined. ⁶⁾

Puff pastry filled with marinated pork or veal, seasoned with white wine, shallots, and herbs. Served hot or cold — a picnic staple in Lorraine. ⁷⁾

A crispy potato cake from the Vosges mountains, sometimes stuffed with cheese or served with crème fraîche. Mountain fuel at its tastiest. ⁸⁾

Trout cooked in dry Riesling wine, with cream, shallots, and parsley. A light and elegant dish that showcases the region’s signature grape. ⁹⁾

A double-crusted pie filled with chopped meat, mushrooms, and béchamel sauce — golden, flaky, and utterly satisfying. ¹⁰⁾

A local twist on coq au vin: chicken cooked in Riesling, with mushrooms and cream, instead of red wine. Bright and deeply flavorful. ¹¹⁾

A honey spice bread, dense and aromatic with anise, cloves, and cinnamon — perfect with butter, foie gras, or cheese. ¹²⁾

This pungent washed-rind cheese from Alsace is sometimes seasoned with cumin seeds and eaten warm with boiled potatoes. Funky and fabulous. ¹³⁾

These are thin smoked sausages with a signature “snap” (hence the name). Typically eaten with mustard and sauerkraut or as street food. ¹⁴⁾

A fragrant tart made with mirabelle plums, a golden fruit native to Lorraine. Sweet, tart, and utterly regional — only available at the right time of year. ¹⁵⁾