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Alsatian cuisine
Alsatian cooking sits between German heartiness and French refinement — shaped by the region's border position over the centuries. Visitors from the German border region will recognise plenty, but will also be surprised.
Flammkuchen: origin and the original
Flammkuchen (tarte flambée) originally started as a test to check whether the wood oven had reached the right temperature for baking bread — the thin dough with crème fraîche, onions and bacon was "burned off" shortly before the actual bread-baking day. The original is served on very thin, uncut dough.
Choucroute: royale or garnie?
Choucroute garnie is the classic version with sauerkraut, various sausages and meats, and potatoes. Choucroute royale adds champagne instead of white wine to the braising liquid and sometimes extra cuts of meat — a more festive version usually found on special occasions.
Winstub instead of restaurant
A true winstub is quintessentially Alsatian: a small, often family-run wine tavern with simple, hearty food and opening hours that follow the place and season closely — often closed at lunchtime or on a particular weekday. It's worth checking current opening hours before setting off.
Frequently asked questions
What's the difference between Flammkuchen and pizza?
Flammkuchen dough is noticeably thinner and crispier than pizza dough and is traditionally spread with crème fraîche instead of tomato sauce, topped with onions and bacon bits.
Do you need to book ahead at a winstub?
For small, popular winstubs, booking ahead is advisable, especially at weekends and in high season, since seating is often limited and opening hours vary a lot.