Gastronomy of Alsace-Lorraine: what to try during your stay?
Alsace and Lorraine are two regions with a strong identity, shaped by centuries of French and German influence. From this unique identity has emerged a generous and authentic culinary tradition and two of the best-know French regional cuisines.
One ingredient stands out across the region, from Metz to Strasbourg and from Wissembourg to Mulhouse: pork. It’s a tradition dating back to the Middle Ages. Here, the art of salting and smoking meat is mastered like nowhere else. Whether it’s to add depth of flavour to a tart or as the main event of a dish, that subtle smoky flavour is the region’s hallmark.
To round things off in style, save a little room for dessert: a kougelhopf or a seasonal fruit tart, and the feast is complete!
Although Alsace and Lorraine each have their own distinct character, they are linked by their waterways, allowing you to discover an incredible variety of landscapes and flavours whilst cruising peacefully from one waterway to the next.
In this article:
- Alsatian and Lorraine gastronomy: a cuisine that follows the seasons
- Traditional dishes in Alsace
- Traditional dishes in Lorraine
- Street food & snacks
- Typical desserts and sweet treats
- Local beverages
- A diverse cuisine with many influences
Alsatian and Lorraine gastronomy: a cuisine that follows the seasons
In the Grand-Est region, people eat according to the seasons and, above all, tradition.
In winter, for example, is the season for hearty dishes: stews, pies, smoked meats and, of course, the scent of spices that fills the streets, homes and Christmas markets. In spring, we celebrate the arrival of asparagus: served in different sauces, vinaigrettes, steamed or pan-fried… it’s an exciting time of the year!
Summer sees slow-cooked dishes swapped for salads accompanied by a glass of chilled white wine (Riesling or Pinot Gris), whilst autumn is synonymous with the grape harvest and new wine – drinks often served with platters of charcuterie and walnuts.
Here are the must-try dishes in Alsace and Lorraine, as well as snacks and desserts for you to discover during your holiday.
And to help you choose, we’ve put together a selection of our top recommendations: Where to eat in Alsace-Lorraine for a perfect stay.
Traditional dishes in Alsace
- Choucroute garnie: a dish made from fermented cabbage (the famous sauerkraut) served with an assortment of sausages (Strasbourg, Frankfurt) and smoked meats.
- Tarte flambée (flammekueche): a dish made with a thin base topped with cream, onions and bacon lardons, cooked over a wood fire.
- Baeckeoffe: this is Alsace’s most prestigious meat dish. Three types of meat (beef, lamb and pork) are marinated in white wine (from Alsace, of course) with herbs and vegetables. It is all topped with slices potatoes and slow cooked in the oven.
- Munster: a cheese with strong character and a pungent aroma, and comes from the Vosges mountains.
Traditional dishes in Lorraine
- Quiche Lorraine: a classic, melt-in-the-mouth savoury tart made with eggs, crème fraîche and lardons.
- Lorraine pâté: a speciality made from meat (often pork, sometimes mixed with veal or poultry) that is marinated and then baked in a crispy puff pastry case. Don’t let its name fool you: while it’s eaten as a starter like most pâtés, it’s actually eaten warm, often with a side salad.
- Potée lorraine: a hearty stew made with cabbage, seasonal vegetables and smoked meats, usually prepared with pork, sausage and bacon.
- Bouchées à la reine: a filling of poultry and mushrooms in a creamy sauce, served in a light puff pastry case.
Street food & snacks
- Bretzels: there’s the standard soft variety, sprinkled with coarse salt, and many more: with cheese, bacon, cinnamon, onions… They’re perfect for a quick tasty snack.
- Strasbourg sausage (knack): often served hot with mustard, sometimes in a sandwich.
- Fleischkäse sandwich: hot meatloaf, tucked into a small roll. Very common in bakeries and markets.
- Potato pancakes (grumbeerekiechle): You’ll often find these golden and crispy treats at markets and during village festivals.
The best places to enjoy street food in Alsace-Lorraine
- Winstubs: these small, traditional taverns are the ideal place to enjoy a local wine accompanied by authentic dishes.
- Local markets: the markets in Strasbourg, Colmar and Metz are brimming with seasonal treasures, artisan pastries and local cheeses. Also make sure to check when the smaller local markets take place during your holiday. They’re the best place to find delicious local produce.
Typical desserts and sweet treats
- Kougelhopf: also known as kugelhopf, this is the most famous Alsatian cake. Recognisable by its tall, fluted shape and dusting of icing sugar, it’s filled with raisins and almonds. If you had to try just one dessert, this would be the one.
- The sweet pretzel: this is the indulgent version. It is sometimes simply sprinkled with sugar, and sometimes coated in chocolate or cinnamon.
- The sweet tarte flambée: this is a variation on the famous flammekueche. It is usually topped with apples, flavoured with cinnamon and sometimes lightly flambéed.
- The berawecka: this is a dense, hearty festive bread made with dried fruit, nuts and spices. It’s mainly eaten at Christmas.
- Bredele (or bredala): these are the famous little Alsatian Christmas biscuits. The recipes are lovingly passed down from generation to generation. There are over 100 varieties.
- Springerle: a small aniseed biscuit, recognisable by its decorative raised patterns, carefully moulded according to tradition.
- Gingerbread: this is an iconic speciality, particularly from Gertwiller. Flavoured with honey and spices, it is an integral part of Alsatian traditions.
- Fruit streusel: a light cake topped with a shortbread crumble. It is most often made with apples or damson plums, depending on the season.
- Mannele: these are small brioche buns shaped like little men. They are eaten during the Saint Nicholas celebrations.
- Apple or damson tart: this is a classic, made with local fruit on a thin, crisp pastry base.
- Mirabelle plum tart: this is an unmissable speciality of Lorraine. It showcases the mirabelle plum, a small golden plum with a delicate flavour.
- Commercy madeleines: these are small, shell-shaped cakes, delicately flavoured with lemon or orange blossom.
Local beverages
Wine
It’s impossible to travel through the region without visiting the famous Alsace Wine Route or stopping off at a few wine cellars in Lorraine. To name but a few: the dry, elegant Riesling; the Gewurztraminer with notes of lychee and rose; or the Gris de Toul. White (and grey) wines are the perfect accompaniment to regional dishes.
Craft beer
With a tradition dating back to the Middle Ages, Alsace is France’s leading beer-producing region. You’ll find plenty of microbreweries along the canals for a tasting or two!
Our favourites breweries are: Bendorf (the go-to in Strasbourg), Sainte-Cru (for its rock ’n’ roll vibe), Perle (a brewery that closed in 1970 and was revived by the founder’s great-great-grandson) and BRA’V (the beer amidst the vineyards).
Mirabelle plum brandy
This is Lorraine’s speciality. It’s made from a small golden plum variety called Mirabelle and has intense fruity aromas. Mirabelle plum brandy is usually enjoyed as a digestif but can also be used in pastries. Check out La Maison de la Mirabelle in Rozelieures.
A diverse cuisine with many influences
Alsacian cuisine is hearty and influenced by Germany, featuring sauerkraut, charcuterie and wines, whilst Lorraine’s cuisine is milder and more rustic, with quiches, pies and mirabelle plum desserts.
This regional cuisine is unique, reflecting the history and geographical location of the region, which borders Germany, Belgium, Luxembourg and Switzerland. These two departments have alternately been French, then German, then French again… which has shaped a unique culinary heritage and recipes passed down from generation to generation. Each dish tells the story of this meeting of two cultures.
But what is the secret behind this richness? The region itself, of course! From the plains and rivers of Lorraine to the forests of the Vosges and the vineyards of Alsace, each landscape offers unique local produce. Winters are cold here, so to warm both hearts and bodies, there’s nothing better than hearty dishes that are slow cooked, fermented and smoked. It’s a food lover’s heaven!
For travellers wishing to explore the region to the full, river cruises are ideal. Travel at your own pace, discover the villages, markets and vineyards, and spend as many nights as you need to make the most of every stop. Combining gastronomy, heritage and stunning landscapes, Alsace-Lorraine offers an unforgettable cultural and culinary experience, where every moment is savoured… slowly!
Frequently Asked Questions
If one were to summarise the cuisine of Alsace and Lorraine, two dishes would suffice to tell the story of these lands.
In Alsace, choucroute garnie is the signature dish. A hearty dish, it perfectly reflects the region’s traditions. For the perfect pairing, enjoy it with a glass of Riesling or a Pinot Gris, which bring out the richness and subtlety of the flavours.
For dessert, the kougelhopf – this sculpted brioche that has become a symbol of the region – brings the meal to a sweet close (followed by an almost obligatory nap!).
In Lorraine, quiche Lorraine is the dish not to be missed, with its melt-in-the-mouth pastry and its filling of bacon and cream, typical of the region. For the perfect wine pairing, serve it with a local dry white wine, such as a Pinot Blanc or a Côtes de Toul. End the meal on a fruity note with a mirabelle plum tart if they’re in season.
Alsace and Lorraine share centuries of history with Germany, which explains the many cross-border culinary influences and makes their cuisines truly unique in France.
The borders of Alsace and Lorraine changed significantly during the 19th and 20th centuries. After the war of 1870, the region came under German control, before returning to French rule after the First World War.
It was occupied once again during the Second World War before being permanently returned to France. These successive changes introduced typically German ingredients, techniques and flavours into the local cuisine.
Many dishes from Alsace and Lorraine rely on local produce and seasonality. Savouring these dishes right where they originate allows you to fully appreciate their authenticity and richness.
These unique flavours are hard to find anywhere else in the world, and nothing beats the experience of tasting them in their original setting, amidst family traditions and stunning landscapes.
Ready to discover the cuisine of Alsace-Lorraine?
Why not treat yourself to a boating holiday? Combined with the landscapes of Lorraine and the traditional charm of Alsace, the regional cuisine will make your trip 100% authentic and unforgettable.
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