Exploring Strasbourg's Authentic Cuisine: Local Dishes, Restaurants, and Recipes

Exploring Strasbourg's Authentic Cuisine: Local Dishes, Restaurants, and Recipes

Exploring Strasbourg's Authentic Cuisine: Local Dishes, Restaurants, and Recipes

Strasbourg, the capital of the Alsace region in France, is known for its rich culinary tradition. Influenced by both French and German cuisines, the dishes found in Strasbourg are unique and full of flavor. From hearty stews to delicate pastries, there is something to satisfy every palate. In this guide, we will explore the authentic cuisine of Strasbourg, including local dishes, recommended restaurants, and even a few recipes to try at home.

Local Dishes

When visiting Strasbourg, there are several must-try local dishes that showcase the unique flavors of the region. Here are a few favorites:

  • Tarte flambée: Also known as "flammekueche," this thin, crispy pizza-like dish is topped with crème fraîche, onions, and bacon. It can also be enjoyed with various other toppings such as mushrooms or cheese.
  • Choucroute garnie: A specialty of the Alsace region, this dish features sauerkraut cooked with various meats such as sausages, pork, and sometimes even duck or fish. It is often accompanied by boiled potatoes and mustard.
  • Baeckeoffe: A traditional Alsatian casserole made with layers of marinated meat (typically lamb, beef, and pork) and potatoes, slow-cooked with onions, carrots, and white wine. It is a delicious and hearty dish perfect for cold winter days.
  • Bretzels: A variation of the German pretzel, Alsatian bretzels are soft and chewy with a shiny brown crust. They are often enjoyed as a snack or served alongside a meal.
  • Kougelhopf: A classic Alsatian cake with a distinctive shape, often served during breakfast or as a dessert. It is made with yeast, butter, raisins, and almonds, giving it a rich and sweet flavor.

Strasbourg is home to a wide range of restaurants, from Michelin-starred establishments to cozy local eateries. Here are a few recommendations to experience the best of Strasbourg's cuisine:

1. Au Pont Corbeau

Located in the heart of Strasbourg, Au Pont Corbeau offers traditional Alsatian dishes in a charming setting overlooking the Ill River. From their famous choucroute garnie to their tender coq au Riesling, every dish is made with care and attention to detail.

2. Maison Kammerzell

Situated in a historic half-timbered building, Maison Kammerzell is a renowned restaurant known for its gourmet Alsatian cuisine. Their menu features classics like tarte flambée and foie gras, as well as innovative dishes that highlight local ingredients.

3. Wistub Brenner

If you're looking for a more casual dining experience, head to Wistub Brenner. This traditional Alsatian tavern serves up hearty dishes such as baeckeoffe and sauerkraut, along with a selection of Alsatian wines to complement your meal.

Recipes to Try at Home

If you can't make it to Strasbourg but still want to indulge in its flavors, here are a couple of recipes to recreate the taste of the region in your own kitchen:

Tarte Flambée


  • 1 pre-made pizza dough
  • 1 cup crème fraîche
  • 1 onion, thinly sliced
  • 4 slices of bacon, cooked and crumbled
  • Salt and pepper to taste


  1. Preheat your oven to 500°F (260°C).
  2. Roll out the pizza dough on a floured surface until it's very thin.
  3. Spread the crème fraîche evenly over the dough, leaving a small border around the edges.
  4. Top with the sliced onion and crumbled bacon.
  5. Season with salt and pepper.
  6. Bake in the preheated oven for about 10 minutes or until the crust is crispy and golden.
  7. Slice and serve hot.

Choucroute Garnie


  • 1 jar of sauerkraut, drained
  • 4 sausages (such as bratwurst or knackwurst)
  • 2 pork chops
  • 2 slices of bacon, chopped
  • 2 onions, thinly sliced
  • 1 cup dry white wine
  • 1 teaspoon caraway seeds
  • Salt and pepper to taste


  1. In a large pot, cook the bacon over medium heat until crispy.
  2. Add the sliced onions and cook until softened.
  3. Add the sauerkraut, white wine, and caraway seeds to the pot.
  4. Bring to a simmer and cook for about 20 minutes.
  5. Meanwhile, in a separate pan, brown the sausages and pork chops on all sides.
  6. Transfer the browned sausages and pork chops to the pot with the sauerkraut.
  7. Cover and continue cooking for another 30 minutes or until the meats are cooked through and tender.
  8. Season with salt and pepper to taste.
  9. Serve hot with boiled potatoes and mustard.