Alsatian Gastronomy
Cuisine du terroir, region-wide
Alsatian cooking runs on a handful of dishes you'll meet again and again on the Wine Route: choucroute garnie, baeckeoffe, tarte flambée, spätzle, and — in season — game and foie gras from local producers. Portions are generous and the style is closer to cuisine bourgeoise than fine dining, even at the region's better addresses.
Most villages along the route have at least one winstub or Logis de France hotel-restaurant serving this kind of food — look for a short, seasonal menu and a house Riesling or Pinot Gris rather than an extensive wine list.
What to drink
Riesling, Gewürztraminer, Pinot Gris and Crémant d'Alsace are the region's own; most producers along the route offer tastings, and many winstubs pour a house wine by the pichet.
Prefer to taste your way through with a guide?
Our team also runs guided food-and-wine excursions along the Wine Route — get in touch if you'd rather not plan the stops yourself.
Get in touch
Dishes to know
- Foie gras poêlé aux poires épicées, sauce au miel — pan-seared foie gras with spiced pears and honey sauce
- Salade de filets de canard au foie gras maison — duck breast salad with house foie gras
- Soupe de poisson de sandre — pikeperch fish soup
- Choucroute alsacienne — Alsatian sauerkraut with mixed meats
- Joues de porc au pinot noir — pork cheeks braised in pinot noir
- Civet de chevreuil — venison stew
- Confit de canard sur lit de choucroute — duck confit on sauerkraut
- Filet de chevreuil aux légumes d'automne — venison fillet with autumn vegetables