Gourmet lexicon

La gastronomie alsacienne est fortement imprégnée des traditions culinaires allemandes et est riche en spécificités locales.

Si les recettes régionales ne sont pas aisément adaptables aux goûts courants actuels, beaucoup de grands cuisiniers étoilés s'en inspirent pourtant pour les ré-inventer. Et l'Alsace, si présente dans les guides gastronomiques, est  fière de ses Winstub, de ses vastes bistrots à flammekueche (tarte flambée) et de ses restaurants au décor pittoresque.

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ALSACE

Quetsche 

Dark plum typical of Alsace, used to make tarts and jam, or distilled as eau de vie.

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ALSACE

Salade mixte 

Mixed salad with saveloy sausages and gruyere cheese served with a tasty French dressing.

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ALSACE

Harengs 

Rolled herring filets (rollmops) fried in a vinegar or cream sauce and served with potatoes (see: Matjes).

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ALSACE

Quenelles 

See Lewerknepfle (liver quenelles), Griesknepfle (semolina quenelles), Grumbeereknepfle (potato quenelles), pot-au-feu, Pflüte.

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ALSACE

Choucroute (Sürkrüt) 

This form of pickled cabbage is finely sliced and fermented. 75% of French production comes from Alsace. "Choucroute garnie" is sauerkraut cooked in white wine with a selection of salted and smoked meats, pork meats and potatoes. Pork is the most...

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ALSACE

Birewecke 

Christmas bread made with dried pears and fruit, left to dry out for a long time.

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ALSACE

Strudel 

Apple strudel made from rolled-out pastry with a filling of apples, dried raisins, almonds and spices - another dish inherited from Austria (cf. Linzertorte).

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ALSACE

Kougelhopf 

Leavened dough shaped in a special cake mould – a ribbed and scalloped conical form which is hollow at the top end and is the symbol of Alsace. The ingredients for the sweet version include dried raisins and whole almonds, while bacon chunks and...

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ALSACE

Flammekueche (Tarte flambée) 

A dish with a dough base topped with a mixture of cream, soft white cheese, bacon chunks and onions. You eat it with your fingers! Baked in a baker's oven, it was traditionally made on the days when bread was baked at the farms. You can also try the...

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ALSACE

Bäckeoffe 

Casserole with potatoes and three different types of meat marinated in white wine and traditionally baked in a terrine in the baker’s oven.

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Tourist Office of Colmar and its region

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68000 COLMAR - FRANCE

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