Traditional food in Alsace is heavily influenced by German cuisine, mainly focused on meat, especially pork, and quite light on vegetables other than potatoes and cabbage.
Local dishes to try in Strasbourg
Choucroute (Sauerkraut) - if you haven’t yet discovered the delights of pickled cabbage with pork knuckle and several types of sausage, served on a bed of buttery boiled potatoes, now’s your chance. This is most definitely winter food.
Flammekueche - which translates as Flambé tart, is so popular there are restaurants dedicated to just this one dish. It’s like a cross between a pizza and a savoury tart, thin flaky pastry topped with cream, onions and bacon and eaten with the fingers.
Kougelhopf - this distinctively-shaped brioche cake is studded with raisins and almonds, a bit like an Alsatian version of Panettone. A savoury one is also available with bacon and walnut bits. Insider tip: go to the Christian Patisserie behind Place Kléber for the best Kougelhopf.
Salade de pommes de terre - warm potato salad is a popular side dish, served with ham or smoked shoulder of pork, warming and filling it’s good fuel for a day of sightseeing.
Munster cheese - with a deceptively mild taste despite its strong smell, this cheese is great cold or melted over boiled or baked potatoes.
Alsace wines - the wines from this part of France are very similar to the German whites, using the same type of grapes. Gewurztraminer, Muscat, Riesling and Sylvaner are popular, their fruity freshness cutting well through fatty meats like pork.