Many restaurants enliven the city, several gastronomic restaurants are even classified among the best of France. Authentic specialties can be tasted in the" winstubs", small typical wine bars of Strasbourg.
With difference to other famous regions for certain products, the Alsatian specialties cover a very large register: something especially rare is the fact that beer and wine live together and both reach a summit of quality. In addition to the natural and earth grown products, one gets marvelous cuisine, harmonious enough to satisfy the most demanding gastronome.
An appetizing and varied palette…
Foie gras and sauerkraut are the two florets of Alsatian cuisine. Next to these two specialties, many others appear on the restaurant menus. Take for example, the baeckeoffe, the tarte flambée and the spaetzle (variety of noodles) that can accompany poultries, game-meat, or even fish, in particular the famous matelote.
For dessert, after a very tasty Munster cheese, you can discover a wide variety of blueberry, quetsche plum, mirabelle or apple pies. Don't forget to try the famous "kougelhopf".
Wine, beer and alcohols
All of these gastronomic propositions would be nothing without a wine to accompany the meal. Here again, although determined mainly by the white wines, the choice stays complex, particularly due to the fact that it is an Alsatian tradition to call the vintages by the name of one of the seven vines and not by their locality of origin; Riesling, Gewurztraminer, Muscat, Tokay Gray Pinot, Sylvaner, White Pinot and Black Pinot. This procedure allows for multiple variations of the wine due to the soil, the sunshine, etc.
Substantial dishes, delectable wines. What more ? The white fruit spirits. From the marc of Gewurztraminer to the prestigious raspberry, the range is varied. It is a marvelous conclusion to a copious meal.
And beer? Rich of a tradition going back to 1260, Alsatian beer has a universal reputation, having been successful very early on to compete with beers of other countries.