A FOOD TRADITION
Alsatian Cuisine
Alsatian cuisine combines French and Central European traditions through wheat, cabbage, pork, freshwater fish, and distinctive baked goods.
Dishes linked to this cuisine
13–24 of 40
Fleischschnacka
Fleischschnacka are Alsatian rolled pasta spirals filled with cooked minced or shredded meat and browned before serving.
Grumbeerekiechle
Grumbeerekiechle are Alsatian grated-potato cakes mixed with onion and egg, shaped into patties, and fried until crisp.
Hasepfeffer
Hasepfeffer is a tangy Alsatian rabbit stew in which marinated rabbit is braised with onion, vinegar, and aromatic seasonings.
Kassler à la Choucroute
Kassler à la Choucroute is a hot Alsatian dish of smoked pork served with braised sauerkraut and commonly potatoes.
Knepfle
Knepfle are small Alsatian egg dumplings or noodles made from a wheat-flour batter and boiled until tender.
Kougelhopf
A sweet Alsatian ring-shaped yeast cake made from enriched wheat dough with butter, eggs, sugar, raisins, and often almonds.
Kougelhopf Salé
A savory Alsatian ring-shaped yeast bread baked with a rich dough and commonly studded with pork lardons and walnuts.
Lamala
Lamala is an Alsatian Easter sponge cake baked in a lamb-shaped mold and served at room temperature, often dusted with sugar.
Lewerknepfle
Lewerknepfle are Alsatian liver dumplings made from pork liver and a seasoned binder, then simmered or cooked and served warm.
Lewerknepfle Soup
A traditional Alsatian soup featuring liver dumplings served in a savory broth.
Manele
A sweet Alsatian brioche shaped like a little person and baked from enriched yeasted dough, sometimes with raisins.
Manele Salé
Manele Salé is a savory Alsatian brioche shaped like a little person and made with a rich wheat-flour, milk, egg, butter, and yeast dough, with some versions adding pork.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.