Regional specialties
Baeckeoffe
An Alsatian casserole of meats, potatoes and aromatic vegetables.
Get to know this specialty
On France’s eastern edge, Alsace has a food culture shaped by local traditions and its neighbors across the Rhine. Tarte flambée and choucroute are useful starting points: a thin tart to share, and a substantial dish built around sauerkraut.
Start with a tarte flambée
Look for flammekueche, tarte flambée or Flammkuchen on menus. A classic topping combines a creamy dairy mixture, onions and bacon on thin dough. Cheese and other additions bring variations, so read the toppings before ordering.
A meal around choucroute
Choucroute garnie pairs sauerkraut with meats and other accompaniments. The sausages, portions and preparation vary. A seafood interpretation offers a different meal from a plate of pork and sausages.
Continue exploring
Alsace also has a baking tradition that includes kougelhopf, and slow-cooked dishes such as baeckeoffe. Follow the dishes below to US businesses with matching reviewed menu items. One Alsatian specialty on a menu does not mean the entire restaurant specializes in Alsatian cuisine.
Get to know the specialties
Choose a dish to learn more and find matching US menus.
Bistro dishes
Bouchée à la reine
A puff-pastry shell filled with a creamy mixture, often chicken and mushrooms.
1 US place with menu matches
Regional specialties
Choucroute garnie
An Alsatian dish of sauerkraut, typically served with pork, sausages and potatoes.
Get to know this specialty
Regional specialties
Flammekueche
A thin Alsatian tart traditionally topped with cream, onions and bacon (Tarte flambée).
7 US places with menu matches
Pastries & desserts
Kougelhopf
An enriched Alsatian bake recognizable by its tall fluted ring shape.
Get to know this specialty
About this guide and further reading
Written by Eat French.Food. Reference check: 2026-10-12.