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A city renowned for its gastronomy

Colmar, the capital of the Alsace wine area, fills visitors with wonder as much for its architectural treasures as for its age-old tradition of hospitality and gourmet dishes.

Fine wines and great vintages, delicate and flavoursome culinary specialities perfected by great chefs…

Regional tradition continues to help make Alsace the region in France with the greatest number of stars awarded for the excellence of its restaurants and hotels.

We will mention just a few classic specialities: foie gras (invented in Strasburg in 1780), baeckaoffe (a dish composed of three types of marinated meat and potatoes in white wine), the inevitable sauerkraut, the matelote du Rhin fish dish, le coq au Riesling (chicken in wine), pain d´épices (similar to ginger bread) and Kougelhopf (sweet, bun-like speciality with raisin macerated in kirsch), and, of course, Munster cheese.

Alsace has a true cultural, historical and gastronomical capital making this region a favoured destination: Colmar continues to live up to its reputation…

Discover the restaurants in Colmar and around
Discover the winemakers of Colmar and its region
Découvrir la gastronomie d'Alsace
Visiter le marché couvert de Colmar

Visitors images of the gastronomic side of Colmar

#ColmarandYou / #VisitColmar

The dishes of Alsatian gastronomy


PLEASE SELECT

  • Porkmeats and sausages

  • Jugged hare (Hasepfeffer)

  • Munster ravioli (Minschter)

  • Brotwurscht

  • Schifele (Palette)

  • Süri Nierle (Rognons)

  • Quetsche

  • Black pudding with stewed apples (Blüetwurscht)

  • Navets salés (Süri Rüewe)

  • Matelote

  • Lewerwurscht

  • Nid d'abeilles (Bienenstich)

  • Tourte

  • Blüetwurscht

  • Fruit juice

  • Oie

  • Fleischschneke

  • Fleischknepfle

  • Jambonwurscht

  • Munster

  • Dampfnüdle

  • Lard

  • Sübrot (Süweckle)

  • Grumbeerekiechle (Galettes de pommes de terre)

  • Kougelhopf (Kugelhopf or Kuejelhopf)

  • Grumbeereknepfle

  • Foie gras (Ganslewer)

  • Pot-au-feu (Suppefleisch)

  • Shoulder of ham (Wädele)

  • Metwurscht

  • Bredle (Wihnachtsbredle)

  • Tomme 'Prés du Ried'

  • Gingerbread

  • Pickled Cabbage (Sürkrüt)

  • Streussel

  • Cervelas

  • Flammekueche (Tarte flambée)

  • Salade de pommes de terre (Grumbeeresalad)

  • Chrischtstolle

  • Fleischwurscht

  • Kassler

  • Bierwurscht

  • Chinois (Schnekekueche)

  • Dough base topped with a mixture of cream (Flammekueche)

  • Potatoes salad (Grumbeeresalat ou Hartäpfelsalat)

  • Matjes

  • Linzertorte

  • Trout with almonds (Forrel)

  • Civet de lièvre (Hasepfeffer)

  • Condiments

  • Männele

  • Exotic fruits ice-cream cake

  • Nouilles

  • Escargots (Schneke)

  • Bäckeoffe (Casserole with potatoes and marinated meat)

  • Pflüte

  • Strudel

  • Bouchée à la reine (Suppepaschtetle)

  • Alsatian snails (Schneke)

  • Birewecke

  • Zopf

  • Cheese cake (Käsküche)

  • Carpe frite

  • Beignets de Carnaval (Fastnachtkiechle)

  • Landjäger

  • Truite

  • Bäckeoffe

  • Langhopf

  • Tartes

  • Kougelhopf

  • Lebkueche

  • Veal Kidneys with wine (Süri Nierle)

  • Bretzel

  • Harengs

  • Vacherin glacé

  • Presskopf

  • Coq au Riesling

  • Stolle

  • Salade de pot-au-feu

  • Apple Foie gras in terrine (Ganslewer)

  • Wädele (Jambonneau)

  • Quenelles

  • Anisbredle

  • Bibeleskäs

  • Noodle dough stuffed with meat (Fleischschneke)

  • Roïgebradeldi - Roïgabrageldi

  • Chou rouge (Rotkrüt)

  • Griesknepfle

  • Schwarzwurscht

  • Salade mixte

  • Spätzle

  • Buttemuess

  • Asperge (Sparichle)

  • Lewerknepfle

  • Springerle

  • Choucroute (Sürkrüt)

  • Pâté en croûte

  • Agneau pascal (Lämmele)

  • Knack

  • Smoked shoulder of ham (Schifele)