Alsatian cuisine is the regional cooking of Alsace, in northeastern France on the German and Swiss border, blending French and German influences around pork, sauerkraut, and potatoes.
Choucroute garnie, sauerkraut slow-cooked with smoked pork, sausages, and bacon and seasoned with juniper and caraway, is the region's best-known dish. Flammekueche (tarte flambée), a thin, oven-charred flatbread topped with crème fraîche, onions, and lardons, is its most iconic snack or light main course. The region also produces notable foie gras and pâté, and its rivers supply freshwater fish such as pike and trout, served poached or smoked. Alsace's crisp, aromatic white wines, Riesling, Gewürztraminer, and Pinot Gris, are the traditional pairing, and its baked goods include kugelhopf and pretzel-style bretzels.