Choucroute Garnie: A hearty dish made of sauerkraut cooked with various meats, especially pork. It may include sausages, pork shoulder, and other cuts, often accompanied by potatoes.
Flammekueche (or Tarte Flambée): As previously mentioned, this is a thin-crust pizza-like dish topped with crème fraîche, onions, and lardons.
Baeckeoffe: A traditional Alsatian casserole made with marinated mutton, beef, and pork, layered with potatoes and onions, then slow-cooked in white wine.
Munster Cheese: A strong-smelling soft cheese that is quite flavorful. It's often eaten with potatoes or bread.
Kouglof (or Gugelhupf): A yeasted cake, often containing raisins, almonds, and cherry brandy, baked in a distinctive circular bundt mold.
Spätzle: Soft egg noodles or dumplings that can be served with a variety of dishes.
Foie Gras: The Alsace region, though not the only one, is known for producing high-quality foie gras.
Gewürztraminer: A fragrant white wine grape variety that produces one of the region's signature wines.
Riesling: Another famous wine from the region, known for its aromatic, fruity, and mineral qualities.
Eau-de-vie: A clear fruit brandy, with the most famous being made from plums, cherries, or raspberries.