Strasbourg, sitting at the crossroads of western and central Europe, is a city bursting with a rich and intricate history, an incredible array of architecture, and proud of its strong cultural traditions.

Photo: Pixabay: Monika Neumann

Perhaps not the first city that comes to mind when you think of culinary delights, Strasbourg should not be dismissed if you are a self-confessed foodie. Known as one of the most unique gastronomic destinations in Europe, it draws its influence from both France and Germany, making its recipes unlike anything you will find anywhere else in the world.

With menus made up of hearty fare and rich rustic ingredients such as doughy noodles, cream and sauerkraut, the food will definitely not leave you feeling hungry. Here’s a peek into the regional cuisine of Strasbourg that you may find aboard an Alsace-Lorraine barge cruise.

Choucroute

Photo: Wikimedia Commons: Miguel Discart

Prepare this delicious vegetable dish of humble cabbage the Alsatian way to elevate it to new levels that rival sauerkraut. To make the deluxe version, pickle the cabbage in wine, then stew it with fortifying vegetables and smoked meats. As the stew breaks down, the flavors melt into one another creating the most divine culinary sensation.

Coq au Riesling

Photo: Wikimedia Commons: Brücke-Osteuropa, CC0

A take on the Burgundian classic, this version is much lighter. Local dry white wine provides a tangy finish to the sauce. Often presented with boiled potatoes and a simple salad, this is a lighter meal than most local dishes.

Tarte à L’Oignon

Photo: Alsace Terroir

This tasty tart is a very versatile offering. You can eat it hot or cold, and often enjoyed as a snack. Perfectly caramelized onions and pastry make this delicious treat sing. The tart is much loved by the locals and served in every winstub (wine bar) in the city.

Baeckeoffe

Photo: Wikimedia Commons:Arnaud Clerget (Arnaud 25)

Definitely one for larger appetites, this casserole takes its name from the local term for “baker’s oven”, which was the vessel in which the dish was cooked. In times gone by, people would collect all their meat scraps and vegetables, pop them into a big pot and take it to a baker. It would be cooked in the oven overnight and be ready the next day. Today, the stew is still made in the same way but without the baker’s oven. The meat and vegetables are slow cooked with white wine and potatoes for hours until the meat is falling apart and melts in the mouth.

Tourte

Photo: Wikimedia Commons: Thomon

A tourte is another pie-style offering that was once made to feed the farmers in the Alsatian countryside. This is a rich, filling dish made with Riesling-marinated meat. You can grab a slice at any respectable Strasbourg bakery.

French Hotel Barges for Alsace-Lorraine, France

We represent two French hotel barges (La Nouvelle Etoile and Panache) that offer cruises between Niderviller and Krafft along the Canal de la Marne au Rhin and the Canal du Rhone au Rhin.

These waterways flow through steep-sided forested valleys, canal-side villages of half-timbered houses, and feature the amazing Arzviller boat lift which carries the barge sideways 450 feet up the hillside, and several tunnels.

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