Soft Alsatian egg noodles, scraped into boiling water and then tossed in foaming butter, served as a side to braises or piled up with melted cheese and fried onions.
Where to eat it: 3 restaurants across 1 city.
Spaetzle, the little soft egg dumplings of the German-speaking world, are as Alsatian as they are Swabian. The dough is loose, scraped or pressed straight into boiling water, where the noodles set in seconds. In Alsace they are the standard partner to coq au Riesling and game, and on their own become kaseknepfle when bound with cheese and topped with fried onions. They are home cooking, comfort and the everyday starch of the region.
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Common allergens: Gluten, Eggs, Dairy
Tip from the editors. Work in batches so the pan stays at a hard boil; crowding makes the spaetzle clump together.
La Corde a Linge on Place Benjamin Zix serves spaetzle and Alsatian plates with a continuous kitchen until late, a rare late table in Petite France.
TrySpaetzle and Alsatian plates
Au Pont Corbeau is a family winstub on the Quai Saint-Nicolas beside the Musee Alsacien, serving choucroute garnie, presskopf and spaetzle from local produce.
SignatureChoucroute garnie, Presskopf
Fink'Stuebel is a half-timbered winstub near Petite France with painted ceilings, serving baeckeoffe, kaseknepfle dumplings and roast pork knuckle.
SignatureBaeckeoffe, Kaseknepfle
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