A three-meat and potato casserole, lamb, beef and pork marinated overnight in Riesling, layered with potatoes and onions and sealed under a lid of dough to bake slowly all day.

Baeckeoffe means baker's oven, and the name tells its story. Alsatian housewives would assemble the casserole on washing day, seal the dish with a strip of dough and drop it at the village baker's on the way to the laundry, collecting it cooked hours later from the residual heat of the bread oven. The overnight Riesling marinade and the slow, sealed cooking give it its character. It remains a winter winstub staple, ordered for the table and served straight from the terracotta pot.

4 editor picks for Baeckeoffe in Strasbourg, ranked by editorial score. All Strasbourg signature dishes · Baeckeoffe across every city.