Alsatian beef-and-onion meat snails: leftover braised beef minced with parsley, onion and egg, rolled in fresh egg-noodle dough, sliced like a Swiss roll, browned in butter and finished with onion stock.
Fleischschnacka (literally 'meat snails' in Alsatian) is a thrift-kitchen dish from the rural Bas-Rhin: traditionally made on Tuesdays with the leftover beef from Sunday's pot-au-feu. The braised beef is minced with parsley, onion and egg, rolled into a sheet of fresh egg-noodle dough, sliced and pan-fried. Le Schnockeloch and Winstub Le Clou plate the canonical Strasbourg version; Chez Yvonne and Au Pont Corbeau serve refined interpretations. The dish remains a winstub staple.
4 editor picks for Fleischschnacka in Strasbourg, ranked by editorial score. All Strasbourg signature dishes · Fleischschnacka across every city.
Winstub Le Clou ★ 4.7
Grande Ile · 3 Rue du Chaudron, 67000 Strasbourg
Winstub Le Clou on Rue du Chaudron near the cathedral is a classic Alsatian tavern for choucroute, baeckeoffe and waedele, poured with Riesling.
Le Schnockeloch ★ 4.5
Petite France · 1 Quai Saint-Jean, 67000 Strasbourg
Le Schnockeloch on the Quai Saint-Jean is a large Alsatian institution between the station and Petite France for choucroute, baeckeoffe and flammekueche.
Chez Yvonne ★ 4.4
Grande Ile · 10 Rue du Sanglier, 67000 Strasbourg
Chez Yvonne, the S'Burjerstuewel near the cathedral, is the city's best-known winstub, a wood-panelled room famous for its tete de veau and Alsatian classics.
Au Pont Corbeau ★ 4.4
Krutenau · 21 Quai Saint-Nicolas, 67000 Strasbourg
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.