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.

Learn to cook it, or eat it with a guide

Fleischschnacka makes more sense with someone from Strasbourg explaining it. These are the classes and tours we have checked, with booking links.

Book food experiences in Strasbourg

See all 142 bookable experiences in Strasbourg