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The Wadele braisé is a paw of pig in the Alsazian wine.

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The Cordon bleu is a breaded cutlet with ham and cheese.

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The Hot dog is a bread with wurstel and sometimes it is with ketchup, mayonnaise or  sauerkraut.

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The Tarte alsacienne or a crema cake with local fruits.

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The Kouglof is a sweet roll with raisin.

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The Bredeles are little christmas biscuits.

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The Munster fermier is a dish of a lot of cheeses.

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The Spaetzle is a dish of irregular gnocchi with eggs, flour and water.

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The presskopf is a mix of pig with salt, pepper, cinnamon, walnut, chili pepper and rhom.

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The Pain d'épices is a very popular sweat.

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The Baeckeoffe is a boiled of meat or vegetables.

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The Gugelhupf is an tall and particular Italian christmas cake (panettone).

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The Sungau is a carp with chips.

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The Fois Gras is a goose\duck liver.

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The Choucroute is a dish of sauerkraut with juniper berries, sausage, bacon, ham and pig shin.

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The Coq au riesling is a typical dish of rooster boiled in the alsazian wine.

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The Flammekueche is a type of a white thin pizza. It's a mix of onions, white cheese, bacon and acid cream.

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The Bretzel is a very popular bread in Germany, Austria, Switzerland and Alto Adige.