Fine wines and great vintages, delicate and flavoursome culinary specialities perfected by great chefs…

Regional tradition continues to help make Alsace the region in France with the greatest number of stars awarded for the excellence of its restaurants and hotels.

We will mention just a few classic specialities: foie gras (invented in Strasbourg in 1780), baeckaoffe (a dish composed of three types of marinated meat and potatoes in white wine), the inevitable sauerkraut, the matelote du Rhin fish dish, le coq au Riesling (chicken in wine), pain d’épices (similar to ginger bread) and Kougelhopf (sweet, bun-like speciality with raisins macerated in kirsch), and, of course, Munster cheese.

Alsace has a true cultural, historic and gastronomic capital making this region a favoured destination: Colmar continues to live up to its reputation…