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Authentic gastronomy

The menus of Mulhouse restaurants reveal a complete world: Wantzenau chicken, cock in Riesling, Munster tart, carp in beer...

Or one could mention the famous baeckeoffe : a cocktail of three meats simmered in wine with vegetables, soups -with noques (quenelles), frogs, marrow dumplings, (Markknepfle)...- sausages with potatoes, spätzle (traditional noodles made with flour, cream and eggs, poached and served fried in butter), and dampfnudeln (a sort of steamed dumpling), onion tart or cake.

Not forgetting, at the week-end, the flammekueche (baked tart), a fine pastry base spread with fresh cream, bacon and onions -a sort of Alsatian pizza. Each festival has its dish : roast goose for Saint Martin, cherry soup at Christmas...