Alsatian cooking is rich, pork-heavy and Germanic — choucroute garnie (sauerkraut with assorted sausages and bacon), baeckeoffe (a slow-cooked casserole of marinated meats), and tarte flambée (the thin-crust cousin of pizza, topped with crème fraîche, onion and lardons) are the staples. Order a glass of Edelzwicker or a half-litre carafe of Riesling to wash it down. Winstubs, the small wine-tavern restaurants found in every old quarter, are the place to try them.