Sarreguemines sits right at the intersection of French and German culinary traditions, which makes for an interesting menu. The French side dominates — this is Moselle, after all — but you will find sauerkraut and knuckle of pork as readily as coq au vin. The local speciality is quiche Lorraine in its most authentic form: a rich custard in a butter pastry with no added vegetables, exactly as it was made before the dish became an international cliché.
The pedestrian centre has several brasseries that do a reliable plat du jour at lunch. For dinner, the better restaurants cluster around the market square and the riverside. Crossing the bridge to eat in Kleinblittersdorf on the German side is easy and offers a change of pace, with German portions and prices.