What to Eat During Your MICCAI Trip

One of the great pleasures of attending MICCAI 2026 will be discovering the cuisine of Alsace, a region whose culinary traditions reflect centuries of interaction between French and German cultures.

Alsatian cuisine is rooted in hospitality, local ingredients, and conviviality. Meals are often shared around large tables, accompanied by regional wines and conversations that continue long after dessert. Visitors will quickly notice that food is not merely part of daily life in Alsace, it is an essential expression of regional identity.

Choucroute

Although some variants can also be found in other countries in Eastern Europe, one of the region's most iconic dish is certainly the choucroute garnie, a generous serving of fermented cabbage accompanied by sausages, cured meats, and potatoes. While its origins reflect the region's Germanic heritage, Alsatian versions have evolved into a distinctive local specialty. 

Tarte flambée

Equally popular is tarte flambée (or flammekueche), a thin, crisp dough originally topped with cream, onions, and bacon. Originally baked in wood-fired ovens that gave its name to the specialty, it remains a favorite dish for sharing among friends and colleagues. The original recipe has now evolved to include grated cheese (tarte flambée gratinée), or even anything the cook can think of (mushrooms, blue cheese, goat cheese, nuts, herbs, etc.). Imagination has no limits! Some restaurants even propose sweet versions of it for dessert, with apples and cinnamon for instance. 

One tip: unlike a pizza, tarte flambée is traditionally shared. Locals typically order a tarte flambée for 4-6 people, enjoy it together, then order another variety and continue until everyone is satisfied. It's a convivial way of dining and the perfect opportunity to sample several different toppings and flavors.

Baeckeoffe

Another emblematic Alsatian specialty is baeckeoffe, a hearty slow-cooked casserole whose name literally means "baker's oven." Traditionally prepared with layers of marinated pork, beef, and lamb, together with potatoes, onions, and aromatic herbs, the dish is infused with Alsatian white wine, often Riesling, which gives it much of its distinctive character. The ingredients are sealed in a ceramic terrine and cooked slowly for many hours, allowing the flavors to meld into a rich and comforting meal. Rooted in the region's rural traditions and culture of sharing, baeckeoffe remains one of the most beloved dishes of Alsatian cuisine.

Coq au Riesling with Spaetzle

Wine is not only enjoyed alongside meals in Alsace, it is often an essential ingredient. Coq au Riesling is one of the region's signature dishes, featuring chicken slowly braised in a sauce made with Riesling, one of Alsace's most celebrated white wines. Mushrooms, onions, cream, and local herbs add depth and complexity, creating a dish that is both refined and deeply rooted in regional traditions. Often served with noodles or spaetzle, coq au Riesling perfectly showcases the close relationship between Alsatian gastronomy and its vineyards.

Salade Alsacienne

A word of caution for visitors ordering a “salade alsacienne”. While the name may suggest a light meal, Alsatians have their own interpretation of the concept. Traditionally composed of generous portions of grated cheese and ham, with green salad sometimes playing only a minor role, it perfectly reflects the region's culinary traditions. Simple yet satisfying, it illustrates the local belief that almost everything is improved with a little cheese. Consider yourself warned!

Munster

How could we talk about France without mentioning cheese? While every French region proudly defends its own specialties, Alsace has a particularly famous ambassador: Munster. Known for its unmistakable strong aroma and creamy texture, this cheese from the Vosges Mountains often divides first-time visitors into two camps, those who love it immediately and those who need a little persuasion. Traditionally enjoyed with rustic bread and sometimes accompanied by cumin seeds, Munster is one of the culinary symbols of Alsace and a must-try for adventurous cheese lovers.

Kougelhopf

Visitors with a sweet tooth will find plenty to enjoy as well. Alsace is famous for its pastries, including kougelhopf, a distinctive brioche-like cake flavored with raisins and almonds. Local bakeries also offer a remarkable variety of fruit tarts, biscuits, and seasonal specialties.

Bretzel

With its distinctive knotted shape, glossy crust, and coarse salt topping, the Alsatian bretzel is a popular snack found in bakeries, markets, and cafés throughout the region. Whether enjoyed plain, with cheese, or alongside a glass of local beer, it reflects the strong Germanic influences that have shaped Alsatian culture for centuries. Perfect for a quick snack between conference sessions or a stroll through the historic center, the bretzel is one of the simplest and most authentic local treats. Alsace has even made it part of its Regional emblem!

Alsatian wines

No introduction to Alsace would be complete without mentioning its wines and beers

Wine is deeply woven into the cultural identity of Alsace and accompanies many of the region's most celebrated dishes. Unlike most French wine regions, Alsace is best known for its aromatic white wines, which are typically identified by grape variety rather than by place name. Riesling is renowned for its freshness and elegance, while Gewürztraminer offers intensely floral and spicy aromas. Pinot Gris provides richness and complexity, Muscat delivers distinctive fruit and floral notes, and Sylvaner remains a cherished local favorite. Visitors may also notice the distinctive shape of Alsatian wine bottles, tall, slender, and elegantly elongated, a hallmark of the region's wines that makes them instantly recognizable. In many traditional restaurants and winstubs, they are served in the region's iconic green-stemmed glasses, whose elegant shape and distinctive color have become symbols of Alsatian hospitality. 

Alsace also produces excellent sparkling wines under the Crémant d'Alsace designation, which has become one of France's most popular alternatives to Champagne. Whether enjoyed as an aperitif or paired with local cuisine, Alsatian wines reflect centuries of expertise and a unique regional character.

Alsatian Beers

While wine often takes center stage, beer is equally part of everyday life in Alsace. Did you know that Alsace produces roughly 60% of all French beer, making it by far the country's brewing heartland?

Thanks to its strong historical ties with Germany, the region has developed one of France's richest brewing traditions and remains the country's leading beer-producing region. Alsatian breweries craft a wide variety of styles, from crisp lagers and refreshing pilsners to more aromatic specialty beers. Beer is commonly enjoyed in traditional winstubs, lively brasseries, and outdoor terraces, often alongside bretzels, tarte flambée, or other local specialties. For visitors, discovering Alsatian beer offers another perspective on the region's unique blend of French and German influences.