One of our top meals ever.
Our first AdVINEture to northern Italy’s Friuli-Venezia Giulia region was (unsurprisingly) inspired by wine. We were far from disappointed in that department but what did surprise us was just how much we would enjoy the culinary scene. The standout meal for us (among several) was at La Subida Sirk Trattoria al Cacciatore, a Michelin star country tavern owned by the Sirk family that beckons travellers with promises of authentic flavours, warm hospitality, and a dash of innovation.
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The Alsace gastronomic scene is deeply rooted in both its history and location, which have formed its cuisine with a mix of French and German influences. The region has been under the control of both France and Germany throughout its history, and this has resulted in a unique culinary fusion that is both diverse and flavorful.
No shortage of great restaurants in Alsace.
The region’s traditional dishes such as choucroute (sauerkraut cooked with meat), baeckeoffe (meat and potato stew), and flammekueche (a thin-crust pizza topped with bacon, onions and crème fraiche) are adopted from its German heritage, whereas the French impact is seen more in Alsace’s wine and cheeses.
In addition to these traditional dishes, the region has also embraced modern cuisine, with chefs experimenting with local ingredients to create new and innovative dishes. The region’s restaurants range from traditional Alsatian taverns to Michelin-starred restaurants and offer a wide variety of culinary experiences.
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