Restaurant & Winstub Au Trotthus
Tucked into a 16th-century cellar on Rue du Général de Gaulle, Au Trotthus is the kind of winstub — Alsace's version of a Viennese wine tavern — where locals argue over whether the choucroute garnie or the baeckeoffe is the better order. The answer, locals will tell you, is both.
What to Order and Why
The choucroute garnie arrives as a generous mound of slow-fermented Alsatian sauerkraut buried under smoked pork belly, frankfurter sausage, and a knuckle of ham — all braised in local Riesling. It is the definitive regional dish and here it is made without compromise.
The baeckeoffe, a slow-baked casserole of pork, lamb, beef and root vegetables marinated overnight in Pinot Blanc, must be ordered 24 hours in advance; call ahead and you will be rewarded with something that tastes like the entire Alsatian countryside in a single earthenware pot.
Pairing With Local Wine
The restaurant's wine list reads like a tour of the Riquewihr terroir: Hugel, Dopff & Irion, and Trimbach all appear, with glasses of Riesling Grand Cru Schoenenbourg starting around €7. Ask the server to pour you a Gewurztraminer alongside the choucroute — the slight sweetness cuts the brine perfectly.
Lunch is the quieter, better-value service; the €18–22 formule midi typically includes a starter, main and a glass of wine.
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