Finding a good flàmmekueche in Colmar: mission impossible?

Let’s be honest: you won’t find any homemade pastry here. The establishments use ready-made pie shells. Admittedly, they are made in Alsace by specialists – which guarantees good quality – but the difference with home-made dough is still significant.

What’s more, cooking is not done over a wood fire, but mostly in an electric or gas oven. Fortunately, these still give good results.

Tarte flambée: the secrets of the true Alsatian recipe

Tarte flambée (or flàmmekueche) is inextricably linked with Alsace. It’s the region’s emblematic dish, and a convivial one at that. Sharing a flam is a deeply rooted tradition, especially in Bas-Rhin (more so than in Haut-Rhin). Whether enjoyed as a nibble with friends, as a complete meal or at the famous “all-you-can-eat” parties, real tarte flambée has its little secrets.

Specifications for authentic flàmmekueche

A true Alsatian tarte flambée is made with thinly-spread bread dough and simple ingredients, often sourced locally:

• The base: A creamy mixture of fromage blanc and heavy cream.
• Garnish: Sliced onions, smoked bacon, and that’s it! Exit the chives or parsley on the traditional version. Some restaurants offer more atypical fillings with ewe’s tomme, goat’s cheese, morbier cheese or wild garlic. Tasty and perfectly acceptable.
• Presentation: It must arrive on a wooden board, cut into rectangles or ovals.

⚠️ Deception alert: If you’re served a round, pale (worse, soggy) pie on a plate… run away! And a word of local advice: never offend an Alsatian by calling his flàmmekueche a “pizza” 😉

How to enjoy it (and at what price)?

À la bonne franquette! Tarte flambée is often pre-cut or cut with a roulette wheel. You grab your slice with your fingers, fold it in half and take a bite. Ideally, it crisps up nicely thanks to a wood-fired oven and has slightly charred edges (yes, it gets stuck between the teeth, it’s part of the experience and gives a nice smile), although modern electric or gas ovens achieve a good result too.

The average price of a traditional tarte flambée in Colmar today is between €9 and €11.

If you want to respect Alsatian protocol at a dinner party, here is the official order of appearance:

• La Traditionnelle (onions and bacon).
• La Gratinée (with Emmental or local tomme).
• Munster (for cheese lovers with character).
• Apple-cinnamon flambé with Calvados for dessert!

Best tarte flambée restaurants in Colmar: my field test

La Stub – The friendly address on the Grand Rue

La Stub is a restaurant entirely dedicated to tarte flambée, and you won’t find anything else on the menu. The restaurant, which has a large terrace, is located in Colmar‘s lively Grand Rue. Inside, there are about 30 seats and a few high tables.

La Stub offers over fifteen different fillings. The tarts are good, crisp and generously garnished, and we’re not stingy on the farmhouse tomme. The shape and presentation are regulation. The device is based on heavy cream.

The sweet tarte flambée is not flambéed with Calvados, so I asked why. It’s forbidden! The small size of the room, the low ceilings and the close proximity of the tables make it all the more perilous. It’s true that we’re a little tightly packed and close to the neighbors. There’s a more gourmet alternative with homemade cinnamon streusel and gingerbread.

There’s no non-stop cooking at La Stub, but we’re open every day for lunch and dinner. Prices are reasonable, with traditional dishes priced at €10.

La Soï – The Colmarian reference near Maison Pfister

It’s THE place to go if you’re asking for Colmarians’ opinions! La Soï (which means pig in Alsatian) also focuses on the flagship laflàmmekueche, with some 15 different fillings.

The restaurant is very small (approx. 30 covers) and cute, and you can eat at the table or at the bar, where you can watch the pastry bases being prepared. The surface area of the open kitchen does not allow it to be equipped with a wood-fired oven.

Size, shape and presentation are all respected. The pies are good, well baked, well filled and made with home-made ingredients. The device is made with heavy cream only.

Ditto here, no sweet tart flambéed with Calvados, but a good version with apples generously sprinkled with cinnamon and powdered sugar (I’d never seen this version) and another with streusel (Alsatian crumble).

No continuous cooking, just one lunchtime service and two evening services, plus a few outdoor eateries. Reservations by telephone are essential, as they are always fully booked. The restaurant’s layout does not accommodate groups of more than 6 people or strollers.

It’s on Rue des Marchands, arguably Colmar‘s busiest street , right next to Maison Pfister, but its location hasn’t pushed up the price (traditional, €10).

La Cour des Anges – The organic and vegan-friendly version Place de l’Ancienne Douane

La Cour des Anges is a charming restaurant with exposed beams. The large terrace under the pretty wisteria is really pleasant, away from the hustle and bustle of the Place de la Douane, where the concentration of tourists is sometimes excessive. A warm welcome.

I liked the fact that the tarte flambée filling here is made with fromage blanc and cream, and I found the hint of acidity and that characteristic little taste. The ingredients are good, local (sourcing is indicated on the site) and organic. It’s au gratin with local cheese, barkass (mountain cheese). The bacon is not cut into lardons but into peasant-style slices. The presentation is a little unusual but not unpleasant, giving it a rustic feel.

The website states that the dough is “artisanal”, but it ‘s actually bottoms that are used. The basics (traditional, gratinée, munster) are present, and vegetarian (and vegan!) versions are also available. La Cour des anges does not offer a sweet version, however.

As the cuisine is organic, prices are higher than average (12€ traditional, 15€ gratinée, 16€ munster).

FAQ – Your practical questions about tarte flambée in Colmar