Local cuisine
Packed with local flavour
(Re)discover Moselle’s specialities. From sweet treats to savoury snacks, you’re sure to find something you love. To indulge your sweet tooth, try mirabelle plums - the undisputed queen of Lorraine. Savoury specialities include smoked charcuterie that elevates any dish, and rabbit or pork in jelly, not to forget foie gras. There’s so much more than the ubiquitous quiche lorraine!
Between Lorraine, Alsace, and Germany, Moselle has developed a unique regional cuisine influenced by several culinary traditions.
From farm inns in the Pays de Bitche to gourmet restaurants in Metz, Moselle gastronomy can be experienced throughout the department.
It combines rural traditions, artisanal know-how, and carefully selected local products prepared by regional chefs and producers.
Quiche Lorraine remains the region’s most iconic specialty, alongside many traditional dishes.
Typical recipes include potée lorraine, pâté lorrain, Moselle pie, tarte flambée, bouchée à la reine, parsley frogs from the Saulnois region, fried carp, schifela, and presskopf.
The Mirabelle plum from Lorraine plays a central role in desserts and drinks, including pies, jams, liqueurs, spirits, and ice cream.
Moselle AOC wines and craft beers also accompany many regional specialties.
The richness of Moselle gastronomy relies on high-quality local products.
Mirabelle plums, smoked charcuterie, farmhouse cheeses, honey from Saulnois and Pays de Bitche, foie gras, Moselle AOC wines, and artisanal spirits form the culinary identity of the department.
Many producers certified with the Qualité MOSL label guarantee the origin and quality of their products.
Moselle offers different types of establishments for discovering regional gastronomy.
Traditional local restaurants serve generous family-style cuisine centered on regional specialties.
Farm inns focus on dishes prepared with products from their own farms in a friendly atmosphere.
Gourmet restaurants reinterpret Moselle recipes creatively, while village inns provide authentic dining experiences in the countryside.
Each season highlights its own products and specialties.
Spring celebrates asparagus and fresh vegetables.
Summer focuses on lake fish, red berries, and Mirabelle plums from late summer onward.
Autumn highlights game, mushrooms, and harvest products.
Winter is marked by slow-cooked dishes, smoked charcuterie, and festive specialties.
Moselle cuisine can also be discovered directly from producers and local markets.
Visitors can explore the Moselle AOC vineyards, local food markets, and many gourmet festivals organized throughout the year.
Destination Moselle gift boxes and Échappées gourmandes gift vouchers also provide access to partner restaurants across the department.