Flammekueche was the dish that made the Winstub Granada idea make sense.
I grew up with the food culture of Alsace, and later trained as a chef in Ribeauvillé, in the heart of the region's food and vineyards. I have spent years working in professional kitchens in different countries, but the appeal of Flammekueche has always been its simplicity.
Simple ingredients. Very hot oven. A few minutes.
The traditional version is built on a thin dough base with cream, bacon and onion. It is cooked in a very hot oven until the edges are crisp and the centre is bubbling.
That speed is part of the character. It comes to the table hot, crisp and ready to eat. And because it is naturally easy to share, the experience becomes social very quickly.
Tradition first, then a little freedom
The Classic will always be the starting point at Winstub Granada. Around it, the menu can explore other combinations: mushrooms, Munster, goat cheese and fig, seafood, salmon and dill, and even a version with Spanish chorizo, peppers and olives.
That last one is deliberate. Winstub Granada is in Andalucía, not Alsace. Bringing Alsatian food here should not mean pretending the surrounding culture does not exist.
Why it works for the Winstub
Flammekueche gives the restaurant a clear identity without needing a huge kitchen or an enormous menu. One oven, a focused preparation system and a dish designed to arrive quickly make the format practical as well as distinctive.
Most importantly, it gives people something to gather around.
Order one. Share it. Have a glass of wine. Order another. That is the kind of evening I want Winstub Granada to create.
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