Swiss cuisine is influenced by

Austrian Austrian may refer to: * Austrians, someone from Austria or of Austrian descent ** Someone who is considered an Austrian citizen, see Austrian nationality law * Austrian German dialect * Something associated with the country Austria, for example: ...

French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...

German German(s) may refer to: * Germany (of or related to) **Germania (historical use) * Germans, citizens of Germany, people of German ancestry, or native speakers of the German language ** For citizens of Germany, see also German nationality law **Ge ...

and Northern

Italian cuisine Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and late ...

, as well as by the history of

Switzerland ). Swiss law does not designate a ''capital'' as such, but the federal parliament and government are installed in Bern, while other federal institutions, such as the federal courts, are in other cities (Bellinzona, Lausanne, Luzern, Neuchâtel ...

as a primarily agricultural country. As a result, many traditional Swiss dishes tend to be relatively plain and are made from basic ingredients, such as potatoes and Swiss cheese. The great cultural diversity within Switzerland is also reflected in the great number of regional or local specialties. Well-known Swiss dishes include

raclette Raclette (, ) is a Swiss dish, also popular in the other Alpine countries, based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette cheese is historically a dish originating from the canton of ...

and fondue (molten cheese eaten with bread or potatoes),

rösti Rösti or rööschti () is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and around th ...

(fried grated potatoes), muesli (an oatmeal breakfast dish) and

Zürcher Geschnetzeltes Zürcher Geschnetzeltes ( German for "sliced meat Zürich style", ''Züri-Gschnätzlets'' in Zürich German, émincé de veau à la zurichoise in French) is a Swiss dish from Zürich. The first mention of Zürcher Geschnetzeltes is in a cook ...

(veal and mushrooms on a cream sauce).

Food and dishes

There are many regional dishes in Switzerland. One example is

, thin strips of

veal Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...

with

mushrooms A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans. The standard for the name "mushroom" is ...

in a

cream sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word t ...

typically served with rösti. Italian cuisine is popular in contemporary Switzerland, particularly

pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ...

and

pizza Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, on ...

. Foods often associated with Switzerland include particular types of

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During productio ...

and milk

chocolate Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec ci ...

Swiss cheeses Swiss may refer to: * the adjectival form of Switzerland *Swiss people Places *Swiss, Missouri * Swiss, North Carolina *Swiss, West Virginia * Swiss, Wisconsin Other uses *Swiss-system tournament, in various games and sports *Swiss International ...

, in particular

Emmental The Emmental ( en, Emme Valley) is a valley in west-central Switzerland, forming part of the canton of Bern. It is a hilly landscape comprising the basins of the rivers Emme and Ilfis. The region is mostly devoted to farming, particularly dair ...

, Gruyère, Vacherin, and Appenzeller, are famous Swiss products. The most popular cheese dishes are fondue and

. Both these dishes were originally regional dishes, but were popularized by the Swiss Cheese Union to boost sales of cheese.

Rösti Rösti or rööschti () is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and around th ...

is a popular

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Uni ...

dish that is eaten all over Switzerland. It was originally a

breakfast Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night.Anderson, Heather Arndt (2013)''Breakfast: A History'' AltaMira Press. Various "typical" or " ...

food, but this has been replaced by the muesli, which is commonly eaten for breakfast and in Switzerland goes by the name of "Birchermüesli" ("Birchermiesli" in some regions). For breakfast and dinner many Swiss enjoy sliced

bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...

with

butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condim ...

and jam. There is a wide variety of

bread roll Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made food ...

s available in Switzerland. Bread and cheese is a popular dish for dinner.

Tart A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes wit ...

s and

quiche Quiche ( ) is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche Lorraine, which includes lardons or bacon. Quiche may be served hot, warm ...

s are also traditional Swiss dishes. Tarts in particular are made with all sorts of toppings, from sweet

apple An apple is an edible fruit produced by an apple tree (''Malus domestica''). Apple trees are cultivated worldwide and are the most widely grown species in the genus '' Malus''. The tree originated in Central Asia, where its wild ancest ...

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...

. In the Italian-speaking part of Switzerland, the

Ticino Ticino (), sometimes Tessin (), officially the Republic and Canton of Ticino or less formally the Canton of Ticino,, informally ''Canton Ticino'' ; lmo, Canton Tesin ; german: Kanton Tessin ; french: Canton du Tessin ; rm, Chantun dal Tessin . ...

area, one will find a type of restaurant unique to the region. The

Grotto A grotto is a natural or artificial cave used by humans in both modern times and antiquity, and historically or prehistorically. Naturally occurring grottoes are often small caves near water that are usually flooded or often flooded at high t ...

is a rustic eatery, offering traditional food ranging from pasta to homemade

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

specialties. Popular dishes are Luganighe and Luganighetta, a type of artisan

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

s. Authentic grottoes are old wine caves re-functioned into restaurants. Due to their nature they are mostly found in or around forests and built against a rocky background. Typically, the facade is built from granite blocks and the outside tables and benches are made of the same stone as well. Grottoes are popular with locals and tourists alike, especially during the hot summer months.

Recipes from the French speaking part of Switzerland

* Carac: A Swiss shortcrust chocolate * Fondue: Melted cheese served in a communal pot, which small pieces of bread or potatoes are dipped into. * Malakoff: Fried cheese balls or sticks from the canton of Vaud. *

Meringue Meringue (, ; ) is a type of dessert or candy, often associated with Swiss, French, Polish and Italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream o ...

: Swiss Meringue with double cream from Gruyère. *Papet vaudois: the

canton of Vaud Vaud ( ; french: (Canton de) Vaud, ; german: (Kanton) Waadt, or ), more formally the canton of Vaud, is one of the 26 cantons forming the Swiss Confederation. It is composed of ten districts and its capital city is Lausanne. Its coat of arms ...

is home to this filling dish of

leek The leek is a vegetable, a cultivar of '' Allium ampeloprasum'', the broadleaf wild leek ( syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus '' Al ...

s and

es (hence the name ''vaudois''). It is usually served with ''Saucisse au chou'' (

cabbage Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&n ...

). *

Raclette Raclette (, ) is a Swiss dish, also popular in the other Alpine countries, based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette cheese is historically a dish originating from the canton of ...

: Hot cheese scraped over potatoes, served with small gherkins, pickled onions etc. File:Malakoff.jpeg, Malakoffs File:Papet vaudois2.jpg, Papet vaudois File:Swiss fondue 2.jpg, Dipping a cheese fondue with a long-stemmed fork

Recipes from the SwissGerman speaking part of Switzerland

*Aargauer Rüblitorte mit Zitronen Zuckerguss (AG) * (Alpine herdsman's macaroni): This dish is a frugal all-in-one dish making use of the ingredients the herdsmen had at hand in their alpine cottages: macaroni, potatoes, onions, small pieces of bacon, and melted cheese. Traditionally Älplermagronen is served with applesauce instead of vegetables or salad. *

(English: cut meat, Zurich style; French: émincé de veau a la Zurichoise). This dish typically consists of sliced strips of

in a creamy white wine sauce. Zürcher Geschnetzeltes is often served with

. *Appenzeller Käsefladen *Appenzeller Mostbröckli *Basler Mehlsuppe (BS) *Basler Käsewähe (BS) *

Basler Läckerli The Basler Läckerli (also Leckerli or Läggerli, ''lecker'' meaning "delicious" in German and ''-li'' being a diminutive suffix) is a traditional hard spice biscuit originating from Basel, Switzerland. It is made of honey, hazelnuts, almonds, ca ...

*Bauernbrot *Berner Platte (BE) *Berner Rösti (BE) *Berner Lebkuchen (BE) *Biber(li) (Appenzell) *Bündner Nusstorte (GR) *Bündnerfleisch (GR) *

Apple Rösti (german: Emmentaler Apfelrösti: Made from old bread, apple, and sugar, this used to be a very popular sweet dish made from leftovers, since the ingredients were usually at hand and the preparation is very simple. The recipe comes from the Emmental ("Emmen Valley") in the

canton of Bern The canton of Bern or Berne (german: Kanton Bern; rm, Chantun Berna; french: canton de Berne; it, Canton Berna) is one of the 26 cantons forming the Swiss Confederation. Its capital city, Bern, is also the ''de facto'' capital of Switzerland. ...

, the home of the famous Emmentaler cheese. *Fotzel slices (german: Fotzelschnitten): Nobody really knows how this dish got its name. Literally, "Fotzel" means a torn-off scrap of paper. Stale bread can be used to make fotzel slices, which made it an ideal recipe for homemakers accustomed to never throwing bread away. *Cholera (VS) * Cordon Bleu *Fasnachtschüechli *Fastenwähe (BS) *Fleischvogel *Gehacktes mit Hörnli *Glarner Birnbrot (GL) *Gnottene/Gottus (VS) *Kalberwurst (GL): A sausage with a distinctive, creamy flavor that originated in the

canton of Glarus The canton of Glarus (german: Kanton Glarus rm, Chantun Glaruna; french: Canton de Glaris; it, Canton Glarona) is a canton in east central Switzerland. The capital is Glarus. The population speaks a variety of Alemannic German. The majority of ...

, kalberwurst is made with veal, milk, ground crackers, and mild spices. It has a smooth texture and mild taste, and although most sausages are smoked, kalberwurst is not. It is often cooked with onions and gravy. *Kappeler Milchsuppe: Milk soup. *

Landjäger Landjäger is a semidried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace. It is popular as a snack food during activities such as hiking. It also has a history as soldier's food because it keeps without refriger ...

: A semi-dried sausage traditionally made in Switzerland, but also in Southern Germany, Austria, and Alsace. It is popular as a snack food during activities such as hiking. It also has a history as soldier's food because it keeps without refrigeration and comes in single-meal portions. Landjäger tastes similar to dried salami. *Innerschweizer Chäs-Chueche *Innerschweizer Zigerkrapfen *Luzerner Birrenbrot (LU) *Luzerner Chügelipastetli (LU) *Luzerner Lebkuchen (LU) *Magenbrot (BS) *Meitschibei (BE) *Meringue (Meiringen) * Bircher muesli: "Birchermüesli" was invented by Dr. Maximilian Oskar Bircher-Benner (1867-1939), a pioneer of organic medicine and wholefoods. *Neuenburger Wurst im Schlafrock * Nüsslisalat *Nuss Stengeli *Osterfladen * Rahmschnitzel *Riz Casimir is a preparation of rice with curry sauce and minced pork blended with tropical fruits: pineapple, banana and cherries, sometimes with currant grape. It was first served in 1952 by the international chain of hotel and resorts Mövenpick. *

: This simple potato dish in many variations, similar to hash browns, is traditionally regarded as a Swiss German favorite. It has given its name to the "Rösti Ditch", the imaginary line of cultural demarcation between the German and French regions of Switzerland. However, it is also eaten by the French-speaking Swiss. *Nidelwähe *Nidwaldner Lebkuchen (NW) *Ribel (Rheintal) *Schinkengipfeli(i) *Schwyzer Krapfen (SZ) *St. Galler (Kalbs)bratwurst (Veal Sausage, SG) *St. Galler Brot (SG) *St. Galler Schüblig (SG) *suuri Lääberli (Basel) * Tirggel (ZH) are traditional

Christmas Christmas is an annual festival commemorating the birth of Jesus Christ, observed primarily on December 25 as a religious and cultural celebration among billions of people around the world. A feast central to the Christian liturgical year ...

biscuits A biscuit is a flour-based baked and shaped food product. In most countries biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be ...

from Zurich. Made from

flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cul ...

and

honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...

, they are thin, hard, and sweet. *

Zopf Zopf or Züpfe ( French and in Italian) is a type of Swiss, Austrian, German or Bavarian bread made from white flour, milk, eggs, butter and yeast. The dough is brushed with egg yolk, egg wash, or milk before baking, lending it its golden ...

(bread): There are dozens of types of bread in Switzerland. However, Zopf is a typical Swiss specialty for Sundays. *Vermicelles *Wähe/Kuchen/Dünnen/Fladen/Gateau *Walliser Roggenbrot (VS) *Schweizer Wurstsalat *Wurzelbrot *Zibelechueche (BE) *Zuger Kirschtorte (ZG) File:roesti.jpg, Rösti with a parsley garnish File:zopf.jpg,

File:Мюсли (cropped).jpg, Muesli was invented in Switzerland File:Emmentaler.jpg,

originated in Switzerland

Recipes from the Italian speaking part of Switzerland

Polenta Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. ...

: For centuries polenta was regarded as a meal for the poor. Corn was introduced to the south of what is now

canton of Ticino Ticino (), sometimes Tessin (), officially the Republic and Canton of Ticino or less formally the Canton of Ticino,, informally ''Canton Ticino'' ; lmo, Canton Tesin ; german: Kanton Tessin ; french: Canton du Tessin ; rm, Chantun dal Tessin . ...

as long ago as the beginning of the 17th century, which led to a change in the monotonous cuisine. But it took another 200 years before polenta - at first made of mixed flour, only later of pure cornmeal - became the staple dish of the area. *

Saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly ...

Risotto is a common dish from Ticino, the southernmost

canton of Switzerland The 26 cantons of Switzerland (german: Kanton; french: canton ; it, cantone; Sursilvan and Surmiran: ; Vallader and Puter: ; Sutsilvan: ; Rumantsch Grischun: ) are the member states of the Swiss Confederation. The nucleus of the Swiss C ...

. * Pizzoccheri File:polenta uncooked.jpg, Polenta File:Pizzochero.jpg, Pizzocheri File:Risotto med safran (6977872494).jpg, Saffron risotto

Recipes from the canton of Graubünden in Switzerland

* Bündner Nusstorte: There are several different recipes for nut cake, but the most famous is probably the one from the Engadine, a valley in canton of Graubünden. *

Chur , neighboring_municipalities= Arosa, Churwalden, Tschiertschen-Praden, Domat/Ems, Felsberg, Malix, Trimmis, Untervaz, Pfäfers , twintowns = Bad Homburg (Germany), Cabourg (France), Mayrhofen (Austria), Mondorf-les-Bains (Luxe ...

Meat Pie: A popular dish from Graubünden in south eastern Switzerland *Bündner

Barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...

Soup: The most famous soup from Graubünden *

Capuns Capuns is a traditional food from the canton of Graubünden in Switzerland, predominantly made in the eastern part. They are made from Spätzle dough with pieces of dried meat, such as air-dried beef (Bündner Fleisch) and/or Salsiz, and rolled ...

: Typical speciality of western Graubünden *

Maluns Maluns are a traditional dish of the Grisons. They are essentially made of boiled and grated potatoes mixed with flour. The mixture is then slowly fried in butter until it breaks into little balls or crumbs. The dish is typically served with a com ...

: Another typical dish *Pizokel with cabbage: Pizokel were eaten in a wide variety of ways. In some places when eaten by themselves they are known in Romansh as "bizochels bluts", or “bald pizokel”. If someone leaves a small amount of any kind of food on the serving dish for politeness's sake, in the Engadine this is called "far sco quel dal bizoccal", meaning more or less “leaving the last pizokel”. File:Engadiner Nusstorte.jpg, Bündner Nusstorte File:Buendnerfleisch.jpg, Various dried meat dishes from the

canton of Grisons The Grisons () or Graubünden,Names include: *german: (Kanton) Graubünden ; * Romansh: ** rm, label=Sursilvan, (Cantun) Grischun ** rm, label= Vallader, (Chantun) Grischun ** rm, label= Puter, (Chantun) Grischun ** rm, label= Surmiran, (Can ...

– dried beef, coppa, prosciutto and cooked ham

''Haute cuisine''

In the 2005

Michelin Guide The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin stars for excellence to a select few establishments. The acquisition or loss of ...

, Switzerland ranked 2nd worldwide in terms of stars awarded per capita.

Beverages

Rivella Rivella is a soft drink from Switzerland, created by Robert Barth in 1952, which is produced from milk whey, and therefore includes ingredients such as lactose, lactic acid and minerals. Other than Switzerland, it is sold in several other count ...

, a carbonated Swiss drink based on

lactose Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from ' (gen. '), the Latin word for milk, plus the suffix ' ...

, is one of the most popular drinks in Switzerland.

Apple juice Apple juice is a fruit juice made by the maceration and pressing of an apple. The resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin, which holds fine particulate in suspe ...

, both still and sparkling, is popular in many areas of Switzerland, and is also produced in the form of apple

cider Cider ( ) is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and the Republic of Ireland. The UK has the world's highest per capita consumption, ...

. The chocolate drink

Ovomaltine Ovaltine (also known by its original name Ovomaltine) is a brand of milk flavoring product made with malt extract (except in the blue packaging in the United States), sugar (except in Switzerland), and whey. Some flavors also have cocoa. Ovalti ...

(known in the USA as "Ovaltine") originates in Switzerland and enjoys ongoing popularity, particularly with young people. Aside from being a beverage, the powder is also eaten sprinkled on top of a slice of buttered bread.

Wine Wine is an alcoholic drink typically made from Fermentation in winemaking, fermented grapes. Yeast in winemaking, Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different ...

is produced in many regions of Switzerland, particularly the

Valais Valais ( , , ; frp, Valês; german: Wallis ), more formally the Canton of Valais,; german: Kanton Wallis; in other official Swiss languages outside Valais: it, (Canton) Vallese ; rm, (Chantun) Vallais. is one of the 26 cantons forming the S ...

, the

Vaud Vaud ( ; french: (Canton de) Vaud, ; german: (Kanton) Waadt, or ), more formally the canton of Vaud, is one of the 26 cantons forming the Swiss Confederation. It is composed of ten districts and its capital city is Lausanne. Its coat of arms ...

, the

Neuchâtel , neighboring_municipalities= Auvernier, Boudry, Chabrey (VD), Colombier, Cressier, Cudrefin (VD), Delley-Portalban (FR), Enges, Fenin-Vilars-Saules, Hauterive, Saint-Blaise, Savagnier , twintowns = Aarau (Switzerland), Besançon (Fra ...

and the

canton of Zurich Canton may refer to: Administrative division terminology * Canton (administrative division), territorial/administrative division in some countries, notably Switzerland * Township (Canada), known as ''canton'' in Canadian French Arts and ent ...

. Riesling X Sylvaner is a common white wine produced in German-speaking parts of the country, while

Chasselas Chasselas or Chasselas blanc is a wine grape variety grown mainly in Switzerland, France, Germany, Portugal, Hungary, Romania, New Zealand, Croatia and Chile. Chasselas is mostly vinified to be a full, dry and fruity white wine. It ...

is the most common white wine in the French-speaking parts of the country.

Pinot noir Pinot Noir () is a red-wine grape variety of the species ''Vitis vinifera''. The name may also refer to wines created predominantly from pinot noir grapes. The name is derived from the French words for ''pine'' and ''black.'' The word ''pine ...

is the most popular red grape in both the French-speaking and the German-speaking part, while this position is held by

Merlot Merlot is a dark blue–colored wine grape variety, that is used as both a blending grape and for varietal wines. The name ''Merlot'' is thought to be a diminutive of ''merle'', the French name for the blackbird, probably a reference to the ...

in the Italian-speaking part.

Absinthe Absinthe (, ) is an anise-flavoured spirit derived from several plants, including the flowers and leaves of '' Artemisia absinthium'' ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. Historica ...

is being distilled officially again in its

Val-de-Travers Val-de-Travers is a municipality in the canton of Neuchâtel in Switzerland. It was created on 1 January 2009, when the former municipalities of Boveresse, Buttes, Couvet, Fleurier, Les Bayards, Môtiers, Noiraigue, Saint-Sulpice and Travers ...

birthplace, in the Jura region of Switzerland, where it originated. Long banned by a specific anti-Absinthe article in the

Swiss Federal Constitution The Federal Constitution of the Swiss Confederation (SR 10; german: Bundesverfassung der Schweizerischen Eidgenossenschaft (BV); french: Constitution fédérale de la Confédération suisse (Cst.); it, Costituzione federale della Confederaz ...

, it was legalized again in 2005, with the adoption of the new constitution. Now Swiss absinthe is also exported to many countries, with

Kübler Kubler or Kübler may refer to: People with the surname ''Kubler'' * Françoise Kubler (born 1958), French operatic soprano * George Kubler (1912–1996), American art historian * Ida Ivanka Kubler (born 1978), visual artist * Jason Kubler (bor ...

and La Clandestine Absinthe amongst the first new brands to emerge. Wine and

beer Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...

can legally be purchased by youths of 16 or more years of age. Spirits and beverages containing distilled alcohol (including wine coolers like Bacardi Breezer) can be bought at 18.

Damassine Damassine is a clear, fruit spirit, distilled from the red damson plum, produced exclusively in the Swiss Republic and Canton of Jura following appellation d'origine protégée (AOP) guidelines that require specific sourcing and production pr ...

is a liqueur produced by distillation of the Damassine

prune A prune is a dried plum, most commonly from the European plum (''Prunus domestica''). Not all plum species or varieties can be dried into prunes. A prune is the firm-fleshed fruit (plum) of '' Prunus domestica'' varieties that have a high so ...

from the Damassinier

tree In botany, a tree is a perennial plant with an elongated stem, or trunk, usually supporting branches and leaves. In some usages, the definition of a tree may be narrower, including only woody plants with secondary growth, plants that are ...

and is produced in the

canton of Jura The Republic and Canton of Jura (french: République et canton du Jura), less formally the Canton of Jura or Canton Jura ( , ), is the newest (founded in 1979) of the 26 Swiss cantons, located in the northwestern part of Switzerland. The capital ...

. Bon Pere William is a famous regional Swiss brandy produced from pears, alcohol 43% by volume. It is usually paired with fondue or raclette dishes or taken after dinner, sometimes poured in coffee with dessert. Some bottles are available with the full size pear inside the bottle, grown with the bud placed in the bottle. There are many other types of regional brandies made from local fruit, the most popular being cherries ( kirschwasser). Switzerland has the seventh highest per capita coffee consumption worldwide.

Notes and references

External links

Culinary Heritage Switzerland in de, fr, it

swiss meal cooking with cc videos
{{Portal bar, Food, Society, Switzerland