Swiss Cuisine
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Swiss cuisine (, , , ) is an ensemble of national, regional and local dishes, consisting of the
ingredient In a general sense, an ingredient is a substance which forms part of a mixture. In cooking, recipes specify which ingredients are used to prepare a dish, and the term may also refer to a specific food item in relation to its use in different re ...
s,
recipe A recipe is a set of instructions that describes how to prepare or make something, especially a dish (food), dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main r ...
s and
cooking techniques This is a list of cooking techniques commonly used in cooking and food preparation. Cooking is the practice of preparing food for ingestion, commonly with the application of differentiated heating. Cooking techniques and ingredients vary widely ...
developed in
Switzerland Switzerland, officially the Swiss Confederation, is a landlocked country located in west-central Europe. It is bordered by Italy to the south, France to the west, Germany to the north, and Austria and Liechtenstein to the east. Switzerland ...
or assimilated from other cultures, particularly neighboring countries. The diversity and comprehensiveness of Swiss gastronomy reflects the
linguistic Linguistics is the scientific study of language. The areas of linguistic analysis are syntax (rules governing the structure of sentences), semantics (meaning), Morphology (linguistics), morphology (structure of words), phonetics (speech sounds ...
,
cultural Culture ( ) is a concept that encompasses the social behavior, institutions, and Social norm, norms found in human societies, as well as the knowledge, beliefs, arts, laws, Social norm, customs, capabilities, Attitude (psychology), attitudes ...
and
geographical Geography (from Ancient Greek ; combining 'Earth' and 'write', literally 'Earth writing') is the study of the lands, features, inhabitants, and phenomena of Earth. Geography is an all-encompassing discipline that seeks an understanding o ...
diversity. The climate of Switzerland allows for a large variety of
terroir (; ; from ''terre'', ) is a French language, French term used to describe the environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices and a crop's specific growth habitat. Collectively, th ...
s, and therefore a wide range of indigenous food from refined products like
bread Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cu ...
and
wine Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made f ...
. Typical ingredients include
dairy A dairy is a place where milk is stored and where butter, cheese, and other dairy products are made, or a place where those products are sold. It may be a room, a building, or a larger establishment. In the United States, the word may also des ...
(especially
cheese Cheese is a type of dairy product produced in a range 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 prod ...
and
milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...
),
potatoes The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...
,
grains A grain is a small, hard, dry fruit ( caryopsis) – with or without an attached hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and le ...
and
root vegetables Root vegetables are underground plant parts eaten by humans or animals as food. In agricultural and culinary terminology, the term applies to true roots, such as taproots and tuberous root, root tubers, as well as non-roots such as bulbs, corms, ...
, which feature prominently in traditional Alpine recipes and cuisines. Switzerland is historically an agricultural country, with many regions being isolated from each other by the
Alps The Alps () are some of the highest and most extensive mountain ranges in Europe, stretching approximately across eight Alpine countries (from west to east): Monaco, France, Switzerland, Italy, Liechtenstein, Germany, Austria and Slovenia. ...
. Therefore, one of the main characteristics of Swiss cuisine is its simplicity, with many dishes made up of few but hearty ingredients, often of dairy origin. Swiss cuisine evolved dramatically during the last centuries. Probably the most significant changes occurred after colonization of the Americas and the introduction of now-widely-used ingredients such as potatoes, maize and cocoa. The increase in purchasing power and a certain homogenization of taste have allowed the emergence of some emblematic national dishes such as
fondue Fondue ( , , , ; ) is a Swiss dish of melted cheese and wine served in a communal pot ( or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the c ...
,
raclette Raclette (, ) is a dish of Swiss cuisine, Swiss origin, also popular in the other Alpine countries (France, Italy, Germany, Austria), based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette i ...
, Zürcher Geschnetzeltes,
rösti or () 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 and in parts of the canton of Fribourg, but is now eaten all over Sw ...
and Birchermüesl. Well-known products exported worldwide include bread, wine and
chocolate Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavoring, flavor other foods. Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocesse ...
. A large number of them are protected by a geographical indication (AOP). A strong food industry, often related to chocolate, has developed over the past centuries in Switzerland.


Agriculture and foods

The climatic and cultural diversity of Switzerland is reflected in the diversity of its food products. Various cereals and fruits are cultivated in the lower regions, while the warmest and sunniest areas in the south lend themselves to growing
grapes A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began approximately 8,0 ...
, chestnuts, and even
olives The olive, botanical name ''Olea europaea'' ("European olive"), is a species of Subtropics, subtropical evergreen tree in the Family (biology), family Oleaceae. Originating in Anatolia, Asia Minor, it is abundant throughout the Mediterranean ...
. The other most common fruits cultivated in Switzerland are apples, pears, apricots, cherries, plums and strawberries. The mountainous and coldest areas feature the perhaps most emblematic agricultural practices of Switzerland:
dairy farming Dairy farming is a class of agriculture for the long-term production of milk, which is processed (either on the farm or at a dairy plant, either of which may be called a dairy) for the eventual sale of a dairy product. Dairy farming has a h ...
and alpine transhumance. Swiss cuisine comprises a variety of
staple food A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs an ...
s. These typically include
bread Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cu ...
,
potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...
es,
pasta Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally on ...
,
rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...
and
polenta Polenta (, ) is an Italian cuisine, Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried or Grilling, grilled. The variety of cereal used is ...
. Potatoes are particularly ubiquitous in Swiss cuisine, although it is only the case since the late 18th century. They are notably used in
rösti or () 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 and in parts of the canton of Fribourg, but is now eaten all over Sw ...
, a popular dish that is eaten all over Switzerland, and 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. Various "typical" or "traditional" breakfast menus exist, with food choices varying by regi ...
food.
Bread Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cu ...
and cereals are eaten on a daily basis in Switzerland.
Muesli Muesli ( ) is a cold Swiss cuisine, Swiss breakfast dish, the primary ingredient of which is rolled oats. Traditionally, it is set to soak in water overnight ("overnight oats") and eaten the next morning with fresh fruit, nuts, lemon juice, and ...
, which is commonly eaten for breakfast goes by the name of "Birchermüesli" ("Birchermiesli" in some regions). For breakfast, most Swiss enjoy sliced bread with
butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...
and jam; bread also accompanies most meals. There is a wide variety of breads made in Switzerland, from ''pain de seigle'' to Zopf. Tarts and quiches are also traditional Swiss dishes. Tarts in particular are made with all sorts of toppings, from sweet
apple An apple is a round, edible fruit produced by an apple tree (''Malus'' spp.). Fruit trees of the orchard or domestic apple (''Malus domestica''), the most widely grown in the genus, are agriculture, cultivated worldwide. The tree originated ...
to
onion An onion (''Allium cepa'' , from Latin ), 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 onion which was classifie ...
.
Pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...
,
poultry Poultry () are domesticated birds kept by humans for the purpose of harvesting animal products such as meat, Eggs as food, eggs or feathers. The practice of animal husbandry, raising poultry is known as poultry farming. These birds are most typ ...
and
beef Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...
are the most consumed
meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...
s in Switzerland. Pork is particularly omnipresent in Swiss cuisine; is it both consumed as cooked and
cured meat Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solu ...
. Swiss meat specialties are highly diversified: all sorts of pork
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,
bratwurst ''Bratwurst'' () is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German , from , finely chopped meat, and , sausage, although in modern German it is often associated with the ver ...
s, smoked ham, salami, prosciutto, etc. Famous meat products include Grisons Meat (air-dried beef) and the "national sausage", cervelat.
Fish A fish (: fish or fishes) is an aquatic animal, aquatic, Anamniotes, anamniotic, gill-bearing vertebrate animal with swimming fish fin, fins and craniate, a hard skull, but lacking limb (anatomy), limbs with digit (anatomy), digits. Fish can ...
is eaten in moderation, traditionally once in a week. Swiss lakes and rivers provide a small fraction of fish and shellfish consumed in the country. These include the popular
perch Perch is a common name for freshwater fish from the genus ''Perca'', which belongs to the family Percidae of the large order Perciformes. The name comes from , meaning the type species of this genus, the European perch (''P. fluviatilis'') ...
and fera, which are served in lakeshore restaurants. Foods associated with Switzerland often use milk as an essential ingredient; butter and cream are classic ingredients in Swiss cuisine. They notably include hard cheeses and chocolate. Swiss cheeses, in particular
Emmental The Emmental (, ) 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 dairy farming. The ...
, Gruyère, Vacherin, and Appenzeller, are famous Swiss products. Two of the most popular Swiss dishes are
fondue Fondue ( , , , ; ) is a Swiss dish of melted cheese and wine served in a communal pot ( or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the c ...
and
raclette Raclette (, ) is a dish of Swiss cuisine, Swiss origin, also popular in the other Alpine countries (France, Italy, Germany, Austria), based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette i ...
, which essentially consist of melted cheese accompanied with bread or potatoes. The first solid
milk chocolate Milk chocolate is a form of solid chocolate containing Chocolate liquor, cocoa, sugar and milk. It is the most consumed types of chocolate, type of chocolate, and is used in a wide diversity of chocolate bar, bars, tablets and other confectione ...
was invented in Switzerland in 1875 and Switzerland has continued to be strongly associated with chocolate ever since then, with a thriving Swiss chocolate industry. Food preferences vary within Switzerland, often reflecting languages: the German-speaking north and east (the predominant linguistic area) has strong ties with
Central Europe Central Europe is a geographical region of Europe between Eastern Europe, Eastern, Southern Europe, Southern, Western Europe, Western and Northern Europe, Northern Europe. Central Europe is known for its cultural diversity; however, countries in ...
, whereas the French-speaking west and the Italian-speaking south tend to have more ties with Western and
Mediterranean Europe Southern Europe is also known as Mediterranean Europe, as its geography is marked by the Mediterranean Sea. Definitions of southern Europe include some or all of these countries and regions: Albania, Andorra, Bosnia and Herzegovina, Bulgaria, C ...
. This applies notably to starchy foods, dairy products and fish. While potatoes, rice and pasta are commonly eaten everywhere in Switzerland, the proportion of pasta and rice is larger in the Italian-speaking regions. Conversely, fats like cream and butter are eaten in larger proportions in the German-speaking regions. Fish is also more commonly eaten in French- and Italian-speaking Switzerland. Those differences are also noticeable in wine and beer drinking habits. File:Swiss Cheese.jpg,
Cheeses Cheese is a type of dairy product produced in a range 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 prod ...
File:Sausages from Switzerland.jpg,
Sausages A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with Edible salt, salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or ex ...
File:Läderach.jpg,
Chocolate Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavoring, flavor other foods. Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocesse ...
File:Staint gallen bread 6.jpg, Bread File:Rigatoni Bolognese - Swiss Hotel - August 2022 - Sarah Stierch.jpg, Pasta File:Copy of Vin Lavaux AOC Gamaret Garanoir DSCN4405rec.jpg, Wine File:Air Olive 1.JPG, Olives


History

The agrarian regions began to specialize towards the end of the Middle Ages, thus developing their own food pattern: in the Alpine regions, breeders fed on dairy products, cheese, nuts, berries, mushrooms, vegetables and fruits; on the
Plateau In geology and physical geography, a plateau (; ; : plateaus or plateaux), also called a high plain or a tableland, is an area of a highland consisting of flat terrain that is raised sharply above the surrounding area on at least one side. ...
, ploughmen fed on porridge, soups, bread, legumes, vegetables and, from time to time, wine. The diet varied greatly according to the seasons. Fresh garden vegetables gave way in winter to dried fruit and sauerkraut. The occasional famines forced the consumption of more
acorn The acorn is the nut (fruit), nut of the oaks and their close relatives (genera ''Quercus'', ''Notholithocarpus'' and ''Lithocarpus'', in the family Fagaceae). It usually contains a seedling surrounded by two cotyledons (seedling leaves), en ...
s, beets, roots and breads made of substitutes. The population boom of the early modern period led, while agricultural productivity stagnated, to an impoverishment of the diet (essentially based on porridge) and a decline in meat consumption. The supply was irregular, shortages and high prices frequent. However, the
European colonization of the Americas During the Age of Discovery, a large scale colonization of the Americas, involving a number of European countries, took place primarily between the late 15th century and the early 19th century. The Norse explored and colonized areas of Europe a ...
led to the introduction of new food products, such as
sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...
and various fruits and vegetables. The 18th century finally experienced the food revolution which notably saw the introduction of potato, maize and cocoa. Maize spread to Ticino, the St. Gallen Rheintal and a few valleys in Graubünden, which adopted polenta for breakfast. Meanwhile, the potato was adopted as staple food in most regions of the country. These new crops were not only easier to cultivate in Swiss soil but also more resistant to harsh alpine climates, which made them crucial in combating
food insecurity Food security is the state of having reliable access to a sufficient quantity of affordable, healthy food. The availability of food for people of any class, gender, ethnicity, or religion is another element of food protection. Similarly, househo ...
. By the end of the
18th century The 18th century lasted from 1 January 1701 (represented by the Roman numerals MDCCI) to 31 December 1800 (MDCCC). During the 18th century, elements of Enlightenment thinking culminated in the Atlantic Revolutions. Revolutions began to ch ...
, local governments and reformers even encouraged potato cultivation as a
public health Public health is "the science and art of preventing disease, prolonging life and promoting health through the organized efforts and informed choices of society, organizations, public and private, communities and individuals". Analyzing the de ...
and economic measure. The growing integration of Switzerland into European trade networks also facilitated the circulation of foodstuffs, culinary knowledge, and preserved goods, laying the foundations of modern Swiss gastronomy. During the
19th century The 19th century began on 1 January 1801 (represented by the Roman numerals MDCCCI), and ended on 31 December 1900 (MCM). It was the 9th century of the 2nd millennium. It was characterized by vast social upheaval. Slavery was Abolitionism, ...
, Switzerland experienced
industrialization Industrialisation (British English, UK) American and British English spelling differences, or industrialization (American English, US) is the period of social and economic change that transforms a human group from an agrarian society into an i ...
and increased
urbanization Urbanization (or urbanisation in British English) is the population shift from Rural area, rural to urban areas, the corresponding decrease in the proportion of people living in rural areas, and the ways in which societies adapt to this change. ...
, which began to transform traditional
food systems The term food system describes the interconnected systems and processes that influence nutrition, food, health, community development, and agriculture. A food system includes all processes and infrastructure involved in feeding a population: grow ...
.
Railways Rail transport (also known as train transport) is a means of transport using wheeled vehicles running in tracks, which usually consist of two parallel steel rails. Rail transport is one of the two primary means of land transport, next to roa ...
and improved
infrastructure Infrastructure is the set of facilities and systems that serve a country, city, or other area, and encompasses the services and facilities necessary for its economy, households and firms to function. Infrastructure is composed of public and pri ...
enabled greater distribution of
agricultural Agriculture encompasses crop and livestock production, aquaculture, and forestry for food and non-food products. Agriculture was a key factor in the rise of sedentary human civilization, whereby farming of domesticated species created f ...
goods and regional specialties across the country. Urban populations gained access to a wider variety of foods, while
rural areas In general, a rural area or a countryside is a geographic area that is located outside towns and cities. Typical rural areas have a low population density and small settlements. Agricultural areas and areas with forestry are typically descri ...
began to produce more for
trade Trade involves the transfer of goods and services from one person or entity to another, often in exchange for money. Economists refer to a system or network that allows trade as a market. Traders generally negotiate through a medium of cr ...
than
subsistence A subsistence economy is an economy directed to basic subsistence (the provision of food, clothing and shelter) rather than to the market. Definition "Subsistence" is understood as supporting oneself and family at a minimum level. Basic subsiste ...
. The growing food industry saw the rise of major companies such as Nestlé (founded in 1866), which played a pivotal role in developing processed foods like
condensed milk Condensed milk is Milk#Cow, cow's milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of sweetened condensed milk, to the extent that the terms "condensed milk" and "sweetened condensed m ...
and
infant formula Infant formula, also called baby formula, simply formula (American English), formula milk, baby milk, or infant milk (British English), is a manufactured food designed and marketed for feeding to babies and infants under 12 months of age, ...
. At the same time, national pride in local products began to take shape, leading to the formalization of recipes and the promotion of regional dishes such as
fondue Fondue ( , , , ; ) is a Swiss dish of melted cheese and wine served in a communal pot ( or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the c ...
and
raclette Raclette (, ) is a dish of Swiss cuisine, Swiss origin, also popular in the other Alpine countries (France, Italy, Germany, Austria), based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette i ...
. Culinary schools, cookbooks, and domestic science education also contributed to a more unified but still diverse Swiss food culture. Despite
modernization Modernization theory or modernisation theory holds that as societies become more economically modernized, wealthier and more educated, their political institutions become increasingly liberal democratic and rationalist. The "classical" theories ...
, traditional
farming Agriculture encompasses crop and livestock production, aquaculture, and forestry for food and non-food products. Agriculture was a key factor in the rise of sedentary human civilization, whereby farming of domesticated species created ...
and seasonal eating remained important in many areas, particularly in the Alpine regions where artisanal production methods were preserved.


National dishes

A few dishes have become emblematic of Swiss cuisine and highly popular throughout the country. All of them have also become popular outside Switzerland's borders.


Muesli

Muesli Muesli ( ) is a cold Swiss cuisine, Swiss breakfast dish, the primary ingredient of which is rolled oats. Traditionally, it is set to soak in water overnight ("overnight oats") and eaten the next morning with fresh fruit, nuts, lemon juice, and ...
, known in Switzerland as ''Birchermüesli'', is a breakfast or snack consisting of cereal (oat) flakes, chopped fruit and milk. There are many ways of making a muesli, for example with honey, yoghurt and nuts. Muesli was created by the Swiss nutritionist Max Bircher-Benner in the early 20th century. His 'apple diet dish', developed as part of a raw food diet, was originally served to sanatorium patients as an easily digestible evening meal. After the Second World War, muesli became very popular throughout Switzerland thanks to home cooking courses and being served to the armed forces. Nowadays muesli is a staple in Western breakfast culture and is especially popular among athletes as a nutritional supplement.


Rösti

Rösti or () 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 and in parts of the canton of Fribourg, but is now eaten all over Sw ...
is a kind of fried
potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...
cake served as a main course or side dish. As a main dish, rösti is usually accompanied with cheese, onions and cold meat or eggs. This dish, originally from
Zürich Zurich (; ) is the list of cities in Switzerland, largest city in Switzerland and the capital of the canton of Zurich. It is in north-central Switzerland, at the northwestern tip of Lake Zurich. , the municipality had 448,664 inhabitants. The ...
, was first simply made by frying grated raw potatoes in a pan. It has then spread towards Bern where it is made with boiled potatoes instead. This is where it took the name ''Rösti''. There are many variants in Switzerland and outside the borders. This culinary specialty gives its name to the
röstigraben (; , also transcribed to reflect the Swiss German pronunciation ) is a term used to refer to the cultural boundary between German-speaking Switzerland and Romandy, the French-speaking parts. There is also the term , referring to the boundary b ...
, which designates the cultural differences between the German- and French-speaking parts of the country.


Fondue and raclette

Fondue Fondue ( , , , ; ) is a Swiss dish of melted cheese and wine served in a communal pot ( or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the c ...
is a dish of usually several hard cheeses, such as Gruyère and Vacherin, which are melted with white wine and eaten hot with bread. It is served in a caquelon in which each guest dips their piece of bread using a special fork. At the base of the fondue pot is the heat source (stove or candles). Fondue was first described in 1699 in a Zürich manuscript by Albert Hauser. It is entitled ''To cook cheese with wine'' and resembles the recipe of today. Fondue was also promoted by the Swiss Cheese Union in the early 20th century. Today, it is often considered to be ''the'' national dish.
Raclette Raclette (, ) is a dish of Swiss cuisine, Swiss origin, also popular in the other Alpine countries (France, Italy, Germany, Austria), based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette i ...
is also a dish of melted cheese, originating from Valais. Traditionally, half a cheese wheel is heated on the cut side and, as it melts, the cheese is scraped off onto a plate. Now, this is often performed using an electric appliance. Raclette is served with skin-on potatoes and mixed pickles, and often accompanied by Fendant as a drink. Melting cheese in front of a fire is attested in the 16th century. Since 1875, the French term ''raclette'' is commonly used for this dish. At the 1909 Cantonal Exhibition of Sion, raclette was promoted as a national dish of Valais. Raclette eventually gained national (and international) popularity from the 1964 National Exhibition. Contrary to muesli and rösti, fondue and raclette are not meant to be staple foods, but rather convivial dishes intended for special occasions. Both fondue and raclette are especially popular during cold weather and have become associated with mountain culture and winter sports.


Zürcher Geschnetzeltes

Zürcher Geschnetzeltes ("sliced meat Zurich style") is a traditional Swiss dish originating from the German-speaking canton of Zurich. It typically consists of thinly sliced veal cooked in a creamy white
wine Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made f ...
and demiglace sauce, often enriched with
onions An onion (''Allium cepa'' , from Latin ), 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 onion which was classified ...
and
mushrooms A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source. ''Toadstool'' generally refers to a poisonous mushroom. The standard for the name "mushroom" is ...
. The dish is renowned for its tender texture and rich, savory flavor, reflecting the refined culinary influences of urban Swiss cuisine. Zürcher Geschnetzeltes is most commonly served with
rösti or () 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 and in parts of the canton of Fribourg, but is now eaten all over Sw ...
, the iconic Swiss potato dish, but it can also accompany
pasta Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally on ...
or
rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...
. First recorded in printed form in the
1940s File:1940s decade montage.png, Above title bar: events during World War II (1939–1945): From left to right: Troops in an LCVP landing craft approaching Omaha Beach on Normandy landings, D-Day; Adolf Hitler visits Paris, soon after the Battle of ...
, the recipe is believed to have evolved from earlier meat stews, with its current form emphasizing simplicity and high-quality local ingredients. Today, it is considered one of Switzerland’s national dishes and is a staple in both home cooking and restaurant menus across the country.


Zopf

Zopf is a traditional Swiss bread known for its characteristic braided shape and golden crust. Made from
white 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 culture ...
,
milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...
,
butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...
,
yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (biology), kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are est ...
, and a pinch of
sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...
and
salt In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ...
, the dough is typically brushed with
egg yolk Among animals which produce eggs, the yolk (; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo. Some types of egg contain no yolk, for example bec ...
before baking, giving it a shiny, rich finish. Zopf is usually enjoyed on Sunday mornings and holidays, often served with butter, jam, cheese, or honey as part of a leisurely breakfast or brunch. The name "Zopf" means "
braid A braid (also referred to as a plait; ) is a complex structure or pattern formed by interlacing three or more strands of flexible material such as textile yarns, wire, or hair. The simplest and most common version is a flat, solid, three-strand ...
" in German, referring to the plaited form of the loaf. Though most popular in the German-speaking parts of Switzerland, similar versions exist in neighboring countries, such as "tresse" in French-speaking Switzerland. The bread’s soft, slightly sweet crumb and decorative appearance have made it a beloved staple of Swiss culinary tradition, symbolizing comfort, family gatherings, and festive occasions.


Regional cuisine


From the German-speaking part of Switzerland

*Aargauer Rüblitorte mit Zitronenzuckerguss (AG): Carrot cake, a baked sponge cake made of nuts and carrots. Often spread with a glaze made out of powdered sugar and lemon juice, and decorated with small carrots made of marzipan. * Älplermagronen (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. *Appenzeller Käsefladen: The Appenzeller cheese tart, also called Chäsflade, is made with either a bread dough or a yeast dough. The topping consists of Appenzeller cheese, finely chopped onions, eggs, cream and milk, spices to taste. *Appenzeller Mostbröckli *Basler Mehlsuppe (BS): In Basel, flour soup has been eaten early in the morning of carnival since the 19th century. Flour is roasted dark and deglazed with broth. Often served with grated cheese. *Basler Käsewähe (BS) * Basler Läckerli *Bauernbrot *Berner Platte (BE) *Berner Rösti (BE) *Berner Lebkuchen (BE) *Biber(li) (Appenzell): The Biber is a gingerbread specialty from the Appenzellerland. The large Biber, the actual Biberfladen, contain natural honey and are unfilled. Smaller Biber, called Biberli, are filled with an almond paste. * Bündner Nusstorte (GR) *
Emmental The Emmental (, ) 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 dairy farming. The ...
Apple Rösti (: 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 (; ; ; ), is one of the Canton of Switzerland, 26 cantons forming the Switzerland, Swiss Confederation. Its capital city, Bern, is also the ''de facto'' capital of Switzerland. The bear is the heraldic symbol of the c ...
, the home of the famous Emmentaler cheese. *: A variant of
french toast French toast is a Dish (food), dish of sliced bread soaked in beaten eggs as food, eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights (of Windsor).''Oxfo ...
. The exact origin of the name remains unclear (literally, means "torn-off scrap of paper"). *
Cholera Cholera () is an infection of the small intestine by some Strain (biology), strains of the Bacteria, bacterium ''Vibrio cholerae''. Symptoms may range from none, to mild, to severe. The classic symptom is large amounts of watery diarrhea last ...
(VS) * Cholermus (OW) * Cordon Bleu *Fasnachtschüechli: Deep fried dough disks, often sprinkled with powdered sugar. Traditionally served at the carnival season. *Fastenwähe (BS) * Fleischvogel *Gehacktes mit Hörnli: Minced meat in either tomato- or brown sauce, served over small elbow macaroni, sometimes with apple sauce on the side. *Glarner Birnbrot (GL): Pear bread is a traditional pastry from the Swiss Alps and foothills of the Alps with a filling of dried pears. Besides pears, the filling contains raisins, tree nuts and often figs and dried apple slices. It is spiced with candied orange peel, candied lemon peel, coriander, cinnamon, star anise, anise, and cloves, as well as with marc, kirsch, or wine. *Gnottene/Gottus (VS) *Kalberwurst (GL): A sausage with a distinctive, creamy flavor that originated in the
canton of Glarus The canton of Glarus ( ; ; ; ) is a cantons of Switzerland, canton in east-central Switzerland. The capital is Glarus. The population speaks a variety of Alemannic German. The majority of the population (81%) identifies as Christianity in Switzer ...
, 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: The so-called 'Kappel Milk Soup' is at the center of an important event in the history of Switzerland. In 1529, Zürich troops marched against the central Swiss cantons. According to the reports, the common foot people of the two armies took advantage of the time when the leaders were negotiating to fraternize and placed a large cooking pot on a fire in Kappel am Albis, exactly on the border between the two cantons. The Zugers are said to have contributed the milk and the Zürichers the bread for a milk soup, which was then eaten together by both armies. * Landjäger: 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): Lucerne Chügelipastete is a regional pastry dish from Lucerne. The name is derived from the spherical shape (Chügeli = little balls) of most of the ingredients used. Oldest mentions of the dish date back to the 18th century. The basic form consists of a puff pastry filled with a ragout of meat, mushrooms and raisins. *Luzerner Lebkuchen (LU) * Magenbrot (BS) *Meitschibei (BE) *
Meringue Meringue ( , ) is a type of dessert or candy, of French cuisine, French origin, traditionally made from Whisk, whipped egg whites and sugar, and occasionally an acid, acidic ingredient such as lemon, vinegar, or potassium bitartrate, cream of t ...
(Meiringen) *Neuenburger Wurst im Schlafrock * Nüsslisalat *Nussstängeli: (Nut sticks) is a Swiss hazelnut pastry, ideal for dunking in a hot coffee. *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. *Nidelwähe: Similar to the 'Wähen' (swiss tarts), these are flat, round cakes with little dough. However, these tarts are filled with a mildly sweet and creamy filling of thick cream, which in Switzerland is called nidle or nidel, depending on the region. *Nidwaldner Lebkuchen (NW) * Ribel (Rheintal) * Schenkele *Schinkengipfeli(i): Popular small ham croissants, consisting of a ham mousse filling and puff pastry. *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 Nativity of Jesus, the birth of Jesus Christ, observed primarily on December 25 as a Religion, religious and Culture, cultural celebration among billions of people Observance of Christmas by coun ...
biscuits A biscuit is a Flour, flour-based baked food item. Biscuits are typically hard, flat, and Unleavened bread, unleavened. They are usually sweet and may be made with sugar, chocolate, icing (food), icing, jam, ginger, or cinnamon. They can also ...
from
Zürich Zurich (; ) is the list of cities in Switzerland, largest city in Switzerland and the capital of the canton of Zurich. It is in north-central Switzerland, at the northwestern tip of Lake Zurich. , the municipality had 448,664 inhabitants. The ...
. Made from
flour Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredie ...
and
honey Honey is a sweet and viscous substance made by several species of 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 pl ...
, they are thin, hard, and sweet. * Vermicelles * Wähe/Kuchen/Dünnen/Fladen/Gateau *Walliser Roggenbrot (VS) *Schweizer
Wurstsalat Wurstsalat (, literally ''sausage salad'') is a tart sausage salad prepared with distilled white vinegar, Cooking oil, oil and onions. A variation of the recipe adds strips of pickled Pickled cucumber, gherkin. It is generally made from boiled sa ...
*Wurzelbrot *Zibelechueche (BE) * Zuger Kirschtorte (ZG)


From the French-speaking part of Switzerland

*Brisolée (VS): roasted chestnuts served in autumn with local cheeses and meats * Carac: A distinctively green-colored chocolate and shortcrust pastry *Gâteau bullois: A walnut pie (comparable to the Bündner Nusstorte) with chocolate * Malakoff: Fried cheese balls or sticks from the region of la Côte in the canton of Vaud. *
Meringue Meringue ( , ) is a type of dessert or candy, of French cuisine, French origin, traditionally made from Whisk, whipped egg whites and sugar, and occasionally an acid, acidic ingredient such as lemon, vinegar, or potassium bitartrate, cream of t ...
: A dessert made of whipped egg whites, traditionally accompanied by double Gruyère cream * Papet Vaudois: the
canton of Vaud Vaud ( ; , ), more formally Canton of Vaud, is one of the 26 cantons forming the Swiss Confederation. It is composed of ten districts; its capital city is Lausanne. Its coat of arms bears the motto "Liberté et patrie" on a white-green bicolou ...
is home to this filling dish of
leek A leek is a vegetable, a cultivar of ''Allium ampeloprasum'', the broadleaf wild leek (synonym (taxonomy), syn. ''Allium porrum''). The edible part of the plant is a bundle of Leaf sheath, leaf sheaths that is sometimes erroneously called a "s ...
s and
potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...
es. 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.& ...
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. ...
). *: A sausage from the
Canton of Geneva The Canton of Geneva, officially the Republic and Canton of Geneva, is one of the Cantons of Switzerland, 26 cantons of the Switzerland, Swiss Confederation. It is composed of forty-five Municipality, municipalities, and the seat of the governme ...
made of pork and filled with fennel seeds. * Cardon argenté épineux genevois: This cardoon is only grown in the Canton of Geneva. Its origins come from
Huguenot The Huguenots ( , ; ) are a Religious denomination, religious group of French people, French Protestants who held to the Reformed (Calvinist) tradition of Protestantism. The term, which may be derived from the name of a Swiss political leader, ...
refugees from the south of France, and adapted to the colder climate of Geneva. It is part of Christmas festivities in many Geneva households, often eaten in the form of a gratin. File:Brisolée - Fête de la châtaigne.jpg, Brisolée File:Papet Vaudois with Saucisson.jpg, Papet Vaudois File:Meringues à la crème de Gruyère.jpg, Meringue with double cream


From the Italian-speaking part of Switzerland

The Italian-speaking part of Switzerland essentially coincides with
Ticino Ticino ( ), sometimes Tessin (), officially the Republic and Canton of Ticino or less formally the Canton of Ticino, is one of the Canton of Switzerland, 26 cantons forming the Switzerland, Swiss Confederation. It is composed of eight districts ...
, but also with the southern valleys of Graubünden. Popular dishes are polenta and risotto, often accompanied by the 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. Typical food from Ticino can be found in a Grotto, the local type of restaurant.
Chestnut The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. The name also refers to the edible nuts they produce. They are native to temperate regions of the Northern Hemisphere. Description ...
is also a historical staple food of southern Switzerland. The chestnut tree, introduced there 2,000 years ago, was referred to as the "bread tree". Another specific product of Ticino is
olive oil Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a cond ...
; olive cultivation was revived in the late 20th century. *
Polenta Polenta (, ) is an Italian cuisine, Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried or Grilling, grilled. The variety of cereal used is ...
: For centuries polenta was regarded as a meal for the poor. Corn was introduced to the south of what is now Ticino 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. *
Risotto Risotto ( , ; from , 'rice') is an Italian cuisine, Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish or vegetables. Many types of risotto contain butter, onion, white wine, a ...
is another common dish from Ticino. It is made with either
mushrooms A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source. ''Toadstool'' generally refers to a poisonous mushroom. The standard for the name "mushroom" is ...
,
saffron Saffron () is a spice derived from the flower of '' Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent ...
or cheese. It is often accompanied with either cooked pork sausages (''Luganighe'') or other regional cured meats, like salami, coppa and prosciutto. * Pizzoccheri is a type of short tagliatelle, a flat ribbon
pasta Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally on ...
, made with a blend of
buckwheat Buckwheat (''Fagopyrum esculentum'') or common buckwheat is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. Buckwheat originated around the 6th millennium BCE in the region of what ...
flour and wheat flour. It is believed to have originated in
Valtellina Valtellina or the Valtelline (occasionally spelled as two words in English: Val Telline; (); or ; ; ) is a valley in the Lombardy region of northern Italy, bordering Switzerland. Today it is known for its ski centre, hot spring spas, bresa ...
, a valley in the northern Italian region of
Lombardy The Lombardy Region (; ) is an administrative regions of Italy, region of Italy that covers ; it is located in northern Italy and has a population of about 10 million people, constituting more than one-sixth of Italy's population. Lombardy is ...
. They are also popular in Val Poschiavo, a side valley of Valtellina which belongs to the Swiss canton of
Grisons The Grisons (; ) or Graubünden (),Names include: * ; *Romansh language, Romansh: ** ** ** ** ** **; * ; * ; * . See also list of European regions with alternative names#G, other names. more formally the Canton of the Grisons or the Canton ...
. * Bruscitti are an
Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, a Romance ethnic group related to or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance languag ...
and Swiss single-course meal of the Lombard,
Piedmontese Piedmontese ( ; autonym: or ; ) is a language spoken by some 2,000,000 people mostly in Piedmont, a region of Northwest Italy. Although considered by most linguists a separate language, in Italy it is often mistakenly regarded as an Italian ...
and Ticinese cuisines (
Switzerland Switzerland, officially the Swiss Confederation, is a landlocked country located in west-central Europe. It is bordered by Italy to the south, France to the west, Germany to the north, and Austria and Liechtenstein to the east. Switzerland ...
) based on finely chopped
beef Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...
cooked for a long time. Other ingredients of the dish are
butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...
,
lard Lard is a Quasi-solid, semi-solid white fat product obtained by rendering (animal products), rendering the adipose tissue, fatty tissue of a domestic pig, pig.
,
garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...
,
pancetta Pancetta () is a Salting (food)#Meat, salt-cured pork belly meat product in a category known as ''Salumi, salume''. In Italy, it is often used to add depth to soups and pasta. (in Italian). Uses For cooking, pancetta is often cut into cubes ( ...
and
fennel Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized ...
seeds. At the end of cooking they are blended with well-structured
red wine Red wine is a type of wine made from dark-colored grape varieties - (red grapes.) The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice fro ...
s such as Barbera, Barolo or
Gattinara Gattinara () is a ''comune'' (municipality) in the Province of Vercelli in the Italy, Italian region of Piedmont, located about northeast of Turin and about north of Vercelli. As of 31 December 2004, it had a population of 8,506 and an area of ...
. This dish is served with the ''
polenta Polenta (, ) is an Italian cuisine, Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried or Grilling, grilled. The variety of cereal used is ...
'', '' risotto alla milanese'' or
purée A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., appl ...
. File:Polenta ticinese.jpg, Polenta File:Restaurant Locanda Barbarossa.jpg, Risotto Pizzochero.jpg, Pizzoccheri Polenta e bruscitti (2).jpg, Bruscitti served with polenta


From the canton of Graubünden

* Bündner Nusstorte: There are several different regional recipes for nut cake, but the most famous is probably the one from the
Engadin The Engadin or Engadine (;This is the name in the two Romansh idioms that are spoken in the Engadin, Vallader and Puter, as well as in Sursilvan and Rumantsch Grischun. In Surmiran, the name is ''Nagiadegna'', and in Sutsilvan, it is ''Gidegna'' ...
valley in the
canton of Graubünden The Grisons (; ) or Graubünden (),Names include: * ; * Romansh: ** ** ** ** ** **; * ; * ; * . See also other names. more formally the Canton of the Grisons or the Canton of Graubünden, is one of the twenty-six cantons of Switzerland. I ...
. * Bündnerfleisch (GR) *
Chur '' Chur (locally) or ; ; ; ; ; ; or ; , and . is the capital and largest List of towns in Switzerland, town of the Switzerland, Swiss Cantons of Switzerland, canton of the Grisons and lies in the Alpine Rhine, Grisonian Rhine Valley, where ...
meat pie *Bündner
barley Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikele ...
soup: The most famous soup from Graubünden * Capuns: Typical speciality of western Graubünden * Maluns *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”.


Restaurants and ''haute cuisine''

A large variety of restaurants can be found in Switzerland. The ''Stube'', ''Stübli'' or ''Stiva'' (German and Romansh), '' Brasserie'' (French) and '' Osteria'' (Italian) typically serve simple and traditional dishes. This is even more the case in mountain restaurants or
mountain hut A mountain hut is a building located at high elevation, in mountainous terrain, generally accessible only by foot, intended to provide food and shelter to mountaineering, mountaineers, climbing, climbers and Hiking, hikers. Mountain huts are us ...
s. A unique type of restaurant is found in
Ticino Ticino ( ), sometimes Tessin (), officially the Republic and Canton of Ticino or less formally the Canton of Ticino, is one of the Canton of Switzerland, 26 cantons forming the Switzerland, Swiss Confederation. It is composed of eight districts ...
: the
Grotto A grotto or grot is a natural or artificial cave or covered recess. Naturally occurring grottoes are often small caves near water that are usually flooded or often flooded at high tide. Sometimes, artificial grottoes are used as garden fea ...
. Grottoes are rustic eateries, offering traditional food, such as polenta. 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. As a culinary hotspot in the middle of Europe where high-quality ingredients are readily available, Switzerland boasts a high number of luxury restaurants. It also has a long tradition of hospitality, which is reflected in the palace hotels found in numerous localities. In the 2018
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 star (classification), stars for excellence to a select few restaurants ...
, Switzerland ranked first worldwide in terms of Michelin-starred restaurants per capita. As of 2022, four restaurants were awarded 3 stars: the Restaurant de l'Hôtel de Ville in
Crissier Crissier () is a municipality in the district of Ouest Lausannois in the canton of Vaud in Switzerland. It is a suburb of Lausanne. History Crissier is first mentioned in 1199 as ''Crissiaco''. In 1228 it was mentioned as ''Crissie''. Geograp ...
, the Schloss Schauenstein in Fürstenau, the Cheval Blanc in
Basel Basel ( ; ), also known as Basle ( ), ; ; ; . is a city in northwestern Switzerland on the river Rhine (at the transition from the High Rhine, High to the Upper Rhine). Basel is Switzerland's List of cities in Switzerland, third-most-populo ...
and the Memories in Bad Ragaz. Among famous Swiss chefs are Frédy Girardet and Anton Mosimann.


Beverages

Wine Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made f ...
is produced in many regions of Switzerland, particularly the
Valais Valais ( , ; ), more formally, the Canton of Valais or Wallis, is one of the cantons of Switzerland, 26 cantons forming the Switzerland, Swiss Confederation. It is composed of thirteen districts and its capital and largest city is Sion, Switzer ...
, the
Vaud Vaud ( ; , ), more formally Canton of Vaud, is one of the Cantons of Switzerland, 26 cantons forming the Switzerland, Swiss Confederation. It is composed of Subdivisions of the canton of Vaud, ten districts; its capital city is Lausanne. Its coat ...
, the
Geneva Geneva ( , ; ) ; ; . is the List of cities in Switzerland, second-most populous city in Switzerland and the most populous in French-speaking Romandy. Situated in the southwest of the country, where the Rhône exits Lake Geneva, it is the ca ...
, the
Ticino Ticino ( ), sometimes Tessin (), officially the Republic and Canton of Ticino or less formally the Canton of Ticino, is one of the Canton of Switzerland, 26 cantons forming the Switzerland, Swiss Confederation. It is composed of eight districts ...
, the
Neuchâtel Neuchâtel (, ; ; ) is a list of towns in Switzerland, town, a Municipalities of Switzerland, municipality, and the capital (political), capital of the cantons of Switzerland, Swiss canton of Neuchâtel (canton), Neuchâtel on Lake Neuchâtel ...
and the
Zürich Zurich (; ) is the list of cities in Switzerland, largest city in Switzerland and the capital of the canton of Zurich. It is in north-central Switzerland, at the northwestern tip of Lake Zurich. , the municipality had 448,664 inhabitants. The ...
cantons. Wine economy notably shaped the landscapes of Valais and the Lavaux, which have the most extensive terraced vineyards. 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 ...
is the most common white wine in the French-speaking parts of the country, where it can also be known as Fendant (in the Valais) and Perlan (in
Geneva Geneva ( , ; ) ; ; . is the List of cities in Switzerland, second-most populous city in Switzerland and the most populous in French-speaking Romandy. Situated in the southwest of the country, where the Rhône exits Lake Geneva, it is the ca ...
).
Pinot noir Pinot noir (), also known as Pinot nero, is a red-wine grape variety of the species ''Vitis vinifera''. The name also refers to wines created predominantly from Pinot noir grapes. The name is derived from the French language, French words fo ...
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 , the French name for the blackbird, probably a reference to the color ...
in the Italian-speaking part.
Beer Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the ...
is second to wine in terms of consumption among Swiss. The country has a long tradition of brewing, with significant domestic beer production and a growing craft brewing sector. Most contemporary large-scale breweries are in German-speaking Switzerland. The Feldschlösschen brewery in Rheinfelden dwarfs all others in the country in terms of output. Calanda brewery in
Chur '' Chur (locally) or ; ; ; ; ; ; or ; , and . is the capital and largest List of towns in Switzerland, town of the Switzerland, Swiss Cantons of Switzerland, canton of the Grisons and lies in the Alpine Rhine, Grisonian Rhine Valley, where ...
is the largest in Graubünden.
Zürich Zurich (; ) is the list of cities in Switzerland, largest city in Switzerland and the capital of the canton of Zurich. It is in north-central Switzerland, at the northwestern tip of Lake Zurich. , the municipality had 448,664 inhabitants. The ...
hosts the country's largest beer festival annually, and has a number of microbreweries.
Absinthe Absinthe (, ) is an anise-flavored Liquor, 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. His ...
is perhaps the most famous Swiss spirit. It is legally distilled again in its Val-de-Travers birthplace, in the Jura region of Switzerland. Long banned by a specific anti-Absinthe article in the
Swiss Federal Constitution The Federal Constitution of the Swiss Confederation (SR 10; (BV); (Cst.); (Cost.); ) of 18 April 1999 (SR 101) is the third and current federal constitution of Switzerland. It establishes the Swiss Confederation as a federal republic of ...
, it was legalized again in 2005, with the adoption of the new constitution. Swiss absinthe is exported to many countries, with Kübler and La Clandestine Absinthe amongst the first new brands to emerge. Wine and
beer Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the ...
can legally be purchased by youths aged 16 and up. Spirits and beverages containing distilled alcohol (including wine coolers like Bacardi Breezer) can be bought at age 18. Damassine is a liqueur produced by distillation of the Damassine
prune A prune is a dried plum, most commonly from the European plum (''Prunus domestica'') tree. Not all plum species or varieties can be dried into prunes. Use of the term ''prune'' for fresh plums is obsolete except when applied to varieties of ...
from the Damassinier tree and is produced in the
canton of Jura The Republic and Canton of Jura (officially in ), 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 is Delémont. It shar ...
. Bon Père William is a famous regional Swiss pear brandy containing 43% ABV. It is usually paired with fondue or raclette dishes or drunk after dinner, and sometimes poured into coffee alongside 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).
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 composed of galactose and glucose and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from (Genitive case, gen. ), the Latin word for milk, plus the suffix ''-o ...
, is one of the most popular drinks in Switzerland. Apple juice, both still and sparkling, is popular in many areas of Switzerland, as is apple
cider Cider ( ) is an alcoholic beverage made from the Fermented drink, fermented Apple juice, juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and Ireland. The United Kingdom has the world's highest ...
. The chocolate drink Ovomaltine (also known 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. Switzerland has the seventh highest per capita coffee consumption worldwide.


See also

*
Culinary Heritage of Switzerland The Culinary Heritage of Switzerland (, , , ) is a multilingual online encyclopedia of traditional Swiss cuisine and produce In American English, produce generally refers to wikt:fresh, fresh List of culinary fruits, fruits and Vegetable, ...
, an online encyclopedia of Swiss food * Health in Switzerland


Notes and references


External links


Culinary Heritage Switzerland in de, fr, it

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