Switzerland: Food                                                 

  • Switzerland's dishes borrow from German, French and Italian cooking.

  • Cheese forms an important part of the diet and is the main ingredient in many fondues, as well as raclette – melted cheese served with potatoes and small onions.

  • Rosti (crispy, fried, shredded potatoes) is German Switzerland's regional dish.

  • A wide variety of wurst (sausage) is available in Switzerland.

  • In Zurich, thinly sliced veal, served in a cream sauce and is called geschnetzeltes kalbfleisch.

  • Bundnerfleisch is air-dried beef which is smoked and thinly sliced.

  • Fresh fish is the specialty in many of Switzerland's lakeside towns.

  • Alpermagaroninen is a fancy version of macaroni and cheese which is often served with cooked apples and onions.

  • Soups are popular as are small dumplings called knopfli.

  • Swiss chocolate is often used in desserts and cakes. Regional specialties are abundant.

  • For breakfast or snack, the Swiss enjoy musli (aka muesli). Musli was invented in Switzerland at the end of the 19th century. Musli is a cereal that contains various grains and dried fruit.