Flammkuchen: pizza, Alsace-style
This wafer-thin dish made of bread dough is a speciality from neighbouring Alsace that is now widespread on the Basel side of the border. The "Alsace pizza" is scattered with crème fraîche, red onions and bacon, and baked in a wood oven. Other ingredients can be added at will – with Flammkuchen, the only limits are to your imagination!
Risotto: a creamy delight
There is hardly a restaurant in Ticino that does not serve a home-made risotto. And hardly a Ticinese who will not philosophise for hours about which rice variety, which white wine and what cooking time are the only "right" ones. The fact that the first and only Swiss rice is cultivated in the Terreni alla Maggia is a matter of special pride for them all.
Torta di pane: made from old bread
The celebrated torta di pane is made from old bread and is a favourite speciality in the Sopraceneri region. What was once a way of using up leftovers has become a dessert masterpiece, which in its finest incarnations can also contain amaretti biscuits, almonds, raisins, nuts, marsala, rum and a shot of grappa.
A 17 GaultMillau point culinary peak experience awaits you at the heritage-protected Villa Schöngrün with its glass pavilion, historical rooms and lounge. This exclusive restaurant is located next to the celebrated Zentrum Paul Klee, which is set in natural surroundings. The restaurant also affords superb views of Bern's favourite local mountain, the Gurten.