Culinary tips

The secret to these celebrated meringues lies in the making – sweet but not sticky, they come out of the wood stove just slightly brittle. This sweet temptation made of sugar and egg white is best enjoyed with Greyerzer double cream and fresh berries. Not exactly the lightest of treats – but that’s what makes it so hard to resist!

Switzerland’s oldest chocolate factory, Cailler, has been creating innovative and delicious chocolate products since 1819. The newly designed visitor trail through the Cailler of Switzerland factory is a journey through the world of chocolate – a sensory experience with scents, sounds and images. Tasting included!

The place to find a wide range of dairy products from the region including cheeses, yoghurt made with fresh milk, Greyerzer double cream... and specialities such as the deliciously sweet Gâteau Bullois (similar to Engadine nut tart, but coated with chocolate) and those light and airy puff pastry flûtes.

This historic vineyard, Cru de l'Hôpital, is situated in the Vully on the banks of Lake Murten. Besides classics such as Chasselas, Œil de Perdrix or Pinot Noir, various specialities (Gewürztraminer, Pinot Gris, Chardonnay, Sauvignon blanc) are also offered along with new creations. The vineyard may be viewed.

Not to be missed at this bakery under Murten’s arcades is their large selection of breads as well as the delicious Nidelkuchen. This treat consists of yeast dough topped with caramelised sugar and cream - lovingly made for 75 years by the Aebersold family.

Treat yourself to fresh pastries, traditional pâtisserie and irresistible confectionary in the comfort and luxury of our tearoom. A popular chocolate speciality is our plum praline – dried plums filled with delicious chocolate cream and coated with the finest chocolate.

This butchery-slaughterhouse has been producing a wide range of specialities for three generations. All are made with traditional recipes and using locally produced meat. Particularly popular is the “saucisson payernois” – a delicacy made from pork.

Rain or shine - each day at the crack of dawn Claude Delley goes out on Lake Neuchâtel and returns with his catch of fresh fish. He smokes the bondelle fish in his own smokehouse in the traditional way. This passionate fisherman also enjoys taking guests out in his boat.