Basel Region

Läckerli translates roughly as small and scrumptious: a fitting name for this sweet delicacy. This Basel biscuit, reminiscent of gingerbread, was once only eaten at New Year, but it has since become a bestseller, exported all over the world. Because a genuine Basel Läckerli is quite hard, a connoisseur will break it into pieces, and let them dissolve in the mouth. That way the full bouquet of flavours comes to the fore: honey, almonds, candied fruits and spices such as cinnamon, cloves and nutmeg.

Basel's Fasnacht (carnival) is a feast for the senses that begins with the Morgenstraich procession at 4am. Colourful masks, lanterns and costumes abound, as do three Fasnacht specialities whose aroma fills the air for Basel's "three most beautiful days": Mehlsuppe (brown flour soup), Zwiebelwähe (onion tart) and Fastenwähe, a caraway-seed pretzel enjoyed with beer.

There are innovative brewers producing local speciality beers throughout Switzerland – but especially in Basel. Alongside Ueli beer, Unser beer is the city's best-known. At the small brewery, you can try your hand at making your own beer, learning the tricks of the master brewer. Later, you can collect your very own Unser beer in a small barrel, to enjoy at home.

At lower elevations, bathed in sunshine, are the vineyards that produce the grapes from which the Basel Region's fine wines are made. Winemakers here are regarded as especially innovative, and the area under cultivation is growing continually – the best proof of the quality of the grapes here. A speciality is Hypokras, a herbal wine enjoyed at New Year.

Fillet of beef roasted pink, flavoured with garlic, and served with carrots, celery and a rich red-wine sauce: gourmets' mouths water even at the thought. Lummelbraten (or Lümmelibraten) is one of the highlights of the region's gastronomic heritage – along with Basler Schunggebegräbnis (pasta with ham), Landmetzgete meat platters in November and Basel-style salmon.

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!

Baselland has a great tradition of fruit-growing. On the sunny slopes of the Jura mature the delicious, deepblack cherries that local distilleries make into pure Baselland Kirsch (cherry brandy) – traditional, fruity, and with a unique flavour. A great souvenir of the region – and an ideal gift to bring home.