Fribourg Region

Half Gruyère cheese, half Vacherin – that is how you make a Fribourg fondue, Switzerland's favourite. Why exactly this hot "cheese soup" became our national dish is unclear. Perhaps it is symbolic: just as the country comprises four languages and cultures, so does a fondue bring together various elements that make a greater whole. The fondue is shared democratically, and enjoyed with (plenty of) drink, laughter and chat. A fondue is pure pleasure – and that's what the Swiss like best of all!

Villars Maître Chocolatier: chocolate tradition since 1901. This much-loved manufacturer produces a range of classics from chocolate bananas to mousse-filled Têtes Choco Perrier and Kirsch-soaked cherries dipped in chocolate. Among the latest creations are Larmes d'Edelweiss (milk chocolate with edelweiss liqueur), and hand-made pralines made with fresh Gruyère cream.

Cardinal has always been an innovative brewery: when the pope presented the Cardinal of Fribourg with his red hat in 1890, the brewers created a celebratory beer called "Cardinal". The same delight in innovation characterises the brewery to this day, as witnessed by new creations such as Cardinal Eve. Anyone interested in experiencing more such creativity should visit the Cardinal Museum: tastings included.

The Bénichon is the traditional thanksgiving festival in the Pays de Fribourg, celebrated with the classic Bénichon meal: a gastronomic work of art that encompasses no less than eight courses and more than 30 creations. Whole families gather for the occasion, eating and drinking from lunchtime until late at night. The Bénichon menu is also served at many restaurants.

No sweet temptation is quite as seductive as meringues with double cream from Gruyère. These are often served with fresh berries, creating a heavenly trio: crunchy, creamy and fruity all at once. The meringues are traditionally baked in a wood-fired oven; the "double crème" arrives at the table in an ornate miniature wooden pail: traditional gastronomy à la fribourgeoise!

The celebrated Gâteau du Vully is produced around Mont-Vully near Murten. A yeast-based dough is topped with plenty of cream and sugar; there is also a savoury version, with bacon and caraway seeds. This tastes superb with a wine from the region: a Gewürztraminer, Riesling-Sylvaner, or a Fribourg wine from Mont-Vully.

A speciality from Lake Neuchâtel is the bondelle, a native species of whitefish, which is smoked according to ancient recipes. There is also a great tradition of fishing on Lake Murten, where there are still fishing families. Other delicacies here include pike and perch fillets: most memorably enjoyed on a terrace with views of the lake.