Culinary highlights Baselbieter Kirsch: rich and fruity 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...
Culinary highlights 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...
Culinary highlights Lummelbraten: succulent roast 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...
Culinary highlights Basel wine: from great grapes 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...
Culinary highlights Hops and malt: brew your own beer There are innovative brewers producing local speciality beers throughout Switzerland – but especially in Basel. Alongside Ueli beer, Unser beer is the city's...
Culinary highlights Basel Fasnacht: food to celebrate 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...
Culinary highlights Lip-smacking Läckerli 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...
Fribourg Region Bondelles: smoked whitefish 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...
Fribourg Region Gâteau du Vully: sweet or savoury 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...
Fribourg Region Meringues & whipped cream: the dream partnership Gruyères What could be nicer than meringues and whipped cream from the Gruyère region? Often they are served with fresh berries, making a heavenly threesome - crispy, creamy...
Fribourg Region Bénichon: a gourmet work of art 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...
Fribourg Region Cardinal: innovative beer ideas 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...
Fribourg Region Villars: the sweet speciality Villars Maître Chocolatier: chocolate tradition since 1901. This much-loved manufacturer produces a range of classics from chocolate bananas to mousse-filled Têtes...
Fribourg Region Fribourg fondue: moitié-moitié Gruyères Half Gruyère cheese, half Vacherin – that's how you make a Fribourg fondue, Switzerland's favourite. Exactly why this warm "cheese soup" became our national dish is...
Geneva Region Fricassée: Geneva-style stew The fricassée de porc à la genevoise – pork fricassée, cooked Geneva-style – is a taste of an ancient cuisine: rustic, authentic and traditional, it is a gastronomic...
