Invented by the Zurich guilds
The most beautiful part of the "Morgestraich", the launch of the legendary Basel Carnival, is undoubtedly the first plate of flour soup at three o'clock in the morning.
Sweet and salty flat cakes.
A new interpretation of the classic pie from the Valais known as "cholera".
Engadin St. Moritz
Wedding soup from the Engadine as a flan!
Leek, potatoes and sausage in harmony.
A new way to prepare Basel salmon.
Fondue Fribourg style
Ostschweiz / Liechtenstein
The queen among 400 Swiss sausages
Very tender and only a tad sour
A jealously guarded recipe
Luzern - Vierwaldstättersee
Historic speciality of the Lucerne guilds.
Puff Pastry – A Valaisian Art Form
A Delicate Delight from the Sun Terrace.
Zürich Tirggel biscuits in an entirely new way!