There is no such thing as a single Swiss cuisine. As you travel
through Switzerland you’ll find Berner Rösti, buttery home-fried
potatoes in Bern; Malakoff cheese fritters in Canton Vaud; and
cornmeal specialities and freshly caught perch from Lake Constance
in Canton St. Gallen. The Valais is famous for its
raclette, melted mountain cheese served with steamed new
potatoes and pickles; Graubünden for its Capuns, tender
dumplings wrapped in Swiss chard leaves; Zürich for its
Geschnetzeltes, creamy shredded veal; and Ticino for its
luganighe sausages and fabulous risotto. Switzerland has an
incredible number of traditional regional dishes – a world record
in proportion to its size.
Every city and large village holds a market once or twice a
week, with the freshest foods from farmers, butchers, bakers
and cheese makers. The markets in Bellinzona
, Chur, Basel and Solothurn
are particularly enticing.
Traditional food at the Swiss Open-Air Museum
This museum in Ballenberg near Brienz works to keep history
alive – and that includes the history of food. From spring
to autumn, you can watch the butcher, the baker, the cheese
maker and the chocolate maker at work. It’s enough to make
your mouth water…
A delicious hike
The high path between Chasseral and Frinvilliers near Biel
offers not only spectacular views, but also the chance to visit
a dozen or so métairies along the way: alpine huts where
regional specialities such as cheese, Rösti and ham are served.
Direct from the land
Nearly all the fruits, vegetables, jams, wines, cheeses, and
sausages from the canton of Vaud can be found in a single
shop, La Ferme vaudoise in Yverdon-les-Bains.
Ladle in hand
You can learn some of the secrets of Swiss cooking by enrolling
in a cookery course. These take place all over the country,
from Geneva to the Engadine, and from Schaffhausen to Ticino.
More experienced cooks may choose to study with one of
Switzerland’s superchefs: Chef of the Year 2007 Markus Neff at the Hotel Fletschhorn in Saas-Fee, Vreni Giger at the Restaurant Jägerhof in St. Gallen, Kurt Röösli at the Hotel Waldhaus in Sils-
Maria, Urs Gschwend at the Hotel Giardino in Ascona, or Irene Dörig at Irene’s Cuisine in Friedlisberg near