Flammkuchen: pizza, Alsace-style

Flammkuchen: pizza, Alsace-style

Culinary highlights – 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...more

Hops and malt: brew your own beer

Hops and malt: brew your own beer

Culinary highlights – There are innovative brewers producing local...more

Basel Fasnacht: food to celebrate

Basel Fasnacht:...

Culinary highlights – Basel's Fasnacht (carnival) is a...more

Fribourg fondue: moitié-moitié

Fribourg fondue:...

Fribourg Region – Half Gruyère cheese, half...more

Flammkuchen: pizza, Alsace-style

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 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!

Flammkuchen: pizza, Alsace-style

Hops and malt: brew your own beer

Culinary highlights – 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.

Hops and malt: brew your own beer

Basel Fasnacht: food to celebrate

Culinary highlights – 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.

Basel Fasnacht: food to celebrate

Fribourg fondue: moitié-moitié

Fribourg Region – 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 unclear. Perhaps it is down to symbolism: just as the country comprises four languages and cultures, a fondue also brings together various elements that make a greater whole. A fondue is shared democratically, and enjoyed with (plenty of) drink, laughter and chat.

Fribourg fondue: moitié-moitié
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