Zuger Kirsch: celebrated spirit

One of the region's most famous products is Zuger Kirsch, the cherry brandy distilled in the Zug area. This celebrated spirit is also the most important ingredient of Zuger Kirschtorte, which is made of almond meringue, sponge, butter cream and Kirsch. This cake was created by the Zug pastry cook... more

Chillon

Zürcher Geschnetzeltes: a star

It is one of the most famous of all Swiss creations, seen on menus from Anchorage to Tokyo: Zürcher Geschnetzeltes, the classic dish of sliced veal... more

Zürcher Geschnetzeltes: a star
Spanischbrödli

Spanischbrödli

Spanischbrödli ("little Spanish rolls") are wonderfully light creations of flaky pastry. more

Zuger Kirsch: celebrated spirit

One of the region's most famous products is Zuger Kirsch, the cherry brandy distilled in the Zug area. This celebrated spirit is also the most important ingredient of Zuger Kirschtorte, which is made of almond meringue, sponge, butter cream and Kirsch. This cake was created by the Zug pastry cook Heinrich Höhn in 1921, and is one of the crowning glories of Swiss confectionery.

One of the region's most famous products is Zuger Kirsch, the cherry brandy distilled in the Zug area.

Zürcher Geschnetzeltes: a star

It is one of the most famous of all Swiss creations, seen on menus from Anchorage to Tokyo: Zürcher Geschnetzeltes, the classic dish of sliced veal in a fine cream sauce. While indubitably from Zürich, it only appeared in a recipe book for the first time in 1941; however, it was probably being eaten in the 18th century by guild members – prepared, back then, with kidneys too. Today, the dish appears in its most refined form at many Zürich restaurants, accompanied by crispy Rösti: shredded, home-fried potatoes.

Zürcher Geschnetzeltes: a star

Spanischbrödli

Spanischbrödli ("little Spanish rolls") are wonderfully light creations of flaky pastry.

Spanischbrödli ("little Spanish rolls") are wonderfully light creations of flaky pastry.