Gottlieber Hüppen: flavour-filled

Gottlieber Hüppen: flavour-filled

Anyone asking for Hüppen in Switzerland means only one thing: the crispy wafer rolls from Gottlieben on Lake Constance. The Gottlieber company has been making them here since 1928, and now produces eleven million of the little delicacies every...meer

Hops and malt: brew your own beer

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 best-known. At the small brewery, you can try your hand at making your own beer, learning...meer

Käsknöpfle: a dish for all seasons

Käsknöpfle: a...

Traditional Käsknöpfle – tiny golden cheese dumplings – are almost the...meer

Bloderchäs: sour but good

Bloderchäs: sour...

Schlorziflade, Haselbeizonne, Fenz: quirkily named dishes and foodstuffs...meer

Gottlieber Hüppen: flavour-filled

Anyone asking for Hüppen in Switzerland means only one thing: the crispy wafer rolls from Gottlieben on Lake Constance. The Gottlieber company has been making them here since 1928, and now produces eleven million of the little delicacies every year. Each Hüppe is baked by hand, rolled like a cigar, and then given a chocolate or amaretto filling.

Gottlieber Hüppen: flavour-filled

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 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

Käsknöpfle: a dish for all seasons

Traditional Käsknöpfle – tiny golden cheese dumplings – are almost the national dish of neighbouring Liechtenstein. Freshly made, they are typically served accompanied by spicy grated cheese, crisp fried onions and fresh apple sauce. The dish invariably goes down well – whether enjoyed on a sunny terrace in summer, or in front of an open fire in winter.

Käsknöpfle: a dish for all seasons

Bloderchäs: sour but good

Schlorziflade, Haselbeizonne, Fenz: quirkily named dishes and foodstuffs are one of the hallmarks of Eastern Switzerland. Another such is Bloderchäs: a low-fat cheese made in the regions of Toggenburg, Werdenberg and Liechtenstein from curdled milk ("Blodermilch" in the local dialect) without the addition of rennet. It goes well with local Rhine valley corn, Knöpfli (cheese dumplings) or potatoes.

Bloderchäs: sour but good