Mandelbärli: a Bern classic

Mandelbärli: a Bern classic

Bern's emblem, the bear, also features in the city's cuisine. For decades, the Bernese have enjoyed Mandelbärli ("almond teddy bears") made from almonds, sugar, butter and egg white, from the confectioner Beck Glatz. They were inspired by the bear...meer

St. Galler Kalbsbratwurst: no. 1

St. Galler Kalbsbratwurst: no. 1

This famous veal sausage from St. Gallen is the clear favourite at barbecues, fêtes and other festivals throughout Switzerland: Swiss National Day (1 August) would not be complete without it. In 2007 it was awarded IGP (Indication Géographique...meer

Basel wine: from great grapes

Basel wine: from...

At lower elevations, bathed in sunshine, are the vineyards that produce...meer

Lummelbraten: succulent roast

Lummelbraten:...

Fillet of beef roasted pink, flavoured with garlic, and served with...meer

Mandelbärli: a Bern classic

Bern's emblem, the bear, also features in the city's cuisine. For decades, the Bernese have enjoyed Mandelbärli ("almond teddy bears") made from almonds, sugar, butter and egg white, from the confectioner Beck Glatz. They were inspired by the bear dance portrayed on the bell, cast in 1596, of the Holy Spirit Church. Flavours include chocolate, honey and lemon, as well as the classic vanilla.

Mandelbärli: a Bern classic

St. Galler Kalbsbratwurst: no. 1

This famous veal sausage from St. Gallen is the clear favourite at barbecues, fêtes and other festivals throughout Switzerland: Swiss National Day (1 August) would not be complete without it. In 2007 it was awarded IGP (Indication Géographique Protégée, Protected Geographical Indication) status, of which the St. Gallen butchers are proud. Only the finest veal, a little bacon and fresh milk may be used as ingredients. The Swiss prefer their favourite sausage served crisp and brown from the grill, accompanied by a crunchy Bürli roll.

St. Galler Kalbsbratwurst: no. 1

Basel wine: from great grapes

At lower elevations, bathed in sunshine, are the vineyards that produce the grapes from which the Basel Region's fine wines are made. Winemakers here are regarded as especially innovative, and the area under cultivation is growing continually – the best proof of the quality of the grapes here. A speciality is Hypokras, a herbal wine enjoyed at New Year.

Basel wine: from great grapes

Lummelbraten: succulent roast

Fillet of beef roasted pink, flavoured with garlic, and served with carrots, celery and a rich red-wine sauce: gourmets' mouths water even at the thought. Lummelbraten (or Lümmelibraten) is one of the highlights of the region's gastronomic heritage – along with Basler Schunggebegräbnis (pasta with ham), Landmetzgete meat platters in November and Basel-style salmon.

Lummelbraten: succulent roast