Lip-smacking Läckerli

Culinaire highlights – Läckerli translates roughly as small and scrumptious: a fitting name for this sweet delicacy. This Basel biscuit, reminiscent of gingerbread, was once only eaten at New Year, but it has since become a bestseller, exported all over the world. Because a genuine Basel Läckerli is quite hard, a connoisseur will break it into pieces, and let them dissolve in the mouth. That way the full bouquet of flavours comes to the fore: honey, almonds, candied fruits and spices such as cinnamon, cloves and nutmeg.

Zuger Kirsch: beroemde brandewijn

Customs & traditions (Cities) – 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.

Tot de regionale beroemdheden hoort de Zuger Kirsch, die in de destilleerderijen rondom Zug wordt gebrand.

Fribourg fondue: moitié-moitié

Fribourg Region – Half gruyère, half vacherinkaas – zo wordt de Freiburger fondue klaargemaakt. Het is het meest geliefde van Zwitserland. Waarom uitgerekend deze warme "kaassoep" het nationale gerecht werd, is onduidelijk. Misschien ligt het aan de gebarentaal: net als bij de vier culturen en talen van Zwitserland wordt bij het fonduen ook van verschillende delen één geheel gemaakt – en de fondue wordt democratisch gedeeld. Er wordt (veel) bij gedronken, gesproken en gelachen.

A world-class city filled with nature’s best flavours

Regio's –

From down-to-earth cuisine up to GaultMillau heaven.

In Lucerne and Schwyz and all around Lake Lucerne, a passion for producing quality ingredients and transforming them into flavourful dishes has made the region a gourmet’s paradise.

The fertile countryside and award-winning chefs are a perfect combination.

The area around fertile Lake Lucerne is where the classic Älplermagronen (baked macaroni with potatoes) and many other regional specialities were first made. The creative cooks of Central Switzerland have turned this little-known gem into a world-class gastronomic destination. In the city of Lucerne alone, the concentration of top chefs is striking: 16 restaurants have 250 Gault- Millau points among them. More than two dozen other wellregarded restaurants are scattered throughout the region.