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.
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.
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.
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.