Lip-smacking Läckerli – 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.
Baselbieter Kirsch: rich and fruity
Culinaire highlights – Baselland has a great tradition of fruit-growing. On the sunny slopes of the Jura mature the delicious, deepblack cherries that local distilleries make into pure Baselland Kirsch (cherry brandy) – traditional, fruity, and with a unique flavour. A great souvenir of the region – and an ideal gift to bring home.
Flammkuchen: pizza, Alsace-style
Culinaire highlights – This wafer-thin dish made of bread dough is a speciality from neighbouring Alsace that is now widespread on the Basel side of the border. The "Alsace pizza" is scattered with crème fraîche, red onions and bacon, and baked in a wood oven. Other ingredients can be added at will – with Flammkuchen, the only limits are to your imagination!
Mostbröckli: family secret
Culinaire highlights – Mostbröckli from Appenzell are one of the finest creations of the butcher's art. Tender pieces of beef loin are placed in a spicy marinade, and then smoked using selected varieties of wood and herbs. How, exactly? Butchers refuse to say. Each has a slightly different Mostbröckli recipe: a family secret, passed from parent to child.