Flavours of the market
Every city and large village holds a market once or twice a week, with the freshest foods from farmers, butchers, bakers and cheese makers. The markets in
Bellinzona ,
Chur,
Basel and
Solothurn are particularly enticing.
Traditional food at the Swiss Open-Air Museum
This museum in
Ballenberg near Brienz works to keep history alive – and that includes the history of food. From spring to autumn, you can watch the butcher, the baker, the cheese maker and the chocolate maker at work. It’s enough to make your mouth water…
A delicious hike
The high path between Chasseral and Frinvilliers near Biel offers not only spectacular views, but also the chance to visit a dozen or so métairies along the way: alpine huts where regional specialities such as cheese, Rösti and ham are served.
Direct from the land
Nearly all the fruits, vegetables, jams, wines, cheeses, and sausages from the canton of Vaud can be found in a single shop,
La Ferme vaudoise in Yverdon-les-Bains.
Ladle in hand
You can learn some of the secrets of Swiss cooking by enrolling in a cookery course. These take place all over the country, from Geneva to the Engadine, and from Schaffhausen to Ticino. More experienced cooks may choose to study with one of Switzerland’s superchefs: Chef of the Year 2007 Markus Neff at the
Hotel Fletschhorn in Saas-Fee, Vreni Giger at the
Restaurant Jägerhof in St. Gallen, Kurt Röösli at the
Hotel Waldhaus in Sils- Maria, Urs Gschwend at the
Hotel Giardino in Ascona, or Irene Dörig at
Irene’s Cuisine in Friedlisberg near Zürich.
