With four official languages yet a distinct sense of national identity, Switzerland is a mix of cultures and, at the same time, innately Swiss – including its cuisine. Different regions draw on culinary influences from neighboring Italy, Germany, France, and Austria while sharing a love for homegrown products born of the country’s beautiful landscape: beef and dairy from the alpine pastures, fish from Lake Geneva, wheat from the breadbasket region north of Lausanne, and fruit from its sunny plains. Switzerland’s many vineyards also create an important wine-growing and drinking culture that shines brightly among locals.
Here’s a rundown of the food and drink to try in Switzerland.
Fall in Love with Hot Cheese
The dish most associated with Switzerland is fondue, derived from the French verb fondre, which means to melt. You can find it in restaurants all over the country, with some mountain villages even having vending machines selling fondue mix to prepare at home.
A classic Swiss fondue is moitié-moitié, which means half Gruyère cheese and half Vacherin Fribourgeois, melted in a caquelon (fondue pot) with white wine, garlic, and kirsch (brandy), served with cubes of bread to dunk into the gooey goodness using a long fork. Versions with tomatoes or bolet mushrooms, paired with boiled potatoes, are also common. Regardless of your choice, it’s not complete until you’ve fought over the religieuse, the crusty bit at the bottom.
While fondue is typically enjoyed in winter, raclette is a hot cheese dish that can be savored any time, whether in a restaurant, at home with friends, or at a tiny summer festival in the middle of nowhere. A half round of Raclette du Valais cheese melts on a special machine, after which it is scraped onto a plate and served with boiled potatoes, gherkins, and pickled onions. The idea is to keep going back for more until the wheel is finished or your stomach is fit to burst, whichever comes first.
Work Up a Hunger for Rösti, the Nation’s Favorite Potato Dish
Most associated with the Swiss German region, rösti is deeply embedded in Swiss culture. It’s so significant that it has even lent its name to the invisible language border between the French and German-speaking parts, colloquially known as the Rösti rift. This crispy, fried, grated potato cake is enjoyed nationwide, both in cities and mountain restaurants. Popular toppings include lardons, mushrooms, a fried egg, and of course, cheese, or it can be served as a side dish with Bratwurst sausage or kalbsgeschnetzeltes, a Zürich specialty of veal in a cream and white wine sauce.
Enjoy Filets de Perche from Lac Léman
The vast expanse of Switzerland’s largest lake, Lac Léman (Lake Geneva), offers a variety of fish, including trout, perch, and fera. Consequently, their presentation on menus around the lake is ubiquitous. Ordering a classic filets de perche meunière means receiving around ten filets of the small fish, served in a lemon and butter sauce with fries on the side. However, be aware that this dish’s popularity often leads to demand outpacing supply, resulting in some fish being imported from elsewhere.
Fill Up on Älplermagronen
Carb-loaders, rejoice! This filling dish was created to give local farmers plenty of energy to work the rugged alpine terrain. However, you don’t need a day of hard labor ahead to enjoy a steaming bowl of this so-called alpine macaroni.
Essentially a Swiss version of macaroni cheese, it involves a combination of pasta and cubes of potato in a rich cheese and cream sauce, topped with crispy fried onions and served with apple sauce. The sweet acidity of the apples cuts through the rich sauce, making it easier to indulge in another delicious mouthful.
Sample Switzerland’s Array of Sausages
You won’t be in Switzerland long before encountering a sausage or two. The St Galler Bratwurst, a pork and veal sausage, is a standard Swiss snack at any festival, grilled and served with mustard and a hunk of bread. Concurrently, the schüblig, a smoked pork or beef sausage, often accompanies it on the grill. A traditional dish in French-speaking regions is papet vaudois, a pork and cabbage sausage cooked with leeks and potatoes. Don’t forget Switzerland’s national sausage, the humble cervelat, traditionally eaten around the campfire; simply slice both ends in a cross, place it on a stick, and watch as it curls up over the flames.
Try Risotto or Polenta in a Ticinese Grotto
Firmly influenced by its Italian neighbor, the southern Swiss canton of Ticino feels different from the rest of the country. Its many grotti – simple restaurants usually with a shaded garden – serve typical dishes, including polenta and risotto; rice is even grown here in the Vallemaggia. Chestnuts are another locally grown product, used to make cake, honey, jam, and vermicelles, a chestnut puree dessert that’s popular across Switzerland.
Treat Yourself to Meringues and Cream in Gruyères
The village of Gruyères may be world-famous for its cheese, but it’s nearly as well-known for its double cream, made from the fat skimmed from the milk used for cheese production. This particularly thick version, which isn’t quite as thick as clotted cream, pairs perfectly with the light-as-air meringues, another specialty of the village. This classic Swiss dessert is celebrated in Gruyères during an annual double cream festival.
Crack Open Some Swiss Wine
Switzerland isn’t internationally recognized as a major wine-producing country, so visitors can be surprised by the vineyards carpeting the slopes of Lake Geneva and down the Rhône valley. The country boasts around 1,500 producers across six wine regions, but hardly exports any wine, leaving the Swiss to drink it themselves with great enthusiasm.
Chasselas, known as Fendant in the Valais, is the most widespread white wine, while Pinot Noir and Merlot are common reds, particularly in Ticino. In addition to wine, the fruit orchards of Valais provide schnapps, with Williamine, made from Williams pears, and Abricotine, made from apricots, being the two best-known varieties. Non-drinkers might enjoy Rivella, a popular Swiss soft drink made from milk whey, or herbal teas from alpine flowers and herbs, which are widely available in most restaurants and supermarkets.
Don’t Forget the Chocolate
Switzerland was a pioneer in the development of milk chocolate and solid chocolate bars, and its reputation for chocolate continues to thrive thanks to brands like Nestlé, Lindt, and Cailler, which are still headquartered in the country over 150 years after their initial entry into chocolate production. These days, there are myriad varieties—try something different like Villars’ blond blend or Callebaut’s ruby chocolate, the latest chocolate trend.
Vegetarians and Vegans
Switzerland is fairly accommodating for vegetarians, with many of its classic cheese dishes naturally meat-free or available with optional meat. However, vegans may face more challenges due to the country’s affinity for dairy. Nevertheless, the plant-based food trend has recently gained considerable momentum in Switzerland. Longstanding vegetarian establishments, such as Hiltl in Zürich, have been joined by popular meat-free buffet restaurants like Tibits, which has locations across the country. Furthermore, many independent restaurants now offer wholly or partially plant-based menus. Supermarkets are increasingly stocking plant-based meat substitutes as well.
