Four Must-Try Swiss Foods

Estimated reading time 3 min

A gastronomical adventure awaits in Switzerland, where the Alps take backstage to its country’s savory culinary scene. Many of the world’s favorite food come from Switzerland, including Lindt chocolate, a selection of delectable cheeses and of course, Ricola herbal drops! While these are tasty, there is much more to Swiss food that is well-worth trying. Here are four popular dishes that are must tries on your next vacation to Switzerland.


1. Birchermüesli

A popular breakfast among the Swiss is Birchermüesli, or commonly referred to as muesli, came about by Swiss physician, Maximilian Bircher-Benner, in 1900 who believed fruit and vegetables helped his patient’s health. His traditional recipe called for soaked rolled oats, hazelnuts, condensed milk, grated apple and lemon juice. Today, the dish is cherished in several ways including the addition of yogurt, dried fruit, seeds, berries, or honey. Why not try this dish from its original location of Zurich? We recommend Café Hubertus.




2. Rösti

Designed by Swiss farmers, Rösti is Swiss staple made of grated potatoes sautéed in butter that is formed like a pancake. While the simplicity of this dish may sound easy, to avoid the cake from falling apart and obtaining the right crispiness, many will boil their grated potatoes and let them dry overnight to reduce water from coming out of the potatoes during it’s sauté. The beauty of Rösti? It’s the star of the meal. It is commonly eaten plain, adding a fried egg, bacon or onion has become popular.




3. Fondue

One cannot visit Switzerland without trying fondue. Built upon the need to use cheese and bread during the harsh winter months, the Swiss creatively melted the cheese and used it as a dip for bread. Served in a caquelon, or fondue pot, fondue is traditionally a combination of gruyere, emmenthaler, and appenzeller cheeses mixed with garlic, flour and dry white wine. It is more often served alone but asparagus, dried onions and olives are good accompaniments. It’s often paired with white wine and can be enjoyed year-round across Switzerland.


4. Älplermagronen

Älplermagronen, or Alpine herder’s macaroni is the Swiss version of macaroni and cheese. It was invented by shepherds who worked on the Alps and needed to carry their food with them. The pasta was lightweight, and the herder could make cheese with the sheep they herded. Älplermagronen today consists of potato gratin, macaroni, cheese, cream and onions with a side of applesauce. For meat-lovers, small cuts of bacon or ham can be added for extra flavor.



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