Switzerland

🇨🇭Valais, Switzerland

Abricotine

A clear eau-de-vie distilled from Luizet apricots grown on the terraces of the Rhône valley, drunk cold after a meal.

🇨🇭Neuchâtel, Switzerland

Absinthe

A high-strength spirit distilled with wormwood, green anise and fennel, served diluted with iced water dripped slowly over a sugar cube until it clouds.

🇨🇭Switzerland

Alpine Herdsman's Macaroni

Älplermagronen

Macaroni and diced potato boiled together, layered with melted cheese and cream and topped with fried onions, served with stewed apple sauce.

🇨🇭Valais, Switzerland

Amigne

A white wine from one of the rarest indigenous Valais grapes, producing full-bodied, floral wines with honeyed notes, often off-dry.

🇨🇭Appenzell, Switzerland

Appenzeller

A hard cows' cheese washed during ripening with a herbal brine whose recipe the makers keep secret, giving a pungent, tangy rind.

🇨🇭Appenzell, Switzerland

Appenzeller Mostbröckli

Air-dried, pressed beef from Appenzell, seasoned with pepper, garlic and herbs, sliced paper-thin as an aperitif meat.

🇨🇭Appenzell, Switzerland

Appenzeller Pantli

Protected rectangular Appenzeller smoked sausage is made from beef and pork, seasoned for a firm slice.

🇨🇭Appenzell, Switzerland

Appenzeller Siedwurst

Protected pale Appenzeller boiling sausage is bought as a sausage and poached before eating.

🇨🇭Switzerland

Aromat

A yellow seasoning powder of salt, monosodium glutamate, herbs and dried vegetable, shaken over eggs, potatoes and salad.

🇨🇭Basel, Switzerland

Basel Brownies

Basler Brunsli

A chewy Christmas cookie of ground almonds, dark chocolate, sugar, egg white and spices, dry on the outside and moist within.

🇨🇭Basel, Switzerland

Basel Cheese Tart

Basler Käsewähe

An open cheese tart from Basel with a custard-and-cheese filling of Gruyère or Emmentaler baked in a shortcrust shell.

🇨🇭Basel, Switzerland

Basel Flour Soup

Basler Mehlsuppe

Flour toasted slowly in butter until dark brown, then whisked into stock with onion and finished with grated cheese.

🇨🇭Basel, Switzerland

Basel Green Herb Soup

Basler grüne Kräutersuppe

A thick, green soup of mixed fresh herbs, spinach and sorrel puréed with stock and cream, a filling Basel specialty.

🇨🇭Basel, Switzerland

Basel Läckerli

Basler Läckerli

A hard spiced honey biscuit with candied peel, almonds and kirsch, baked in a sheet, glazed and cut into rectangles while warm.

🇨🇭Basel, Switzerland

Basel Sour Liver

Suri Läberli

Calf's liver marinated in vinegar and fried, a Basel specialty with a distinctive sour flavour, served with rösti and onion sauce.

🇨🇭Basel, Switzerland

Basler Brot

Basler Brot is a dish made with a defined local recipe and ingredients.

🇨🇭Bern, Switzerland

Berner Alpkäse

A hard raw-milk alpine cheese from the Bernese Oberland, made in summer huts above 1,500m and aged into a nutty, tangy wheel.

🇨🇭Bern, Switzerland

Bernese Platter

Berner Platte

A loaded platter of smoked pork, boiled beef, bacon, sausages and pigs' trotters on sauerkraut or green beans with potatoes.

🇨🇭Bern, Switzerland

Bernese Tongue Sausage

Berner Zungenwurst

Protected smoked and cooked Bernese sausage with a long-established product identity.

🇨🇭Appenzell, Switzerland

Biberli

A soft honey-spiced gingerbread stamped with a picture and filled with marzipan, eaten at markets and fairs.

🇨🇭Zurich, Switzerland

Bircher Muesli

Birchermüesli

Rolled oats soaked overnight in milk or juice with grated apple, lemon, condensed milk and nuts, eaten cold.

🇨🇭Vaud, Switzerland

Boutefas

A large, thick pork sausage from Vaud, stuffed with pork, bacon, liver and spices, boiled or poached and served at celebrations.

🇨🇭Switzerland

Brascidèla

Brascidèla is a dish made with a defined local recipe and ingredients.

🇨🇭Valais, Switzerland

Brisolée

An autumn dish of roasted chestnuts served with Valais dried meat, cheese, butter and local wine, eaten together as a rustic meal.

🇨🇭Jura, Switzerland

Brési

Brési is Fribourg-style air-dried beef, deeply red and thinly sliced after a long cure.

🇦🇹Austria

Bundt Cake

Gugelhupf

Ring-shaped yeast cake with raisins and almonds, baked in distinctive fluted mold, good rise with moist texture, a traditional Austrian cake, festive.

🇨🇭Graubünden, Switzerland

Bündner Bergkäse

A mountain cheese from Grisons made from raw alpine milk at over 1,000 metres, aged up to 9 months into a nutty, aromatic paste.

🇨🇭Switzerland

Cabbage Sausage

Saucisse aux choux

A smoked pork sausage bulked with finely chopped cabbage, which keeps it moist and gives it a distinctly vegetal edge.

🇨🇭Geneva, Switzerland

Café de Paris Sauce

Café de Paris

A complex butter sauce of herbs, mustard, anchovies, liver, brandy and spices, served melting over grilled entrecôte, invented in Geneva in the 1940s.

🇨🇭Switzerland

Capuns

Spätzli dough mixed with cured meat and herbs, wrapped in chard leaves and simmered in milk and stock, then baked under cheese.

🇨🇭Switzerland

Carac

A small tart of chocolate ganache in a shortcrust shell, finished with a lurid green fondant lid and a chocolate dot.

🇨🇭Switzerland

Carnival Fritters

Fasnachtschüechli

A paper-thin round of dough stretched over a knee or a cloth, deep-fried until it blisters, and dusted with icing sugar.

🇨🇭Aargau, Switzerland

Carrot Cake

Rüeblitorte

A moist cake of grated carrot, ground almond, sugar and kirsch, glazed and decorated with small marzipan carrots.

🇨🇭Switzerland

Cenovis

A dark, salty yeast-extract spread with a faintly sweeter, less bitter profile than its British relatives, scraped onto buttered bread.

🇨🇭Switzerland

Cervelat

A short, plump scalded sausage of beef, pork and bacon in a beef casing, eaten cold, boiled, or split at the ends and grilled over a fire.

🇨🇭Switzerland

Chasselas

A light dry white wine from the country's most planted grape, low in acid, faintly saline, and made to be drunk young with cheese.