Switzerland

🇨🇭Switzerland

Gruyère

A hard raw-milk cows' cheese from copper vats, matured five months to two years, dense and nutty with a faint crunch in older wheels.

🇨🇭Switzerland

Herb Soup

Heusuppe

A clear broth infused with fresh alpine herbs and meadow grasses, strained and served with cream, a Basel and Appenzell spring specialty.

🇨🇭Valais, Switzerland

Humagne Rouge

A robust red wine from a rare indigenous Valais grape, producing structured, tannic wines with wild berry and herb notes.

🇨🇭Switzerland

Jacket Potatoes with Cheese

Gschwellti

Potatoes boiled whole in their skins and eaten hot with cheese, butter and pickles, the standard partner to raclette and cold cuts.

🇨🇭Switzerland

Jambon de la Borne

Protected farmhouse smoked ham associated with the Borne chimney, produced across Fribourg and the Vaud part of Broye.

🇨🇭Switzerland

Kirsch

A clear cherry eau-de-vie distilled from whole crushed cherries including the stones, which give it a faint almond bitterness.

🇨🇭Vaud, Switzerland

Lake Perch Fillets

Filets de perche

Small perch fillets floured and fried in butter, served with lemon, tartare sauce and boiled potatoes at lakeside restaurants.

🇨🇭Switzerland

Landjäger

A dry-cured, smoked raw sausage of beef and pork, pressed into a flat rectangle and sold in pairs, eaten as a hiking snack throughout German Switzerland.

🇨🇭Valais, Switzerland

Lard sec du Valais

Lard sec du Valais is Valais pork belly cured with salt and air-dried until the fat is firm and the meat ruby red.

🇨🇭Vaud, Switzerland

Leek and Potato Stew with Sausage

Papet vaudois

Leeks and potatoes stewed slowly in white wine and cream until they collapse into a purée, with a cabbage sausage cooked on top.

🇨🇭Basel, Switzerland

Lenten Tart

Fastenwähe

A flat yeast dough tart topped with caraway seeds, traditionally baked between Carnival and Easter in Basel and the Aargau.

🇨🇭Geneva, Switzerland

Longeole

A long coarse pork sausage seasoned with fennel seed and made with rind, boiled for hours and served with potatoes or cardoons.

🇨🇭Lucerne, Switzerland

Lucerne Coffee

Kafi Luz

A Lucerne drink of strong coffee mixed with a generous measure of fruit brandy (Träsch or Kirsch), sweetened with sugar.

🇨🇭Ticino, Switzerland

Luganighe

A long fresh pork sausage seasoned with red wine, cinnamon and cloves, coiled and grilled or braised with polenta or cabbage.

🇨🇭Basel, Switzerland

Lummelbraten

A bacon-larded beef filet roast from Basel, braised until tender and served with a rich pan gravy, a traditional Basel restaurant dish.

🇨🇭Zurich, Switzerland

Luxemburgerli

Very small, light macarons with a soft filling, sold by weight in pastel colours from one confectioner's counters.

🇨🇭Lucerne, Switzerland

Luzerner Chuegelipastete

Luzerner Chuegelipastete is a tall puff-pastry case filled with veal meatballs, mushrooms and creamy sauce.

🇨🇭Vaud, Switzerland

L’Etivaz AOP

L’Etivaz

A hard alpine cheese cooked over wood fires in roughly 130 chalets of the Pays-d'Enhaut, aged and graded from one cooperative cellar.

🇨🇭Vaud, Switzerland

Malakoff

A ball or disc of Gruyère bound with egg, wine and garlic, deep-fried and eaten hot with pickles and white wine.

🇨🇭Switzerland

Maluns

Potatoes boiled the day before, grated and rubbed with flour into crumbs, then fried slowly in butter for the best part of an hour.

🇨🇭Fribourg, Switzerland

Meringues with Gruyère Double Cream

Meringue

Crisp dry meringue baked slowly for hours, served in pairs with double cream and berries rather than as a soft-centred pavlova.

🇨🇭Ticino, Switzerland

Merlot Risotto

Risotto al Merlot

Risotto cooked with local red wine until the rice turns deep purple, finished with butter and alpine cheese.

🇨🇭Switzerland

Mince with Macaroni

Ghackets mit Hörnli

Minced beef in gravy over small curved macaroni, served with apple sauce on the same plate.

🇨🇿Czech Republic

Mulled Wine

Glühwein

Glühwein is hot spiced wine warmed with citrus and winter spices; Germany is the canonical home while Austria, Switzerland, and Czechia retain established traditions.

🇨🇭Neuchâtel, Switzerland

Neuchâtel Saucisson

Saucisson neuchâtelois

Protected smoked raw sausage from Neuchâtel, normally cooked before serving.

🇨🇭Switzerland

Nut Croissant

Nussgipfel

A crescent of yeasted pastry packed with a ground hazelnut filling, glazed and baked, sold at every bakery counter.

🇨🇭Basel, Switzerland

Onion Bread

Bölletünne

A round, flat loaf from Basel baked with onions on top, giving the crust a sweet, caramelised flavour and a soft interior.

🇨🇭Bern, Switzerland

Onion Tart

Zibelechueche

An open tart of sliced onions, cream, eggs and bacon on a yeast or shortcrust base, baked until golden and slightly caramelised.

🇨🇭Switzerland

Ovaltine

Ovomaltine

A malt, milk and cocoa powder stirred into hot or cold milk, and also sprinkled dry on bread with butter.

🇨🇭Valais, Switzerland

Petite Arvine

A white wine from an indigenous Swiss grape grown in Valais, producing dry, floral wines with grapefruit and rhubarb notes.

🇨🇭Switzerland

Pizokel

Small buckwheat dumplings scraped into boiling water, then fried with cabbage, bacon and mountain cheese.

🇨🇭Graubünden, Switzerland

Plain in Pigna

An oven-baked Engadine dish of grated potatoes, ham and salsiz layered with cream and baked until the top crisps.

🇨🇭Fribourg, Switzerland

Poire à Botzi

Protected small Fribourg pear traditionally served cooked with festive meat dishes.

🇨🇭Valais, Switzerland

Raclette

Raclette de Savoie

A half-wheel of cheese heated at the cut face and scraped onto a plate as it bubbles, eaten with potatoes, pickled onions and gherkins.

🇨🇭Valais, Switzerland

Raclette du Valais AOP

The AOP-protected cow's milk cheese from Valais made specifically for raclette, with a washed rind and a melting, nutty, aromatic paste.

🇨🇭Valais, Switzerland

Raclette Suisse

The non-AOP Swiss raclette cheese, made across Switzerland from pasteurised or raw milk, for the everyday raclette meal.