You won’t be in Switzerland long before encountering a sausage or two. Where to try it: You’ll find a version of this in many mountain restaurants, including at the Engstligenalp near Adelboden. The latter may seem an odd addition but the sweet acidity of the apples cuts through the rich sauce, making it all the easier to shovel in another delicious mouthful. Where to try it: Head to Zürich’s Zeughauskeller, a traditional tavern which serves Rösti with everything, or buy a packet Rösti in any supermarket and cook it yourself (never quite as good but still very tasty).Įssentially a Swiss version of macaroni cheese, it’s a combination of pasta and cubes of potato in a rich cheese and cream sauce, served with crispy fried onions and apple sauce. Popular toppings include lardons, mushrooms, a fried egg, and – of course – cheese, or have it as a side dish with Bratwurst sausage or Kalbsgeschnetzeltes, a Zürich specialty of veal in a cream and white wine sauce. In fact, there’s little regional division when it comes to enjoying this crispy, fried, grated potato cake – it’s eaten all over the country, in both cities and mountain restaurants.
Most associated with the Swiss German region, Rösti is so much a part of Switzerland that it’s even lent its name to the invisible language border between the French and German-speaking parts, colloquially known as the Röstigraben (literally, the Rösti rift). Rösti is a traditional Swiss dish made with grated potatoes © Sonia Alves-Polidori / Shutterstock Work up a hunger for Rösti, the nation’s favourite potato dish
Where to try it: Restaurant Les Armures in Geneva’s Old Town is well known for its fondue and raclette. The idea is you keep going back for more until the wheel is finished or your stomach is fit to burst, whatever comes first. A half round of Raclette du Valais cheese is placed on a special machine which melts the top layer this is then scraped onto a plate and served with a couple of boiled potatoes, gherkins and pickled onions. While fondue is usually – but not only – eaten in winter, raclette is a hot cheese dish suitable for any time, whether in a restaurant, at home with friends or at a tiny summer festival in the middle of nowhere. Whichever you go for, it’s not finished before you’ve fought over the religieuse – the crusty bit at the bottom. There are also versions with tomatoes or bolet mushrooms, served with boiled potatoes.
The dish most associated with Switzerland, fondue – from the French verb fondre, meaning to melt – is available in restaurants all over the country, while some mountain villages even have vending machines selling packets of fondue mix to prepare at home.Ī classic Swiss fondue is moitié-moitié, meaning half Gruyère cheese and half Vacherin Fribourgeois, melted in a caquelon (fondue pot) with white wine, garlic and kirsch (brandy), and served with cubes of bread to dunk into the gooey goodness using a long fork. Tucking into some cheese fondue in a traditional Swiss restaurant © Getty Images / iStockphoto Fall in love with hot cheese
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