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 The Swiss kitchen is influenced partially by the neighboring countries; however, it is different from region to region. Therefore, it would be better to avoid speaking about a "national" kitchen.
First of all you should try the fondue with a glass of white wine if it is cold outdoors. A typical specialty of canton Valais is the Raclette (molten cheese with jacket potatoes). You can find both dishes everywhere in the Swiss restaurants.
The Rösti of Bern which was earlier looked upon as food of the poor living in german-speaking Switzerland, has stamped the concept of so-called Rösti Curtain (Rösti Graben) which has become the cultural borderline between the German-speaking and the French-speaking population.
Swiss Gruyere or Emmentaler cheeses, chocolates Cailler or Lindt are world famous. To local specialties belong the Läckerli of Basel, the Rüeblitorte of Aargau or the cherry cake of Zug. |
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