Top 20 Swiss Foods That Are Most Popular
Switzerland, located in the heart of Europe, is well-known for its lakes, mountains, timepieces, and, of course, chocolate. Switzerland is a country rich in many cultures and customs. In truth, this lovely nation is divided into three sections, each with its own language, festivals, and religion.
This distinction resulted in a stunning array of foods, desserts, and beverages. Some are well-known, such as chocolate and Swiss fondue, while others are relatively obscure to the general public. With this top 20, you'll learn about some of the most popular meals that Swiss people consume every day, as well as those you've probably never heard of.
Swiss Starters & Main Courses
1. Röstis
This is a popular meal in Switzerland that consists of sliced potatoes cooked in a skillet with butter. The potatoes' starch causes them to clump together and form a galette. It's generally cooked using leftover potatoes, although it can also include eggs or meat.
Because times were tough in Switzerland and people couldn't afford to waste food, many Swiss dishes make use of leftovers.
2. Émincé de Veau à la Zurichoise
Traditionally, sliced veal with mushrooms is eaten with rösti. This dish is typical of Zurich and is abundant in calories, making it ideal for chilly weather. Because of its simplicity and taste, this meal is well-known throughout the country. It's frequently served with a cream and white wine sauce.
3. Swiss Fondue
It's no surprise that Swiss fondue is among the top 20. If you know anything about Switzerland, you've probably heard of it or even tried it. It is quite popular in Switzerland, and it is not a cliché or a stereotype; it is just that Swiss people like eating fondue. Fondue recipes differ based on where you live in the country.
Swiss fondue is a simple and generous dish meant to be shared with friends and family. Simply combine one or two cheeses, followed by garlic and white wine. It is served in a casserole with a candle below to keep the cheese melted. Then you dig in with a large fork and a slice of bread or potato. Fondue is commonly accompanied by black tea or white wine.
4. Raclette
For the time being, let me introduce you to Swiss fondue's sister, the equally well-known Raclette. The term simply describes how raclette is made: a slice of cheese is put over a burner, and as it melts, it is scraped onto a dish. You may garnish it with jerked pork, bacon, potatoes, or even pickled onions and pickles. Don't forget to bring white wine. You may also drink tea with it to assist digest the huge amount of cheese and prevent stomach discomfort.
Raclette is popular all year, but it is especially popular in the winter. Raclette is also available at regional events and practically every ski resort.
5. Papet Vaudois
In this recipe, potatoes and leeks are combined and cooked with a cabbage sausage in water and white wine. The inhabitants of "the land of Vaud," the Vaudois, enjoy serving this specialty to visitors from other countries.
In some municipalities, the centerpiece of the New Year's celebrations is also cabbage sausage. The village's youth canvas the neighborhood asking for sausages to be cooked on New Year's Eve.
6. La Cuchaule
La Cuchaule is a flattened ball-shaped saffron brioche. It is one of the sweet foods served at the customary Bénichon festival. This festival has persisted, proving that recipes have been handed down through the ages. This saffron bread is frequently consumed as a starter or for breakfast. A typical bread from the canton of Fribourg, it is.
All citizens of Freiburg will have consumed the customary Cuchaule toast topped with butter and mustard. This flavor combination is simply unmatched and could lead to a culinary discovery for you, however strange it may sound.
7. Moutarde de Bénichon (Bénichon Mustard)
White wine, fortified wine, and mustard flour are the main ingredients in benichon mustard. Despite the name, this product is not much like regular mustard. It has a mustard-like level of spice, but the addition of sweet ingredients and spices transforms it into a wholly unique specialty. It is one of the most unexpected products to come out of the Bénichon festival in the Fribourg canton.
Although the proportions of the various ingredients vary from family to family or baker to baker, the basic ingredients are always the same.
8. Malakoff de Vinzel
There are numerous tales about how the Malakoff de Vinzel, or de Luins (counties of Canton de Vaud), came to be a well-known dish in Switzerland.
Here is one: In what is now known as the Crimean War, Napoleon III declared war on Russia in 1853. He hired mercenaries to bolster his troops as his army passed through Swiss towns.
After 14 months of combat, they finally achieved their first success when they seized Fort Malakoff. After the war in 1855, hundreds of Swiss mercenaries went home every day. They came up with the idea of frying cheese balls and giving them the name of the captured fort because they were starving and needed something quick and filling to eat.
9. Filets de Perches (Perch Tenders)
Swiss lakes are home to the rare freshwater fish known as perch. This dish is most well-known in the area around Vaud Canton, which is situated on the northern shore of Lake Geneva. They are frequently served with boiled potatoes or French fries and are best enjoyed on a terrace overlooking a lake.
Despite being delicious, this meal has generated a great deal of debate in Switzerland. Since perch are uncommon in Swiss lakes, the dish has lost some of its authenticity as the fish is occasionally imported from other nations.
10. Macaroni du Chalet (or Älpermargronen)
Since about a century ago, the Swiss have loved Cornettes, a small type of pasta. The most popular pasta in the nation, if not the most popular, is probably Cornettes. They are used in many well-known dishes and have the appearance of a small, curved macaroni.
In a Swiss take on mac and cheese, the pasta is cooked with cheese and milk. Because it is so filling, shepherds used to eat it, and the recipe was passed down orally. These days, it comes with apple sauce and small pieces of bacon.
11. Casimir Rice
Although Casimir rice may appear to be an exotic dish, it is actually a Swiss product. From the beginning, the Mövenpick brand was a huge success. And Casimir rice has been an option on many restaurant menus since 1952.
It is a popular local dish and is a Swiss take on curry rice. Since the beginning of spice imports into Europe, the use of various curry spices has become widespread in Switzerland. The Swiss curry is traditionally made with veal, but it can also be made with chicken or pork.
The particularity of this recipe comes from the addition of fruits like cherries and pineapples to the sauce, which is a mixture of cream and curry.
12. Pâté Vaudois
The canton of Vaud is where the pâté is most frequently consumed, though its origins are unknown. This crispy, meat-based snack is small enough to be eaten quickly. This specialty is produced using different recipes by bakers and butchers without any set standards for quality.
With a little mustard and a glass of white wine, it is delicious. Most frequently, it is served as a starter with little onions, pickles, and dried meats like jerked beef, bacon, or garlic sausage on toast that has been cut into quarters. This is frequently offered as an aperitif in restaurants as a way to make you thirsty and encourage you to sip more white wine.
Traditional Swiss Drinks
Switzerland is renowned for its various libations, particularly its white wines and liqueurs. However, some beverages are unique to this nation.
13. Lavaux
The Vaudois vineyard, located on the shores of Leman Lake, is a well-kept secret because it only exports 1% of its wine, despite being a UNESCO World Heritage site. With shifting reflections, its Chasselas (wine variety) is simply breathtaking. One of the most stunning lake views can be found in this area, according to local legend.
14. Oeil de Perdrix de Neuchâtel
The wine is referred to as L'Oeil de Perdrix de Neuchâtel because it is an iconic rosé from the canton of Neuchâtel. Only in its native Neuchâtel is Oeil de Perdrix grown; it is made from lightly vintaged Pinot Noir. The first wine production dates back to the 19th century, and the winemakers are proud of their product.
This wine is ideal for pairing with appetizers and a summer meal.
15. Absinthe (Wormwood Alcohol)
The wormwood plant has been valued for its therapeutic properties for thousands of years, especially by the Greeks and Romans. Hippocrates and Pythagoras, two well-known philosophers, benefited from the benefits of wormwood alcohol as early as 400 BC, using it as an aphrodisiac and a creative stimulant.
The original recipe also referred to as the "green fairy," originates from Switzerland and was customarily distilled by healers. This alcohol is well-known for being produced in the Val-de-Travers. Absinthe is a highly contentious drink that has been outlawed in many nations.
Please use this one with caution! also typically when consuming any type of alcohol.
16. Rivella
Due to its main component, milk serum, Rivella stands out from all other soda drinks. The end result has a taste and aroma that are unusual for soft drinks. However, Rivella has a lot of support from the Swiss people, which helps to explain the significance of cows and milk in this nation's culture.
Desserts & Sweets
As you can see, the Swiss have a real penchant for calorie-dense foods. Desserts are also no different. Here are the most famous and iconic Swiss desserts because there are too many to list them all.
17. Leckerli
A small, gingerbread-based square biscuit with a finely powdered sugar coating is called a Leckerli from Basel. The Leckerli is quite hard, in contrast to other spice bread. Although it is primarily produced in the Basel region, Switzerland as a whole does sell it.
Extra advice: Leckerli are delicious when paired with a cup of chocolate milk.
18. La Salée au Sucre
A sweet round bun called a "la salée au sucre" (literally, "sugar salt") is topped with a mixture of sugar, cream, vanilla, and/or butter, and or beaten egg. Despite being popular across the nation, this bun is a Vaud specialty. It is a sweet that is available in every bakery.
19. Le Gâteau Payernois (Payernois Cake)
Le Gâteau Payernois is a specialty of the City of Reine Berthe and is made with a dough that is primarily made of hazelnuts and cream. The Payernois is a semi-dry, crunchy cake whose recipe has been handed down through the generations. It is revered in the city of Payerne, where it is a specialty.
20. Swiss Chocolate
Without mentioning the renowned Swiss chocolate, this list would not be complete. This treat is well-known both domestically and internationally. Chocolate was a traditional gift among the Swiss. Swiss milk chocolate is especially well-liked, but there are many other brands and varieties available. For any price range, there are also chocolates of high quality.