Classic Swiss Foods to Try: Top 10 in Switzerland

Cheese fondue, sweet chocolates, and delicious wine… oh my! A visit to Switzerland is not the place to be when on a diet. Swiss traditional dishes have been influenced by the country’s history and from the surrounding countries such as Germany, France, and Italy, with different regions adding their own flare. Embark on a fresh food journey and take in all the various Swiss flavors. Continue below for the top 10 classic Swiss foods to try during your visit to Switzerland.

Cheese Fondue

First on this list is my personal favorite, cheese fondue. In restaurants, you can choose from a variety of Swiss cheese combinations, which are served melted together in a communal pot over a small flame. Most often, you will receive a basket of bread and a small bowl of potatoes for you to dip. Make sure to dip your cheese in Figure 8s to make sure you’re getting flavors from all the cheeses in the blend.

Bircher Müesli

A popular Swiss breakfast dish invented in the 1900s by Swiss doctor Maximilian Oskar Bircher-Brenner. The dish is composed of oats soaked in milk and yogurt, then served with honey, hazelnuts, and apples. For the best results, you will need to let the oats rest and soak for at least 2 hours in the milk and yogurt mixture.

Raclette

The name of this dish derives from the French word, “to scrape.” Another popular cheese dish with the main ingredient is raclette, a semi-hard cheese made from Alpine cow milk. In history, this dish was a peasant dish for the people living in the regions of Valais. Today, this dish is made with melted raclette, potatoes, onions, pickled gherkins, and vegetables.

Chocolate

Within Switzerland are many large-name chocolate producers and chocolatiers such as the famous Lindt chocolate. Since the 19th century, Switzerland has been known for its expertise and innovative chocolate creations. Swiss chocolate is often characterized by its high cocoa content, and whole milk powder, which creates a creamy texture. Be sure to try chocolates from other small and large shops to satisfy your sweet tooth and decide on the best to bring home.

Älplermagronen

Alpine macaroni originating from, you guessed it, the Swiss Alps. The name of the dish is a combination of two words: Älpler, the name for dairy farmers from the Alps, and magronen, which is derived from the Italian word maccheroni, meaning “pasta”.The dish is composed of tubular pasta, potatoes, cream, cheese, and onions. Depending on the restaurant, you may receive a side of apple sauce.

Bündner Nusstorte

For the sweet tooths, this dessert is a pastry cake filled with caramelized walnuts. The dessert was invented in the 1920s and there are more than one variations, depending on the family running the bakery and the region of location. It can be purchased, and is served year-round, and is great to be enjoyed with coffee or tea.

Zurcher Geschnetzeltes

Originating from Zurich, this traditional dish is composed of pan-fried veal served in a creamy white wine sauce with mushrooms. It is served as a main course usually with a side of rosti, pasta, rice, or mashed potatoes. If you enjoy veal, then this is a must-try dish.

Saffron Risotto

You may be surprised to find another pasta dish as a traditional Swiss dish. This dish is special because it originates from Valais and Ticino, which is where the unique saffron is grown. The saffron is some of the most sought-after in the world and has earned the nickname “red gold.” It is cooked as you would regular risotto, with the saffron, but the Swiss like to add in pieces of veal or bacon in addition to the saffron.

Malakoff

Noticing a trend? Malakoff is essentially larger fried cheese balls. It originates from the villages near Lake Geneva and is named after Fort Malakoff after being invented by Swiss soldiers during the Siege of Sevastopol. Today, the modern dish was made by Jules and Ida Larpin during the 19th century as either a cylindrical version with sticks of gruyere cheese or a spherical shape with grated cheese. Malakoff can either be served as a starter or a main dish.

Zuger Kirschtorte

From Zug, this layered cherry cake was invented in 1921 by Heinrich Hohn. It is composed of layers of almond or hazelnut meringue, sponge cake, buttercream, and cherry liquor, also known as kirschwasser. For decoration, sliced almonds are added to the edges before the whole cake is dusted in powdered sugar.

Indulge in the rich tapestry of Swiss cuisine as you explore these classic Swiss foods to try. From the iconic cheese fondue to the exquisite Zuger Kirschtorte, Switzerland offers a delectable journey through its traditional flavors. Embrace the culinary heritage and savor the timeless delights that make Swiss cuisine truly special.

Considering visiting Switzerland? Check out this complete travel guide!