A Taste of Switzerland

Grüezi!

Welcome to the world of Swiss cuisine, where we combine influences from Germany, France, and Northern Italy and make them our very own. Our food, just like the landscapes and flair of our destinations, varies significantly from region to region. Cross the language divisions within our small country and immediately see and taste the differences.

Don’t forget to order a glass of Swiss wine with our specialties. It’s almost exclusively available in Switzerland and is part of our lifestyle. While on vacation, don’t miss out on visiting a winery or exploring one of the many stunning vineyards nestled around rustic villages on foot or by bicycle.

Of course, fall is not only the time when many wine and harvest festivals happen. Seasonal specialties like pumpkins and chestnuts appear on the table, and Switzerland shows itself from its most charming and multicolored side. A visit in this season is a true feast for all senses.

See you soon in Switzerland!

Table of contents

Kitchen measurements

Weight conversions

Liquid conversions

Remember: Weighing ingredients is always more accurate than measuring by volume. The above charts are meant as a reference only.

Lucerne

Lake Lucerne Region

Seekers of unspoiled nature with a touch of city life, look no further than Lucerne. With its natural history, wealth of cultural customs and first-class cuisine, in addition to being home to a host of museums, theaters and festivals, it’s a perfect blend of tradition and trend. This charming region has a lot to offer for everyone from naturalists, to wellness seekers, to intrepid city explorers alike. Visit the Musegg Wall for some of Lucerne’s most breathtaking views or the lakeshore villages of Weggis and Vitznau for peace and relaxation escapes. Lucerne-Lake Lucerne Region is also a paradise for winter sports enthusiasts, with hiking and biking expeditions through Weggis and Vitznau serving as the gateway to Mount Rigi and its views over the Swiss Alps (and up to 13 lakes on a sunny day!). Don’t be surprised when you feel you never want to leave.

Lucerne Puff Pastry «FRITSCHIPASTETLI»

INGREDIENTS

Recipe for 4 servings

400 g veal ragout, cut into 2 cm cubes

350 g veal sausage meat (cut into pellets by the butcher)

250 g small mushrooms

40 g raisins

1 large onion, finely chopped

1 clove of garlic, finely chopped

2 tbsp flour pinch Black pepper, salt

1 tbsp sunflower oil

1 clove garlic

1 bay leaf

2.5 dl veggie stock

5 dl demi-glace (or thickened gravy)

1 dl red wine

1 dl Madeira

5 cl port wine

1 tbsp each kirsch and cognac (or just one of the two)

4 puff pastry pastry houses

Some vegetables, rice or fries as a side

COOKING INSTRUCTIONS

1. Marinate the raisins with a dash of kirsch and cognac. Season the meat cubes with pepper and dust with flour.

2. Fry the ragout cubes in a suitable pan with oil until golden brown.

3. Fry the onion briefly and add the garlic. Deglaze with the wine, add the stock and sauce.

4. Add the bay leaf and cloves and simmer over a low heat. After 30 minutes, add the raisins, mushrooms, and sausage.

Serve

Warm the puff pastry pies for 15 minutes at 160°C/ 320°F in a preheated oven until crispy. Pour in the hot filling and serve with fresh vegetables, rice or fries.

Zurich

The Cosmopolitan Gem on the Waterfont

Discover Zurich – the vibrant cosmopolitan gem on Lake Zurich, seamlessly blending over 2,000 years of rich history with urban sophistication amidst breathtaking natural surroundings. Explore dynamic neighborhoods like ZurichWest, brimming with art, culture, and design. Inquisitive explorers encounter a high density of exceptional cultural attractions, including Kunsthaus Zürich, Switzerland’s largest art museum. Indulge in Zurich’s world-class culinary scene, from upscale gourmet cuisine to Swiss classics to exotic street food. Don’t miss FOOD ZURICH, the festival from June 6–16, 2024, featuring over 100 events. The topics are highlighted at unforgettable dinners in out-of-the-ordinary locations, at professional cooking courses, tastings or kitchen battles, in urban gardening, or during city tours through Zurich’s gastronomic landscape, including cheese-making workshops. Visit Lindt Home of Chocolate for unforgettable chocolate experiences. With its central location, Zurich is also the perfect hub to explore Switzerland’s natural wonders, including the majestic Swiss Alps and the Rhine Falls, Europe’s largest waterfall.

ZÜRCHER GESCHNETZELTES

a traditional Zurich dish

INGREDIENTS

Recipe for 4 servings

800 g veal fillet cut into strips

Salt and pepper to season the meat

1 tbsp Butter

1 to 2 Shallots, finely chopped

1 tbsp Butter

100 g Mushrooms, sliced

1 tbsp Flour

100 ml White wine (dry)

150 ml Stock

100 ml Demi-glace

150 ml Cream

Salt, pepper, cayenne pepper to taste

COOKING INSTRUCTIONS

1. Briefly sear the meat in butter, add seasoning and place in a sieve. Collect the juices from the meat. Keep the meat warm.

2. For the sauce, sauté the chopped shallots in butter, add the sliced mushrooms, sauté further and season with salt and pepper.

3. Dust with flour and deglaze with white wine. Stir well. Pour in the stock and demi-glace, add the meat juices and leave to simmer on a low heat for approx. 15 minutes.

4. Add the cream. Allow to simmer again for a short time, blend using a hand blender until smooth, then pass through a sieve. Season with cayenne pepper.

This dish is traditionally served with Rösti (hash browns).

Geneva

The urban lakeside resort

Nestled along the shores of Lake Geneva, the city of Geneva beckons not only as a diplomatic hub but also as a captivating culinary destination. Beyond iconic landmarks like the Jet d’Eau and the Flower clock, Geneva’s allure deepens with Michelin-starred venues and lakeside bistros offering a breathtaking dining backdrop. Local specialties, from cheese fondue to lake perch filets, are celebrated alongside exquisite chocolates. The city’s multicultural identity is evident in vibrant food markets with diverse global delicacies.

Geneva, Switzerland’s third-largest wine-producing canton, boasts a rich viticultural heritage. Its vineyards yield diverse grape varieties, crafting wines that capture the region’s unique terroir. From crisp Chasselas to robust Gamay and Pinot Noir, Geneva’s winemakers showcase expertise. Wine enthusiasts can explore picturesque routes, visit family-owned wineries, and partake in tastings, immersing themselves in the centuries-old art of winemaking.

GRATIN DE CARDONS

a typical Geneva dish

INGREDIENTS

Recipe for 4 servings

1kg Geneva cardoons, cooked in a jar

Béchamel sauce:

1 tbsp Butter

1 tbsp Flour

2.5 dl Milk

2.5 dl Half and half cream

2 pinches nutmeg salt pepper

100 g Grated Gruyère AOP cheese thyme to taste (optional)

COOKING INSTRUCTIONS

1. Preheat oven to 220°C / 430°F

2. Place cardoons in a buttered gratin dish.

3. For the sauce melt butter in a saucepan. Add flour, stirring with a whisk. Heat over medium heat until you obtain a blond roux. Gradually add the milk, stirring constantly to avoid lumps. Cook and stir until a fairly thick consistency is obtained, then remove from heat. Add the cream and nutmeg, season with salt and pepper.

Pour sauce over cardoons and then sprinkle with grated Gruyère. Bake for 20 min in the middle of a hot oven. Bon appétit!

Vaud

In the Canton of Vaud, cheese is king, and the malakoff reigns as a local specialty. These golden nuggets of Gruyère cheese, dipped in batter and fried to perfection, are a crispy delight for cheese enthusiasts. Paired with local wine or beer, malakoffs offer a taste of Vaud’s rich dairy tradition in every bite.

In 1853, during the war of the same name, soldiers from the canton of Vaud fought alongside French troops against the Russian army. During the siege of Fort Malakoff, the key to the capture of Sebastopol, which lasted almost a year, they fed themselves with what they had on hand, in particular by frying slices of cheese. Back in Switzerland in 1856, to celebrate their victory, they recreated the same dish: cheese fried in butter, served with bread and white wine.

MALAKOFFS

a cheesy delight

INGREDIENTS

Recipe for 4 servings

400 g Semi-salted Gruyère cheese

200 g Flour

300 ml White wine from the Vaud Region or another dry white wine

150 ml Milk

3 Eggs

1 TSP Oil

pinch Salt

COOKING INSTRUCTIONS

1. Cut the cheese into short, thumb-sized sticks.

2. Marinate for a few hours in the white wine.

3. Mix the flour, eggs and milk until smooth. Add a pinch of salt and the oil.

4. Remove the cheese from the wine and coat with flour before coating generously in the batter.

5. Fry at 180°C / 360°F until nicely coloured.

6. Pat the Malakoffs dry on kitchen paper.

7. Serve hot with a good green salad.

Interlaken

Welcome to the Interlaken Holiday Region nestled between the pristine waters of Lake Thun and Lake Brienz, where culinary delights await amidst breathtaking alpine scenery. Renowned for its fusion of Swiss tradition and international flair, Interlaken offers a gastronomic journey like no other. Indulge in sumptuous Swiss specialties such as cheesy fondue and hearty potato rösti, savoring each bite against the backdrop of towering snow-capped peaks. For a taste of Interlaken’s charm in your own kitchen, recreate the indulgent flavors of the region with a homemade carrot cake of the iconic Grandhotel Giessbach. Let each bite transport you to the heart of the Switzerland, where every slice is a celebration of culinary excellence and alpine beauty.

CARROT CAKE

an original Giessbach recipe

INGREDIENTS

Recipe for 1 cake

4 Egg yolks

200 g Sugar

60 g Flour

200 g Hazelnuts, ground

70 g Peeled almonds, ground

4 g Baking powder

400 g Carrots, grated

1 Lemon, zest

1/2 Vanilla bean, seeds scraped

pinch Cinnamon

pinch Salt and black pepper

4 Egg whites

For the decoration Apricoture

4 tbsp Lemon juice

300 g Powdered sugar

12-16 Marzipan carrots

COOKING INSTRUCTIONS

1. Beat the egg yolks and 60 g sugar until frothy

2. Mix the flour, hazelnuts, almonds and baking powder in a bowl and fold into the egg yolk mixture with the grated carrots.

3. Season with lemon, vanilla, cinnamon, salt and a little pepper.

4. Beat the egg whites with the remaining 140 g sugar until stiff, carefully fold into the carrot mixture.

5. Line a springform pan (approx. 26 cm in diameter) with baking paper, grease the sides, pour in the cake mixture.

6. Bake in a preheated oven at 175°( in the middle of the oven for approx. 40-45 minutes (test with a skewer)

Take out of the oven and leave to cool slightly. Then remove the sides of the tin and leave to cool on a wire rack. Brush with apricoture, mix the powdered sugar and lemon juice, coat the surface, cover the edges of the cake with flaked almonds and decorate with marzipan carrots.

Jungfrau Region

With its five mountain villages—Grindelwald, Wengen, Lauterbrunnen, Mürren and Haslital—nestled within the heart of the Swiss Alps, the Jungfrau Region is an outside-the-box way to experience Switzerland. The mountain destination beckons adventurers with its towering peaks, pristine glaciers and charming villages, where you also get to go on a culinary adventure. Each of the five villages offer their own unique infusions of traditional Swiss dishes and international flavors. In the Haslital, which forms the most eastern part of the Jungfrau Region and the Bernese Oberland, situated right at the point where the foothills of the Alps converge with the High Alps, you will stumble upon the delicious “Haslikuchen”. This nut tart is definitely best during a break from hiking or skiing.

HASLIKUCHEN

the delight from the Haslital

INGREDIENTS

Recipe for 1 cake

500 g cake pastry

150 g Hazelnuts, ground

150 g Hazelnuts, chopped

200 g Sugar

1 tsp Cinnamon pinch Salt

3 Eggs

1 dl Heavy cream

1 dl Milk

1 tbsp Flour

COOKING INSTRUCTIONS

1. Preheat oven to 180°C/ 360°F

2. Roll out the pastry for a round baking tray (diameter ~28 cm). Grease and line the tray and prick the cake dough with a fork.

2. Mix all the other ingredients together to make a thick batter and spread over the cake pastry.

3. Bake in a hot oven at 180°C for approx. 30 minutes.

4. Out of paper, create the paper cut of your choice, place on the finished cake and sprinkle with powdered sugar. Remove the silhouette - done.

Ticino

Ticino on the tongue

Ticino is known for its flavorsome cuisine. A mixture of simple ingredients and Mediterranean flavors, always prepared with a lot of heart and passion. The southern canton is rich in local produce, which thrives here and is transformed into delicious dishes in the restaurants and grotti (typical Ticino restaurants). These include corn for fiery polenta, rice for creamy risotto, a variety of crunchy vegetables, chestnuts used in all kinds of variations and grapes for the production of excellent wine. Treat yourself to refined creations in one of the renowned Michelin-starred restaurants on Lake Maggiore or to traditional dishes in one of the grotti in the valleys and discover the Ascona-Locarno region through its culinary delights.

TORTA DI PANE

traditional Ticinese bread cake

INGREDIENTS

Recipe for 1 cake

240 g stale bread

dl Milk

Egg

g Sugar

g Candied fruit

g Raisins

cl Grappa

g Ground almonds

g Pine nuts

g Cocoa powder

Lemon peel

Almond flavor

COOKING INSTRUCTIONS

1. Cut the bread into small cubes and beat the eggs.

2. Grease a spring-form pan.

3. Bring the milk to a boil. Add the bread to the milk, remove from heat.

4. Add cocoa, sugar and leave to stand for a few hours.

5. Add all the remaining ingredients (except pine nuts);

6. Fill the pan with the batter.

7. Sprinkle with pine nuts on top.

8. Bake for 75 minutes at 180 °C / 360 °F.

Swiss Travel System

The best way to discover Switzerland

Welcome to the country with the world’s densest public transport network. Wherever you wish to go, there’s a connection. Discover Switzerland in all its diversity: with nostalgic cog railways, through ceiling-high train windows and on state-of-the-art boats. This variety coupled with punctuality, comfort, and gastronomic highlights – that’s traveling the Swiss way.

On the Grand Train Tour of Switzerland, panoramic trains transport you to all the highlights and sights across Switzerland year-round. Covering nearly 800 miles and divided into 8 sections, this tour allows you to explore the top experiences of Switzerland, from charming cities like Lucerne to impressive natural spectacles such as the Rhine Falls, and majestic mountains like the Matterhorn and the Jungfraujoch.

SWISS TRAVEL PASS

Your “all-in-one-ticket”

BENEFITS AT A GLANCE

Unlimited travel by train, bus and boat

Unlimited travel on premium panoramic trains (excl. seat reservation and/or surcharge)

Unlimited use of public transport in more than 90 towns and cities

Mountain excursions included: Rigi, Stanserhorn and Stoos

Up to 50% discount on many other mountain excursions

Free admission to more than 500 museums

Zürich – Luzern – Interlaken (Luzern-Interlaken Express) 2 ¾h

GoldenPass Express 3 ¼h

Montreux – Visp – Zermatt 2 ½h

Glacier Express 7 ¾h

Bernina Express 6 ¾h

Gotthard Panorama Express (Apr–Oct) 5 ½h

(or/oder Treno Gottardo, Jan–Dec)

Voralpen-Express 2 ¼h

St. Gallen – Schaffhausen – Zürich 2 ½h

Scenic connection routes / Sehenswerte Verbindungsstrecken myGrandTrainTour Booklet

Looking for an itinerary?

The “Grand Train Tour of Switzerland” merges all panoramic routes and highlights into one breathtaking circular route. Book now! MySwitzerland.com/rail

Genève

Lausanne

St. Morit z Zermatt

Montreux Luzern Interlaken

St.Gallen Lugano

Switzerland: World Cheese Capital

Come and discover the diversity of Swiss cheeses on a trip through stunning Switzerland. Stop off at our show dairies and gain exciting insights into Swiss cheese and its production. The show dairies are located in the heart of the unspoiled landscapes associated with Switzerland’s famous cheeses. You’ll find so much to discover as you explore these landscapes. You’ll notice some similarities between them, but plenty of differences too, both geographical and cultural. You’ll find out why cheese produced using the same ingredients tastes so different from region to region.

But that’s not all! You can even get yourself a Swiss Cheese Passport and have it stamped when you visit selected show dairies. Collect them all and get a snack box as a reward!

Fine pastries from the Emmental

Kambly Experience Trubschachen

Immerse yourself in the world of fine confectionery at the Kambly Experience in Trubschachen. The history of Kambly began over 110 years ago as a small bakery in the Emmental Valley. The company has since evolved into a globally recognized producer of pastries, using 3000 tons of flour, 1300 tons of sugar, 190 tons of butter, and 170 tons of eggs annually. Since 2020 led by the 4th generation, Dania and Nils Kambly, the company is now thriving with its 520 employees. At the Kambly Experience, visitors can discover the secret of the art of confectory, sample over 100 varieties of sweet and savory biscuits, enjoy daily handmade desserts by Maîtres Confiseurs, and explore the world of Kambly through interactive stations and a production trail. A dedicated play area lets younger guests experience being bakers or driving the Kambly train, making it a fun and educational visit for all ages!

Made To Be Prepared

Living up to its legacy as Makers of the Original Swiss Army Knife™️, Victorinox has made it a mission to best prepare its consumers for everyday challenges through smart and masterful solutions. That’s why the brand employs the same expertise and meticulous pursuit of excellence put in the Swiss Army Knife™️ in its cutlery, too. Victorinox uses only best-in-class materials and ergonomic, performance-driven designs are carefully thought-out and simply serve their purpose perfectly. Valued and inspired by professionals in the art of cooking all over the world, the brands expertly selected range of premium cutlery offers effortless efficiency and ensures to be always best prepared to be a masterful chef.

SIGG Switzerland Bottles AG

Did you know that the iconic reusable water bottles displayed in the Museum of Modern Art in New York originate from a small Swiss city called Frauenfeld? Switzerland boasts a legacy of precision engineering, unparalleled craftsmanship, and unwavering environmental stewardship—all integral to SIGG’s DNA.

These water bottles are meticulously crafted to cater to diverse activities, embodying the longstanding commitment to sustainability. From the pioneering days to the current range, all aluminum bottles are made in Switzerland. To amplify sustainability efforts, we’ve actively transitioned our aluminum production to exclusively use 100% recycled material. When you discover Switzerland with its breathtaking landscapes and captivating culture, a SIGG water bottle becomes an invaluable companion and long-lasting souvenir. With water fountains spread throughout the country, offering fresh and pure water at every turn, embracing sustainability and convenience has never been easier.

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