Explore Top 10 must-try foods in Switzerland

Whether you're skiing or exploring a European city in Switzerland, savor indulgent feasting during your trip. Explore these 10 foods before leaving Switzerland.

Fondue in Switzerland, though clichéd, is deeply ingrained in the country's culture. Historically, mountain-dwelling Swiss used it to make bread and cheese last through colder months. Today, it's a seasonal essential for locals and visitors alike, from autumn to spring. Dip rustic bread into a mix of gruyere and vacheron cheeses, blended with wine and garlic, bubbling over an open flame. Accompany it with white wine and finish with schnapps or tea for a delightful winter meal. Explore cheesy recipes in our fondue collection.

Experience it firsthand with our cheese fondue pot, delicious meat fondue, or an effortlessly tasty cheese fondue.

2. Leeks with potatoes and sausage (Papet Vaudois)

Papet Vaudois is a slow-cooked blend of leeks and potatoes, creating an onion-flavored base for the distinct Vaud sausage (saucisson Vaudois). Rooted in the canton's traditions, this dish, accompanied by the renowned crimson sausage, is a must-try. For a similar experience, explore our sausage and leek mash pie recipe.

3. Rosti, Valaisanne-style

Enjoy Switzerland's iconic dish, rosti—thinly grated potatoes pan-fried to crisp perfection. Its origin is uncertain, but it was a traditional breakfast for Bern farmers. Now a national favorite across mealtimes, try the winter delight, Rosti Valaisanne, from Valais. Served hot in a ceramic dish, it's a delicious blend of rosti, salty bacon, fried egg, and melted raclette cheese, paired with tangy gherkins and pickled pearl onions.

Give it a try with our goat’s cheese & bacon rosti, crispy oven-baked rosti cake, or potato rosti cake with sage leaves.

4. Basel-style roasted flour soup

In Basel, tradition held that a girl must master roasted flour soup before marrying. Basic ingredients include flour, butter, onion, and beef stock, topped with Gruyere. Legend says it originated from a distracted cook browning flour accidentally. Instead of discarding it, a lasting dish was born. Essential at Basel Carnival, it kicks off officially at 3 am.

Explore more tasty soups, like our popular spiced carrot & lentil soup.

5. Raclette

In Switzerland's cooler months, the air is filled with the scent of wood fires and pine. On hillsides, the aromatic melted raclette cheese is also prevalent. Originating from Valais, raclette is traditionally grilled over a fire, with layers served over boiled potatoes, pickles, and onions. Modern raclette machines make this a common practice at Swiss homes. Friends gather, savoring melted raclette slices and sipping local Fendant wine.

Try it with our raclette recipe or a potato & wild mushroom melt.

6. Polenta and braised beef

For centuries, the Italian-speaking canton of Ticino has been preparing polenta, a cornmeal dish cooked into porridge. Traditionally, it simmered slowly in a copper cauldron over a fire until thick. In winter, it pairs perfectly with savory braised beef infused with wine flavors, embodying a harmonious blend of rustic tastes and culinary traditions.

Experience it with our cheese polenta with sausage ragout or braised beef in red wine.

7. Zurich-style ragout of veal and mushroom (Zürcher Geschnetzeltes)

Zurich-style diced veal is a national winter lunch, featuring veal, calves' kidneys, and sweetbreads sautéed in a gravy of onions, butter, white wine, cream, and mushrooms. Originating in Zurich, this classic has spread across Switzerland. The creamy wine-infused veal mixture, known as Zürcher Geschnetzeltes in Swiss-German dialect, is a delightful choice on or off the slopes.

Explore our collection of rich and comforting ragu recipes.

8. Tartiflette

Tartiflette originated near the French-Swiss border in Haute-Savoie, featuring local Reblochon cheese. Despite the cheese's 16th-century history, tartiflette emerged in the 1980s to boost Reblochon sales. It succeeded, becoming a staple at ski resorts, especially in Swiss-Romande. This rustic dish combines thinly sliced potatoes, smoky bacon, caramelized onions, and creamy Reblochon cheese.

Make your own with our creamy tartiflette recipe, or try a veggie twist with our turnip tartiflette.

9. Bern-style lekerlis biscuits with hazelnuts

Leckerli, with roots in Germany's Lebkuchen, holds a cherished place in Swiss Christmas traditions. Transformed in the Swiss capital, Bern, centuries ago with a hazelnut touch, these spiced, gingerbread-like biscuits are sticky, spicy, and sweet. A must-try on your Swiss culinary bucket-list, especially delightful when dipped in tea.

Explore a similar experience with our chocolate & hazelnut thumbprint cookies or our lebkuchen recipe.

10. Vacherin Mont D’Or

Switzerland uniquely observes cheese seasonality, with Mont-d’Or Vacherin appearing in cheese shops from September to April. Originating from Jura's villages, this soft, pungent cow's milk cheese has been a tradition for over a century. Covered in white wine and garlic, it's cooked in its round wooden packaging. Indulging in this gooey, creamy cheese over boiled potatoes is a delightful winter ritual.

Have a wonderful day !!!