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Switzerland Cooking Switzerland

 
 
Area : 15942  sq.mi - Population 7554661 hab.
Switzerland

Our expert Switzerland

map

map Switzerland

Weather

  • Geneva  24°C 22°C 23°C 24°C
  • Zurich  22°C 21°C 22°C 22°C
  • Bern  24°C 22°C 22°C 22°C
  • Sion  27°C 26°C 26°C 26°C
  • Lugano  22°C 22°C 22°C 23°C
  • St Moritz  12°C 12°C 12°C 13°C

Cooking Switzerland

 Gastronomy

Each region of Switzerland has its own specialties: fondue and raclette in the French-speaking area: sausages, roast and rösti (sautéed irish potatoes) in the German area, Grisons meat (fine slices of air-dried meat) and Italian specialties at the Tessin canton. The fondue, made from Gruyčre and vacherin cheese, is definitely a national institution. Equally worth tasting: the "émincé ŕ la Zurichoise" (thin slices of calf and kidney in a cream sauce with white wine and mushrooms); the "papet vaudois" (sausage wth cabbage and a "papet" of Irish potatoes and leeks); the Bölletünne (tarte with onions and bacon cubes, cream, eggs and cumin), etc... Generally, Swiss cuisine is very rich in calories, not actually dietetic, and suits well those who are involved in summer or winter sports. Meals are served quite early (from 12h30 and 13h30 at midday, and from 18h30 to 21h00 in the evening). As for drinks, Switzerland produces excellent wine.