Swiss cuisine

Swiss cuisine(German:Schweizer Küche,French:cuisine suisse,Italian:cucina svizzera,Romansh:cuschina svizra) is an ensemble of national, regional and local dishes, consisting of theingredients,recipesandcooking techniquesdeveloped inSwitzerlandor assimilated from other cultures, particularly neighboring countries. The diversity and comprehensiveness of Swiss gastronomy reflects thelinguistic,culturalandgeographicaldiversity. Theclimate of Switzerlandallows for a large variety ofterroirs, and therefore a wide range of indigenous food, from simplecerealsto refined products likecheeseandwine.
Switzerland is historically anagricultural country, with many regions being isolated from each other by theAlps. Therefore, one of the main characteristics of Swiss cuisine is its simplicity, with many dishes made up of few but hearty ingredients, often of dairy origin. Swiss cuisine evolved dramatically during the last centuries. Probably the most significant changes occurred after colonization of the Americas and the introduction of now-widely-used ingredients such as potatoes, maize and cocoa. The increase in purchasing power and a certain homogenization of taste have allowed the emergence of some emblematic national dishes such asfondueandrösti.
Well-known products exported worldwide include cheese, wine andchocolate. A large number of them are protected bya geographical indication (AOP). A strong food industry, often related to chocolate, has developed over the past centuries in Switzerland.
The climatic and cultural diversity of Switzerland is reflected in the diversity of its food products. Various cereals and fruits are cultivated in the lower regions, while the warmest and sunniest areas in the south lend themselves to growinggrapes,chestnuts, and evenolives. The other most common fruits cultivated in Switzerland are apples, pears, apricots, cherries, plums and strawberries.The mountainous and coldest areas feature the perhaps most emblematic agricultural practices of Switzerland:dairy farmingandalpine transhumance.
Swiss cuisine comprises a variety ofstaple foods. These typically includebread,potatoes,pasta,riceandpolenta. Potatoes are particularly ubiquitous in Swiss cuisine, although it is only the case since the late 18th century.They are notably used inrösti, a popular dish that is eaten all over Switzerland, and originally abreakfastfood.Breadand cereals are eaten on a daily basis in Switzerland.Muesli, which is commonly eaten for breakfast goes by the name of "Birchermüesli" ("Birchermiesli" in some regions). For breakfast, most Swiss enjoy sliced bread withbutterandjam; bread also accompanies most meals. There is awide variety of breadsmade in Switzerland, frompain de seigletoZopf.Tarts and quichesare also traditional Swiss dishes. Tarts in particular are made with all sorts of toppings, from sweetappletoonion.
Pork,poultryandbeefare the most consumedmeatsin Switzerland.Pork is particularly omnipresent in Swiss cuisine; is it both consumed as cooked andcured meat.Swiss meat specialtiesare highly diversified: all sorts of porksausages,bratwursts, smoked ham, salami, prosciutto, etc. Famous meat products includeGrisons Meat(air-dried beef) and the "national sausage",cervelat.Fishis eaten in moderation, traditionally once in a week.Swiss lakes and riversprovide a small fraction offish and shellfishconsumed in the country. These include the popularperchandfera, which are served in lakeshore restaurants.
Foods associated with Switzerland often use milk as an essential ingredient; butter and cream are classic ingredients in Swiss cuisine.They notably include hard cheeses and chocolate.Swiss cheeses, in particularEmmental,Gruyère,Vacherin, andAppenzeller, are famous Swiss products.Two of the most popular Swiss dishes arefondueandraclette, which essentially consist of melted cheese accompanied with bread or potatoes. The first solidmilk chocolatewas invented in Switzerland in 1875 and Switzerland has continued to be strongly associated with chocolate ever since then, with a thrivingSwiss chocolateindustry.
Food preferences vary within Switzerland, often reflecting languages: the German-speaking north and east (the predominant linguistic area) has strong ties withCentral Europe, whereas the French-speaking west and the Italian-speaking south tend to have more ties with Western andMediterranean Europe.This applies notably to starchy foods, dairy products and fish. While potatoes, rice and pasta are commonly eaten everywhere in Switzerland, the proportion of pasta and rice is larger in the Italian-speaking regions.Conversely, fats like cream and butter are eaten in larger proportions in the German-speaking regions.Fish is also more commonly eaten in French- and Italian-speaking Switzerland.Those differences are also noticeable inwine and beer drinking habits.
The agrarian regions began to specialize towards the end of the Middle Ages, thus developing their own food pattern: in theAlpine regions, breeders fed on dairy products, cheese, nuts, berries, mushrooms, vegetables and fruits; on thePlateau, ploughmen fed on porridge, soups, bread, legumes, vegetables and, from time to time, wine. The diet varied greatly according to the seasons. Fresh garden vegetables gave way in winter to dried fruit and sauerkraut. The occasional famines forced the consumption of moreacorns, beets, roots and breads made of substitutes.
The population boom of the early modern period led, while agricultural productivity stagnated, to an impoverishment of the diet (essentially based on porridge) and a decline in meat consumption. The supply was irregular, shortages and high prices frequent. However, theEuropean colonization of the Americasled to the introduction of new food products, such assugarand various fruits and vegetables. The 18th century finally experienced the food revolution which notably saw the introduction of potato, maize and cocoa. Maize spread to Ticino, the St. Gallen Rheintal and a few valleys in Graubünden, which adopted polenta for breakfast. Meanwhile, the potato was adopted as staple food in most regions of the country.
A few dishes have become emblematic of Swiss cuisine and highly popular throughout the country.All of them have also become popular outside Switzerland's borders.
Muesli, known in Switzerland asBirchermüesli, is a breakfast or snack consisting of cereal (oat) flakes, chopped fruit and milk. There are many ways of making a muesli, for example with honey, yoghurt and nuts. Muesli was created by the Swiss nutritionistMax Bircher-Bennerin the early 20th century. His 'apple diet dish', developed as part of a raw food diet, was originally served to sanatorium patients as an easily digestible evening meal. After the Second World War, muesli became very popular throughout Switzerland thanks to home cooking courses and being served to the armed forces. Nowadays muesli is a staple in Western breakfast culture and is especially popular among athletes as a nutritional supplement.
Röstiis a kind of friedpotatocake served as a main course or side dish. As a main dish, rösti is usually accompanied with cheese, onions and cold meat or eggs. This dish, originally fromZürich, was first simply made by frying grated raw potatoes in a pan. It has then spread towards Bern where it is made with boiled potatoes instead. This is where it took the nameRösti.There are many variants in Switzerland and outside the borders.This culinary specialty gives its name to theröstigraben, which designates the cultural differences between the German- and French-speaking parts of the country.
Fondueis a dish of usually several hard cheeses, such asGruyèreandVacherin, which are melted with white wine and eaten hot with bread. It is served in acaquelonin which each guest dips their piece of bread using a special fork. At the base of the fondue pot is the heat source (stove or candles). Fondue was first described in 1699 in a Zürich manuscript by Albert Hauser. It is entitledTo cook cheese with wineand resembles the recipe of today. Fondue was also promoted by theSwiss Cheese Unionin the early 20th century.Today, it is often considered to bethenational dish.
Racletteis also a dish of melted cheese, originating from Valais. Traditionally, half a cheese wheel is heated on the cut side and, as it melts, the cheese is scraped off onto a plate. Now, this is often performed using an electric appliance. Raclette is served with skin-on potatoes and mixed pickles, and often accompanied byFendantas a drink. Melting cheese in front of a fire is attested in the 16th century. Since 1875, the French termracletteis commonly used for this dish. At the 1909 Cantonal Exhibition of Sion, raclette was promoted as a national dish of Valais. Raclette eventually gained national (and international) popularity from the1964 National Exhibition.
Contrary to muesli and rösti, fondue and raclette are not meant to be staple foods, but rather convivial dishes intended for special occasions. Both fondue and raclette are especially popular during cold weather and have become associated with mountain culture andwinter sports.
The Italian-speaking part of Switzerland essentially coincides withTicino, but also with the southern valleys ofGraubünden. Popular dishes are polenta and risotto, often accompanied by the Luganighe and Luganighetta, a type of artisansausages. Typical food from Ticino can be found in a Grotto, the local type of restaurant.Chestnutis also ahistorical staple food of southern Switzerland. The chestnut tree, introduced there 2,000 years ago, was referred to as the "bread tree".Another specific product of Ticino isolive oil;olive cultivation was revivedin the late 20th century.
A large variety of restaurants can be found in Switzerland. TheStube,StübliorStiva(German and Romansh),Brasserie(French) andOsteria(Italian)  typically serve simple and traditional dishes. This is even more the case in mountain restaurants ormountain huts.
A unique type of restaurant is found inTicino: theGrotto. Grottoes are rustic eateries, offering traditional food, such as polenta. Authentic grottoes are oldwine cavesre-functioned into restaurants. Due to their nature they are mostly found in or around forests and built against a rocky background. Typically, the facade is built from granite blocks and the outside tables and benches are made of the same stone as well. Grottoes are popular with locals and tourists alike, especially during the hot summer months.
As a culinary hotspot in the middle of Europe where high-quality ingredients are readily available,Switzerland boasts a high number of luxury restaurants. It also has a long tradition of hospitality, which is reflected in the palace hotels found in numerous localities.In the 2018Michelin Guide, Switzerland ranked first worldwide in terms of Michelin-starred restaurants per capita.As of 2022, four restaurants were awarded 3 stars: the Restaurant de l'Hôtel de Ville inCrissier, the Schloss Schauenstein inFürstenau, the Cheval Blanc inBaseland the Memories inBad Ragaz.Among famous Swiss chefs areFrédy GirardetandAnton Mosimann.
Wineis produced in many regions of Switzerland, particularly theValais, theVaud, theGeneva, theTicino, theNeuchâteland theZürichcantons. Wine economy notably shaped the landscapes of Valais and theLavaux, which have the most extensive terraced vineyards.Riesling X Sylvaneris a common white wine produced in German-speaking parts of the country, whileChasselasis the most common white wine in the French-speaking parts of the country, where it can also be known as Fendant (in the Valais) and Perlan (inGeneva).Pinot noiris the most popular red grape in both the French-speaking and the German-speaking part, while this position is held byMerlotin the Italian-speaking part.
Beeris second to wine in terms of consumption among Swiss.The country has a long tradition of brewing, with significant domestic beer production and a growingcraft brewingsector.Most contemporary large-scale breweries are in German-speaking Switzerland. TheFeldschlösschenbrewery inRheinfeldendwarfs all others in the country in terms of output.Calandabrewery inChuris the largest in Graubünden.Zürichhosts the country's largest beer festival annually, and has a number of microbreweries.
Absintheis perhaps the most famous Swissspirit. It is legally distilled again in itsVal-de-Traversbirthplace, in theJuraregion of Switzerland. Long banned by a specific anti-Absinthe article in theSwiss Federal Constitution, it was legalized again in 2005, with the adoption of the new constitution. Swiss absinthe is exported to many countries, withKüblerandLa Clandestine Absintheamongst the first new brands to emerge. Wine andbeercan legally be purchased by youths aged 16 and up. Spirits and beverages containing distilled alcohol (including wine coolers likeBacardi Breezer) can be bought at age 18.
Damassineis a liqueur produced by distillation of the Damassineprunefrom the Damassinier tree and is produced in thecanton of Jura.
Bon Père William is a famous regional Swiss pear brandy containing 43%ABV. It is usually paired with fondue or raclette dishes or drunk after dinner, and sometimes poured into coffee alongside dessert. Some bottles are available with the full-size pear inside the bottle, grown with the bud placed in the bottle.There are many other types of regional brandies made from local fruit, the most popular being cherries (kirschwasser).
Rivella, a carbonated Swiss drink based onlactose, is one of the most popular drinks in Switzerland.Apple juice, both still and sparkling, is popular in many areas of Switzerland, as is applecider. The chocolate drinkOvomaltine(also known as "Ovaltine") originates in Switzerland and enjoys ongoing popularity, particularly with young people. Aside from being a beverage, the powder is also eaten sprinkled on top of a slice of buttered bread.
Switzerland has the seventh highest per capita coffee consumption worldwide.