A FOOD TRADITION
Liechtenstein Alpine-Alemannic Cuisine
A small Alpine-Alemannic cooking tradition shaped by local dairy, grains, potatoes, preserved fruits, and neighboring Swiss and Vorarlberg influences.
Dishes linked to this cuisine
1–11 of 11
Barley Soup
A hearty Alpine soup of pearl barley simmered with broth, vegetables, and often cured pork until the grains are tender.
Funkaküachle
A traditional Liechtenstein fried sweet made from wheat-flour batter or yeast dough with egg and milk, finished with sugar.
Hafalaab
Hafalaab is a Liechtenstein flour-dumpling soup made with wheat-flour dumplings in broth and commonly served with pieces of cured pork.
Holdrsaft
A traditional Liechtenstein black-elderberry preserve also known locally as 'juice'.
Käsknöpfle
Käsknöpfle are soft wheat-flour and egg dumplings layered or tossed with cheese and commonly finished with browned onions.
Kratzate
A Liechtenstein sweet-savoury torn pancake commonly served with stewed plums or apple sauce.
Ribel
Ribel is a coarse cornmeal preparation cooked with dairy and browned in butter until crumbly and golden.
Ribelmais soup
A modern Liechtenstein soup that reinterprets traditional Ribel cornmeal as a creamy savoury soup.
Schnitz und Drunder
A traditional Liechtenstein preparation of dried apple slices and potatoes simmered together, often enriched with cured pork and onion.
Tüarka-Rebel
A Liechtenstein Unterländer-style roasted cornmeal dish prepared by scalding and swelling cornmeal in salted water, then slowly roasting it with butter until crumbly; it may be served with fruit purée, milk or other accompaniments.
Zwätschgaknedl
Liechtenstein potato dumplings filled with plums and finished in butter-toasted breadcrumbs.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.