A FOOD TRADITION
Swiss Cuisine
A multilingual Alpine tradition shaped by regional farming, dairy, grain, and preserved-meat specialties.
Dishes linked to this cuisine
1–12 of 44
Älplermagronen
A Swiss alpine pasta dish made with macaroni and potatoes in a creamy cheese sauce, typically finished with browned onions and sometimes served with apple accompaniment.
Anisbrötli
Anisbrötli are firm Swiss anise biscuits made from a sweet wheat-flour and egg dough flavored with anise and baked until dry.
Appenzeller Biber
Appenzeller Biber are dense Swiss honey-spice cakes made with wheat flour, honey, fat, and aromatic baking spices, with some versions containing an almond filling.
Basel Flour Soup
A traditional Basel soup made by browning flour and onion in butter before simmering the mixture with stock.
Basler Läckerli
A Swiss spiced honey biscuit made with wheat flour, nuts, candied citrus peel, sugar, and often kirsch, with a firm chewy texture.
Berner Platte
A Bernese mixed platter of assorted boiled, cured, smoked, or cooked meats served with potatoes, sauerkraut, and beans.
Birchermuesli
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Birnbrot
A Swiss pastry made from a spiced dried-pear filling enclosed in or rolled with wheat-based dough, often enriched with dried fruit and nuts.
Brasato al Merlot
A Swiss-style braised beef dish in which beef is slowly cooked with Merlot, broth, aromatic vegetables, and seasonings until tender.
Brunsli
Brunsli are Swiss chocolate-almond cookies made from ground almonds, chocolate, sugar, egg, and warming spice, then baked until firm on the outside.
Bulle Cake
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Bündner Barley Soup
A traditional Swiss soup of barley and vegetables simmered in stock, often enriched with dried beef and cream.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.