A FOOD TRADITION
Swiss Cuisine
A multilingual Alpine tradition shaped by regional farming, dairy, grain, and preserved-meat specialties.
Dishes linked to this cuisine
25–36 of 44
Meringues with Gruyère Double Cream
A Swiss dessert pairing crisp baked meringues with rich double cream from the Gruyère region, often served with fresh berries.
Neuchâtel Taillaule
A traditional Neuchâtel sweet yeast bread made with wheat flour, milk, butter, egg, sugar, raisins, lemon peel, and yeast, baked and served warm or at room temperature.
Papet Vaudois
Papet Vaudois is a thick Swiss leek-and-potato preparation traditionally served with a cabbage-containing pork sausage.
Pizokel
Pizokel are Swiss flour dumplings made into a soft batter with egg and milk, cooked and commonly finished with butter and cheese.
Raclette
Raclette is a Swiss dish of melted raclette cheese traditionally served over boiled potatoes.
Rheintaler Ribel
Rheintaler Ribel is a Swiss Rhine Valley cornmeal dish cooked with milk and butter until crumbly and golden.
Riz Casimir
Riz Casimir is a Swiss rice dish of chicken in a creamy curry sauce served with fruit such as banana and pineapple.
Rösti
Rösti is a Swiss potato dish made by pan-frying grated potatoes into a crisp cake.
Salsiz
Salsiz is a Swiss air-dried sausage typically made from seasoned cured pork and minced beef and served sliced.
Spätzle
Spätzle are soft German egg noodles made by dropping a loose wheat-flour and egg batter into simmering water.
Spitzbuben
Spitzbuben are Swiss jam-filled shortbread cookies made from buttery wheat-flour dough with sugar and egg, sandwiched around fruit preserve.
Ticinese Bread Cake
A baked Ticino bread pudding-style cake made from bread soaked in milk with egg, sugar, cocoa, raisins, pine nuts, and lemon peel, usually served at room temperature.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.