Swiss cuisine
Raclette and rösti
Swiss cuisine is the traditional food and cooking practices of Switzerland, shaped by the country's mountainous geography and its German, French, and Italian cultural regions.
Hearty dishes predominate, with cheese and dairy central to the repertoire—fondue (melted cheese for dipping bread) and raclette (melted cheese scraped onto potatoes) are iconic examples.
Other staples include rösti (fried shredded potatoes), dried meats, and chocolate, which Switzerland helped transform into a global confection.
- dried beefDehydrated preserved cattle meat
- RacletteScraped melted cheese dish
- SwitzerlandAlpine republic, perpetually neutral
- cheeseFermented milk solid
- chocolate truffleGanache-filled cocoa sweet
milk chocolate · nuts · milk · fondue pot · melted cheese · Gruyère · Emmental · cheese wheel · veal · apple · kirsch · white wine · melting · Alps · chalet · mountain · alpine hut · Zurich
- SwitzerlandBern, Geneva, Zurich, Basel, Lausanne
- European Diningfine dining, bistro, brasserie, trattoria, tapas
- Swiss tourismmountain resorts, ski resorts, St. Moritz, Davos, Matterhorn
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