Waquar Habib
Fondue is a traditional Swiss dish which involves melting a mixture of cheeses, usually Gruyère and Emmental, with white wine and garlic. The mixture is creamy and served in a communal pot, with diners using long forks to dip bread cubes into the cheese.
Rösti is a popular Swiss dish made by frying grated potatoes until they form a crispy, golden-brown crust. It is usually served as a side dish and can be prepared with additional ingredients, such as cheese, onions, or bacon.
This dish features thinly sliced veal cooked in a creamy white wine and mushroom sauce. It is traditionally served with rösti, making it a popular and hearty meal in the German-speaking part of Switzerland, particularly in Zurich.
A famous Swiss breakfast dish, Bircher Muesli, combines rolled oats, lemon juice, condensed milk, grated apples, nuts, and yoghurt. Swiss physician Maximilian Bircher-Brenner created it as a nutritious start to the day.
Although Tartiflette originated in France, it is also popular in the Swiss Alpine regions. The dish is made of thinly sliced potatoes, reblochon cheese, lardons (bacon), and onions, layered and baked until the cheese is melted and bubbly.
Swiss chocolate is known for its smooth texture and rich flavour, and it has become famous worldwide thanks to popular brands such as Lindt, Toblerone, and Nestlé.
This is a type of air-dried beef that originates from the Graubünden region. The meat is seasoned with herbs and spices, then air-dried and sliced thinly. It is commonly served as a cold appetizer.
Älplermagronen is a Swiss Alpine dish that combines macaroni with melted cheese, potatoes, cream, and onions. It is a hearty and comforting dish, often garnished with roasted onions and served with applesauce.
This is a type of spiced gingerbread cookie originating from the Basel region. The cookies are made with honey, almonds, candied peel, and Kirsch (cherry brandy), creating a sweet and aromatic treat.
Swiss meringue is a sweet treat created by whisking egg whites and sugar over a double boiler until they form stiff peaks. It is often used as a topping for pies and desserts, and it is a crucial ingredient in the popular Swiss dessert called the "Pavlova."