Due to Switzerland's history, there is no one dominant cuisine: rather, region's have local dishes that have been adopted on a national level or they borrow from nearby countries' cuisines and make it their own. Two of Switzerland's most famous dishes, raclette and fondue, gained national popularity because of the Swiss Cheese Union's push to boost cheese sales in relatively recent times. A similar tactic was undertaken to boost the flagging consumption of Reblochon cheese, a nutty soft cheese from the Haute Savoie on the French/Swiss border when tartiflette began to feature on menus thanks to the Union.
Many Swiss dishes therefore use rustic ingredients and are rather simple, with an emphasis on hearty, warm meals to sustain you throughout the day. Larger meals are usually consumed at lunchtime, with dinner being lighter, often with salad or cooked vegetables.
Although there is definitely more to Swiss food than cheese, it does feature heavily in many delicious meals. Fondue - a pot of melted Gruyère and Emmental cheese with wine and garlic bubbling over a flame - is iconic, while raclette - cheese grilled slowly slice by slice then scraped onto boiled potatoes, gherkins and pickled onions - is almost as internationally known. Gruyère comes from Gruyères, a picturesque medieval town in Fribourg and also home to one of the most famous castles in Switzerland. On the famous Chocolate Train line, you can hop off in Gruyères to tour the dairy and see the castle.
Less known outside of Switzerland but no less celebrated within the country are the cheese dishes of Älplermagronen, Vacherin Mont D'Or or the aforementioned tartiflette.
Älplermagronen, or herdsman's macaroni, is made from all that has been easily accessible to shepherd's in central Switzerland for centuries: macaroni, potatoes, onions, cheese, milk or cream and applesauce on the side. Vacherin Mont D'Or is a decadent cheese that is only available from September to April - a soft, pungent cow's milk cheese that is covered with white wine and garlic and roasted in its wooden casing to then be smothered over boiled potatoes.
Finally, tartiflette is scalloped potatoes with onions & lardons, baked covered with reblochon cheese and is popular in French border towns such as Annecy too.
If cheese isn't really your thing, never fear, there are many other options in Switzerland. Every region of Switzerland seems to have its own sausage. In fact, there are other 350 variations of sausage in the country! Papet Vaudois features the saucission vaudois - a loosely stuffed, fat sausage, crimson in colour, that is served on top of a bed of leek and potatoes that has been cooked for hours.
Down in Ticino near the Italian border, polenta has been a staple for centuries. Polenta is traditionally served with delicious braised beef, cooked in large cauldrons over an open fire until it is thick and hearty, full of flavour. Saffron grows in the canton of Valais and also forms a staple in Italian speaking Switzerland, often in a fragrant risotto. Ticino is on the Gotthard Panorama Express Line, a stop on the way to the Gotthard tunnel.
Back up towards the German border, Zürcher geschnetzeltes is a Zurich specific dish of diced veal and sweetbreads sauteed in a gravy of onions, butter, white wine, cream and mushrooms. Try this dish, as well as many other Zurich specialties on our shortbreak Taste of Zurich itinerary.
Sometimes zürcher geschnetzeltes is served with a potato rosti, grated potatoes fried into a crispy cake. Typically a breakfast for farmers in Bern, rostis are now all throughout Switzerland in various forms.
Basler mehlsuppe of Basel is a roasted flour soup that acts as a staple and fortifying dish. Made simply from flour, butter, onion, beef stock and a smattering of grated gruyère, legend claims that it was created when a chef got momentarily distracted and accidentally browned his flour. Fasnacht, the Basel carnival, is officially opened by serving of the mehlsuppe at 3am.
Switzerland is the perfect country for chocoholics. Ever since the 19th century when Swiss chocolatiers first rose to prominence around the world for their work with cocoa, Switzerland and chocolate have gone hand in hand.
There are an abundance of chocolate shops everywhere you go, where you can choose from plain chocolate to truffles to chilli chocolate and more. Even in a regular supermarket, the quality of chocolate on offer at a small price tag far trumps what we have!
To fully immerse yourself in the ultimate Swiss Chocolate experience you can't go past the Chocolate Train, taking you to the town of Broc where you can tour the Cailler-Nestle chocolate factory (and yes, there are tastings along the way).
There are many other sweet treats available in Switzerland too. Our favourites include lekerlis biscuits (spiced gingerbread-like biscuits made with hazelnuts), zopf (plaited sweet bread eaten on Sundays); bündner nusstorte (rich caramelised nut cake) and, towards Italy, many dishes featuring marroni (sweet chestnuts).
For a full culinary experience while in Switzerland, try our Swiss Food Trail rail journey over seven days. Enjoy traditional farmhouse fondue overlooking views of the alps; a cruise on Lake Thun with fresh perch for lunch; the Chocolate Train; an Interlaken farmhouse three course dinner with wine - you can even assist in the preparation; and a wine tasting at the UNESCO listed Lavaux vineyards, among other experiences.
Alternatively, let us craft your very own culinary adventure through this beautiful country. Between the cheeses, the sausages, the chocolates and the wine, you might just get to do a little sightseeing too!