Baku Kitchen! An independent reference of traditional food

Switzerland

36 dishes.

wine & spiritAbsintheGreen anise and wormwood spirit clouded with iced water.mainÄlplermagronenAlpine macaroni-potato-cheese bake served with applesauce.cheese & dairyAppenzellerSemi-hard cheese with a tangy rind washed in herbal brine.snackBasler LäckerliChewy spiced honey-almond squares from Basel.charcuterie & curedBündnerfleischAir-dried beef from Graubünden, shaved paper-thin.mainCapunsSpätzle dough with dried meat wrapped in chard leaves, simmered in milkcharcuterie & curedCervelatThe national sausage, cross-cut and grilled over campfires.snackChäschüechliSmall cheese custard tartlet eaten warm from a bakery counterwine & spiritChasselasLight dry white wine drunk with fondue and raclette.mainCholeraValais pie filled with potato, apple, leek, cheese and bacon.cheese & dairyEmmentalLarge wheel of mild nutty cheese pierced with big round holes.dessertEngadiner NusstorteShortcrust tart of caramel-walnut filling from the Engadin.mainFondueMelted Gruyère-Vacherin pot with wine; bread cubes dipped communally.cheese & dairyGruyèreDense hard cheese, salty and fruity, the base of fondue and gratins.cocktailKafi LuzWeak coffee spiked with fruit schnapps, drunk in country innswine & spiritKirschClear cherry brandy sipped neat or splashed into fondue.street foodMagenbrotChocolate-glazed spiced gingerbread pieces sold by the bag at fairsbreakfastMuesliOats soaked with apple, nuts, milk; a Swiss doctor's invention.cocktailPanachéLager mixed half and half with lemonade, ordered in summermainPapet vaudoisLeeks and potatoes stewed in cream under a cabbage sausageRacletteCheese wheel melted and scraped over potatoes, gherkins, onions.drinkRivellaFizzy milk-whey soft drink, uniquely Swiss.salad & sideRöstiGolden fried cake of grated potatoes.dessertRüeblitorteMoist carrot and almond cake topped with a marzipan carrotwine & spiritSauserCloudy fermenting grape must drunk sweet and fizzy in autumncheese & dairySbrinzExtra-hard aged cheese broken into chips or grated over pasta.charcuterie & curedSt. Galler BratwurstPale veal sausage grilled and eaten in the hand with bread, never mustard.fermented & pickledSuurchabisSalt-fermented cabbage served with pork, sausage and potatoesSwiss chocolateSilky milk chocolate pioneered here; bars, pralines, national pride.cheese & dairyTête de MoineFirm cheese shaved into thin rosettes with a turning blade.cheese & dairyVacherin Mont-d’OrWinter cheese in a spruce band, eaten warmed and scooped with a spoon.dessertVermicellesSweet chestnut purée piped in strands over meringue and creambread & pastryWäheThin open tart with fruit or vegetables set in savoury custardbread & pastryZopfGlossy braided butter loaf for Sunday mornings.dessertZuger KirschtorteLayered nut meringue and sponge cake soaked in cherry kirschmainZürcher GeschnetzeltesSliced veal in mushroom-cream white wine sauce, with rösti.

  • Fondue

    Melted Gruyère-Vacherin pot with wine; bread cubes dipped communally. Ready in 15 min prep and 20 min cooking. 4 servings.…

  • Rösti

    Golden fried cake of grated potatoes. Ready in 20 min prep and 35 min plus overnight cooling cooking. 4 servings.…

  • Absinthe

    Green anise and wormwood spirit clouded with iced water. A wine & spirit recipe from Switzerland.

  • Älplermagronen

    Alpine macaroni-potato-cheese bake served with applesauce. Ready in 20 min prep and 35 min cooking. 4 servings. A main recipe…

  • Appenzeller

    Semi-hard cheese with a tangy rind washed in herbal brine. A cheese & dairy recipe from Switzerland.

  • Basler Läckerli

    Chewy spiced honey-almond squares from Basel. Ready in 30 min prep and 25 min cooking. About 40 squares. A snack…

  • Bündnerfleisch

    Air-dried beef from Graubünden, shaved paper-thin. A charcuterie & cured recipe from Switzerland.

  • Capuns

    Spätzle dough with dried meat wrapped in chard leaves, simmered in milk. Ready in 45 min prep and 30 min…

  • Cervelat

    The national sausage, cross-cut and grilled over campfires. A charcuterie & cured recipe from Switzerland.

  • Chasselas

    Light dry white wine drunk with fondue and raclette. A wine & spirit recipe from Switzerland.