A trip to Switzerland is a great excuse to do some interesting food tasting. Here are our top pics for must try foods in the European country.
Fondue is super popular in Switzerland for good reason. At one point it was a staple during the winter months in the mountains, making eating cheese and bread bearable in the cold. Then, add to the fact that it is also extremely delicious. (Who doesn’t like melted cheese, after all.) Fondue is generally made with strong cheeses and flavored with garlic and wine, perfect for dipping bread into. It’s great as a meal when paired with wine.
Papet Vaudois is basically a mash up of leeks and potatoes that have been stirred for a while. The leeks infuse the potatoes with some great flavor, and then sausage is added to the mix to make it even more hearty and delicious.
Rosti is a dish where potatoes are thinly sliced and then fried in a pan until they get crispy. It is commonly eaten as a breakfast food but can be found all day at many restaurants. Some versions top it with eggs, bacon, and cheese.
Raclette is a process as well as a meal, named after the local cheese itself. The dish is prepared by slowly melting the cheese as it is grilled over a fire, and then sliced off piece by piece to top other food like potatoes. Many people have raclette machines in their homes, which makes it the perfect party dish.
The lekerlis biscuits are similar to a gingerbread cookies but with a hazelnut addition.The recipe is modified from a similar German version of the cookie. They are the perfect dessert in the colder months when dunked into coffee or tea. They are particularly popular around Christmas.
Tartiflette is a dish that stars the reblochon cheese. Reblochon has been around since the 16th century, but the dish itself was created in 1980’s in an effort to spike up the sales of it. Now it is an incredibly popular dish, particularly at the ski resorts where people dig into it for a hearty lunch between ski runs. The dish is made with thin sliced roasted potatoes, caramelized onions, bacon, and of course the delicious reblochon cheese that basically oozes all over it.
The zurcher geschnetzeltes is a popular veal and mushroom dish. The meal is topped with wine infused cream, which covers the plate of veal, calf kidney, mushrooms, onions, and sweetbreads. It is extremely filling and is popular for a lunch item. The dish was conceived in Zurich.
Polenta With Beef
Polenta has been a staple in the country for years, and today it is generally served with some braised beef to make it a meal. Polenta is cornmeal that is cooked into porridge type dish, and sometimes made into a dough type substance, then sliced and fried. In this case it is the porridge variety, that is cooked until it is very thick.