ALPINE TABLE
03 / Classics

The dishes
that define the table.

Swiss fondue
Fribourg / Romandie

Fondue moitié-moitié

Gruyère and Vacherin Fribourgeois melt together into the classic moitié-moitié fondue. Switzerland Tourism describes it as a signature variation from Fribourg.

  • Gruyère AOP
  • Vacherin Fribourgeois AOP
  • White wine, garlic, bread
  • Pickles and optional accompaniments
Recipe card
Valais raclette cheese
Valais

Raclette

Melted cheese traditionally served with potatoes and pickled accompaniments.

Swiss rösti
Across Switzerland

Rösti

A crisp potato specialty made from grated potatoes and fried in hot butter or fat.

Zürcher Geschnetzeltes
Zurich

Zürcher Geschnetzeltes

Veal in a creamy white-wine mushroom sauce, traditionally paired with rösti.

Älplermagronen, Alpine style
Alps

Älplermagronen

Potatoes, macaroni, cheese and cream, finished with fried onions and applesauce.

Birchermüesli
Zurich

Birchermüesli

The apple-and-oat dish associated with Zurich physician Bircher-Benner.

Engadine nut cake slice
Graubünden

Engadine Nusstorte

Caramelized walnut filling in shortcrust pastry, a signature Graubünden sweet.