Swiss classic
Raclette
Melted Valais cheese with potatoes, pickles and a long-table spirit.
A cinematic Swiss food journey
Eat the Alps.
Slowly.
Six chapters across cheese cellars, mountain villages, city lanes and lakeside tables. A visual guide to the flavors that make Switzerland feel like a place you can taste.
Begin the journeyFONDUERACLETTERÖSTICHOCOLATEALPINE CHEESEGRAUBÜNDEN
01 / The table
More than cheese
and chocolate.
Swiss cuisine shifts with language, landscape and altitude. Switzerland Tourism describes regional specialties from Ticino polenta to Bündnerfleisch and Zürich-style Geschnetzeltes.
From a bubbling caquelon in Fribourg to a crisp rösti beside a mountain train, the best Swiss food stories are local, seasonal and meant to be shared.
02 / The essentials
Six flavors
to remember.
Swiss classic
Rösti
Golden grated potatoes: crisp edges, tender center, endlessly adaptable.
Swiss classic
Zürcher Geschnetzeltes
Creamy veal and mushroom sauce traditionally paired with rösti.
Swiss classic
Älplermagronen
Potatoes, macaroni, cheese, cream and fried onions: Alpine comfort.
Swiss classic
Engadine Nusstorte
A caramelized walnut pastry from Graubünden.
Swiss classic
Swiss chocolate
A classic edible souvenir, especially around Interlaken.
6Magazine chapters
42Real-photo sources
5Food regions
8Recipe stories