From cheese fondue to Swiss chocolate, what to taste in every region.
Swiss cooking is shaped by the mountains and by its four language regions. Expect cheese, potatoes, good bread and dairy, served in generous portions. Here is what to try first.
Probably the most famous Swiss dish. Melted cheese, usually a blend such as Gruyère and Vacherin, is kept warm in a pot over a flame. You dip cubes of bread into it on long forks. It is a meal for sharing, and it is best in the cooler months. Order it with black tea or white wine, which locals say helps digestion.
Originally from the Valais region, raclette is a half wheel of cheese melted and scraped straight onto your plate. It comes with boiled potatoes, small pickles and pickled onions. Many restaurants and Christmas markets serve it.
Coarsely grated potato fried in a pan until golden and crisp on the outside and soft inside. It began as a farmers' breakfast in the German-speaking part of Switzerland and is now served as a side with many dishes, often topped with a fried egg or cheese.
The classic dish of Zurich: thin strips of veal in a creamy mushroom and white wine sauce, traditionally served with rösti. It is easy to find in Zurich's restaurants.
Switzerland has been making chocolate for nearly two centuries, and its makers helped invent the smooth milk chocolate we know today. Brands such as Lindt, Cailler and Läderach are everywhere. Visit a chocolate shop or factory, or pick up a few bars at a supermarket, where they cost less than in souvenir shops.
Oats soaked in milk or yoghurt with grated apple, nuts and fruit. It was created by a Zurich doctor around 1900 and is on many hotel breakfast tables. It is a light start before a long day of train rides and walks.
Tip: restaurants often serve tap water only on request, and it is safe to drink everywhere in Switzerland.