Choosing what to make for Switzerland was difficult—not because I struggled to find ideas, but because almost everything sounded good! I tried to include a variety of dishes, but I think it’s difficult to encompass Swiss cuisine without making more. This is a country I’m excited to revisit once my challenge is over.
Switzerland is a small, landlocked country in central Europe. It is located between several larger powers: Germany, France, Italy, and Austria. This has shaped much of its history, while Switzerland itself has various communities with their own local identities. The region was once part of the Roman Empire, and later came under the control of various European rulers.
The traditional founding of Switzerland dates back to 1291, when the communities of Uri, Schwyz and Unterwalden formed an alliance for mutual protection. Other territories gradually joined them, creating a loose network of states or ‘cantons’ known as the Old Swiss Confederacy. Switzerland also became an important center of the Protestant Reformation.
French troops invaded Switzerland in 1798 and replaced the old confederation with the centralized Helvetic Republic. That system was short-lived, but the upheaval helped determine the country’s modern borders. Following a brief civil war in 1847, a new constitution established Switzerland as a federal state in 1848. The country remained neutral during both World Wars and continues to be known for its neutrality and role in international diplomacy.
Modern Switzerland consists of 26 cantons, each of which retains a high degree of independence. The country is also famous for its system of direct democracy, which gives citizens frequent opportunities to vote on specific laws and policies. Interestingly, Switzerland does not technically have an official capital: Bern is formally called the ‘federal city,’ although it functions as the capital in practice.
What Do People Eat in Switzerland?
Swiss cuisine varies considerably from one region to another. German influences are most noticeable in central and eastern Switzerland, French influences in the west, and northern Italian influences in the south. Many foods remain closely associated with a particular canton or region, although some have become popular throughout the country.
Dairy products are especially important, with Switzerland producing hundreds of varieties of cheese. Potatoes, bread, meat, and sausages are also common, along with freshwater fish, mushrooms, apples, and other seasonal produce. In the mountainous Alpine regions, filling dishes made with ingredients such as cheese, potatoes, cream, and bread traditionally provided plenty of energy during the colder months. Pickled vegetables and preserves often add acidity or sweetness to these otherwise rich meals.
Regional specialties range from veal dishes and hearty meat platters to pasta, polenta, pastries, and braided breads. Switzerland is also famous for chocolate.
What I Made
- Älplermagronen (Macaroni and Cheese with Potatoes)
- Bircher Müesli (Overnight Oats)
- Riz Casimir (Chicken Curry with Tropical Fruit)
- Rösti (Pan-Fried Potato Cake)
- Zürcher Geschnetzeltes (Chicken and Mushrooms with Creamy Sauce)
- Spargelwähe (Asparagus Tart)
Scroll down to read about other popular Swiss dishes I didn’t make!
Älplermagronen (Macaroni and Cheese with Potatoes)
I thought this looked interesting—macaroni and cheese with potatoes mixed in, topped with caramelized onion and bacon (or sausage). Another common accompaniment is applesauce.
I began by cooking cubed potatoes (I used gold potatoes) in salted water. After about five minutes, I added macaroni, milk, and chicken Better Than Bouillon. I let it cook for about 10 minutes, then removed the pot from the heat and stirred in shredded Gruyère cheese. I seasoned with nutmeg, salt, and pepper.
While the pasta cooked, I sautéed bacon and caramelized onions for my toppings.
I served the macaroni with the bacon and onion. This tasted really good, especially for such a simple recipe!
The recipe I used is from Helvetic Kitchen.
Bircher Müesli (Overnight Oats)
This is thought to be the original version of overnight oats. They don’t actually have to sit overnight, though; it’s down to personal preference as far as I can tell. Bircher müesli was invented around 1900 by a Swiss physician called Dr. Maximilian Oskar Bircher-Benner. He created this dish as a healthy meal for patients at his hospital in Zurich. Originally, the dish was made with rolled oats, milk and/or apple juice, grated apple, lemon juice, chopped nuts, and a sweetener such as honey, condensed milk, or maple syrup.
I started by combining rolled oats with milk and a little plain Greek yogurt. I let it sit overnight, and in the morning, I stirred in lemon juice and finely grated apple. I topped my oats with sliced apple, almonds, and a drizzle of honey.
I’m already a fan of overnight oats, and I really liked this version. The grated apple was a nice addition, and I think I’ll be adding this to my overnight oats rotation.
I didn’t use a recipe for this, but I did take inspiration from the Switzerland subreddit.
Riz Casimir (Chicken Curry with Tropical Fruit)
This is a retro curry dish, created in 1952 to introduce more ‘exotic’ foods to the Swiss. It is simple to make and served with tropical fruit such as pineapple and/or banana, along with rice (often molded into a ring). Originally, it was made with veal, but now it’s more common to make it with chicken or pork.
I began by seasoning chopped chicken thighs with salt and pepper, then sautéing them in butter. I removed them from the pan and set them aside for the moment.
I added more butter to the pan, followed by chopped onion and apple. After a few minutes, I added chopped red bell pepper. I cooked everything for a few minutes, then stirred in flour and curry powder.
I poured in chicken stock and cooked, stirring, until the sauce began to thicken. Then, I stirred in heavy whipping cream and the cooked chicken thighs. After a few more minutes of simmering, the curry was ready to serve.
I served my curry over rice, with cilantro, sliced almonds, and pineapple as garnishes.
As far as curries go, this was obviously extremely simple. But it still tasted good!
The recipe I used is from Helvetic Kitchen.
Rösti (Pan-Fried Potato Cake)
Potato pancakes are popular in lots of countries, but rösti is Switzerland’s version. It’s very simple, made with just potatoes, salt, and butter, cooked in one big cake.
First, I submerged whole gold potatoes in cold salted water and brought it to a simmer. Once I could just pierce them with a knife, I drained them and let them cool, then put them in the fridge for a few hours.
When I was ready to make my rösti, I peeled the potatoes and grated them. I seasoned the grated potatoes with salt.
I melted butter in a non-stick pan, then added the potatoes and used a spatula to form them into an even disc. I cooked for about 10 minutes, then slid the rösti out of the skillet and onto a plate. I used another plate to flip the rösti. Then, I added more butter to the pan and slid the rösti back in to cook the other side. I’d been apprehensive about these last few steps but I managed to avoid disaster!
When the other side was golden, I slid the rösti onto a plate, sliced it, and served.
This was delicious! Crisp on the outside, and soft on the inside. Very simple, but sometimes simple is best.
This recipe is from Serious Eats.
Zürcher Geschnetzeltes (Chicken and Mushrooms with Creamy Sauce)
This is usually made with veal, but I used chicken instead. Honestly, I had actually intended to buy veal for this and for the riz casimir, but I just couldn’t get it at the usual places. The veal (or chicken in my case) is combined with onions, mushrooms, and a creamy sauce, often served with rösti.
I coated sliced chicken thighs in flour, salt, and pepper, then pan-fried them in butter for a few minutes before removing them from the pan.
I added onions and mushrooms and cooked for a few minutes. Then, I poured in white wine and chicken stock, and brought the mixture to a boil. I reduced the heat, added heavy whipping cream, and cooked, stirring, until the sauce was beginning to thicken.
I returned the chicken to the pan and cooked for a few more minutes. Then, I seasoned with salt and pepper and served with a garnish of parsley.
I ate this with my rosti, which made for a good combination. I am not a big fan of mushrooms, but I don’t mind them in a creamy sauce like this, and I really enjoyed this dish.
The recipe I used is from Helvetic Kitchen.
Spargelwähe (Asparagus Tart)
A wähe is a tart filled with eggs, milk, and cream, along with whatever other ingredients you like. It’s like the Swiss version of a quiche. Asparagus is popular in Switzerland, so I made an asparagus wähe: spargelwähe.
For the dough, I whisked together flour and salt, then rubbed in cold butter with my fingers. I added just enough water to make a dough, then pressed the dough into a disc, wrapped it, and left it in the fridge for an hour.
Once my dough had rested, I rolled it out and pressed it into a tart tin. I sprinkled the bottom with breadcrumbs, then added the asparagus in what I was intending to be an artful way (not sure I succeeded there).
I whisked together milk, cream, eggs, salt, and pepper, and poured the mixture over the asparagus.
I baked the tart for a little over half an hour, until the liquid had set and the top was beginning to brown.
This was great! I love quiche, so I loved this. I’d probably have preferred it with cheese, but it was still good as is.
This recipe is from Helvetic Kitchen.
Other Popular Swiss Dishes
- Raclette – a type of cheese that is usually served with small boiled potatoes in their skins, cornichons, and pickled pearl onions. The cheese is melted and scraped over the food.
- Soupe de chalet – potato and Gruyère soup with greens and macaroni.
- Berner platter – a large platter with a variety of cooked meat dishes, along with sides such as sauerkraut, potatoes, and green beans.
- Malakoff – breaded and fried cheese balls, often served with cornichons, pickled onions, mustard, and a glass of wine.
- Bündner nusstorte – a sweet tart or pie with pastry on top as well as on the bottom, with a sweet, caramelized nut filling.
Final Thoughts
This was an excellent week! Everything was great, but I might have to go with the älplermagronen as my favorite. This could also be because it’s been a while since I’ve had good macaroni and cheese!
Next time, I will be cooking food from my last ‘S’ country (finally!), Syria.