Top 10 Must-Try Traditional Swiss Dishes Beyond The Fondue

RostiRosti, often called the Swiss national dish, is a simple yet satisfying potato dish that’s crispy on the outside and tender on the inside. Grated potatoes are pan-fried in butter until golden brown, creating a dish similar to hash browns but with a more substantial texture.Zurcher GeschnetzeltesThis traditional dish from Zurich is a comforting combination of sliced veal, mushrooms, onions, and white wine, all simmered in a creamy sauce. Zürcher Geschnetzeltes is typically served with Rösti, making it a warm and hearty meal perfect for colder months.RacletteRaclette is another delicious Swiss cheese dish that differs from fondue in its preparation and presentation. Raclette cheese is heated and then scraped over boiled potatoes, pickles, and onions, creating a rich, melted layer of cheese over these simple ingredients.AlplermagronenOften referred to as Swiss macaroni and cheese, Älplermagronen is a delicious comfort dish made with macaroni, potatoes, cheese, and cream, topped with caramelised onions. Traditionally, it’s served with applesauce on the side, adding a unique sweet-and-savory twist.Saffron RisottoSaffron risotto is a speciality from the Italian-speaking region of Ticino. The risotto is made with Arborio rice, which is slowly cooked with onions, garlic, white wine, and broth, then infused with saffron, giving it a beautiful golden hue.Basler LackerliBasler Lackerli is a traditional gingerbread from the Basel region, known for its blend of honey, almonds, candied peel, and spices. This chewy, fragrant treat dates back to the Middle Ages and is particularly popular during Christmas.Berner PlatteThe Berner Platte is a meaty feast originating from the Bernese region, featuring a generous selection of meats, including pork belly, sausages, smoked bacon, and ham, along with boiled potatoes, sauerkraut, and green beans.MalakoffMalakoff is a cheesy Swiss appetiser that originated in the canton of Vaud. Made from balls of Gruyère cheese coated in a light batter and then deep-fried, Malakoffs are crispy on the outside and deliciously gooey on the inside. They are often served with a salad or pickles to balance out the richness of the cheese.Nusstorte (Engadine Nut Tart)This delightful dessert hails from the Engadine region and is a favourite among Swiss desserts. The tart is made from a buttery pastry shell filled with a caramelised mixture of walnuts, sugar, and cream. Polenta And Braised BeefIn the Italian-speaking region of Switzerland, particularly Ticino, polenta with braised beef is a beloved dish. The polenta is slow-cooked to a creamy consistency, often enhanced with butter and cheese, and served with a rich, tender beef stew that has been slow-cooked with tomatoes, red wine, and aromatic herbs.Top Attractions In IndonesiaRead More