15 Traditional Swiss Foods and Drinks To Try on Your Next Trip

Switzerland’s most famous food, fondue is the must-try dish for any first-timer. Essentially, cheese is melted in a communal pot and kept heated over a portable stove. Diners then dip pieces of bread (or other foodstuffs) into the pot using very long forks. Swiss fondue has its origins in the French-speaking lowlands, but these days you’ll find this typically winter-time dish served up in homes and restaurants across the confederation. For the full heritage experience, get your fondue fix in one of the French-speaking hubs, such as Geneva or Montreux.

Related: The Fon-Dos and Don’ts of Eating Fondue in Switzerland

Switzerland’s other national dish originally came from Canton Valais in the heart of the Swiss Alps, but it’s now enjoyed in homes and restaurants everywhere. The classic raclette involves a wheel of cheese being heated, then scraped over a plate of potatoes.

Today, most Swiss people have their own raclette grills at home, with tiny pans for heating individual slices of cheese. The dish is completed with a side of pickles, ideally gherkins and pickled onions. Pair with a Valais white wine tasting for the full taste sensation.

Proper Swiss comfort food, the humble rösti is somewhat similar to the Anglo hashbrown, though don’t let the Swiss hear you say that. It’s said that the dish was originally eaten for breakfast by Bernese farmers, but it’s now popular across German-speaking Switzerland and beyond, as a breakfast, lunch, or dinner base.

For a true taste, head to one of Bern’s Old Town eateries (preferably on a tour with a local guide), where you’ll find it served alongside all sorts of tasty fare, from fried eggs and spinach to meat and cream sauces.

Zürcher Geschnetzeltes is a regional dish of Zurich. It consists of sautéed veal, onions, and sometimes mushrooms in a white wine and cream sauce and is typically served with a side of rösti. Veal is an Alpine delicacy (large herds of cattle graze in the mountains each summer), and well worth sampling to get an idea of Swiss cuisine beyond cheese.

Related: 10 Magical Towns in Switzerland That Are Straight Out of Fairy Tales

Though the name means “Chinese fondue,” this hot pot dish is a truly Helvetian treat. Typically saved for special occasions, such as Christmas or New Year’s Eve, Fondue Chinoise is all about good-quality cuts of meat cooked in a communal pot of bouillon broth.

The variety of dips is what adds the Swiss flavor, with popular options including cocktail, garlic, tartar, and chestnut sauces. Though it’s usually eaten during the holidays, you’ll easily find fondue chinoise around all the big tourist hubs, such as Basel, Interlaken, and Zurich.

Another internationally-inspired dish, Riz Casimir is a quintessentially Swiss take on curry. The dish was invented in the mid-20th century by Mövenpick, a Swiss catering company. The original recipe combines veal, mild curry powder, banana, pineapple, and peach, garnished with almonds and served with basmati rice, though these days chicken is more commonly used.

Not related to the French hospitality group, this Swiss schnitzel is a piece of pork, veal, or chicken wrapped around slices of ham and cheese, then rolled in breadcrumbs and fried. The Swiss version is thought to have originated in the Valais town of Brig, though similar riffs on the theme can be found in Spain, South America, the Balkans, and beyond.

After a day of mountain exploration in Lucerne, you’ll be delighted to settle into an Alpine restaurant and get stuck into a big plate of cordon bleu and French fries—this is hearty Swiss grub at its best.

These dough-based delicacies from Graubünden come in countless forms and can be made from white flour, buckwheat flour, chestnut flour, or potatoes. They are typically cooked in broth, and then served with spinach or cabbage, cured meats, and plenty of cheese.

Real rustic fare, the recipe harks from a time of simple, modest cooking, and traditionally these dumplings were served up as a way to feed hungry farmers during Lent. Chur, the capital of Graubünden, is a great place to savor your first taste of pizokels and learn more about Switzerland’s Romansh traditions.

Another Graubünden classic, capuns are essentially dough-stuffed chard leaves, cooked in a flavorful broth. There are many stuffing varieties, from Salsiz (Graubünden smoked sausage) and Bündnerfleisch (Graubünden cured beef) to cheese and chives, with some also swapping out the chard leaf itself for spinach. The resort town of Davos is another hotspot for Graubünden cuisine, thanks to its Romansh history and modern restaurants.

The final dish on our foray into eastern Switzerland, this sweet dessert is another specialty of Graubünden but is thought to have its origins in the walnut-growing regions of wider Europe. The tasty tart boasts a buttery dough crust and rich caramel and walnut filling, making it a must-try for any traveler with a sweet tooth. Native to the Engadin Valley, it’s a lovely morsel to tuck into after a day on the St. Moritz slopes.

Another ski slope staple, Älplermagronen is the Alpine version of mac and cheese. Pasta was only introduced to the Swiss Alps by Italian laborers in the late 19th century, but the dish quickly became a favorite among those that lived and worked in the mountains thanks to its portability, simplicity to cook, and nutritional value.

A cheesy pasta dish served with potatoes, fried onions, and applesauce, plus optional bacon, it’s easy to see why its popularity has lasted, and today it's served up in mountain resorts including Zermatt and Grindelwald.

Related: 7 Reasons Why You Should Go to the Swiss Alps This Summer

Over in western Switzerland, this fried cheese ball is a Canton Vaud specialty with a surprising history. It’s said to have been invented by Swiss mercenaries during the Crimean War, hence its name. It was apparently then adapted for a party hosted by the nephew of Napoleon Bonaparte at Prangins Castle in the late 19th century. Today, it’s a perfect mid-afternoon snack to savor on a stroll around Geneva or nearby lakeside towns.

A sweet treat from French-speaking Switzerland, the mysterious carac is as tasty as it is eye-catching. Nobody really knows where it came from, though some believe its name could refer to caraque, a rich variety of cocoa; or Caracas in Venezuela, home of the cocoa bean.

Nonetheless, the tart’s green fondant top, shortbread shell, and dark chocolate and cream filling go perfectly with an after-dinner coffee or afternoon tea, making it a great morsel to try during a tour of Romandy towns such as Geneva or Fribourg.

Polenta has long been a staple food of the Swiss-Italian region. In the past, polenta was cooked in a fireplace for many hours, then served with chestnuts and potatoes. Today’s recipes also incorporate local cheeses and cured meats while keeping to the dish’s rustic roots. Head to a cozy grotto in Lugano or Bellinzona for an authentic taste of Ticinese polenta.

No round-up of Swiss dishes could be complete without a nod to Swiss cheese itself. There’s no shortage of must-try Swiss cheeses, with Gruyère arguably the most popular among Swiss citizens.

But on the international stage, Emmental has to be one of the shiniest jewels in the nation's culinary crown. Originating from Canton Bern, the famously holey cheese can be enjoyed as a snack itself or used in fondues, gratins, cheesecakes, and flans. Learn more about its heritage and production on a tour to a working Emmental dairy.

Swiss chocolate is world-famous, and while it might not constitute a dish in itself, it certainly shouldn't be missed on a chocolate tasting tour of the nation’s top produce. Learn more about the origins of the cocoa bean or sample some of Switzerland’s finest creations at the Lindt Home of Chocolate in Zurich.