Typical Swiss Recipes to try at Home!

Käsefondue

There is nothing more Swiss than the Swiss cheese fondue. It's also called Käsefondue or Fondue au fromage in Switzerland.

Typically, a true cheese fondue is made of various Swiss cheese and white wine.

Swiss Cheese Fondue Recipe

Homemade Cheese Fondue for your Christmas or New Year's Eve dinner party.

Bircher Muesli

Bircher Müsli is the original overnight muesli, and it was developed by a Dietitian in Switzerland. A true Bircher Muesli contains shredded apple!

Swiss Bircher Muesli Recipe

It's a game changer as it's filling, super nutritious, includes fresh ingredients, and you can prepare it the night before so that the oats get soft, and the muesli turns out more flavorful.

Zürcher Geschnetzelte

Geschnetzeltes is a skillet creamy meat dish. The original recipe from Zürich is made with veal strips, but this dish is so popular (also in Austria) that it is frequently prepared with chicken or turkey strips.

I made one with mushrooms a la chasseur (hunter) style.

Chicken Geschnetzeltes with Hunter Sauce Recipe

Tender Chicken Geschnetzeltes cooked in a delightful mushroom cream hunter sauce. The perfect weeknight one-pan meal for two. Serve up with plain pasta noodles, Spätzle, dumplings or rice.

Cordon Bleu

The original Cordon bleu is made with veal meat, but I create a chicken cordon bleu recipe too.

Both are filled the same way, with cheese and ham, and both are breaded and fried crispy golden.

Veal Cordon Bleu Recipe

Cheese and ham stuffed veal cordon. Date night or family dinner delight!

Skillet Chicken Cordon Bleu Recipe

Easy recipe to prepare chicken cordon bleu from scratch. Cooked over the stove top in a skillet

Rösti

Rösti is shredded potatoes fried in a pan, and it's definitely a comfort meal in Switzerland.

I love it with fried eggs and a green lettuce salad, and this is how it usually served up in Swiss homes and restaurants.

Here is a baked Rösti Recipe variation!

Swiss Rosti with Salt and Vinegar

Swiss rosti with salt and vinegar is a delicious twist on a traditional rosti. This crispy potato pancake is a perfect side dish.

Nüsslisalat

Nüsslisalat

The Swiss Nüsslisalat is made from the leaves of the plant Valerianella locusta. In other German-speaking countries it goes by many names of Rapunzelsalat, Feldsalat, or Ackersalat (in some parts of Germany), Mauseöhrchensalat (in Luxembourg), Doucette or raiponce in France, and Vogerlsalat in Austria.

More Swiss Foods

• Raclette — A cheese party food. We also make this on Saturday nights at home. Raclette cheese slices are melted and then served over cooked potatoes and other veggies.
• Fondue Chinoise — Meat Fondue with Vegetables. We make this for Christmas or New Years.
• Riz Casimir — A curried veal and pineapple dish. I'll have this recipe filmed for you soon because you know I'm all for pineapple on pizza. 😀
• Zopf — Braided bread. When I was broke as a teenager in Switzerland, I would buy fresh bakery Zopf, which was super cheap, and Swiss milk chocolate from Migros or Coop.
• Älplermagronen — Next level Swiss Mac and Cheese
• Hüppen or Hippen — Simple thin wafer prepared with powdered sugar, egg whites, flour, and milk. They are used to decorating ice cream bowls. We made these a LOT in culinary school in Austria, but I hadn't thought of posting the recipe here yet.
• Berner Platte — A meat filled plate with vegetables from the beautiful city of Bern.
• Papet Vaudois
• Pizokels — Spätzle-like noodle dish from the Graubünden Canton in Switzerland.
• Fribourger Soup de Chalet — a vegetable loaded, wholesome soup from Freiburg. A Swiss room buddy made it once for us on a rainy day and it was divine.

Controversial Cross Border Foods

Europe is, well, complicated. The food traditions reflect the diverse and complex historical positions of regions.

Hence, why, you will come across dishes that are cross border popular. A few are material for heated debates between Switzerland, France, Germany, Austria, and Italy.

• Polenta with cheese — The Southern Italian-speaking canton and Italy claim this one for themselves. In Switzerland, they like to add Gruyère cheese, for example, and in Italy, it's Parmigiano or Gorgonzola (around Bergamo).
• Spätzle Noodles — Plain cooked Spätzle, Spatzl or Spätzli can be Swiss, Austrian, or German. The Swabia region in Germany claims it, and so does Vorarlberg and Tyrol in Austria, with the traditional Cheese Spätzle. Other areas also call them Nockerln (in Austria and Hungary). Knöpfli are often smaller (translating to knob) but some places and people call Spätzle Knöpfli in Switzerland.
• Flammekueche or Tarte Flambé or Flammkuchen — A flat pizza-like base, topped with fresh cream and ham or bacon and cheese. This is an Alsatian food specialty, which is also commonly prepared in the neighboring Baden-Württemberg region in Germany. I have seen it a lot in Basel, Switzerland as well and neighboring towns.
• Spitzbuben cookies — Basically Linzer Augen cookies but instead of 3 cut out holes (the eyes), they use another cut out shape. Linzer cookies are Austrian, and Spitzbuben literally translates to naughty thieving boys in German. The Spitzbuben cookies are not attributed to a specific region, but they are like a “stolen” version of the true Linzer cookies, which are from the city of Linz in Austria. I can't blame them, tjhey are delicious cookies!
• Holunder Syrup — aka Elderflower syrup is a traditional summer syrup in several countries, not just in Switzerland. We also make Elderflower jelly.