Swiss cuisine

Swiss cuisine draws from the culinary traditions of its neighbouring countries Italy, France, Germany and Austria. These influences in combination with its own traditions make for a wide range of dishes around the country.  Many once regional specialities can now be found throughout Switzerland. 

Capuns, chard leaves stuffed with spätzli dough and pieces of dried meat
Each region has its own specialities, such as capuns from Graubünden, a dish made of stuffed chard leaves. © Graubünden Ferien

Culinary influences from Germany, France and northern Italy along with the varied farming traditions and climatic conditions have made Swiss cuisine what it is today. The different language regions also tend to form a background for the country's diversity in food culture and products. 

The tradition of making bread, cheese, sausages and cold cuts, wine, cakes and chocolate in Switzerland goes back centuries. Many dishes which started out as regional specialities are now enjoyed all over the country, such as rösti, fondue and raclette, and some are also known internationally. Muesli – although seldom now associated with Switzerland – is one Swiss dish which has conquered the world.

Swiss cuisine – facts and figures

Read about 'cervelat celebrities' and which food products can be found in practically every Swiss kitchen.

Switzerland's national dishes

Cheese and potatoes, apples and oats – some of the ingredients in Switzerland's most famous national dishes.


How Switzerland's 19th-century chocolatiers perfected their product, creating a worldwide reputation for Swiss chocolate.


Hard cheese, soft cheese, extra-hard cheese, cottage cheese, Alpine cheese, cheese rosettes, cheese spreads and slices – Swiss cheese is so much more than Emmental.

Regional specialities

Swiss cuisine has many regional specialities, influenced by the four language regions and the diversity of the Swiss landscape.