Regional specialities

In addition to Switzerland's national dishes, every region has its own culinary specialities.

An assortment of foods in a basket
Regional specialities © FDFA, Presence Switzerland

Specialities from German-speaking Switzerland

“Spätzli” are tiny dumplings made from flour, eggs and water. They are found all across German-speaking Switzerland, especially in the canton of Glarus were they are served with the local “Schabziger”, a soft cheese seasoned with dried mixed herbs. The city of Basel is very proud of its “Läckerli”, small biscuits made from honey and candied fruit. “Züri-Geschnätzlets”, finely sliced veal fillet in a creamy mushroom sauce with a helping of rösti on the side, is a typical Zurich speciality.

Specialities of French-speaking Switzerland

The traditional dish of Geneva is “Longeole” (a pork and fennel sausage), which is served with potatoes cooked in white wine. Fribourg is famed for “Gruyère”, the cheese without the holes, and “Gruyère” double cream. Jura has “damassine”, a spirit distilled from damson plums. The canton of Neuchâtel has its own liqueur, the once infamous “absinthe”. Valais is primarily known for its wines and “Raclette”, while the “Saucisson Vaudois” is the pride of the canton of Vaud.

Specialities from Italian-speaking Switzerland

Specialities from the canton of Ticino, such as “osso bucco”, polenta, saffron risotto and minestrone, are heavily influenced by Italian cuisine. Ticino is also an important wine-producer, particularly Merlot. The canton also has its own Ticino loaf (white bread) and “Panettone” (a brioche loaf studded with candied fruit and raisins).

Specialities from Graubünden

Traditional Graubünden specialities include dried meat (“Bündnerfleisch”), Engadine walnut cake, barley soup, “pizokels” (buckwheat pasta), “capuns” (rolls made of chard and filled with “spätzli” dough and meat or slices of sausage) and “maluns” (grated potato mixed with flour and slowly fried in butter).

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