Swiss cuisine: national dishes and features. National dishes of Switzerland: list with recipes Swiss food

The most general division of Swiss gastronomy is based on the imaginary Roesti Graben, the “potato moat” that divides the country into potato lovers (that is, residents of the German part of Switzerland) and everyone else.

The point here, of course, is not so much about potatoes, but about the cultural influence of neighboring peoples. Thus, the Germans added substantial dishes with meat, mushrooms, and cabbage to the cuisine of the inhabitants of the northern part of Switzerland. The Swiss from the south of the country were instilled by their Italian neighbors with a love of polenta, pasta and risotto. The French enriched the cuisine of the Lake Geneva region with sauces and light fish dishes.

Every region of this small country, even every village, is proud of its original dishes and ancient recipes, the history of which is often covered in legends.

The Swiss, as a rule, cook from regional products, even though they have to overpay for such a passion. Instead of Parmesan, for example, people are more willing to buy sbrinz (Sbrinz)- a very hard cheese with a “floral”, slightly salty taste. At any rural and urban market, they sell, first of all, farm specialty products and only then what is imported from neighboring countries - France, Italy, Austria, Germany, Spain.

The Swiss meal is accompanied by local wine. Here, locals also show patriotism by preferring wines from their region. Almost every canton is proud of its vineyards. Traditionally, they are considered the best accompaniment to local dishes. Unfortunately, Swiss wine is practically unknown to the world, since it is almost entirely drunk by the Swiss themselves.

From soup to dessert

Soup in Switzerland is an obligatory part of lunch. In the old days, this could be the only hot meal of the day for a peasant or shepherd!

Swiss soups are simple and thorough: for a long time, those products that were at hand were used. So, in the canton of Ticino in soup minestrone tomatoes, rice, beans and grated hard cheese (of course, sbrinz!), and bussecu- offal, potatoes, peas and again cheese. In Graubünden, soups were prepared with barley, in the northern and northwestern regions of the country - with vegetables and wild mushrooms. And in Valais they eat an unusual and, at the same time, simple wine soup: to prepare it, you need white fendan wine (Fendant), water, cream and some spices.

Just as unpretentious a dish gzottus (Gsottus), originating in the Goms region of the canton of Valais (to this day it is only served here). During the winter months, locals stewed smoked ham, lard, beef and lamb (usually leftovers from previous dinners) in a clay pot, interspersed generously with pears and onions.

Another traditional lunch dish, originally also pastoral, is a cheese and meat plate. Particularly known Valesian plate (Walliser Platte). There are several types of delicious dried meat, lard cut into transparent slices, local cheeses, dry-cured sausage, pickled cucumbers and onions - in a word, everything that the hostess has prepared. Therefore, the principle of compiling a Valaisian plate is the same, but there are, perhaps, as many options and tastes as there are families in the canton of Valais.

Another popular Swiss dish is equally varied. Rösti (Roesti) which were traditionally served for breakfast. The basis of rösti is potatoes boiled in their skins, which are then peeled, grated on a coarse grater and fried in the form of a large flatbread on both sides until golden brown. This is the basic recipe, so to speak. Then imagination, personal preferences and, last but not least, the range of products come into play. In Basel, for example, rösti is prepared with a lot of onions, in Ticino - with bacon and rosemary, in Appenzell - with pasta “horns”, bacon and local spicy cheese Appenzeler, in Western Switzerland - with bacon, tomatoes, paprika and cheese, popular throughout the country gruyère... There are countless recipes. They say that in the old days, Swiss men determined the culinary abilities of their future wives by how the rösti was prepared.

In the Lake Geneva region, Swiss cuisine is lighter and more varied. Here lake fish is eaten in large quantities, and soups are replaced by salads seasoned with vegetable oil and vinegar. The calling card of the Lake Geneva region has become perch fillet (Filets de perches): Perch halves are lightly fried in butter and most often served in a lemon-cream sauce with potatoes.

The climate of the Swiss valleys (primarily the Rhone Valley) is favorable for fruit trees: apricots, pears, plums, apple trees, cherries. Fruits and berries combined with famous Swiss chocolate and excellent fresh cream are the basis of Swiss confectionery art. Fruit pies (seasonal), carrot cake, chocolate cake or mousse are all topped with a generous dose of heavy cream (the Swiss call it “double cream”). For some holidays, for example, St. Nicholas Day, they bake fruit bread(Glarner Fruchtebrot), for which dried apples, pears, plums, raisins, nuts and a hefty portion of strong cherry liqueur are used as filling. Particularly popular in Ticino bread cake (Torta di Panne). Meringues are eaten all over Switzerland merengue, believed to have been invented in the town of Meiringen (near it, according to Conan Doyle, the fight between Sherlock Holmes and Professor Moriarty took place - but this is true, by the way).

And of course - fondue!

We owe the appearance of this dish, which has become the hallmark of Swiss cuisine, to winter and peasant ingenuity. By the end of the harsh Swiss winter, which cuts off mountain villages from the outside world, there was still quite a lot of dried cheese left in the bins, which could only be eaten in processed form. But a thrifty Swiss housewife will never lose old cheese. Just as the remains of yesterday's lunch - boiled potatoes, pieces of bread - will not go to waste. So the Swiss began to while away the long evenings by dipping pieces of bread and potatoes into a hot mixture of two or three types of cheese (in most cases, this is Gruyère from the mountainous region in the southern part of the canton of Fribourg, plus local cheese), white wine (Chassela, also known as fendan, or Johannisberg) and spices.

Currently, almost every region of Switzerland offers its own original fondue recipe. In addition to cheese fondue, you will find fondue bourguignon style (Fondue Bourguinone): Instead of a cheese mixture, it uses boiling oil, and instead of bread, pieces of beef, which are also served with assorted sauces, pickled cucumbers and onions. Try the so-called fondue in Chinese (Fondue Chinoise): Thinly sliced ​​chunks of beef, pork, horse meat or fish are dipped into boiling broth and eaten with sauce and vegetables. The fondue is traditionally washed down with white Swiss wine.

The first fondue recipe that has come down to us was written in 1699 in German - it was called “How to cook cheese in wine.” However, long before this the Swiss knew the dish raclette (Raclette). It is believed that the name comes from the French racler - to scrape. The point is this: a large head of cheese (most often a fragrant, easy-to-melt raclette is used) is melted over an open fire, then the melted cheese is scraped off the surface of the head onto a plate. It is served like fondue - with boiled potatoes, as well as pickled gherkins and pearl onions - they are eaten as a bite.

With its superb mountain landscape, where you can spend obscenely expensive ski holidays, lakes and a unique climate, it is an excellent place for a short holiday. This country is also home to some hearty and traditional dishes.

Whether you come to Switzerland for an active holiday on the mountain slopes or visit it during a European tour, you have a great opportunity to take part in a real feast.

DON'T LEAVE SWITZERLAND WITHOUT TASTING...

Fondue

Fondue is already a cliché for Switzerland; the dish is imprinted in the culture of this country. For centuries, the Swiss in the mountains used the principle of using bread and cheese that had been sitting for several cold months when preparing fondue.

Today, both visitor and local can enjoy fondue throughout the country all year round. Dip homemade country bread into melted cheese (use half Gruyère and half Vacherin), add more wine and garlic and melt the whole mixture over the fire. Enjoy the fondue with white wine or wash it down with schnapps or tea for an epic winter meal.

Mashed potatoes with onions and sausages / Papet Vaudois

Pape Vaudois is best described as a puree of leeks and potatoes that is simmered for several hours. As a result, the onions acquire a deep golden color and merge with the fatty sausage unique to the Canton of Vaud (Vaudois sausage).

In Canton, this dish has deep roots in French culture. Pape Vaudois with its notorious red stuffed sausage is already akin to the symbol of the region.

Rösti, Valean style (Rosti)

Rösti is one of Switzerland's iconic national dishes, made from grated potatoes and fried until crispy and golden brown. Although no one knows when rösti was first prepared, farmers in Canton always ate it for breakfast. Today, you'll find rösti eaten all over the country at lunchtime.

When winter comes, residents of the Canton of Valais love to treat themselves to rösti. Served in a ceramic Valey style Rösti pot, it's a delicious puree topped with salty bacon, a fried egg and melted Raclette cheese. It is served with spicy gherkins and pickled pearl onions.

Basel-style roasted flour soup

According to legend, one girl from Basel could not get married until she learned how to make soup from toasted flour. Although there are countless ways to prepare this soup, it is essentially made from flour, butter, onions and beef stock. It is then topped with grated Gruyere cheese.

Legend also says that the soup was invented by an absent-minded cook who was distracted by chatting and left flour in the pot, and it accidentally burned. The cook was not at a loss and decided that it would be a new dish, which then caught on. This soup is an integral part of the Basel festival and is officially eaten at three o'clock in the afternoon.

Raclette

During the cold months, the scent of fires and pine trees wafts along the roads of Switzerland. Wander the slopes and you'll smell the tangy aroma of melted Raclette cheese. Originally from the Canton of Valais, Raclette is a local cheese that is usually grilled for a long time and scraped off layer upon layer of slowly melting cheese, then served with boiled potatoes, pickles and onions.

Thanks to modern equipment, homemade raclette is commonplace in Switzerland. It is prepared at home, where friends have gathered and have been waiting for several hours for slices of melted cheese while drinking local Fandan wine.

Polenta and braised beef

In the Italian-speaking canton of Ticino, polenta has always been mixed, a dish made from corn flour that has been used to make porridge for centuries. Traditionally it is cooked slowly in a copper kettle over a fire until it thickens. When winter comes, polenta is combined with savory, beef stew, and wine to suit every taste. Polenta is made in the spirit of the best village traditions.

Veal and mushroom stew in Zurich / Zurich-style veal (Zurcher geschnetzeltes)

A typical hearty winter lunch in Zurich is diced veal. The dish is prepared from chopped veal, veal kidneys or sweet meat, which is fried in a sauce of onions, butter, white wine, cream and mushrooms.

Of course, this classic dish, originally from the German-speaking city of Switzerland, has found its way into culinary menus across the country. The combination of veal with wine sauce, or Zurcher geschnetzeltes as they say in the Swiss-German dialect, is a true delight wherever you are.

Tartiflette

Tarifflet was invented near the French-Swiss border in the Haute-Savoie department, home to the local Reblochon cheese. Although the cheese began to be produced in the 16th century, it only became popular in the 1980s, when the trade union tried to increase sales of cheese. And it worked.

Today, tarifflet is a staple in most ski resorts, especially in Romandie. It's a rustic casserole made with thinly sliced ​​potatoes, smoked bacon rashers, sweet onions, and creamy, nutty reblochon cheese (of course).

Lekerli biscuits with hazelnuts in Bern (Bern-style lekerlis biscuits with hazelnuts)

This dish has a long and rich history in Switzerland, particularly associated with Christmas. Although their ancestors were German sweets, these spicy gingerbread-like sponges have been served with delicate hazelnuts in the Swiss capital for centuries.

Sticky, spicy, sweet Lekerli (if also dipped in tea) is more than worthy of the list of dishes you are going to try in Switzerland.

Swiss cheese Vacherin Mont D'Or

Only in Switzerland is cheese a seasonal product. From September to April, when there is still snow in the mountains, Vacherin Mont-d'Or cheese has been appearing in shops for more than a century.

A soft, tangy cow's milk cheese made in the villages of the canton of Jura. It is mixed with white wine and garlic, then round wooden boxes are filled with this gooey cream cheese. The cheese is served warm with boiled potatoes. A kind of pleasant winter ritual.

The national cuisine of Switzerland has absorbed the best culinary traditions of Italian, French and German cuisines. After all, these countries are our closest neighbors. The main components of local cuisine are cheese, milk, meat, eggs, butter, flour and spices. It is worth noting that all these products are of the highest quality, natural, fresh and without harmful additives. There is even a special organization in the country that issues certificates for the best Swiss products, which are awarded the prestigious quality mark - IGP or AOC. These truly folk products include: dried meat from Grisons, cheese "raclette", Welsh rye bread, fried pork sausages "bratwurst", sausages from Vaud and many others.

The main calling card of Swiss cuisine , cheese and dairy products are considered. There are more than 150 types of cheese in this small country. The most famous - " Emmental, Gruyère, Appenzellern, Piora, Vacherin, Schabziger« and others. And the most famous Swiss dish is fondue. Several types of cheese are melted in boiling white wine and various spices are added. This dish is served hot with small pieces of white bread, which are dipped in the mixture and washed down with white wine. This is a classic version of fondue. Sometimes they cook it right on the table, in one pot for the whole company.

In recent years, Swiss "fondue" has acquired a wider meaning. There are many types of this dish, which are prepared using completely different technologies and recipes. For example:

• “chicken fondue” - chicken fillet stewed in creamy sauce;
• « rustic fondue» - fried meat with potatoes, covered in melted cheese;
• « Burgundy fondue» - boiled meat with cheese and spices;
• « chocolate fondue“—molten chocolate with honey and almonds, into which fruits, waffles, cookies, and bread are dipped.

And even such unusual options as “blueberry fondue” and “ ice cream fondue".

There are also other cheese dishes that are deservedly popular. Be sure to try:

• “raclette” - boiled potatoes (sometimes in their jackets) with melted cheese and crispy pickled cucumbers;
• « swiss cheese soup» with fried crackers;
• "Swiss style meat", generously sprinkled with grated cheese; scrambled eggs in a water bath with cheese;
• “Rösti” is a fried flatbread made from boiled potatoes (reminiscent of our pancakes), sprinkled with cheese.

As a first course, Swiss cuisine will offer you:

• vegetable minestrone soup,
• « barley soup from Grisons",
• Ticinese soup "busecco" with giblets,
• "Flour Stew from Basel".

For the second one you should try:

• “geschnetzeltes” - narrow strips of fried veal with mushrooms, herbs and sauce;
• "Bernes platter" - fried pork with beans or sauerkraut;
• “Bundenfleisch” - dried beef with salted onions;
• “knackerli” - spicy sausages with sauce and spices;
• “Leberwurst” - smoked sausage made from liver and lard;
• “Krepfli” are puff pastries with various fillings.

Swiss cuisine did not ignore the sweet tooth. First of all, this is the famous Swiss chocolate. Each Swiss eats more than 12 kilograms of chocolate per year. Also, try:

• “lekerli” - honey gingerbread; gingerbread from Basel;
• “kyukhli” - sweet pies;
• “Brunsley” - chocolate cookies with almonds;
• “zuger-kirshtorte” - layer cake with sweet filling;
• “muesli” with nuts, apples and raisins (by the way, this dish was invented in Switzerland).

Among non-alcoholic drinks, the Swiss prefer coffee, milk, fruit juices, and hot chocolate. Samichlaus beer is popular, with a strength of up to 14%. Swiss wines are also excellent - “ Ferdan", "Lavyu", "Coron", "Dol", "Johanniober", "Lamey" and others. Stronger drinks include Kirsch (cherry vodka), Pflumli (plum brandy), Williams (pear brandy).
Welcome to hospitable Switzerland and bon appetit everyone!

If you are planning to travel to Switzerland, be sure to try the best Swiss cuisine.

Switzerland is primarily famous for its cheese and chocolate. This is probably why both of these products are often used in Swiss cuisine. The dishes are quite high in calories, but is it really possible to count calories on vacation?

Swiss dish #1:

Fondue

Fondue (Swiss dish)

Fondue is the most popular national dish of Switzerland. The name Fondue was borrowed from the French and translates as “melted.” Fondue is hot melted cheese in a special bowl, the bottom of which is constantly heated from below by fire. The dish is placed in the center of the table and guests dip small cubes of bread into it. The secret of the Swiss Fondue dish lies in the types of cheeses used for preparation.

Swiss dish No. 2:

Raclette

Raclette (Swiss dish)

Another famous Swiss cheese dish is Raclette. They say that this dish was once invented by mountain shepherds. They placed a piece of cheese near the fire, and then scraped off the melted side with bread. Nowadays, raclette is prepared completely differently in a special raclette maker. A thick piece of cheese is placed on the grill, melted and poured over boiled potatoes. Raclette is usually served with pickled cucumbers and onions.

Swiss dish No. 3:

Veal Zurich style (Zurich Geschnetzeltes)

The name of this dish is quite difficult to pronounce, but this treat is definitely suitable for meat lovers. Traditionally, the main ingredient, as you may have guessed, is veal. A dish is prepared with mushrooms, seasoned with cream and white wine. Zurich-style veal is usually served with pasta, or Restie.

Swiss dish No. 4:

Rösti

Rösti is also one of the national dishes of Switzerland. Resti is prepared as follows: flat cakes are made from grated potatoes and fried in a frying pan in butter or vegetable oil. Restie is usually served with cheese or bacon.

Swiss dish #5:

Swiss Chocolate

Swiss chocolate is considered the best in the world. It comes in a variety of shapes and sizes. The factories strictly control the production process and therefore Swiss chocolate has become famous not only for its excellent taste, but also for its high quality. The Swiss chocolate industry association Chocosuisse claims that the Swiss eat more chocolate than any other nation in the world.
And if you want to not only taste real chocolate, but also learn how it is made, take a tour of one of the chocolate factories in Switzerland.

Chocolate factories and museums in Switzerland

Cailler-Nestle Broc Factory is the oldest and most famous chocolate factory located in the provincial town of Broc in Switzerland. Here, visitors are shown how chocolate is made, introduced to the history of the factory, and given a tasting of the best chocolate brands.

Alimentarium Food Museum dedicated to the history of food in general. The museum is located in a stunningly beautiful location in the city of Vevey on the shores of Lake Geneva. This museum has a separate room dedicated to the history of chocolate.

Vevey - Swiss Riviera

Alprose Chocolate Museum tells the most detailed history of chocolate production in Switzerland. The museum is located in the small town of Caslano on the shores of Lake Lugano. On weekdays you can watch the full chocolate making process.

Chocolate brand Chocolate Frey AG

Famous chocolate brand in Switzerland. The factory is located in the north of the country in the city of Buchs. Chocolate Frey AG regularly organizes three-hour excursions with complete immersion into chocolate production.

Swiss cuisine combines the best culinary traditions of France, Italy and Germany, as well as simple and hearty local dishes, recipes for which have existed in the valleys and mountains for several centuries.

The cuisines of these three peoples influenced the culinary preferences of the most neutral country.

Each canton has its own regional specialities. Recently, many young talented chefs have emerged in Switzerland, thanks to which the country confidently occupies a prominent place on the culinary map of the world.

The culinary traditions of Switzerland are inextricably linked with the geographical location of the country.

Since most of the territory is occupied by mountains, simple but hearty rural cuisine is very popular.

The main dishes of Swiss cuisine are simple and satisfying.

The cuisine of Switzerland enjoys well-deserved recognition among gourmets all over the world, and the Swiss themselves at home are by no means shy away from Lucullean delights. So, the favorite pastime of Zurich residents is walking around restaurants and cafes, and if they praise you about one of the eateries, you can safely go there. The local cuisine has been strongly influenced by its neighbors, primarily the “older French cousin” and Italian cuisine, as well as the purely Swabian table, but still it has enough of its own delicacies that are widespread in other countries.
A typical Swiss dish is the famous fondue, which is best enjoyed when it is cold outside and raining or snowing. Then sit comfortably in front of the fireplace and, pricking pieces of bread crumb onto a long fork, dip them in the melted cheese. It is best to drink this delicacy with white wine or tea.
Another famous cheese dish that has become widespread is raclette from Wallis. The very name of the dish (“raclette” (French) - large grater) reveals the principle of its preparation. The cheese is grated on a coarse grater or broken into small pieces, heated and served with potatoes.
However, to enjoy the taste and aroma of cheese, it is not necessary to reheat it. The best example is Emmental (more often called Swiss) and Appenzell cheeses, which enjoy well-deserved recognition among gourmets, as well as Grayerz cheese. Vacherin, which is prepared only in winter, and Schabziger, a cheese with herbs from Glernerland, have an exquisite taste and aroma.
Among the Ticino delicacies we should mention, first of all, small soft formagini cheeses, which are made from cottage cheese, as well as various varieties of mountain cheese, the most famous of which is Piora. Another famous Swiss delicacy is Zurich schnitzel (veal in cream sauce). Those who like to eat heartily prefer the Berner Platte - a dish of sauerkraut with beans and fried potatoes. Bern is also considered the birthplace of the famous Rosti - thinly sliced ​​fried potatoes with cracklings.
Now is the time to think about soups, for example, Basel flour soup, barley soup from Bünden or Busekka - Ticin tripe soup. The national dish of sunny southern Switzerland is, of course, polenta, a dish of corn grits with cream and pieces of fruit. To the south of Saint Gotthard, risotto is a favorite - a rice dish prepared Milanese style (with saffron), with mushrooms or peasant style (with vegetables).
The menu of Swiss cuisine also includes fish dishes: rudd, trout, pike and aigli (freshwater perch), which are prepared differently everywhere. In late autumn and winter, you can try game delicacies, such as roe deer back, in many restaurants. And another delicacy, famous on both sides of the Swiss border, deserves your attention. This is Bünden meat, dried beef, cut into thin slices. Those who first tasted it in Valais, and not in Graubünden, call this dish “Welsh-style meat.”
The Alpine republic is famous for its wines. White wines are widely known - “Dezaley” and “St.-Saphorin”, “Fendant” and “Johannisberg”, “Twanner”. The best varieties of red wines are the exquisitely fine “Rose der CEil-de-Perdrix”, strong “Dole”, “Pinot Noir” and “Merlot”. But perhaps the best Bünden wines are made in the Italian town of Veltalin, which since 1815 has become the Swiss canton of Grisons. “Sassella”, “Grumello”, “Inferno” - these are the names of strong ruby-red wines that owe their luxurious bouquet to the generous southern sun. All that remains is to say a few words about all kinds of sweets served for dessert, afternoon tea, and evening coffee. These include fruit pies, Zug cherry cake, carrot cake, Engadine nut cake, and of course, the famous Swiss chocolate.

Alpine pasta is a somewhat unusual combination of pasta and potatoes, seasoned with sour cream and grated cheese, and topped with crispy fried onions.

For dessert, try the Zuger Kirschtort cherry cake. It is made of puff pastry and delicate buttercream, soaked in cherry liqueur and sprinkled with nuts.

Swiss wines, amazing in their diversity, offer a rich palette of tastes and fresh aromas. Wines that do not fit into the image of wine regions. At most international competitions today, Swiss wines very often receive the highest marks and win major awards. These achievements may be surprising, but they clearly reflect the revolutionary development of winemaking in Switzerland in recent years and the creation of very expressive and original wine varieties.

The Swiss table is very diverse: prestigious receptions, fashionable and gastronomic restaurants, fast food restaurants, regional Swiss cuisine, bistros, village inns, tea salons, dinner performances... A map and menu are posted at the entrance to the restaurant. Check prices before you push through the front door.

Swiss cuisine is considered the most exquisite in the world. For Swiss residents, food, cuisine, desserts, cheeses and wines are a way of life.

Evil tongues say: take a little Italy, France and Germany, add to this neutrality, banks and mountains - and here you have the Swiss Confederation. In scientific literature, the inhabitants of this blessed land are called Romansh. All of them are Swiss, but any resident of one or another canton emphasizes his originality. The same can be said about the kitchen. Although the most common national dishes are borrowed from the cuisines of other nations, the Swiss consider them their own. Apparently, because they add their own, very piquant elements to these dishes.

Take, for example, fondue - perhaps the most common dish throughout Switzerland. This is melted cheese, to which garlic and light white wine are added. Fondue came from Alpine shepherds, who were the first to think of throwing leftover cheese and garlic into the cauldron, and then dipping pieces of white bread into the mixture. The shepherds were very pleased with this hearty dish. The French claim that it was they who invented fondue. The Swiss argue with them. Be that as it may, it has become one of the national symbols of Switzerland, along with banks and watches. Now fondue is prepared in the best restaurants from various types of cheese. A pot is brought to the table, and very long forks are placed with it. Visitors string pieces of white bread onto them and dip them into a cheese-wine-garlic mixture. Fondue is considered a winter dish. “Shepherds' food” is also very popular among many tourists. That’s why fondue is on the menu of almost all Swiss restaurants. There is such an interesting fact that it is not recommended to drink fondue with wine, although many residents of Switzerland do it.

In the cantons adjacent to Italy, of course, typical dishes of this wonderful country are common. Locals speak fluent Italian and are very fond of various pastas, ravioli and risotto (rice dishes). The Swiss did not bring anything special new to Italian cuisine.

In Switzerland there is the concept of “resti graben” - this is the border up to which the Germans live and the German language is widespread. The term comes from the name of a typical German Alpine dish - resti, very common in German-speaking Switzerland. "Reshti graben" is the territory where this dish is eaten. In simple terms, it is boiled potatoes, fried to the state of “fries” (with a crust). In fact, reshti is quite difficult to cook. Roland Jaggi, commercial director of the representative office of the Swiss national airline Swissair in Moscow, loves this dish. He mostly eats reshti in his homeland. But sometimes his wife spoils Mr. Yagi in Russia too. And it’s extremely rare for a commercial director to cook his favorite dish himself. Moreover, it is best to serve reshti in combination with a white Munich sausage - bratwurst. Mr. Yaggi shared the recipe for the dish with the readers of Turinfo (see below).

If we are talking about sausage, it should be noted that this is a typically German invention, like sausages, very popular in German-speaking cantons. Sausages from the cantons of St. Gallen and Bern are especially famous. And in Zurich, tourists, as well as local residents, are treated to huge two-meter sausages. The most delicious sausages, according to Alexander Bocharov, director of the tourism company Intellectual Fund, are served in a small restaurant located in the Arsenal building, next to Paradenplatz - in the very center of Zurich. This area is famous for the huge number of banks, whose employees fill the local restaurants during their lunch breaks. They serve sausages in huge tubs with sweet mustard, and a full meal in a restaurant with beer costs no more than 12-15 Swiss francs.

Swiss cuisine has regional specificity - the products, climate and traditional way of life of each region have a decisive influence on local culinary traditions.

The service staff usually speaks English.

Prices: Approximate cost of a three-course dinner, excluding drinks: 10 to 50 Swiss francs, depending on the level of service and location.

As for tips, in many restaurants and cafes they are included in the bill, so it is not necessary to give them. But if you are satisfied with the service, then you can add 7-10% of the bill amount.