Traditional Swiss Food

Maluns

A traditional dish from the Grisons. Made with potatoes, flour and butter, this dish goes perfectly with fine mountain cheese, coffee or apple sauce. Fry the potatoes in a pan with butter until they turn into small pieces.

cholera

Pâté, made with potatoes, onions, apples, bacon, leeks and cheese, was invented around 1830 during a cholera epidemic when people were not allowed to go outside. The recipe at the time used whatever ingredients were available at home.

Bündnerfleisch

It is mainly collected from the thigh or shoulder of beef, the fat and tendons are removed, seasoned with white wine, salt, onion, etc., aged, dried, and then pressed periodically. Authentic is not smoked.

Zürcher Geschnetzeltes

Cut the veal into small pieces and fry quickly in a very hot pan with a little butter and some chopped onion, then take it out and keep it warm. This dish goes well with rösti.

Suure Mocke

Roast beef is marinated in red wine and vinegar with seasonings for about a week, then simmered for 3 hours. It goes well with mashed potatoes or spaetzle. It is a very elaborate dish and takes a long time to cook.

Capuns

A traditional dish of the Swiss canton of Graubünden, mainly made in the western part of the country. It is a type of dumpling made with dried beef pieces wrapped in vegetables and stewed in milk or cream.