Explore dishes

Aargau carrot cake

Moist almond cake with finely grated carrots, cinnamon and sugar glaze.

Air-dried beef platter with alpine cheese

Wafer-thin air-dried beef with alpine cheese, butter and rye bread.

Alpine macaroni with apple compote

Alpine macaroni with apple compote; simmered preparation.

Apple fritters with vanilla sauce

Apple rings fried in batter, tossed in cinnamon sugar, with warm vanilla sauce.

Apple strudel with vanilla sauce

Thinly stretched pastry filled with apples, cinnamon and nuts, served warm with vanilla sauce.

Apple tart

Apple tart; roasted preparation.

Asparagus with hollandaise

Asparagus with hollandaise; steamed preparation.

Baked lasagne bolognese

Layered pasta with meat ragù, béchamel and Parmesan, baked golden in the oven.

Basel flour soup

Dark-roasted flour soup with onions, Gruyère and bread, a Basel carnival classic.

Basel läckerli gingerbread

Honey and spice biscuit with almonds, candied peel and kirsch, with sugar glaze.

Basque-style chicken

Braised chicken with peppers, tomatoes, onions and paprika.

Bavarian cheese spread with pretzel

Creamy spread of soft cheese, butter, onions and paprika, served with pretzel.

BBQ pork ribs

BBQ pork ribs; grilled preparation.

Beef burger with cheddar

Beef burger with cheddar; grilled preparation.

Beef carpaccio with rocket and Parmesan

Wafer-thin raw beef with lemon, olive oil, rocket and Parmesan.

Beef goulash with spätzle

Slowly braised beef with paprika, onions and tomatoes, served with spätzle.

Beef rolls with red cabbage

Stuffed beef rolls in dark gravy, served with red cabbage and potatoes.

Beef stroganoff with rice

Beef strips in a cream sauce with mushrooms, onions and paprika, served with rice.

Beef tartare with onion and toasted bread

Beef tartare with onion, served with toasted bread.

Bernese platter

Boiled and smoked pork with bacon, sausage, sauerkraut and boiled potatoes.

Bircher muesli

Bircher muesli; chilled preparation.

Black Forest cake

Chocolate sponge with cherries, kirsch and whipped cream.

Blue cheese plate

Roquefort-style blue cheese with walnuts and honey.

Boeuf bourguignon

Boeuf bourguignon; braised preparation.

Boiled beef Viennese style with root vegetables

Tender boiled beef rump in clear broth, with carrots, celery and leek.

Boiled beef with horseradish and vegetables

Tender boiled beef with root vegetables, boiled potatoes and fresh horseradish.

Borscht with sour cream

Beetroot soup with beef, white cabbage and a dollop of sour cream.

Bouillabaisse

Provençal fish stew with saffron, fennel and tomatoes, served with rouille and bread.

Braised beef roast in red wine sauce

Slowly braised beef with root vegetables and a rich red wine sauce.

Bread dumplings with creamy mushroom sauce

Dumplings of bread, milk and parsley with wild mushrooms in cream sauce.

Burgundy snails in garlic butter

Snails in garlic and herb butter, baked in the oven, with baguette.

Butternut squash risotto

Creamy risotto with roasted butternut squash, sage and parmesan.

Calf liver Bernese style with rösti

Pink pan-fried calf liver with onions and sage, served on rösti.

Cassoulet

Slow-cooked white beans with duck confit, sausage and pork.

Chard-wrapped Capuns

Chard-wrapped Capuns; simmered preparation.

Cheese fondue

Melted Gruyère and Vacherin with white wine, served with bread.

Cheese on toast, Vaud style

Bread slices baked with white wine, Gruyère and egg, a Vaud inn classic.

Cheese spätzle with crispy onions

Homemade spätzle baked with mountain cheese and topped with crispy onions.

Cherry clafoutis

Lukewarm baked pancake batter with whole cherries.

Chickpea and vegetable tagine

Chickpea and vegetable tagine; braised preparation.

Chocolate fondue with fruit

Melted Swiss chocolate with cream, served with strawberries, pears and brioche.

Chocolate mousse

Airy mousse made from dark chocolate, eggs and cream.

Coq au vin

Coq au vin; braised preparation.

Cordon bleu with fries

Breaded veal cutlet stuffed with ham and Gruyère, served with fries.

Cream of asparagus soup

Velvety soup of white and green asparagus with cream and a hint of nutmeg.

Crema catalana

Cinnamon, lemon and vanilla custard with a burnt sugar crust.

Crème brûlée

Crème brûlée; roasted preparation.

Crêpes Suzette

Wafer-thin crêpes in caramelised orange butter, flambéed at the table.

Croque-monsieur

Toasted ham and cheese sandwich baked with béchamel and Gruyère.

Currywurst with fries

Fried bratwurst in tomato curry sauce with fries.

Dark chocolate tart

Rich 70 % dark chocolate ganache in a shortcrust shell.

Duck à l'orange

Duck à l'orange; roasted preparation.

Duck breast with honey and thyme

Pink roasted duck breast with honey and thyme jus and gratin.

Engadin walnut tart

Shortcrust tart with a caramelised cream and walnut filling from the Engadin.

Entrecôte with Café de Paris butter

Grilled beef entrecôte with spiced herb butter in the Geneva style, served with vegetables.

Fettuccine Alfredo

Ribbon pasta in butter and cream sauce with plenty of Parmesan.

Fish and chips

Beer-battered fried cod with thick chips and lemon.

Foie gras with brioche and fig

Foie gras with brioche and fig; chilled preparation.

Fondue chinoise with dipping sauces

Paper-thin beef cooked in hot broth, served with curry mayonnaise and tomato sauce.

Four-cheese pizza

Pizza with mozzarella, gorgonzola, Parmesan and Gruyère, baked without tomato sauce.

Frankfurters with potato salad

Hot frankfurters with mustard and lukewarm potato salad.

French onion soup

Slowly caramelised onions in broth, topped with bread and melted Gruyère.

Garlic prawns

Prawns sizzling in olive oil with garlic and chilli, served with fresh bread.

Gazpacho

Chilled soup of ripe tomatoes, peppers, cucumber, garlic and olive oil.

Gebratener Zander mit Randensalat

German quark cheesecake

Delicate quark cheesecake on a shortcrust base with lemon and vanilla.

Graubünden barley soup

Hearty soup with pearl barley, root vegetables, bacon and a splash of cream.

Graubünden maluns with apple sauce

Grated potatoes fried in butter, served with mountain cheese and apple sauce.

Graubünden pizokel with spinach

Hand-scraped dough dumplings with spinach, mountain cheese and brown butter.

Gravlax with mustard dill sauce

Salmon cured with salt, sugar and dill, thinly sliced on rye bread.

Greek salad

Tomatoes, cucumber, olives, red onion and feta with olive oil and oregano.

Grilled cervelat with bread

Scored cervelat grilled over the fire, with bread and mustard, a Swiss barbecue classic.

Grilled ribeye steak with fries

Char-grilled ribeye, served rare to medium with fries.

Grilled salmon with dill

Grilled salmon with dill; grilled preparation.

Ham and mushroom pizza

Pizza with tomato sauce, mozzarella, cooked ham and mushrooms.

Insalata Caprese

Insalata Caprese; raw preparation.

Irish stew

Lamb with potatoes, carrots and onions, slowly stewed.

Jacket potatoes with cheese and butter

Hot boiled jacket potatoes with mountain cheese and butter, a Swiss weeknight supper.

Kaiserschmarrn with plum compote

Caramelised shredded pancake dusted with icing sugar, with warm plum compote.

Kalbs-Tatar (Tatar vom Kalb)

Kürbisrisotto mit Salbeibutter

Lamb skewers with rosemary

Lamb skewers with rosemary; grilled preparation.

Lamb's lettuce with egg and bacon

Lamb's lettuce with a boiled egg, crisp bacon, croutons and a mustardy vinaigrette.

Lyonnaise salad with bacon and poached egg

Frisée with crisp bacon, poached egg, croutons and a mustard vinaigrette.

Malakoff cheese fritters

Malakoff cheese fritters; fried preparation.

Meat patties with mashed potatoes

Juicy beef and pork patties with mashed potatoes and brown gravy.

Melanzane alla parmigiana

Melanzane alla parmigiana; roasted preparation.

Meringues with double cream

Crisp meringue shells with thick Gruyère double cream, a dessert from the Gruyère region.

Merlot-braised beef with polenta

Beef braised in Ticino Merlot, served with creamy polenta.

Milanese veal cutlet

Breaded veal chop fried in butter, served with lemon and rocket.

Minced meat sauce with elbow pasta and apple sauce

The Swiss canteen classic: minced meat sauce with elbow pasta, served with apple sauce.

Mixed paella

Saffron rice with chicken, prawns, mussels and peppers from the pan.

Moussaka

Layered aubergines with minced lamb, tomatoes and béchamel, baked golden.

Mousse au chocolat (Schokoladenmousse)

Mushroom risotto

Creamy risotto with porcini and Parmesan.

Mushrooms on sourdough toast

Mushrooms on sourdough toast; pan-seared preparation.

Mussels marinière with fries

Mussels steamed in white wine, shallots and cream, with parsley and fries.

Niçoise salad

Tuna, eggs, tomatoes, olives and anchovies on crisp lettuce with vinaigrette.

Osso buco with gremolata

Osso buco with gremolata; braised preparation.

Oysters with lemon

Raw oysters served with a squeeze of lemon.