Chriesisturm
Stewed cherries topped with crispy, buttery bread.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All tagged insta pop
Stewed cherries topped with crispy, buttery bread.
The Emmental version of a big eggy pancake, primed for fruity or creamy toppings.
Suure Mocke is braised beef with a slightly sweet and tangy sauce. The sour part comes from a long soak in vinegar and red wine.
Difficult to pronounce, easy to eat, these little cheese tarts are an absolute Swiss classic.
Full of greens and cream, this classic soup from canton Fribourg is sure to warm your belly.
Chur’s meatiest offering, in pie form.
The version from Murten, this bready base is topped with slightly sour, slightly caramelized cream.
If you’ve had a salad at a Swiss restaurant, chances are it looked a bit like this.
These flattened meatballs are staple of Swiss comfort cooking, and covered in a creamy mushroom sauce.
Another Swiss family favourite, these puff pastry swaddled sausages are simple, nostalgic, and delicious.
Fabiana’s Lucernese gingerbread, is a fan favourite among her five children, numerous grandchildren, and Sam’s family, who lived next door for over a decade.
For many, Riz Casimir is a nostalgic classic from Swiss childhood.
Although it takes a bit of time, I love making this cake. It looks impressive and tastes wonderful, especially if you aren’t shy with the kirsch that features throughout.
One of Switzerland’s favourite meals is one of its simplest, Gschwellti mit Chäs, boiled potatoes with cheese.
Perfect for apéro (or anytime), these ham croissants are flaky on the outside and savoury on the inside.
Brönnti Creme is a beloved Swiss dessert that you’ll find on the menu everywhere, from Grosi’s kitchen to high-end restaurants.
Although it’s a simple dish, there are still many ways to mess it up.
Although it’s now an absolute standard of Swiss cuisine, the famous dish Zürich Geschnetzeltes (or Züri Gschnätzlets in dialect) is relatively modern, first appearing in the late 1940s.
It was Swiss farmers who first enjoyed Rösti—for breakfast. Today, this grated, fried potato pancake is enjoyed at any time of day, either as its own meal or as a side dish.
Easily Switzerland's most famous bread, Zopf is enjoyed in all regions of the country, particularly the Emmental, where butter is treasured and added to the bread with abandon, and the braids are often giant and sold by the metre.
There is a persistent rumour that the dish is indeed named for the disease Cholera, after a particularly bad outbreak in the 1830. People in the Wallis stayed home to avoid contamination and were forced to use things they already had in their larder and gardens to feed their families.
More likely, however, is that it's named after the glowing coal in the fireplace where the pan would have sat to bake.
