Regional Swiss Food

We all know that Switzerland is famous for cheese and chocolate, but what else do the Swiss eat? The answer is not simple, because it depends on which region of the country is meant. Food is such an important part of a country’s traditions. Switzerland, though a small land, is abundant in culture and rich with the diverse food traditions of its four different cultural groups.

Mothering Matters has travelled over high mountains, around glacial lakes and across swift rivers to bring you, Dear Reader, some traditional Swiss recipes. We have four different dishes from the four main compass points of this land, which reflect the diversity to be found within the borders of this mountainous country.

Suisse Romande: Taillaule Neuchâteloise
A beautifully presented bread sweetened with dried fruit

Ticino: Polenta
A delicious side or main dish perfect for winter

Graubünden: Barley Soup
A hearty soup substantial enough for a main course

Deutsch-Schweiz: Ghackets mit Hörnli und Apfelmus
A popular no-fuss dish for meat lovers.

Winter is just around the corner, and spending time at home, cooking and eating, is the perfect activity for enjoying the darker, colder months. And with the holiday season approaching, what better way to celebrate with family and friends than by sharing a special dish.

So, to quote the four official Swiss languages:

En Guete! (German)

Bon appétit! (French)

Buon appetito! (Italian)

Bun appétit! (Romansch)

By Andrea Snashall

Illustration by Albina Nogueira

Albina Nogueira has been a primary school teacher since 1992, and a writer and illustrator since 2006. She currently lives in Switzerland, but her homeland is Portugal. She is also the author of Letters to Grandparents and Hairdresser. To find out more: like her on Facebook  or see her books in Amazon.