Fondue, raclette, rösti, chocolate and PDO cheeses: the guide to the Swiss culinary specialities you absolutely must try and where to taste them.
Swiss cuisine reflects the country's diversity: French, German and Italian influences blend with a generous mountain tradition. From melted cheeses to fine chocolates, here are the Swiss culinary specialities you absolutely must try, region by region.
The signature dishes
- Fondue: melted cheese (Gruyère, Vacherin) into which you dip pieces of bread.
- Raclette: melted cheese scraped over potatoes, gherkins and onions.
- Rösti: a golden potato cake, an emblem of German-speaking Switzerland.
- Dried meat: Grisons air-dried beef, thin and flavourful.
- Sausages: cervelas, St. Gallen veal sausage, Geneva longeole.
Fondue and raclette: the queens of winter
Fondue and raclette are the quintessential convivial dishes, especially in winter. Fondue moitié-moitié (Gruyère and Fribourg Vacherin) is a French-Swiss classic. Raclette, from Valais, is enjoyed with jacket potatoes, gherkins and pickled onions.
PDO cheeses: recognised craftsmanship
Switzerland produces exceptional cheeses, many with a PDO designation: Gruyère, Emmental (with its famous holes), Appenzeller, Tête de Moine (scraped into rosettes) or Sbrinz. Every valley has its dairy, and visits to ageing cellars are common.
Swiss chocolate
Swiss chocolate is world-renowned for its smoothness, thanks to the invention of milk chocolate and conching in the 19th century. Historic houses and artisan chocolatiers offer tastings and workshops. It is one of the most appreciated edible souvenirs.
Regional specialities
- Ticino: risotto, polenta, cured meats and southern wines.
- Valais: raclette, dried meat, apricots and PDO rye bread.
- Grisons: dried meat, capuns, Engadine nut tart.
- Zurich: Zurich-style veal (Zürcher Geschnetzeltes).
Where to taste Swiss specialities?
To taste these dishes in the best conditions, explore the dining category of TOP SUISSE, book a table via the Reservation page and browse restaurants by city. To go further, see our guides on what to do in Switzerland and where to stay in Switzerland, or all the categories.
Frequently asked questions
Which Swiss specialities should you absolutely try?
Fondue, raclette and rösti are essential, as is Grisons dried meat. For something sweet, Swiss chocolate and PDO cheeses such as Gruyère, Emmental and Tête de Moine are well worth discovering.
What is the difference between fondue and raclette?
Fondue is melted cheese in a caquelon into which you dip pieces of bread. Raclette involves melting half a wheel and scraping the cheese over potatoes, gherkins and onions.
Why is Swiss chocolate so famous?
Switzerland invented milk chocolate and perfected conching in the 19th century, producing a particularly smooth, melt-in-the-mouth chocolate. The expertise of historic houses made it a global benchmark.
Which Swiss cheese should you choose for a raclette?
Valais raclette cheese is the traditional choice, but there are also raclettes with pepper, garlic or herbs. Gruyère and Vacherin, on the other hand, are favoured for fondue.
