Food and cuisine of Switzerland

Switzerland was historically a country of farmers, so traditional Swiss dishes tend to be plain and made from simple ingredients, such as potatoes and cheese. For breakfast, Swiss enjoy sliced bread with butter and jam. On Sundays and holidays, it is frequent to find the Tresse (Zopfe in German) on the breakfast table, it consists of a particular shape brioche-textured bread with butter. There is a wide variety of breads and pastries available across Switzerland, the best quality are to be found in local bakeries.


Tresse (Zopfe)

While some specialties such as fondue, raclette or rösti are omnipresent throughout the country, each region developed its own gastronomy according to the discrepancies of climate and natural resources. Traditional Swiss cuisine uses basic ingredients relatively similar to those of its European neighbors, as well as unique dairy products and an innumerable assortment of cheeses such as the internationally famous Gruyère and Emmental.

Chocolate had been made in Switzerland since the 18th century but it gained its reputation at the end of the 19th century with the invention of modern techniques. The Swiss are the world’s largest consumers of chocolate.


Due to the popularization of processed foods at the end of the 19th century, Swiss health food pioneer Maximilian Bircher-Benner created the first nutrition-based therapy in form of the well-known rolled oats cereal dish, called Birchermüesli.


nota bene: (more detailed content about this topic will be developed by the author under the menu “focus on”)