12 regional dishes covered across Switzerland, each with the canonical version and where to eat it, city by city.
BirchermuesliMain course · ZurichRolled oats soaked in milk or yoghurt overnight, mixed with grated apple, lemon juice, hazelnuts and honey.
Fondue Moitie-MoitieMain course · ZurichEqual parts Gruyere and Vacherin Fribourgeois melted with white wine, garlic and kirsch.
LuxemburgerliMain course · ZurichSpruengli's miniature macarons, sandwiched with cream filling: about half the size of a Parisian macaron, lighter, less sweet.
RacletteMain course · ZurichHalf-wheels of Raclette du Valais cheese melted under a heat lamp and scraped onto boiled potatoes with cornichons, pickled onions and dried meats.
RostiMain course · ZurichCoarsely grated potato pressed and pan-fried in butter until a deep golden crust forms.
St. Galler BratwurstMain course · ZurichPale veal-and-pork sausage from St.
TafelspitzMain course · ZurichBoiled beef brisket served with the cooking broth, root vegetables, horseradish cream and apple-and-horseradish relish.
TirggelMain course · ZurichAelplermagronenMain course · ZurichFelchen KnusperliMain course · ZurichLake whitefish fillets in a featherlight beer batter, deep-fried to crisp gold, served with tartar sauce, lemon and a heap of fries.Suuri LebereMain course · ZurichZuercher GeschnetzeltesMain course · ZurichThin slices of veal in a white-wine and cream sauce with mushrooms and a sliver of kidney, served with golden butter rosti.