12 signature dishes found across every Switzerland city we cover on TableJourney. Click through to see where to eat and what to order in each city. Want the global picture? Browse all dishes.
BirchermuesliZurich · Rolled oats soaked in milk or yoghurt overnight, mixed with grated apple, lemon juice, hazelnuts and honey.
Fondue Moitie-MoitieZurich · Equal parts Gruyere and Vacherin Fribourgeois melted with white wine, garlic and kirsch.
LuxemburgerliZurich · Spruengli's miniature macarons, sandwiched with cream filling: about half the size of a Parisian macaron, lighter, less sweet.
RacletteZurich · Half-wheels of Raclette du Valais cheese melted under a heat lamp and scraped onto boiled potatoes with cornichons, pickled onions and dried meats.
RostiZurich · Coarsely grated potato pressed and pan-fried in butter until a deep golden crust forms.
St. Galler BratwurstZurich · Pale veal-and-pork sausage from St.
TafelspitzZurich · Boiled beef brisket served with the cooking broth, root vegetables, horseradish cream and apple-and-horseradish relish.
TirggelZurichAelplermagronenZurichFelchen KnusperliZurich · Lake whitefish fillets in a featherlight beer batter, deep-fried to crisp gold, served with tartar sauce, lemon and a heap of fries.Suuri LebereZurichZuercher GeschnetzeltesZurich · Thin slices of veal in a white-wine and cream sauce with mushrooms and a sliver of kidney, served with golden butter rosti.