Episode 161: What to Eat in Switzerland Besides Cheese and Chocolates: Exploring Local Swiss Cuisine Specialties

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If you’ve only ever thought of Swiss cuisine as chocolate and cheese, you will be surprised because there’s a lot more to taste across Switzerland and much of it is hidden in plain sight.

In this episode, I’m joined by Swiss-Canadian pastry chef and cookbook author Andie Pilot to take you on a culinary journey through the country’s regional specialties. You’ll hear about hearty alpine meals like Älplermagronen, Rösti, and Capuns, along with classic dishes like Züri Gschnätzlets and Cervelat sausage.

Andie shares what to try in different parts of the country, including her favorite Lucerne food and must-eats in Zurich. You’ll also learn the difference between Swiss Raclette and Swiss Fondue, and why you should try both.

For those with a sweet tooth, Andie highlights some beloved Swiss desserts and Swiss pastries like Barli-Biber, Schaffhauserzungen, and the colorful Luxemburgerli.

If you want to eat like a local and discover the full flavor of Swiss food culture, this episode will help you find the best bites whether you’re visiting a mountain hut, a restaurant or a village bakery.

Show Notes

In this episode you’ll learn about:

• Classic Swiss dishes that are served all across Switzerland, including Fondue, Raclette, Rösti, and Cervelat sausage
• Unique regional specialties such as Capuns from Graubünden, Lucerne Chügelipastete, and Cholera pie from Valais
• Famous Swiss sweet treats and biscuits like Appenzeller Bärli-Biber and Schaffhauser Zungen
• Where to find and enjoy local desserts, including Zurich’s Luxemburgerli and Bern’s Mandelbärli
• Tips for seeking out the best regional foods and bakery specialties during your Swiss travels
• How to discover and experience authentic Swiss cuisine beyond cheese and chocolate

Our Guest

Swiss specialties mentioned in this episode

Fondue, Raclette, Rösti, Alplermagronen, Cervelat are popular Swiss specialties that are found in restaurants right around the country.

Capuns, Maluns, Pizzoccheri

All are beloved regional specialities from Graubünden.

• Capuns are Swiss chard rolls filled with a mixture of spätzli-style dough, herbs, and often dried meat, simmered in a creamy broth for a hearty, comforting dish.
• Maluns are grated potato flakes mixed with flour and slowly fried in butter until golden, typically served with applesauce or cheese.
• Pizzoccheri, a buckwheat pasta from the Italian-speaking valleys of the region, is cooked with potatoes and greens, then layered with melted cheese and garlic-infused butter for a rich and rustic meal.

Züri Gschnätzlets

• Zürich’s classic comfort dish features thin strips of veal cooked in a creamy white wine and mushroom sauce. Traditionally served with Rösti, it’s a beloved staple of Zürich’s culinary heritage and a highlight for anyone wanting to taste authentic Swiss city cuisine.

Luzerner Chügelipastete, Pastete

• Luzerner Chügelipastete is a traditional Lucerne speciality featuring a dome-shaped puff pastry filled with miniature meatballs (“Chügeli”), mushrooms, and sometimes, raisins for added sweetness. Rich, creamy, and beautifully presented, it’s a festive dish often enjoyed on special occasions.
• Pastete, on the other hand, is similar to a Voul-au-vent, typically filled with meat, vegetables, or mushrooms. While simpler and more versatile, it remains a beloved staple of Swiss bakery cuisine, distinct from the elaborate Chügelipastete.

Cholera

• This traditional savoury pie from the Valais region is made with a pastry crust and filled with potatoes, leeks, apples, cheese, and sometimes dried fruit. Originating as a practical dish using pantry staples during times of isolation, Cholera has become a beloved Valais classic. It’s hearty, rustic, and a true taste of alpine heritage.

Barli-Biber

• This traditional honey spiced gingerbread from the Appenzell region is filled with a sweet almond paste. Shaped in a small loaf or figurine-like form, it combines the warmth of ginger and other aromatic spices with a soft filling. Despite originating in the Appenzell region, it is available all over Switzerland.

Schaffhauserzungen

• These delicate, tongue-shaped cookies from Schaffhausen are typically made with a creamy filling and dusted with icing sugar. Their crisp texture and subtle sweetness make them a popular snack or gift item. Confiserie Reber in Schaffhausen is the best place to buy them.

Mandelbärli

• Often shaped like little bears or other whimsical figures, Mandelbärli are small almond-shaped marzipan treats from Bern. They are soft, sweet, and lightly nutty. Mandelbärli are the house speciality of Glatz Bakery in Bern but different versions can be found throughout the city.

Luxemburgerli

• These macaron-like sweets are made by the Sprüngli Confiserie in Zürich and come in a wide range of flavours and colours. Made of two delicate meringue discs joined together with a mousse or buttercream, they are small but very tasty.

Zug Kirschtorte

• A famous cherry brandy cake from the canton of Zug, the Zug Kirschtorte features meringue and layers of light sponge cake soaked in kirsch, alternating with buttercream and cherries, and often coated in chocolate shavings. This signature dessert is a proud symbol of Zug’s culinary tradition and a must-try for visitors with a sweet tooth.

Coupe Dänmark

• A favourite in cafes and restaurants all over Switzerland, Coupe Dänmark is a classic Swiss ice cream dessert that combines rich vanilla ice cream with warm chocolate sauce, whipped cream, and often chopped nuts or almonds.

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> You can read a full transcript of this episode here.