Discover Swiss cuisine — fondue, raclette, rösti, älplermagronen, and the Alpine cheese-and-dairy table.
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Swiss cuisine is shaped by Alpine dairy and its German, French, and Italian linguistic regions. Melted-cheese dishes — fondue (Neuchâtel/moitié-moitié) and raclette — are national icons, alongside rösti (the German-Swiss potato cake) and älplermagronen (alpine macaroni). Hard mountain cheeses (Gruyère, Emmental, Appenzeller) and air-dried meats (Bündnerfleisch) define the larder.
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