5-Day Switzerland
Itinerary

Fondue Moitié-Moitié

The pinnacle of Alpine communal dining — a silken emulsion of equal parts Gruyère AOP and Vacherin Fribourgeois AOP melted with dry white wine, garlic and a touch of Kirsch; the 'moitié-moitié' ratio is the connoisseur's choice for its perfect balance of sharp nuttiness and creamy melt; eaten by swirling bread cubes in a figure-eight to maintain the emulsion.

Zürcher Geschnetzeltes

A masterclass in Swiss-German refinement — thin strips of veal loin sautéed lightning-fast and smothered in a rich white wine, cream and mushroom reduction; originating in the guild houses of Zurich, it is characterised by its velvety, delicate sauce; its inseparable partner is a crispy golden Rösti.

Raclette

Switzerland's most theatrical cheese experience — a half-wheel of Raclette cheese held face-down under a special grill until it bubbles and blisters, then scraped directly onto boiled waxy potatoes, cornichons and pickled onions; Valais raclette AOP has a protected designation; a winter ritual in every Swiss mountain village.

Rösti

Switzerland's great potato cake — coarsely grated raw or parboiled potatoes, salted and pressed into a cast-iron pan with butter until the exterior forms a mahogany crust while the interior stays soft and steaming; the Rösti Graben (Rösti ditch) is the linguistic and cultural border between German and French Switzerland, named after the dish.

St. Galler Bratwurst

Switzerland's most serious sausage — a pale, fine-textured veal and pork bratwurst grilled over beechwood charcoal at the market stalls of St. Gallen's Marktplatz; crucially served without mustard (a cardinal sin here) in a crispy white bread roll; the recipe has been protected by the butchers' guild since the 15th century.