Swiss cuisine is varied. The great specialty is fondue, a delicious concoction of
Gruyère and
Vacherin cheese, melted and mixed with white wine, flour, Kirsch and a little garlic. Other cheese specialties are
Emmental and
Tête de Moine. Pork sausages or salami come in a variety of local recipes including
Beinwurst,
Engadinerwurst,
Knackerli,
Landjäger and
Leberwurst (liver pâté). A great variety of Swiss wines are available throughout the country. Swiss beer is also popular - both lager and dark beers.
Bottled mineral water is an accepted beverage, with local brands including
Henniez.
Things to know: Bars/cocktail lounges have table and/or counter service. Although there are many self-service snack bars, table service is normal.
National specialties:
• Viande sèchée (dried beef or pork) from Valais and the Grisons (where it is called
Bündnerfleisch), served with pickled onions.
• Pieds de porc (pigs’ trotters).
• Rösti (shredded fried potatoes).
• Fondue Bourguignonne (cubed meat with various sauces).
• Leckerli (spiced honey cakes topped with icing sugar), decorated in Bern with a white sugar bear.
National drinks:
• Kirsch,
Marc,
Pflümli and
Williams (spirits).
Tipping: A service charge is included in all restaurant, cafe and bar services by law; further gratuities are not usually required.
NightlifeMost major towns and resorts have
nightclubs with music and dancing, sometimes serving food. There are also
cinemas and
theaters, a
symphony orchestra in every main city, and some bars and restaurants have local
folk entertainment. Zürich is the country’s top nightspot, with a plethora of trendy bars and a flourishing avant-garde club scene, closely followed by Lausanne and Geneva. During winter months, many ski resorts (including Verbier and Zermatt) offer a lively après-ski party atmosphere.
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