Switzerland Travel Guide

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Cuisine

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.

Nightlife

Most major towns and resorts have nightclubs. There is a symphony orchestra in every main city, and some bars and restaurants have local folk entertainment. Zürich is the country's top nightspot, with an array 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.