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For dinner (German Abendessen, French dîner) a wide variety of cuisine is available. Much of what is available is pan-European and will be easily recognisable. There are, however, national and regional dishes you may wish to try.

What to eat

Fondue made with Swiss cheese

As francophone Switzerland is mainly an agricultural area, regional dishes tend to make use of local produce, particularly vegetables and dairy products. Varieties of cheese include Emmental, Gruyère and Vacherin. The high Alpine valleys provide good conditions for drying hams and bacon. Rösti is finely grated potato, fried and often served with bacon and cheese while raclette is made from grilled slices of cheese drizzled over potatoes and gherkins. The most famous cheese dish is fondue, melted cheese flavoured with wine and used as a dipping sauce. Papet Vaudois is a dish of leeks and potatoes usually served with sausage. For meat, veal sourced from male calves produced by dairy cattle herds, is popular. Geschnetzeltes (veau a la mode Zurich in French) are thin slices of veal in cream and mushroom sauce. The most common fish are trout from mountain streams and zander (often referred to as pike-perch) found in Swiss lakes. As Swiss cooking uses a lot of salt, it is advisable to taste your food before adding any more. Switzerland is rightly famous for its chocolate and the headquarters of Nestlé, the inventors of milk chocolate bars, are passed in Vevey (Stage 5).