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,
Kalbsleberwurst (calf’s liver pâté),
Knackerli,
Landjäger and
Leberwurst (pâté). A great variety of Swiss wines are available throughout the country.
Swiss beer of a lager type is also available. 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 spring or pickled onions.
•
Pieds de porc (pigs’ feet).
•
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 hotel, restaurant, cafe, bar, taxi and hairdressing 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, and some bars and restaurants have local
folk entertainment.
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