Switzerland is a versatile country - and so are the country’s culinary delights. German, French, Italian - depending on which of the 26 cantons you are currently in. There is a lively cultural exchange across borders (national and international), especially when it comes to culinary traditions.
Culinary delights from around the world: What tastes good is duplicated, regionally refined and becomes a Swiss speciality. If you would like to embark on a culinary tour through the Alpine world, the best place to go is where the regional influences meet: the culinary "bottleneck" between the cantons of Uri and Graubünden. Specifically, the ski resort Andermatt+Sedrun+Disentis. The typical cuisine is a particularly tasteful bridge between down-to-earth and cosmopolitan dishes using mainly locally sourced produce.
Whenever you want to go from one place to another in Switzerland, you always have to cross the Alps at some point. That's why a culinary tour is best done on skis, a wonderful way to discover the culinary diversity while exploring the Swiss mountains. It is very convenient that culinary delights in the Andermatt+Disentis+Sedrun ski area are just an elegant turn away. The offer is just as varied as the Swiss cuisine, the multifaceted world of tastes can easily be enjoyed from morning to evening.
For example, you can start the day at the Caischavedra mountain restaurant (family-friendly, with breathtaking panoramic mountain vistas) with a typical Bircher muesli - developed around 1900 by the Swiss doctor Maximilian Oskar Bircher-Brenner in Zurich. Original and healthy, with hearty oat flakes, lemon juice, condensed milk, grated apples, hazelnuts or almonds. And of course, a typical Swiss latte with extra milk, or a strong Ovomaltine (typical Swiss malt drink, especially popular with children).
Time to hit the slopes until you get hungry again at noon. Now a typical Swiss Rösti can be recommended. For example, at the restaurant Gummel (at the middle station of the Gurschen-Gemsstock gondola). The name already promises down-to-earth home cooking from ancient recipes - in Swiss dialect Gummel means potato. The menu offers a huge variety of potatoes: Alpine magrons (gratin with pasta, cheese, cream and onions), Maluns (fried potato dish with apple sauce), Gschwellti aka jacket potatoes - and of course the famous Rösti. The modern, light-flooded ambience contrasts the rustic flair of the typical mountain huts with a refreshingly sophisticated extravagance. The crowning glory is a small dessert on the sun terrace: for example, the smallest nut cake in the world - by the award-winning Swiss master confectioner Reto Schmid. Fine shortcrust pastry with nut-caramel-honey filling. So small and wow that you don't even need to have a guilty conscience when snacking. If you'd rather bite off the top of a mountain peak, the famous Swiss Toblerone is available everywhere. Delicious almond caramel chocolate in typical mountain shape.
A few downhill runs later you are ready for a cup of coffee, served in Switzerland as "Kafi Chrüter" with a dash of herbal schnapps. Interesting: The Arabica roast aroma of the coffee beans (even without Chrüter) unfolds somewhat differently in the mountains than in the valley - thanks to the minimal difference in pressure. The coffee can be tasted for example in the rustic mountain hut Tegia dil Nurser in the ACE Snowpark directly on the ski slope. Sometimes the spontaneous afternoon coffee served with “Rüeblitorte” (carrot cake) is followed directly by an après-ski hut party. Alternatively, you can stop off at the atmospheric mountain restaurant Milez (1,890m) and enjoy an extensive after-lunch walk.
The closer you look, the more culinary delights you will discover. Swiss hospitality tastes most wonderful in the form of cheese. Famous and infamous far beyond the Swiss borders: Raclette and fondue. The latter is best enjoyed sitting around the Caquelon (typical cheese fondue ceramic pot) in a convivial atmosphere, for example at the Fonduestübli (located in the middle station of the Gemsstock cable car). Alternatively, you can enjoy a Raclette meal where you melt hearty cheese on the table grill and scrape it over small arrangements of seasonal accompaniments. This is Swiss slow food – a genuine Swiss cheese dinner can last a few hours. Raclette is a convivial meal that will most likely end with a full stomach and a real Swiss smile. So much lust for life leaves only one question for the last descent: Who invented it? You know the answer.