Dining
Switzerland is such a small country, however the tastes of the 26 cantons can’t be further apart from each other. Broadly speaking, they can be distinguished by their linguistic borders: Swiss-German, French, Italian and Romansch. In general, one can say that the Swiss Germans have a less developed sense of “table culture” than the French- or Italian-speakers. The whole dining business is a bit more complecated, invitations rarely spontaneous, whine drunk on special occasions rather than routinely. Strong soups or freshly-prepared salads precede pork dishes with cabbage (fresh and salted). Sausages are godly, potatoes are practically a case of hardship. Most representative of all is the “Rösti”, a sort of hash brown (grilled grated potato), by the French-speakers seen as the ultimate Swiss-German dish. Even the linguistic border, also known as the river Sarine, between the French- and German-speakers is referred to as the “Röstigraben” – “the Rösti-ditch”. Dinner often comprises a vegetable or fruit pie “Wähe” or a very thin pizza without mozzarella cheese “Flammenkuchen”. The traditional “Müesli” can also be enjoyed for lunch or dinner as a meal in itself served with apple juice and mineral water “Apfelschorle”. Warmly recommended are locally-brewed beers. Thank God there is food that unites all Swiss such as salads, cheese, bread and of course chocolate!