Interlaken Food Culture

A blend of Gruyère and Vacherin Fribourgeois cheeses melted with white wine, garlic, and kirsch, served in a communal pot with cubed bread for dipping. The Bernese version tends to be slightly richer and creamier than other Swiss regional variations, often incorporating local Alpine cheeses.

While fondue became Switzerland's national dish in the 1930s, the tradition of melting cheese dates back centuries to Alpine farmers who needed to use hardened cheese and stale bread during long winters. The moitié-moitié blend became standardized in the 20th century.

Crispy, golden-brown grated potato pancake that's considered the signature dish of the Bern canton. Often served as a side but substantial enough as a main course, especially when topped with cheese, bacon, or a fried egg. The exterior should be perfectly crisp while the interior remains tender.

Originally a breakfast dish for Bernese farmers in the 19th century, rösti became a symbol of Swiss-German culture and is now considered a national dish. The 'Röstigraben' (rösti ditch) even refers to the cultural divide between German and French Switzerland.

Semi-hard cheese from the Valais region that's melted and scraped onto boiled potatoes, accompanied by pickled onions, cornichons, and dried meat. The cheese develops a uniquely nutty, slightly sweet flavor when melted, creating a rich, satisfying meal perfect for cold Alpine evenings.

Dating back to medieval times, raclette was traditionally prepared by Swiss shepherds who would melt cheese by the fire. The name comes from the French 'racler' meaning 'to scrape,' referring to how the melted cheese is scraped onto the plate.

Hearty pasta dish combining macaroni, potatoes, cheese, cream, and onions, topped with crispy fried onions and traditionally served with applesauce. This ultimate comfort food exemplifies Alpine sustenance cooking, providing energy for mountain workers.

Created in the 19th century when Italian pasta became available in Switzerland, Alpine farmers combined it with local ingredients to create a filling, economical meal. It remains a staple in mountain huts and traditional restaurants.

Thinly sliced veal cooked in a creamy white wine and mushroom sauce, typically served with rösti. The meat is tender, the sauce is rich and velvety, and the combination represents Swiss-German cuisine at its finest.

While originating in Zürich, this dish is ubiquitous throughout German-speaking Switzerland. It represents the Swiss tradition of transforming simple ingredients into elegant comfort food through careful preparation.

Delicate fillets of perch from Lake Thun or Lake Brienz, lightly breaded and pan-fried until golden. The fish is remarkably fresh with a mild, sweet flavor, often served with lemon, tartar sauce, and French fries or seasonal vegetables.

Freshwater fish from Switzerland's lakes have been a protein source for centuries. The tradition of simple preparation allows the quality of the local catch to shine, reflecting the Swiss appreciation for regional ingredients.

A massive platter featuring an assortment of meats including beef tongue, pork, bacon, sausages, and ham, served with sauerkraut, green beans, and boiled potatoes. This is Swiss mountain cuisine at its most substantial—designed for sharing and for serious appetites.

This celebratory dish represents Bernese farming traditions where meat preservation through smoking and curing was essential. Traditionally served at festivals and family gatherings, it showcases the region's charcuterie expertise.

Large, crispy-chewy meringues served with Gruyère double cream (a thick, slightly tangy cream with 45-50% fat content). This simple but indulgent dessert is a specialty of the Gruyère region and beloved throughout the Bernese Oberland.

Meringues are said to have been invented in the Swiss village of Meiringen (near Interlaken) by an Italian pastry chef in the 17th century. The combination with local double cream became a regional classic.

Sweetened chestnut purée pressed through a ricer to create spaghetti-like strands, served with whipped cream. The dessert has a subtle, earthy sweetness and a unique texture that's both comforting and elegant.

This autumn specialty emerged from the Swiss tradition of using chestnuts as a staple food. The vermicelli form was created in the early 20th century, and it remains a seasonal favorite.

Overnight-soaked oats mixed with grated apple, lemon juice, nuts, and cream or yogurt. This fresh, healthy breakfast dish is lighter and more refined than typical granola, with a creamy texture and bright, fruity flavor.

Created around 1900 by Swiss physician Maximilian Bircher-Benner as a health food for his patients. It's now a breakfast staple throughout Switzerland and has gained international popularity.

Despite the alarming name, this is a delicious savory pie filled with potatoes, leeks, onions, apples, and cheese, all encased in pastry. The filling is hearty and slightly sweet, making it perfect for cooler weather.

Legend says this dish was created during a 19th-century cholera epidemic when villagers had to make do with stored ingredients. The name stuck despite the dish's popularity at festivals and celebrations.

Paper-thin slices of air-dried beef, cured with Alpine herbs and spices. The meat is deeply flavorful, slightly sweet, and melts on the tongue. Often served as part of a charcuterie platter with bread, pickles, and cheese.

This preservation method dates back centuries in the Alps, where the dry mountain air and cool temperatures created perfect conditions for curing meat. Graubünden's Bündnerfleisch is the most famous version.