Swiss Cuisine
Here you will find articles about Swiss restaurants, regional specialties, and food and wine pairing.
When the leaves on the Swiss hillsides start flaunting their autumn color, there’s a snug pleasure in burrowing into an old sweater (jumper) and passing the evening with good friends, keeping the chill out by lingering over a cheerful meal and a bottle of wine. Autumn is “wild” time in Switzerland, which means hunting season, and that means game meat is on the table. At this time of year the restaurants and markets around Switzerland start offering venison, wild boar, hare, wild fowl, as well as wild mushrooms, red cabbage, chestnuts, and Spätzle*. The portions are big, the fare heavy, and the sauces heady. So what kind of Swiss wine goes with it?
Read more: Wild Time in Switzerland
Published 12 October 2008 in Swiss Wine Travel and Lifestyle - Swiss Cuisine
The Gasthaus Bad Osterfingen is a large Inn and small wine producer in Schaffhausen (which is close to Zurich). This county restaurant has a beautiful garden, cozy "Säli", an Art Nouveau banquet room, and two “Bauernstil”, or country style rooms : a "Stüblli", and a tasting room.
Have a designated driver, it is not easily accessible with public transport.
Published 19 May 2008 in Swiss Wine Travel and Lifestyle - Swiss Cuisine
(pronounciation: Zsur-ē-Gshnetz-lets)
A satisfiying speciality of Zürich, Züri-Gschnätzlets is a ragout made with veal, a white wine sauce and mushrooms. It is traditionally served with Rösti (Swiss Hash Browns). There are variations with onions, parsley, lemon zest, etc...
As to which wine, well, in that battle I claim neutrality. One side opts for one of the elegant Swiss white wines such as a Pinot grigio or Grüner Veltliner. The other side prefers the subtle Blauburgunder (Pinot noir). In either case you won't have trouble finding one made locally.
Published 19 May 2008 in Swiss Wine Travel and Lifestyle - Swiss Cuisine
