Explore dishes

Pad Thai with shrimp

Pad Thai with shrimp; pan-seared preparation.

Palak paneer

Palak paneer; simmered preparation.

Pan-seared salmon with beurre blanc

Crispy-skinned salmon with a butter and white wine sauce.

Panna cotta with berry sauce

Softly set vanilla cream with a fruity strawberry and raspberry sauce.

Papet vaudois with pork sausage

Papet vaudois with pork sausage; simmered preparation.

Pasta al pesto

Pasta al pesto; simmered preparation.

Penne arrabbiata

Penne in a spicy tomato sauce with garlic, chilli and parsley.

Pepper steak with cognac cream sauce

Beef fillet crusted with coarse pepper, flambéed with cognac and cream sauce.

Perch fillets meunière

Perch fillets meunière; pan-seared preparation.

Pizza Margherita

Pizza Margherita; roasted preparation.

Poached pear with chocolate sauce

Poached pear with chocolate sauce; simmered preparation.

Polenta with porcini

Polenta with porcini; simmered preparation.

Pork cutlet in mushroom cream sauce with noodles

Tender pork cutlet in a mushroom cream sauce, served with noodles.

Pork gyros pita with tzatziki

Spiced pork from the spit in flatbread with tomatoes, onions and tzatziki.

Pot-au-feu

Slowly simmered beef with carrots, leek, celery and potatoes, with horseradish.

Potato gnocchi in gorgonzola sauce

Soft potato gnocchi in creamy gorgonzola sauce with toasted walnuts.

Potato gratin dauphinois

Wafer-thin potato slices baked in cream and garlic, seasoned with nutmeg.

Profiteroles with chocolate sauce

Choux buns filled with vanilla ice cream and covered in warm chocolate sauce.

Pumpkin soup with ginger

Velvety Hokkaido pumpkin soup with cream, ginger and a hint of nutmeg.

Quiche Lorraine

Quiche Lorraine; roasted preparation.

Raclette with potatoes

Raclette with potatoes; melted preparation.

Ratatouille

Ratatouille; braised preparation.

Red deer fillet medallions with red wine reduction

Red deer fillet medallions, pan-seared and served medium-rare, with a red wine reduction.

Red lentil dal

Red lentil dal; simmered preparation.

Rehrücken mit Rotkraut

Rehrücken mit Spätzli und Preiselbeeren

Rhubarb tart with vanilla sauce

Shortcrust base, tart rhubarb and egg custard, served lukewarm with vanilla sauce.

Rice balls with mozzarella

Fried risotto balls filled with mozzarella and tomato ragù.

Ricotta and spinach ravioli in sage butter

Filled pasta pockets with ricotta and spinach, tossed in sage butter and Parmesan.

Rindertatar (Beefsteak Tatar)

Roast beef with Yorkshire pudding

Pink roast beef with gravy, Yorkshire pudding and roast potatoes.

Roast chicken with fries

Half a roast chicken with crisp skin and fries, the Swiss fair-and-festival classic.

Roast chicken with herbs

Whole roasted chicken with thyme, lemon and pan juices.

Roast leg of lamb with rosemary

Oven-roasted lamb with garlic and rosemary.

Roast pork with bread dumplings and sauerkraut

Roast pork with crackling, dark gravy, bread dumplings and sauerkraut.

Roasted saddle of roe deer in game cream sauce

Roasted saddle of roe deer in a game cream sauce.

Roe deer stew, hunter style

Braised roe deer stew (Rehpfeffer) with mushrooms, onions and bread croutons.

Rösti with fried egg

Rösti with fried egg; pan-seared preparation.

Sachertorte

Dense chocolate cake with apricot jam and dark glaze, served with whipped cream.

Saffron risotto Milanese

Creamy rice with saffron, butter and Parmesan, the classic partner to osso buco.

Salmon tartare with lemon and dill

Finely diced raw salmon dressed with lemon, dill, shallots and olive oil.

Salmon teriyaki

Salmon teriyaki; pan-seared preparation.

Salt cod with eggs and potato straws

Shredded salt cod with potato straws, eggs, onions and olives.

Sauerbraten with red cabbage

Sauerbraten with red cabbage; braised preparation.

Shepherd's pie

Minced lamb with vegetables in gravy, topped with baked mashed potato.

Sliced chicken in cream sauce with rice

Tender chicken strips in a mushroom cream sauce, served with rice.

Sliced grilled beef with rocket

Pink grilled sliced beef entrecôte with rocket, Parmesan and balsamic.

Sliced roe deer in game cream sauce

Sliced roe deer, pan-seared and served medium-rare, in a game cream sauce.

Spaghetti aglio e olio

Spaghetti with garlic, olive oil, chilli and parsley.

Spaghetti carbonara

Spaghetti carbonara; simmered preparation.

Spaghetti with clams

Spaghetti with clams, garlic, white wine, chilli and parsley.

Spaghetti with tomato sauce

Spaghetti with tomato sauce, basil and Parmesan, the Swiss pasta staple.

Spanakopita

Crisp filo pastry filled with spinach, feta and herbs.

Spanish potato omelette

Thick omelette of potatoes, onions and eggs, served lukewarm or cold as a tapa.

Spargel mit Sauce Hollandaise

Spicy fried potatoes

Fried potato cubes with spicy tomato sauce and garlic mayonnaise.

Spicy salami pizza

Pizza with tomato sauce, mozzarella and hot salami.

St. Gallen bratwurst with onion gravy and rösti

Pan-fried veal bratwurst with brown onion gravy and crisp rösti.

Sushi and sashimi selection

Assorted nigiri and sashimi with soy sauce and pickled ginger.

Swedish meatballs with lingonberries

Tender meatballs in cream sauce with mashed potatoes and sweet-tart lingonberry jam.

Swiss cheese tartlets

Crisp pastry tartlets with a Gruyère, egg and cream filling.

Swiss crème caramel

Turned-out egg custard with golden caramel, the classic inn dessert.

Swiss onion tart

Oven-fresh tart with softened onions, egg-cream custard and crisp pastry.

Swiss pear bread

Pastry case filled with dried pears, nuts, figs and spices.

Swiss sausage salad with Gruyère

Cold sliced cervelat with Gruyère, onions and a sharp vinaigrette.

Tagliatelle al ragù (alla Bolognese)

Tagliatelle with meat ragù

Slow-cooked beef and pork ragù with tomato.

Tarte au citron

Tarte flambée with bacon and onions

Wafer-thin flatbread with cream, onions and bacon, baked in a wood-fired oven.

Tarte tatin

Upside-down apple tart with caramel and butter, served lukewarm.

Tartiflette

Gratin of potatoes, bacon, onions and soft cheese, finished with white wine.

Thai green curry with chicken

Coconut milk curry with green chili, lemongrass and Thai basil.

Thai red curry with tofu

Thai red curry with tofu; simmered preparation.

Thunfischtartar

Ticino luganighe sausage with risotto

Pan-fried Ticino pork sausage on creamy risotto with red wine.

Ticino minestrone

Thick vegetable soup with white beans, potatoes, carrots, pasta and Parmesan.

Tiramisu

Tiramisu; chilled preparation.

Tomatensuppe mit Basilikum

Tomato bruschetta

Grilled bread with garlic, fresh tomatoes, basil and olive oil.

Trout meunière with almonds

Butter-fried trout with flaked almonds, lemon and parsley potatoes.

Valais Cholera pie

Covered tart filled with potatoes, leek, apple and raclette cheese, a Valais classic.

Vanilla ice cream with hot chocolate sauce

Vanilla ice cream with warm chocolate sauce and whipped cream, the Swiss dessert par excellence.

Vaudois cabbage sausage with potatoes

Vaud cabbage sausage cooked with white cabbage, served with boiled potatoes.

Veal blanquette

Tender veal stew in a pale cream sauce with carrots, mushrooms and rice.

Veal saltimbocca

Veal cutlets with cured ham and sage, pan-fried in butter and white wine.

Vegetable tempura

Vegetable tempura; fried preparation.

Vitello tonnato

Thinly sliced cold veal under a tuna and caper sauce.

Warm goat cheese salad

Green salad with grilled goat cheese on toast and vinaigrette.

Warm potato salad with bacon

Lukewarm potato salad with onions, vinegar, chives and diced bacon.

Wiener schnitzel

Wiener schnitzel; fried preparation.

Zug cherry cake

Airy sponge and almond-meringue layers with buttercream and kirsch.

Zürcher Geschnetzeltes (Kalbsgeschnetzeltes Zürcher Art)

Zurich-style veal in cream sauce with Rösti

Sliced veal in a white wine, mushroom and cream sauce.