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fiogf49gjkf0d EATING OUT
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THERE IS NO LACK OF RESTAURANTS OFFERING A WIDE CHOICE OF
SPECIALTIES. SERVICE IS ALWAYS INCLUDED IN THE PRICE.
THERE IS NOT REALLY ANY SUCH THING AS A SWISS CUISINE, ONLY
REGIONAL FOODS AND DISHES.
TYPICAL MEALS
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FONDUE AND RACLETTE ARE AMONG THE MOST COMMON DISHES.
CHEESE FONDUE IS A MIXTURE OF BOILING CHEESE, WHITE WINE
AND KIRSCH. FONDUE BOURGUIGNONNE, THE POT IS FILLED WITH
BOILING OIL, AND YOU DIP YOUR MEAT IN AND THEN INTO ONE OF
THE ACCOMPANYING SAUCES. RACLETTE IS ANOTHER MELTED CHEESE
DISH, MIXED WITH BACON AND SERVED WITH POTATOES. SOME OTHER
SPECIALTIES ARE SAUSAGES AND ROESTI, OTHERWISE KNOWN AS
FRIED POTATOES, TROCKENFLEISCH WHICH IS AN AIR DRIED BEEF.
SWISS CHEESE: EMMENTALER IS ONE OF THE MILDER CHEESES.
APPENZELLER IS TANGIER AND THEN THERE IS GRUYERE WHICH HAS
A NUTTY AND SALTY TASTE.
TYPICAL DRINKS
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WINES ARE NAMED AFTER THE GRAPE THEY ARE MADE FROM. SWISS
PEOPLE WILL DRINK WHITE WINE WITH A FONDUE OR CHEESE DISH.
THE BEST WINES ARE THE SWISS WHITE, ALTHOUGH IN THE AREA OF
TICINO THE WINE IS GENERALLY OF RUBY RED COLOUR.
OTHER DRINKS: THERE ARE VARIOUS TYPES OF SWISS LAGER.
FRUIT JUICE ESPECIALLY APPLE AND GRAPE ARE COMMON. FRUIT
BRANDIES ARE A FAVORITE AFTER DINNER AND ARE DISTILLED
FROM APPLES, PLUMS, CHERRIES AND PEARS.
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