Before a meal begins, some Swiss wish each other en Guete or bon appetit, while others say buon appetito or bien appetit. In any of the four national languages - Swiss-German, French, Italian, Romansh - it all means the same: "Enjoy!" There is no "official" Swiss cuisine; the cooking mirrors the diversity of local history and customs, but also brims with wonderful innovations. It's just one of the ways the Swiss celebrate their profound passion for food. All around the country, Switzerland treasures the distinct tastes of its regional specialties. Of course, there's the insistence by almost every region that only their cooks can properly prepare their specialties. But they do serve up each other's treats with flair and success. Some common qualities are evident in all genuine Swiss cooking. There's universal pride in using only top ingredients, prepared to perfection. The Swiss are very fussy patrons, after all, and they love good food whether it is a a renowned restaurant such as FLETSCHHORN or down-home simple, based on unpretentious country fare. Dishes To Look For Superb specialty sausages - Schüblig, Bratwurst, Wienerli, Emmentalerli and Saucisson - are tempting treasures of Swiss cooking. Different regions produce a variety of delicious salamis, often featured as appetizers or snacks. And don't miss the famous Wurstsalat, a light meal highlighting sausage and cheese. In season, the delicate perfume of local mushrooms flows from hundreds of kitchens. They show up in such specialties as mushroom croûtes and risotto ai funghi. Pies and tarts are popular as main courses. They feature fillings of meat, cheese, bacon, a multitude of vegetables, even potatoes.
Then there's Raclette, a Valais dish that is one of my personal favorites. It's traditionally prepared by melting a mountain cheese such as Bagnes, Gomser or Belalp near a glowing fire, then serving it with potatoes and sour pickles. Today, especially in Swiss homes, folks melt their slices of cheese in a table-top electric appliance. You might call it a Swiss version of fast food. When it comes to cheese, there's lots more to explore, and every Swiss city and town has at least one restaurant specializing in cheese dishes. You'll find a congenial atmosphere and delicious meals - try Käseschnitten or Croùte au Fromage (a variation on cheese-on-toast), Chäs-Chüechli or Ramequins (cheese tartlets) and Malakoffs (cheese fritters) .
But my downfall was Chocolate. You can start you day with chocolate croissants. You can enjoy Chocolate tarts at lunch. And remarkable culinary creations of molded chocolate at dinner. Between meals you will be tempted by Toberone chocolates, the triangular-shaped bars reminiscent of the Matterhorn. (Maybe if you climb it you will burn off all the calories you gain from the delicious Swiss food.
Where To Dine? Good To Know Since less than 1% of Swiss wines are exported, be sure to try them while you are there. You never have to worry about the tip. Here, it's included! Where To Find Fine Swiss Food Regional Specialties Swiss-German Vigor Aargau - Rüeblitorte (carrot cake) Swiss-French Flair Geneva - Friture du Lac (deep-fried small fish), Fricassée de porc, Rissoles aux poires (pear fritters) Swiss-Italian Pizzazz Ticino - Busecca (tripe soup), Risotto (rice with many different flavors), Polenta alla Ticinese, rabbit dishes, Capretto (kid), pasta, Chestnut Vermicelles (chestnut purée), Sabayon (wine cream), Amaretti (bitter almond macaroons) Romansh Vitality Graubünden - Bündnerfleisch (air dried meat, sliced paper thin), Salsiz (a hard sausage), Bündner Gersten Suppe (barley soup), Pizzokels (potato-based dumplings), Maluns (fried-potato dish traditionally served with Alpine cheese and apple sauce), Scarpatscha (noodle gratin), Capuns (stuffed Swiss chard leaves), Engadiner Nusstorte (walnut tarts) Swiss Cookbooks Purely Swiss Cookbooks are few and far between. Below are a few you might want to try. "What's For Dinner William Tell?" This cookbook, edited by Ruth von Blarer, Linda Geiser and Julie Prince, may be obtained by sending US$ 14.- including shipping and handling to the Publisher: Linda Geiser "Culinary Art And Traditions Of Switzerland" 250 spectacular pages illustrating the traditions of Swiss national heritage. A culinary book filled with recipes reflecting an appreciation of the environment, table art and customs in Switzerland. Price: US$ 59.95 plus shipping and handling: Royale Inter-Continental Industries "The New Swiss Cuisine - 91 Recipes For The Modern Gourmet" cookbook, published by Peter Buehrer (famous Swiss cook), is available for a price of US$ 45.- including shipping and handling: Art Culinaire Magazine FOR MORE INFORMATION: SWISS TOURISM 212-757-5944 http://www.switzerlandtourism.com Photo of fondue pot and Lake Geneva by Martha Hollis |
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TM
If variety is the spice of life, then the Swiss certainly offer a colorful palate. Drawing the best from their neighbors, they incorporate cuisine of Italy, France and Germany into their own Swiss specialties. 
Since a lake is never far away - nearly every town in Switzerland is within ten miles of one - there's always a wide variety of fresh-water fish dishes based on the local catch and kitchen. It's easy to dine on filet de perche on a lake shore and that was one of the almost daily treats on a recent trip to the Lake Geneva Region. 
The best known Swiss specialties are based on cheese, of course. Fondue, that gently bubbling pot of flavorful cheese into which you dip pieces of crusty bread, is a festive Swiss meal often shared among friends. Usually it features a mix of Emmentaler and Gruyère, but variations use other Swiss cheeses such as Vacherin or Appenzeller. 
No Swiss gourmet journey would be complete without indulging the sweet tooth. . All over the country, fruit is featured in many desserts, such as incredibly flavorful fruit tarts and fresh berries with whipped cream. The vast variety of legendary, sumptuous Swiss pastries is not only enjoyed as dessert, but also during leisurely afternoons with tea or coffee...at a sidewalk cafe or on a mountain-top. 
A great variety of crusty breads bearing the typical imprint of their region, golden Bärner Züpfe (a braided eggbread), jams and fruit preserves, and real Müesli are all very much a part of Swiss life, especially at breakfast. And for lunches and dinners, consider escargot, or superb pâtés. In Switzerland the freshest vegetables and fruits are widely used, and colorful salads are featured on every menu.