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lunch table
This page is a guide to local speciality dishes you might find on a mountain restaurant menu.

Soups
Starters
Main Courses
Desserts

Soups

Gulaschesuppe Traditional goulash soup is a hearty meat and vegetable soup.
Wurstsuppe Sausage soup

Starters

HobelKäse A plate of shaved local cheese
Trockenfleischteller A plate of air dried meat
Walliserteller A plate of cold, mixed meat

Main Dishes

Älper Magrone Macaroni cheese with extra onions, bacon, potatoes and cream.
Fondues There are two main types of fondue, cheese and meat. A cheese fondue is melted cheese enriched with red wine into which bread is dipped. Meat fondues include bourgignone (a broth) and chinoise (oil based). Strips of meat are dipped into the hot fondue to cook and are then dipped into your choice of sauces to serve. The bourgignone sauce can be eaten as a soup once all the meat is cooked.
KäseschnittenKasesnitte Hawaii
A toasted cheese sandwich with a difference! The bread is dipped into red wine before cooking. The picture shown left is Käseschnitte Hawaii which is with ham and pineapple.

Knöpfli

A Swiss version of pasta, which is made from small balls of boiled dough drizzled with butter.
Raclette Cheese is heated in front of a fire and is then scraped (raclé) onto a plate and served with potatoes.
RöstiRosti with ham and eggs
Grated potato fried with onions. This can either be a side dish or a main course. Rösti main courses will have added bacon, ham, cheese or egg, for example Rösti mit schinken und ei has added bacon and egg.

Spätzli

A Swiss version of pasta, which is made from small balls of boiled dough drizzled with butter.
Dessert

Desserts

Apfelstrudel Flaky pastry enrobes apples cooked in cinnamon.
Strudel is usually served with custard (Vanilasauce),
Cream (Rahm) or Ice Cream.
Käseschmarren This is a sweet omlette dusted with icing sugar
and often served with warm fruit.
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