What makes the food of Switzerland worth trying? One bite and you’ll understand. Centuries of surviving an unforgiving mountain climate with a short growing season has led to spectacular and distinctive regional foods that deserve to be savored and celebrated. In a single day of a culinary tour you will
be teased by the unmistakable aroma of bubbling fondue. You’ll be charmed by the sound of vendors at the public market selling a multi-hued harvest of garden fresh fruits, vegetables, and herbs. Nearby, mounds of artisan cheese beg you to try a nibble. In the confisserie, swirling chocolate creates a heady aroma that almost overpowers you. Not to be outdone, the baker is pulling strudel or artisan loaves from the oven as you pass by. On a culinary tour of Switzerland you’ll find all of this, and so much more.
Much of the regional cuisine of Switzerland is influenced by its famous neighbors—France, Germany, Italy, and Austria, while other dishes are so completely Swiss that you’ll never taste them outside the borders of Switzerland. A Swiss meal is distinctive and unforgettable—both relaxed and energetic. But it has be experienced in Switzerland to be fully appreciated. The most important ingredients never leave the country, with some never leaving the neighborhood. The locals protect their finest products and only share them when you come to visit. With a massive peak casting a shadow over your dinner table, you begin to understand the tough environment these hardy Swiss farmers labor in to create the food you are savoring. And sharing that experience with a small group of friends on a culinary tour make the meal all the more delicious, satisfying, and truly Swiss.
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