If you’ve only ever thought of Swiss cuisine as chocolate and cheese, you will be surprised because there's a lot more to taste across Switzerland and much of it is hidden in plain sight.

In this episode, I’m joined by Swiss-Canadian pastry chef and cookbook author Andie Pilot to take you on a culinary journey through the country’s regional specialties. You’ll hear about hearty alpine meals like Älplermagronen, Rösti, and Capuns, along with classic dishes like Züri Gschnätzlets and Cervelat sausage.

Andie shares what to try in different parts of the country, including her favorite Lucerne food and must-eats in Zurich. You’ll also learn the difference between Swiss Raclette and Swiss Fondue, and why you should try both.

For those with a sweet tooth, Andie highlights some beloved Swiss desserts and Swiss pastries like Barli-Biber, Schaffhauserzungen, and the colorful Luxemburgerli.

If you want to eat like a local and discover the full flavor of Swiss food culture, this episode will help you find the best bites whether you're visiting a mountain hut, restaurant or a village bakery.

Safe travels,

Carolyn

👉 Show notes - Episode 161

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