Zürcher Geschnetzeltes is a Swiss dish from Zürich. The first mention of Zürcher Geschnetzeltes is in a cookbook from 1947. That recipe describes the ingredients as sliced veal strips, white wine, cream, and demiglace. Some contemporary recipes may also call for mushrooms and sliced veal kidney.

Papet Vaudois is a very popular dish from the Vaud canton in Switzerland.This is one of a super easy dish to make and a one-pot too.The creamy leeks cooked in wine and potatoes are served with the Vaud smoked pork (and beef) sausage, the pure pork variety, Saucisson Vaudois, or mixed with cabbage.

Käsefondue (Swiss Cheese Fondue) is probably the most classical dish that makes Switzerland famous! Fondue means melted in French, logical, then Fondue is melted cheese. For classic Swiss cheese fondue a mix of traditional, firm mountain-style cheeses is best.

Alpine Macaroni is a disch with macaroni and potatoes baked with Gruyere cheese in a creamy sauce, topped with caramelized onions, and served with applesauce. This is a traditional Swiss dish served on the slopes of the Alps.