12 Specialties from the Zurich Region
Typical Zurich dishes
1 Zurich classic
Zurich Geschnetzelte, or, as the locals call it, “Züri Gschnätzlets”; is a veal-based dish traditionally served with a “Rösti”, a flat patty made out of grated potato. But watch out: in the original recipe, the meat is mixed with calves’ kidneys. If you’re not keen on that idea, make sure you check with your waiter to find out whether the dish contains kidneys or not.
2 Walking on air
Though it may not sound like it, the airy, macaron-like “Luxemburgerli” is a true Zurich classic. Its misleading name can be traced back to the Luxembourgian confectioner Camille Studer, who brought the recipe over from France when he started working at Confiserie Sprüngli in Zurich. A few tweaks to the recipe led to the creation of the original Zurich “Luxemburgerli” in 1957.
Buy here: Confiserie Sprüngli
3 A healthy start to the day
The world famous “Birchermüesli” was developed by the Zurich-based doctor and nutritionist Max Bircher-Benner. He used this whole food product to treat patients suffering from digestive problems or jaundice. Back then, his idea was met with laughter from experts.
4 Honey-based treats
Tirggel is a hard cookie made of honey, flour, and spices, normally eaten at Sechseläuten (Zurich's spring festival) and at Christmas. Its distinctive design features images embossed onto each and every Tirggel.
5 You can’t eat just one
Straumann Hüppen are delicate wafer rolls with a cream filling. Their name is said to stem from the Greek word “hopyes”, meaning “wafer”. The family-run business near Lake Zurich is now in its second generation. Earlier, Ulrich Straumann produced the delicacies right in the heart of Zurich’s Langstrassen quarter.
6. Sausage Heaven
The Metzgerei Keller has been situated at Manesseplatz since 1934 and today is one of the leading butcher’s shops in the Zurich region. Among the family firm’s most popular products is without doubt the “Wiedikerli” – a grilled pork bratwurst, named after the Zurich quarter of Wiedikon where it originated.
Buy here: Metzgerei Keller
7 A local drink
The juniper-based drink gin is famous all over the world. Turicum Gin contains a few extra ingredients unique to Zurich, such as lime blossom leaves from Lindenhof and hand-picked fir buds from the forests of Zurich.
8 City sausage
The “Stadtjäger” (“city sausage”) is an air-cured sausage produced by Mika Lanz in the heart of Zurich. It is made exclusively from organic pork from a local farm.
9 Urban honey
On the roof of the Marriott Hotel, a five-minute walk from Zurich main station, you will hear the buzz of eighteen colonies of bees zipping through the air. They are working hard to produce top-class “Zürihonig”, which is bottled in honeycomb-shaped jars for discerning honey fans.
10 From old to new
The two young Leibacher brothers have dedicated themselves to the traditional yet dying art of Biber baking. After deciding on a change of career, they learned how to make these hand-crafted cookies from scratch. Their lovingly crafted Leibacher Biber can be found in countless shops around the city.
From the Zurich region
11 All things cherry
In Zug, you can’t go anywhere without encountering cherry-based delicacies. As well as cherry schnapps, residents of Zug also produce Zug cherry tart (Zuger Kirschtorte) and cherry sausages. They even celebrate a cherry festival. During the “Chriesisturm” (cherry storm) race, teams of two carry 26-ft-long cherry-picking ladders through Zug's Old Town to celebrate the start of the cherry season.
Buy here (Zuger Kirschtorte): Treichler
12 Sweet treats from Baden
Spanisch Brötli is a light pastry square which was particularly popular among the Zurich nobility in the 17th century. However, because luxurious confectionery was banned in Zurich following the Reformation, rich families sent their servants to Baden at night to bring back the delicacies under the cover of darkness.