Traditional Regional Swiss Meat and Fish Specialties
Switzerland was historically a country of farmers, so traditional, Regional Swiss Dishes are made from simple ingredients, such as Pork, Beef, Potatoes and Vegetables..
The most popular Swiss French dishes are the Bifteck de Bœuf à la Bière (Saftplätzli) and Poisson en Batteuse à la Bière (Fischknusperli) just to mention few of them.
The Northwest and Northeast of Switzerland offer a large variety of Meat Dishes like the “Swiss National Dish”, the Zürcher Geschnetzeltes (thin strips of “Veal” or lean “Porkloin” strips braised with Mushrooms and Cream) served with Rösti or the "SchniPo" Breaded Schnitzel (Pork Steaks) served with French Fries and Salad), as well as the Rindsrouladen (with bacon, gruyere, onions, pickles and bell pepper stuffed beef) served with Rösti. Rösti is the most popular Swiss side dish.
The Swiss Italian Cuisine or the Cuisine from Ticino is particularly known for Ossobuco con Polenta or Risotto, Involtini con Fusilli (Pasta) or Risotto ai Funghi, as well as for Pasta and Pizza - see Italian Cuisine, Grilled Meat like Filetto di Manzo alla Griglia (Tenderloin) and Entrecôte (Sirloin or Ribeye) and the Costine di Maiale alla Griglia (Spareribs), served with Herbed Butter, Potato Wedges, Salad Leaves topped with Chery Tomatoes and Onions - see Steaks "Alfredo's House Specialties.