Category: Swiss cuisine

An average 90g serving of pre-packaged potato rosti from a brand like Mash Direct contains around 149 calories. How many calories are in a potato rosti, however, is not a fixed number and varies dramatically based on how it's prepared, the amount of fat used, and any additional ingredients added to the potato base.

According to Swiss tradition, the classic rösti was originally a breakfast staple for farmers in the canton of Bern before becoming a national dish. While the base is made from potatoes, the key question for many is: is Swiss rösti vegetarian? The simple answer is yes, but certain variations and toppings can change that.

Created by Swiss physician Maximilian Bircher-Benner around 1900 for his patients, bircher oats are essentially a cold, creamy porridge made from rolled oats soaked overnight. This process softens the oats and integrates flavors, resulting in a wholesome, ready-to-eat breakfast.

According to Beyond Celiac, corn, which is naturally gluten-free, can be used to create a safe, delicious cheese fondue. But while the core ingredients of traditional Swiss fondue are often naturally gluten-free, the preparation method and dipping items can introduce gluten. This guide will help you navigate the process for safe enjoyment.

According to the National Celiac Association, awareness of gluten-free options has increased in Switzerland, making travel easier for those with dietary restrictions. Traditional Swiss rosti, made from simple ingredients like potatoes, butter, and salt, is naturally gluten-free. However, travelers must be aware of potential cross-contamination risks and common additions that could contain gluten.

A Swiss physician named Maximilian Bircher-Benner created what is a Bircher muesli around 1900 as a dietary health dish for his patients. This nourishing, make-ahead breakfast features oats and grated apple soaked overnight, offering a creamy texture and balanced start to the day.

Developed by Swiss physician Maximilian Bircher-Benner around 1900, Bircher oats were originally served to his patients as a foundational part of a health-conscious raw food diet. This uncooked muesli, soaked overnight to create a creamy, digestible texture, is the precursor to modern overnight oats.