Alpine cuisine

Alpine cuisine is an echo of the mountains, full of depth and character. It tells of ancient traditions, hearty ingredients, and the unspoiled nature. From our favorite mountain restaurants to how the Austrian top chef Hubert Wallner speaks about Alpine cuisine.

The top chef from Austria celebrates the Alpe-Adria cuisine on the beautiful Lake Wörthersee. He explains to us the difference from our local Alpine cuisine and why he is so excited about Easter.

Out of Zurich and into the mountains. Besides breathtaking landscapes, the Alpine region also has a lot to offer culinarily. From down-to-earth mountain guesthouses pop-ups to natural cuisine and high-end Alpine experiences - here it's worth taking a longer break. We'll tell you where you can not only hike but also indulge in our listicle.

There are about as many different Capuns recipes as there are Graubünden ibexes. Every village, indeed every household, has its own. As diverse as the fillings are, there are as many names for the stuffed chard leaf: Capum, Capunét, Capiuns, Capauns, Krutkapuna, Kapons, and more. Learn more about this comfort food from Graubünden here. Of course, with recipes.

Have you noticed them yet? Upon closer inspection, it becomes clear that it's not a conventional Selecta vending machine, but an Alpomat. The most prominent Alpomat stands right at the Bahnhofquai, where specialties like Alpine cheese, apple rings, or dried meat products can be dispensed around the clock. It functions like a regular farm shop but is automated. The Alpomats are 100% owned by producers, so the products go directly from the farmer to the consumer, without intermediaries.

To the topics overview

City Talk with Hubert Wallner

The facets of Alpine cuisine - mountain restaurants and taverns

Rolled, cooked, loved - Capuns!

Alpomat - from the Alpine pasture directly to the city

Alpine cuisine

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