Have you tried it?: Six delicious specialties from Zurich

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1. Classic

Züri-Gschnätzlets are probably Zurich’s most famous dish. It traditionally consists of veal strips and veal kidneys with hash browns and creamy mushroom sauce. The kidneyless variant has now become established.

2. Sweet seduction

It doesn’t sound like it, but the Luxemburger is a true Zurich. The Sprüngli specialty owes its name to the Luxembourgian writer Camille Studer, who brought the original recipe to Zurich from France, where she refined the fluffy pastries. The original Luxemburger has been sold here since 1957 and has been copied dozens of times in the meantime. However, the original always prevailed.

3. Zurich Hüppen

The Straumann company has been producing wafer rolls with chocolate filling in Zurich since 1947. But a lot has changed since then. Production is no longer by hand but by machine, and the factory is no longer in Langstrasse in Zurich, but in Wädenswil ZH. Still, the company can boast of being the only family business among the Hüppen bakers, 100 percent privately owned by Guido Straumann, who ran the company in the second generation.

4. City Hunter

Although the Landjäger originally came from Germany, at least the Stadtjäger hails from Zurich. And really almost 100 percent! During processing, all Zurich organic pork is processed into sausages, which means that thin pieces such as fillets or kidneys are also in the sausage. Processing and drying also takes place only within the city limits. This is how high-quality sausages are made from and for Zurich.

5. Healthy breakfast

Zurich physician and nutrition researcher Maximilian Bircher-Benner developed it in the 1900s and used it to treat patients suffering from stomach ailments. We are talking about Birchermüesli. From 1902 he served Birchermüesli as an easily digestible, healthy dinner to the guests of his sanatorium in Zurichberg. He was of the opinion that unprocessed raw food gave vitality to the body. Often called simply muesli abroad, Birchermüesli is now world-famous and, along with chocolate and fondue, is one of the three best-known Swiss specialties abroad.

6. Honey biscuits

Züri-Tirggel is particularly popular during the Advent season. According to tradition, pastries made from honey, flour and spices were eaten in Zurich in the 15th century. Until 1840, only the bakers of the city of Zurich had the privilege of producing and selling sweetened flatbread. From then on, all bakers were allowed to produce and sell Tirggel, and the Zurich specialty gained popularity nationally and internationally.

Source : Blick