The star of Lucerne! A puff pastry “ball” pie filled with veal, mushrooms, sweetbreads, and creamy white wine sauce. Traditionally served on Fat Tuesday (Güdismontag) — rich, theatrical, and irresistible. ¹⁾

Alpine macaroni made with pasta, potatoes, cream, cheese (Emmental or Sbrinz), and onions, served with applesauce on the side. A perfect sweet-savoury balance unique to central Switzerland. ²⁾

A luxurious open-faced sandwich topped with white wine-soaked bread, melted cheese, ham, and sometimes egg. Served grilled, often with pickles. ³⁾

Small white fish from Lake Lucerne, battered and deep-fried, served with tartar sauce and lemon. A beloved lakeside snack or starter. ⁴⁾

A sweet log of dried pear filling, often mixed with figs, walnuts, and spices, wrapped in yeasted dough. Traditional and symbolic of rural baking. ⁵⁾

Lucerne’s twist on rösti – crispy grated potatoes fried with bacon and onions, sometimes topped with a poached egg or cheese for brunch-style comfort. ⁶⁾

Yes – a soup made with aromatic alpine hay steeped in cream or broth, sometimes infused with herbs and flowers. A rustic, poetic dish served in Lucerne’s countryside inns. ⁷⁾

Named after Swiss wrestlers (“Schwinger”), this dish combines short pasta with minced meat, served with grated cheese and caramelised onions. A favourite among farmers and athletes alike. ⁸⁾

Delicate char or trout from the Zugersee, pan-fried and served with almond brown butter and boiled potatoes. A refined lakeside classic. ⁹⁾

A local grilled cheese slab, often from goat or cow milk, served with bread, mustard, or pickled vegetables. Minimalist but bold in flavour. ¹⁰⁾

A kind of Swiss “pizza” topped with potato slices, bacon, mountain cheese, onions, and herbs on a flatbread or tarte flambée-style dough. ¹¹⁾

A nourishing soup of pearl barley, leeks, carrots, and cream, sometimes with dried meat or speck — a favourite in colder seasons. ¹²⁾

A nod to nearby Zug, this layered dessert features kirsch-infused custard and puff pastry, dusted with icing sugar. Light yet boozy. ¹³⁾

Seasonal delight: elderflower blossoms dipped in a light batter, fried until crisp, and dusted with sugar. Floral, nostalgic, and charmingly Lucerne. ¹⁴⁾

A sweet, rich tart with a thin crust and layers of baked cream and custard, often flavoured with vanilla or lemon. Served during festivals and celebrations. ¹⁵⁾