A one-pot winter dish made with pork (often smoked), cabbage, and barley, slow-cooked in a clay pot. It’s rustic, filling, and one of Uri’s culinary trademarks. ¹⁾

Uri’s version of this alpine macaroni dish uses Sbrinz cheese, potatoes, pasta, cream, and onions, but sometimes incorporates dried beef or wild herbs picked from alpine meadows. ²⁾

Small, savoury puff pastry shells filled with veal ragout, kidneys, and mushrooms in white wine sauce. Served especially during festivities like Urner Fasnacht (carnival season). ³⁾

An unusual and traditional dried pear stew, typically served with bacon or ham and mashed potatoes. Combines sweet and savoury in a uniquely alpine way. ⁴⁾

A warming barley soup, enriched with speck, root vegetables, and sometimes cream. It’s a dish built for snowy valleys and forest work. ⁵⁾

A mix of house-cured meats, alpine cheeses (like Urner Alpkäse), pickles, and rustic bread — often served in mountain huts or during communal feasts. ⁶⁾

Slices of bread soaked in white wine and milk, layered with strong mountain cheese, topped with an egg and grilled. Comfort food with an edge. ⁷⁾

A bold, old-school Uri dish — boiled pig’s head, deboned and served with spicy mustard and pickled vegetables. Not for the faint-hearted, but truly traditional. ⁸⁾

Yes, you read that right! Cakes made with dried wild hay, herbs, flour, and eggs, often served savoury with cheese or sweet with syrup. ⁹⁾

Locally cured air-dried beef or goat, spiced and dried in the high-altitude air of Uri — tender, dark, and intensely flavoured. ¹⁰⁾

Uri-style rösti often includes wild alpine herbs, mountain cheese, and sometimes sour cream or fresh nettles for a vibrant, green twist. ¹¹⁾

A colourful salad with edible wildflowers, baby greens, local cheese shavings, and a honey-vinegar dressing — mostly served in upscale alpine lodges or wellness retreats. ¹²⁾

Inspired by neighbouring Valais — a savory pie filled with potatoes, leeks, apples, and cheese. The Urner version may include smoked sausage or chard. ¹³⁾

Fluffy alpine noodles made with wild garlic foraged in Uri’s forests during spring, usually served with cream sauce or pan-fried onions and bacon. ¹⁴⁾

Dense and chewy bread made with dried pears, figs, walnuts, and rye flour. Often wrapped in dough like a log and aged before slicing. Perfect with cheese or schnapps. ¹⁵⁾