Culinary delights: Bernese specialities you can make at home

The “Bärner Platte” (Bernese platter) is probably our most famous speciality. The rich meal, which is not suited for vegetarians or delicate stomachs, also has a rich history: It is March 5^th, 1798. Bernese soldiers return victorious from the Battle of Neuenegg. The victory against the French must be celebrated, so every resident brings what’s left of their winter provisions: dried green beans, sauerkraut, sausages, bacon, ham, and pork ribs. And thus, the “Bärner Platte” is born. Might the feast have taken place in the legendary Kornhauskeller? We don’t know, but the restaurant is famous for its version of the dish. We admit that its preparation is a bit time-consuming. But if you follow the Kornhauskeller’s recipe, we’re sure you’ll be rewarded with a delicious meal.

The only question that remains is: whose tastes better? The one you made or a chef’s? Find out by trying the typical Bernese dish at one of the following places.

What really unites our nation is the “Anke-Züpfe” (plaited bread made with butter), a must at any “Sunntigszmoge” (Sunday breakfast). And who invented it? Correct, the Bernese! The oldest depiction of a “Züpfe” is from the year 1470 and shows soldiers plundering a Bernese village. For a long time, the soft, buttery bread was only served on special occasions, and even today we still mostly have it on Sundays. Bakeries sell wonderfully fragrant “Züpfe” by the dozens every day, but you can also try your hand at kneading, plaiting and baking it at home.

The plaiting isn’t as easy as it might seem! That’s why we sometimes like to leave it to the pros and enjoy the treat with some cheese or jam at a relaxed brunch out.

Rösti has gone from a classic farmer’s breakfast to being considered by many the Swiss national dish par excellence. Covered in melted cheese, with a fried egg on top, garnished with steamed tomato, or with ham mixed into it – or with all of the above – the dish is quite the hearty feast. A good Rösti needs to be hot and have a wonderfully crunchy golden crust. It comes as no surprise, then, that its name stems from the wörd “rösten”, which means to fry. Every region has its own version of the dish – Bern is known for its crunchy butter Rösti made with lard and bacon. The restaurant Lötschberg told us how they prepare the traditional speciality.

Flipping the Rösti can be quite tricky... We are letting the experts deal with it and ordering the speciality at our favourite restaurant.

We all remember the delicious smell coming from the kitchen when “Grosi” (granny) made “Suure Mocke mit Härdöpfustock” (Bernese pot roast with mashed potatoes) on Sundays. And the ensuing fights as the table because our sibling were given more gravy or a larger piece of the roast than we were. But everything was forgotten once we took the first heavenly bite. And “Suure Mocke” is not just a memory from the past – the traditional dish is still very popular today. But it does require time and patience to make. The beef is first marinated for a few days together with vegetables and spices. In the past, this process helped preserve the food. Today, it mainly serves to enhance the flavours. The long braising afterwards makes the meat so tender that it falls apart in your mouth. How long all of this takes? The pros from Bern’s kitchens told us.

If this recipe is too time-consuming for you to make at home, try the speciality at a restaurant on a night out.

The traditional “Chäschueche” (cheese quiche) is a true delight and a good alternative for those who don’t like onion quiche, another classic. It’s also a great way to use leftovers – maybe there is some cheese and bacon bits left over from your last raclette? Or you have leeks and a tomato sitting in your fridge? You put almost anything into the cheese filling. By the way: in wartime, people often added grated potatoes because they were cheap and most households always had them at hand. The most famous cheese manufacturer in the country, the Emmental Show Dairy, obviously uses its own legendary cheesecake mix for “Chäschueche”, but has also provided us with suitable alternatives in their recipe.

You want to try a “Chäschueche” made by professionals? Order the speciality at one (or all!) of the following places.

Enough of the savoury stuff – the Bernese also have quite the sweet tooth. And we love our “Bärner Läbchueche”, a soft gingerbread speciality. That’s why we were especially excited when the Glatz family shared their recipe for their highly popular hazelnut and honey “Läbchueche” with us. A treat that’s crisp on the outside and soft on the inside and considered the king of gingerbreads – and rightfully so: in olden times, it was a gift for the gods. The Bernese version of this classic baked good has no cloves, cardamom or ginger in it, just a bit of cinnamon. And honey, which has many health benefits – so indulging on the treat is actually good for us. Making a “Läbchueche” yourself will test your patience, though: the dough needs to rest for two whole weeks.

You don’t want to wait that long? These bakeries and pastry shops sell ready-made and beautifully decorated gingerbread.

Mmmh, that feeling when they crumble in your mouth a little bit first and then melt on your tongue... Yup, we’re talking about “Nidletäfeli”, soft Bernese fudge made from cream and sugar. As kids, they were the highlight of every trip to the “Märit” (farmer’s market). To pass the time until the next market day, we thought we could make our own and asked patisserie world champion Rolf Mürner to reveal how he creates the perfect “Täfeli” in his Atelier Mürner One at Bern-Belp Airport. You can find his recipe below. Does your own version somehow not look quite like the one in the picture? Our tip: the restaurant Amante at Bern-Belp airport has the sweet treats on its dessert menu.

If you want to compare your homemade “Nidletäfeli” with those of the pros, visit one of the following locations.