SWITZERLAND Readers's Tips - Most of the food the Swiss eat in restaurants is a reflection of their geographical location, between France and Germany and Italy you see dishes from all these countries, even if the names change. Typical Swiss food is not often found in restaurants, because it is more "family" food or "homestead" food (traditional farmer's food. One of the most prevalent dishes, called "Rand246;schti", is very similar to the "hash browns" in the US shredded potatoes fried in butter or a blend of fats.ou find it in some restaurants as a side dish, goes with many things, fried eggs, sausages, or others. A dish you see often, usually with its French name "and233;mincand233;e de veau and224; la Zurichoise" or, in German, "Geschnetzeltes Zand252;rcher Art", is veal cut into small pieces and cooked in a creamsauce, served with pasta or rice or Rand246;schti. The Swiss also like to give their dishes a slightly international flavor, you'll see something called Hawaiian because it has a bit of pineapple, or curry (but so mild you wouldn't even know it has curry in it. During hunting seaon in the fall you get good venison dishes in lots of places. A dish that is not really served to just a single person is Fondue the melted cheese in a dish called caquelot on an open flame, and you dunk pieces of bread in it (and if you lose a piece of bread in the cheese, you pay for the next round of drinks.t's fun for a group. Raclette is another popular cheese dish a slab of special cheese is brought close to a heat source, and when it melts a serving is scraped off, usually served with new little boiled potatos and gherkins and such. These cheese dishes are coldweather food, mostly served in fall and winter, but because tourists want them, some places offer them yearround.e careful about eating these cheese dishes in hot weather or at night they can be heavy on your stomach. Tourists often make the mistake of drinking beer with these cheese dishes that's a recipe for disaster.rink white wine or tea, and a little bit of one of the Swiss spirits like Kirsch or Grappa or such just a little bit, it helps the digestion. The Fondue can also be ordered as "Burgundy Fondue" Fondue Bourguignonne and it's completely different from the cheese fondue, it's small pieces of meat that you dunk in nearboiling oil, and it's served with small onions, gherkins, horse radish, and other condiments, and possibly potatoes or something like that, maybe a side salad. Then there is the chocolate fondue.melted chocolate. In America a Fondue restaurant will serve all three types for one meal, but that's crazy the Swiss pick one or the other, it's not a good idea to mix them up. Other than that, you sometimes get locally popular sausages in certain places.ou can always ask what is typical for the region, but you may not always get satisfaction. The Swiss like to make a meal out of openfaced pies, they call them "Kuchen" which can translate as "Cake", but I'm talking about fruit pies (lik

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