2. restaurant

    Built in 1487, the Zeughauskeller is an intrinsic part of Zurich. In this restaurant near Bahnhofstrasse, both tourists and regulars appreciate the hearty, traditional cuisine (the menu is in 8 languages). Zurich specialties such as “Zurcher Geschnetzeltes” and “Burgermeister Schwert” are served in a rustic ambience.

  4. cheese fondue

    Fondue is a Swiss dish of melted cheese served in a communal pot (caquelon or fondue pot) over a portable stove (rechaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Kaseunion) in the 1930s, and was popularized in North America in the 1960s. Since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.

  6. chugelipastete

    The basic form consists of a puff pastry pate stuffed with a ragout of meat , mushrooms and raisins . For the classic preparation you need veal meat . In central Switzerland this preformed as Chugeli is offered in the trade. From the veal and the mushrooms you prepare a fricassee . The sausage meat is made into small bellies and cooked in broth. Before serving, mix the fricassee and the fried patties with marinated raisins, heat the ragout and fill it into a pate house , duchess pate or volauvents . The most common variant consists of Chugeli in a mushroom sauce , which are served in a duchess pate . Typical side dishes are peas , carrots and rice , pasta or French fries.

  8. racellete

    Raclette is a dish indigenous to parts of Switzerland. The raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners' plates; the term raclette derives from the French word racler, meaning "to scrape", a reference to the fact that the melted cheese must be scraped from the unmelted part of the cheese onto the plate. People nowaday eat it by pouring it onto meat.

  10. rostiswiss

    Rosti or roschti is a Swiss dish consisting mainly of potatoes, in the style of a fritter. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and around the world. Many Swiss people consider rösti to be a national dish. Rather than considering it a complete breakfast, it is more commonly served to accompany other dishes such as Spinat und Spiegelei (spinach and fried eggs, sunny side up), cervelas or Fleischkase. It is commonly available in Swiss restaurants as a replacement for the standard side dish of a given meal.

  12. skycab

    Gazing into an icy chasm from a glass box strung on a wire? Travelling up the Swiss mountains can be scary, but let’s be honest, it's thrilling, too. And from cable cars to their smaller counterparts, gondolas, or even vertigo-inducing funiculars, Switzerland packs a punch when it comes to record-breaking modes of mountain transport. We’ve rounded up the most amazing, so clamber aboard for a hair-raising ride.

  14. train to alps

    =prices of train

    The Glacier Express is a scenic train offering a panoramic trip through the Alps in Switzerland. From the eastern to western Swiss Alps the views are amazing. The Glacier Express travels through 91 tunnels, over 291 bridges and along 2 km on the Oberalp Pass (2,044 metre-high). Main stations on the route are Zermatt, Brig, Andermatt, Chur, Davos and St. Moritz. The Glacier Express operates all year round. However in winter there are less services.

  16. flight prices

    We provide you with the most reasonable prices from Malaysia to Switzerland from multiple airlines since people have their own taste in travelling by flight.