Gastronomy in Liechtenstein

The cuisine of the country is diverse and is influenced by those of its neighbor countries particularly Germany and Switzerland. Almost similar to the cuisines of France and Switzerland, it consists of such main ingredients as local fish, cheese, meat and vegetables, with meat preferences for pork, pork products and smoked bacon of ham. But some of the local recipes are adapted to the French cuisine that usespecial ingredients such as cinnamon, vanilla, green beans and béchamel.

Liechtenstein has local dishes from the past. They include kasknople, which consists of tiny dumplings with cheese; hafalaab, which is made from wheat flour and cornmeal dumplings with bacon or ham sautéed in broth; sankerkas with local cheese and several meat soups; and schnitzels, which is made of smoked pork stews.

For breakfast and lunch, rebi or ribel is served. This consists of cornmeal or a mixture of half cornmeal and half semolina, which can be eaten by itself, or with sauce or gravy, vegetables and meat. In the dining tables of most Liechtensteiners, alperrosti is served for dinner. It is the local version of rosti, a Swiss-shredded fried potato flavored with bacon or ham, with cheese-topping and fried egg added.

Most eateries also serve a variety of side dishes including knopfli or spatzil consisting of dumplings on noodles with cheese, ham or bacon, and beef bouillon with liver dumplings made of rich broth. Are you now ready to take any of these foods?