Swiss cuisine is unique in its many regional influences from its neighbors' cuisine, including Italian, French, and, to a lesser extent, German cuisine.
Foods often associated with Switzerland include cheese and chocolate. Swiss cheeses, in particular Emmental cheese, Gruyere, Vacherin, and Appenzeller, are famous Swiss products. The most popular cheese dishes are fondue and Raclette. Both these dishes were originally regional dishes, but were popularized by the Swiss Cheese Union to boost sales of cheese.
Rosti is a popular potato dish that is eaten all over Switzerland. It was originally a breakfast food, but this has been replaced by the muesli, which is commonly eaten for breakfast and in Switzerland goes by the name of "Birchermuesli" ("Birchermiesli" in some regions). For breakfast and dinner many Swiss enjoy sliced bread with butter and jam. There is a wide variety of bread rolls available in Switzerland. Bread and cheese is a popular dish for dinner.
Tarts and quiches are also traditional Swiss dishes. Tarts in particular are made with all sorts of toppings, from sweet apple to onion.
There are a great number of regional dishes in Switzerland. One example is zurigschnatzlets—thin strips of veal with mushrooms in a cream sauce served with rösti. Italian cuisine is popular in contemporary Switzerland, particularly pasta and pizza.
Apple juice is popular in many areas of Switzerland. It is also produced in the form of cider. The chocolate drink Ovomaltine (known overseas as "Ovaltine") originates in Switzerland and enjoys ongoing popularity, particularly with young people. Aside from being a beverage it is also used on top of a slice of buttered bread.
Information from:
http://en.wikipedia.org/wiki/Swiss_cuisine
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