University is your chance to be like a sponge: to soak up all the new information you're exposed to and relish in new experiences that engage your sense of curiosity and passion.
While studying at SSTH, you'll spend the hours after class getting an in-person education by visiting restaurants, bars, and lounges....all in the name of a great education!
When you're exploring Switzerland, don't forget to try these typical Swiss foods.
1. Cheese Fondue
This is the one Swiss dish that many international students have already tried. Now, you get to try the authentic Swiss version with melted gruyère, emmentaler, or vacheron cheese mixed with white wine, garlic, and herbs. The typical Swiss way is to serve the dish with bread slices, but you'll find nouveau preparations that pair vegetables, meats, and other toppings with cheese fondue.
The Swiss answer to potato lakes or hash browns, rosti is the national dish of Switzerland. Thinly slices potatoes are fried in oil. The classic rosti is only potato, but you'll also find eggs, bacon, apple, and cheese mixed in. Pair rosti with eggs or breakfast sausages for a hearty, traditional Swiss meal.
3. Roasted Flour Soup
Essentially a roux with added beef stock, roasted flour soup is a classic Basel-style dish. The soup pairs hearty, nourishing beef stock with a toasted onion, butter, and flour paste, topped with a nice grating of gruyere. This hearty dish is a wintertime favorite.
An example of French-Swiss cuisine, Tartiflette is exactly what you want to eat apres-ski. The dish dates back to the 16th century, but enjoyed a renaissance during the 1980's. The dish combined smoky bacon, caramelized onions, nutty Reblochon cheese, and sliced potatoes. The crackling, melty, gooey dish revives tired skiers and students alike.
Healthy breakfast muesli is a Swiss invention. The classic birchműesli combined flaked oats, nuts, fruits, condensed milk, and lemon juice. These days, you're likely to find muesli served with yogurt rather than condensed milk. Bircherműesli makes a great breakfast or midday snack.
This classic Swiss veal dish shows a German influence on Swiss cuisine. Zurchergeschnetzeltes features veal or veal liver sauteed with onions, mushrooms, wine, and cream. Zurchergeschnetzeltes is served over noodles, rice, or rosti and makes an hearty dinner on chilly winter nights.
With close to 350 regional varieties of sausage, you can almost enjoy one new sausage a day in Switzerland.