Culinary delights guaranteed: Bernese specialities to cook yourself

Probably the most famous Bernese speciality is the ‘Bärner Platte’. But as steeped in history as this hearty dish is, it is neither suitable for vegans nor for delicate stomachs. It is 5 March 1798: on this day, the Bernese returned from the Battle of Neuenegg crowned with success. The victory against the French was to be celebrated immediately and so all the townspeople brought what they could from their winter supplies: dried beans, pickled sauerkraut, sausage, bacon, hams and ribs. Et voilà - the Bernese platter was born. Did the victory celebration take place in the legendary Kornhauskeller? We don't know, but the restaurant is famous throughout the city for its ‘Bärner Platte’. Admittedly, preparing it is not child's play.

Now we can compare whether our own creation or the professional Bernese platter tastes better. In the list below, we reveal where you can savour the "Bärner Platte".

What really unites our nation is the "Anke Züpfe" (plaited bread), which no "Sunntigszmorge" (Sunday's breakfast) should be without. And who invented it? That's right, the Bernese! The oldest depiction of a ‘Züpfe’ dates back to 1470 and shows soldiers plundering a Bernese village. For a long time, the yeast pastry was only served on festive days and even today it is still mostly eaten on Sundays. In Bern's bakeries, wonderfully fragrant plaited bread is sold every day - but if you fancy baking one at home, you can knead, braid and spread it yourself.

Braiding is quite difficult, isn't it? How about a cosy brunch out?

Rösti used to be a typical farmer's breakfast, today it is the Swiss national dish par excellence for most people: gratinated with cheese, topped with a fried egg, larded with ham - or preferably all of the above - the dish is quite sumptuous. A good rösti arrives steaming on the plate with a golden-brown crust. It is therefore not surprising that the term ‘rösti’ is derived from ‘toast’. Every region has its own method of preparation: we Bernese are known for our crispy butter rösti, which is fried in the classic way with lard and bacon.

The turning manoeuvre in the pan didn't work out so well? We'd rather leave it to the professionals and order the crispy rösti at our favourite restaurant.

Who remembers the wonderful smell in the kitchen when ‘z Grosi’ prepared ‘Suure Mocke’ with ‘Härdöpfustock’ every Sunday? And woe betide the siblings if they got the bigger ‘Seeli’ in the mashed potatoes! It was easy for the house to fall apart - but only briefly, of course, because the first bite put a smile back on everyone's faces. However, ‘Suure Mocke’ is by no means just a hit from yesterday - the traditional dish is still very popular today. But: the dish takes time and patience! The roast beef is first marinated for several days together with vegetables and spices. In the past, this process was used to preserve food for longer, but today it's just for flavour. The long braising makes the meat really tender, so that it falls apart in the mouth.

If that's too much work for you, enjoy a cosy evening in the restaurant.

The classic ‘Chäschueche’ is a real treat and a good alternative for all three-cheese fans who don't like onion tart. It is also the perfect ‘Znacht’ to utilise leftovers. Perhaps you still have some cheese left over from the last raclette party in your flat share? Or maybe there are still a few cubes of bacon, some leek or a tomato in the fridge? All of these can be added to the cheesecake filling, depending on what you fancy. Incidentally, in wartime, grated potatoes were often stirred in because they were cheap and available in most households. Probably the country's best-known cheese manufacturer naturally uses its legendary cheesecake mix for the ‘Chäschueche’.

Whether your own creation or that of the professionals tastes better? You can find out in one of these cafés and restaurants.

Enough with the savoury - we Bernese can also do things differently: the Glatz family put a particularly sweet smile on our faces when they revealed their recipe for the popular hazelnut and honey gingerbread. The biscuit, crispy on the outside and beautifully soft on the inside, is rightly known as the ‘king of all gingerbread’. Because in ancient times it was a gift for the gods. Cloves, cardamom and aniseed? Unlike the Christmas recipe, no other spices are added to this dough - just a little cinnamon. But even patient bakers beware: The dough needs to rest for a fortnight.

Is that too much waiting? In these bakeries and confectioners' shops, the fine gingerbread is ready to eat and beautifully decorated every day.

Mmmhm, that feeling when the pieces first crumble slightly in your mouth and then melt gently on your tongue... That's right, we rave about ‘Nidletäfeli’. Even as a child, they were the crowning glory of every visit to the ‘Märit’. World champion pastry chef Rolf Mürner whispered to us how he conjures up the perfect ‘Täfeli’ from sugar and cream in his Swiss Pastry Design studio in Rüeggisberg. Reason enough to try your hand at whisking!

If you fancy pitting your home-made ‘Nidletäfeli’ against those of the professionals, you have the opportunity to do so here.