Swiss Suppers

Explore Switzerland through simple and delicious dishes for the evening meal. Each recipe is accompanied by a fascinating story about the dish’s history and ingredients. From Zurich’s famous Birchermuesli, to Graubünden’s Pizzoccheri (buckwheat tagliatelle), to the saffron risotto of Switzerland’s Italian region, let these sweet and savory supper recipes help you connect (or reconnect) with Switzerland. Learn Swiss history, culture, and geography—and taste one of the world’s favorite travel destinations. 

• Let’s Eat Swiss Tonight: a recipe a week for the whole year.
• For Swiss and international cooks: units in metric and imperial, tested by an American living in Switzerland.
• Completes a series: from the bestselling author of Sweet + Swiss and Swiss Bread.

About the author

American Heddi Nieuwsma has been living in the French-speaking part of Switzerland since 2012. Since her arrival, she has developed a passion for Swiss cuisine. On her blog Cuisine Helvetica, she shares her recipes, stories and travel experiences. Heddi works tirelessly to make Swiss cuisine (which is more than cheese and chocolate!) known internationally. She published Swiss Bread (2020) and Sweet + Swiss (2022) with Helvetiq. Sweet + Swiss won gold in the dessert and pastry category at the Swiss Gourmet Book Awards. 

About the photographer 

After graduating from Gobelins with a specialization in architecture and decoration, and a strong personal interest in portraiture, Dorian Rollin's career path has led him to culinary photography in recent years. He took the photos for the Helvetiq books Swiss Fondue, Haute Raclette, Swiss Bread, Simplement Suisse and Sweet + Swiss. His photographs have appeared in a number of magazines, including Télérama, Les Echos, La Croix and Le Moniteur. He lives in Alsace, France.