Best restaurants and what to eat
Suisse
Interlaken sits in the Bernese Oberland, where Alpine dairy farming and mountain hospitality shape a cuisine built on rich cheeses, cured meats, and hearty wheat-and-potato dishes. The region is especially known for the flavors of nearby Bernese traditions: nutty cheese specialties, rustic breads, lake fish, and indulgent cream-based desserts suited to the cool mountain climate.
A firm Alpine cheese made from summer milk in high mountain pastures, with a savory, nutty depth and a clean, grassy finish. It is excellent on a cheese board, shaved over potatoes, or paired with crusty bread and local white wine.
The classic Swiss wheel from the broader Bernese region, known for its supple texture, sweet-nutty flavor, and iconic holes. Younger wheels are creamy and mild, while older ones develop a deeper, more aromatic finish for fondue or sandwiches.
A meltable Alpine cheese with a buttery, lactic aroma and a silky finish when heated. In the Interlaken area it is a winter staple, scraped over potatoes, pickles, and onions for a deeply comforting meal.
An extra-hard aged cheese with a crystalline texture and intense savory, almost caramelized notes. Grated over pasta, shaved into salads, or enjoyed in shards with walnuts, it is one of the most concentrated flavors of the Swiss Alps.
A floral, aromatic cheese traditionally shaved into rosettes, revealing a supple texture and a complex flavor of cream, hay, and mushrooms. It is as beautiful on the plate as it is versatile, pairing well with fruit and rustic bread.
Air-dried beef from the Bernese mountains, lean and delicately salty with concentrated mineral flavors. Thinly sliced, it is a refined alpine delicacy often served with cheese, pickles, and rye bread.
A local Bernese beer tradition associated with the wider region around Interlaken, ranging from crisp lagers to fuller-bodied amber styles. It is typically served fresh and cold, matching the area’s hearty alpine fare.
A malty, smooth seasonal lager with a gentle toastiness and moderate hop bitterness. Its round profile makes it an ideal companion to sausages, rösti, and mountain cheese.
A regional wheat beer style valued for its soft body, bready aroma, and notes of banana and clove from top fermentation. It is refreshing after hiking and pairs well with lighter alpine dishes.
A clean, balanced lager brewed in the Bernese area, with restrained bitterness and a dry finish. It is the everyday beer of the region and works well with both fish and meat dishes.
A clear cherry spirit long associated with Swiss distilling traditions, including the Bernese canton. It is aromatic, potent, and often sipped neat, used in fondue, or employed in pastry and fruit desserts.
A refined raspberry eau-de-vie with intense berry perfume and a dry, elegant finish. In mountain gastronomy it is enjoyed as a digestif or paired with desserts made from cream and meringue.
The iconic Bernese platter is a grand assortment of meats, sausages, potatoes, sauerkraut, and beans, built for cold-weather appetite. In the Interlaken region it reflects the generous, communal style of alpine dining.
A golden pan-fried potato cake with a crisp exterior and tender, buttery interior. It is one of the defining dishes of Swiss mountain cooking and appears in countless variations, from plain to richly topped.
A mountain macaroni casserole combining pasta, potatoes, cream, cheese, and onions, often finished with applesauce. Hearty and comforting, it is quintessential alpine fuel after a day outdoors.
A smooth cheese fondue made from two complementary Swiss cheeses, melted with wine and garlic into a velvety pot. It is social, warming, and deeply associated with winter gatherings in the Bernese Alps.
A cheese-topped bread slice or open-faced toast, browned until bubbling and fragrant. It is simple but satisfying, showcasing the region’s excellent dairy and bread in a rustic snack or light meal.
A traditional Bernese dish of dried apples, potatoes, onions, and occasionally meat, slowly cooked into a sweet-savory, winter-friendly stew. Its earthy fruitiness makes it distinct among Swiss regional specialties.
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