Liechtenstein

Apfelküchle are Alpine apple fritters made by dipping cored apple rings in batter and deep-frying them, then dusting with cinnamon sugar.

A soft yeasted ring of dough dipped in food-grade lye solution and baked glossy and mahogany with coarse salt — the Alpine Laugengebäck pastry in ring form.

A hearty Alpine plate of pan-fried blood sausage (Blutwurst) served on a bed of warm fermented white cabbage (Sauerkraut).

Flädlesuppe is a clear beef broth garnished with thin, rolled strips of egg‑batter crêpes that float on top.

A frugal Liechtenstein Alpine supper of rustic semolina or flour dumplings dropped and simmered directly in hot sweetened milk, finished with a knob of butter.

Small, irregular egg-flour dumplings pressed through a colander or Spätzle board into boiling water, then layered hot with grated Alpine mountain cheese so it melts from residual heat alone, and finished with a crown of deeply caramelized crispy fried onions.

Alpine rolled noodle-dough pockets filled with braised cabbage and bacon, sliced into pinwheels and pan-fried or baked.

A festive layered nut cake of almond and walnut sponge filled with redcurrant jam and finished with a chocolate glaze, regarded as the national cake of Liechtenstein.

An Alpine communal dish of local mountain cheeses melted with white wine and a splash of kirsch into a smooth pot, into which diners dip cubes of bread.

A flat Alpine cake of grated raw (or par-cooked) potato pan-fried in fat until crisp and golden on both sides.

Ribel is a dish of coarse cornmeal toasted dry in butter until crumbly, served either sweet or savory.

An Alpine acid-curd cheese made from skimmed milk, naturally low in fat with a sharp, sour flavor, eaten crumbled or sliced.

An Alpine plate pairing a thin breaded-and-fried veal or pork cutlet with soft, irregular hand-scraped egg-flour noodles (Spätzle).

A thin, open-faced Alemannic tart of short or bread pastry topped with seasonal fruit (or savory fillings) set in a light egg-and-cream custard.

A festive Alpine roast of wild boar marinated in red wine, juniper, and root vegetables, then slow-roasted and served with a rich game gravy.