Liechtenstein cuisine

Pasta from the Protector's Garden café in Vaduz

The cuisine of Liechtenstein is diverse, having been influenced by the cuisine of nearby countries, particularly Switzerland and Austria,[1][2] as well as other countries in Central Europe.[3] Cheeses and soups are integral to Liechtensteiner cuisine, and milk products are also commonplace in the country, due to an expansive dairy industry.[2] Common vegetables include greens, potatoes, and cabbage, while widely consumed meats include beef, chicken and pork. The consumption of three meals a day is commonplace, and meals are often formal.[2]

Muesli is a common breakfast dish in Liechtensteiner cuisine[2]

• Asparagus – frequently used
• Bread
• Hafalaab – a soup with ham or bacon and cornmeal dumplings[4]
• Kasknopfl – small dumplings topped with cheese or onions[3][5]
• Liver
• Muesli – uncooked rolled oats, fruit and nuts that have been soaked in water or juice
• Pastries
• Ribel – a grain[3]
• Rösti[1] – a dish prepared with coarsely grated potato that is fried. It may include regional variations that utilize additional ingredients
• Sandwiches
• Saukerkas – a cheese produced in Liechtenstein
• Schnitzel – a breaded cutlet dish made with boneless meat thinned with a mallet.
• Smoked meats
• Torkarebl – a porridge dish that resembles dumplings
• Wurst – smoked sausages
• Yogurt

• Beer
• Cocoa
• Coffee
• Milk – consumed as a beverage by many Liechtensteiners
• Wine – the country has its own wine industry

• Liechtenstein wine

• Nelson, Kay Shaw (2004). Cuisines of the Alps. Hippocrene Books. ISBN 0781810582. Retrieved January 31, 2013. – Includes information about Liechtensteiner cuisine

Media related to Liechtenstein cuisine at Wikimedia Commons