Culinary activities

The day begins at the bakery, where you make your own Appenzeller Biber, a traditional gingerbread with honey and nuts, which you can of course take home with you. After lunch you visit a craftsman, and make your own key ring; and round off the day with a coffee and a visit to the producers of traditional Appenzeller Alpenbitter – an herbal digestive liqueur.

A brewery with a difference, where beer is made with passion. Three special beers – Kräuter (herbs), Gold, and Perle (pearl) are produced, all aimed at lovers of distinctive beers. Visitors are introduced to the art of brewing, which involves a great deal of craft, and a little modern machinery. Well worth a visit, and not only for beer lovers.

Every Tuesday and Thursday, the Bärenplatz, Bundesplatz and the adjacent side streets feature a market selling fruit, vegetables and flowers. From May to October, the market is held every day on Bärenplatz. Enjoy the lively atmosphere on a leisurely and tasty stroll past the many stalls.

You can learn all about the history of Vacherin Mont-d’Or AOC and its production at the excellent museum in Les Charbonnières. A traditional lunch with baked Vacherin can be served, when booked in advance.

Explore the rural side of Geneva the best way, through the vineyards. The Route du Vignoble stretches for 9 km, and the wine trail from Dardagny offers walks between 2.25 km and 7.2 km. Whether you explore on foot, by bike, or in a car, you will learn about the vines, the local architecture, the grape varieties and the work of the winemakers – as well as having the chance to savour Geneva specialities at a country restaurant. Tasting yearround.

Fabulous views for the eyes, and even better food for the tastebuds: this is the glorious blend you'll find on two culinary trails, "Mountains & View" and "Woods & Water". As you walk along the panoramic trails, you stop at a different mountain restaurant for each course of a progressive meal.

An extensive network of footpaths stretches from Lausanne to the Château de Chillon, passing through the beautifully terraced vineyards of the Lavaux that overlook Lake Geneva. Along the scenic paths that link villages and wine cellars, explanatory signboards present useful information about wines of the region, explaining their unique quality.

The Fondueweg offers walkers and gourmets the irresistible com- bination of a scenic hike and an outdoor fondue. The recipe is simple: you buy fondue ingredients, pick up a backpack filled with all you need – the caquelon fondue pot, burner and bread – and simply set off on the trail. Possible both summer and winter.

This is an unusual combination of sport and gastronomy for the active and discerning gourmet. On a challenging 5-day mountain- bike tour around the Swiss National Park, participants notch up no less than 70 GaultMillau points and seven Michelin stars. This selection of top-class restaurants takes in the very best that the Engadine has to offer.

Follow this beautiful path for a pleasant hour of walking between Twann and Ligerz through the Lake Biel winegrowing district, with views over the St. Peter peninsula. A series of informational signs describes the history of the vineyards and of winemaking in this striking landscape.

On our fleet of paddle steamers and motor vessels on Lake Lucerne, we have a host of culinary treats in store. Whether you opt for a fondue cruise or a sushi sailing, or a raclette, fajita, spaghetti, wine, cake, coffee, brunch, teatime or sunset cruise, Lake Lucerne makes a spectacular and unforgettable backdrop. Welcome aboard!

The small but pretty winegrowing area of Vully is criss-crossed with paths that are a delight to explore at leisure. For children it is particularly fun to follow the signs along the educational trail, accompanied by the mascot "Viny", and learn how wine and grape juice are made.

Winemaker Otto und hotelier Beat Hürlimann of the Hotel Aesch welcome guests to their own wine cellar for a fascinating introduction to the wines of Walchwil. Enjoy a glass of Pinot noir from the hotel's own vineyards, while taking in the glorious views of Lake Zug and the Rigi massif, a memorable experience for wine lovers.

On a paddle steamer from the Belle Époque, enjoy a delicate dish of the day or a gourmet dinner menu, while gazing at the Lake Geneva landscape as it glides by. During the summer months, the Michelin-starred chef Philippe Chevrier is at work the kitchen of the historic steamer Savoie, while in winter, special fondue cruises sail every Thursday, Friday and Saturday. An excursion that is both relaxing and invigorating at any time of year.

The impressive Château de Boudry, which rises above the Neuchâtel vineyards, is home to a fascinating museum devoted to the development of grape varieties and winegrowing over the centuries. The château also has a wine bar that offers local wines and other products for tasting.

At the show-dairy, there are several opportunities every day for visitors to watch how Emmentaler AOC is made, and even to make their own cheese. An audiovisual presentation explains the process. The restaurant with its panoramic terrace serves hearty cheese specialities and regional dishes. The picturesque surroundings offer a glorious backdrop for a great variety of walks and other excursions.

This living craft museum, housed in a 1790 farmhouse, tells the history of wheat and bread making with slide shows and a collection of tools and historical costumes. Visitors can watch the bakers who work daily at the four ovens. Just 20 minutes by train from Lausanne.

The Entlebuch UNESCO Biosphere Reserve was established both to protect a unique natural habitat and to promote traditional human activities on the land. “Gastropartners” are designated restaurants in the region that support the biosphere ethos, and use regional produce with the “Echt Entlebuch” (genuine Entlebuch) label.

A monument to cheese: more than 3,000 wheels, including his- toric rarities, have been gathered here at the Gstaad cheese cathedral by master cheese maker Hanspeter Reust. The display, covering several storeys of a structure that extends for 25 m underground, is impressive and evocatively lit. A tour tells the story of cheese, from grass to gourmet.

This is the vegetable garden of Switzerland: more than 60 varieties can be seen along the trail, which you can follow on foot, by bike, or on inline skates. Informational panels explain all about the different vegetables, and their methods of cultivation. There are picnic spots along the trail, and visits to farmers are possible.

Taste for yourself how the fourth generation of the Hauser family takes the best cocoa beans and makes the finest Swiss chocolate, pralines, truffles and seasonal specialities. Treats include a moulded chocolate scale model of the Upper Engadine and – a world first this winter – the St. Moritz ibex.

Trasadingen was the first community in the canton of Schaffhausen to establish a wine trail. This gentle and pleasant walk leads up into the vineyards that look out over the picturesque Klettgau region, passing informational panels on winegrowing along the way, before looping back into the village.

This trail leads through the forests and meadows of the Jura above Sainte-Croix, past herds of cows and ancient dry-stone walls. At alpine chalets you can sample local specialities: a platter of dried sausage and Tomme; Pâtes du chalet (pasta with cheese, chalet style) as a main course; and for dessert, a slice of the chef’s celebrated cream-topped tart.

Learn how to make typical, traditional dishes using authentic products from the region from local chefs, here in Vuadens. Courses take place in the former home of the popular Swiss composer Abbé Bovet.

A visit to this Emmental bakery is fascinating as well as delicious. From a gallery you can watch the bakers making bread, pastries and chocolates before tasting their creations for yourself. The generous Sunday morning breakfast buffet is the perfect prelude to a hike either along the river Emme, or through the delightfully hilly countryside of the Emmental.

In the gentle hills of the Mendrisiotto region and along the slopes of Monte San Giorgio and Monte Generoso stretch three circular walks, marked with information panels. Along them, visitors can explore the area and its more than 300 hectares of vineyards; learn about the local winegrowing and winemaking traditions and experience the local history and culture.

Wy-Erläbnis is a unique walk through the glorious Basel country- side from Buus through Wintersingen to Maisprach. On the way walkers stop to enjoy local wines, accompanied by appropriate delicacies from the region. The walk takes place on the last Saturday in August per person; reservations are advisable.

Visitors have the chance to learn all about winemaking as they walk through a romantic landscape of the vineyards. The trail leads through the Klusberg as far as Tschöpperli. Along the way 24 illustrated panels cover everything from the growth of the vines to the work of the winegrower and the development of wine over the seasons.

Switzerland’s first fruit trail leads through the lush orchards of Altnau, with glorious views of Lake Constance along the way. Informational panels tell the story of the local cultivation of apples and pears. You can follow the 9 km trail on foot, by bike, or even in a horse-drawn carriage. Outdoor grills available at picnic sites along the way.

The Alto Malcantone is the realm of the chestnut. A 12 km trail offers the chance to learn all about chestnuts, following information panels along the way, using sight, sound and smell. There's also a pamphlet to accompany the trail, packed with information. Great fun!

Over an aperitif in the bakery confectionery at the Hotel Linde, surrounded by the glorious smell of freshly baked bread, guests are welcome to watch the master bakers at work and do some baking for themselves.

This small, high-quality Basel brewery gives tastings, opens as a venue for private parties, and also offers beer lovers the chance to try their own hand at brewing. Each participant makes his or her own brew, and can later collect the result in a barrel. Those wishing to learn more can deepen their knowledge at further workshops.

Cheese is no longer produced at Bellelay abbey in the Bernese Jura. However, visitors can, by appointment, see the historic show-dairy where the celebrated Tête de Moine was once made. The visit can also include a tour, led by a knowledgeable guide, of the impressive abbey church, as well as a cheese tasting – reservations required.

Hike through the vineyards, from Bellinzona through Monte Carasso to Sementina-Gudo. On the way, visit the small wine cellar of Sette Maggio, and the former convent that has been converted into a study centre. From here, a cable car ascends to the medieval hamlet of Curzutt, and further up to Albagno. From Sementina, follow the path through vineyards to the restaurants and wine cellars of Gudo/Progero.

Discover fascinating facts about bees and honey making direct from a beekeeper, here in the meadows of the Val-de-Ruz. Round off your visit with a tasting of products from the beehive, and from other local farms. By reservation only.

Heard about the latest tempting treat from Chocolat Frey yet? The enticing “Le Monde du Cacao” exhibition allows visitors to immerse themselves in the world of chocolate, and provides all sorts of interesting facts about the history of Chocolat Frey.

At Confiserie Isler, a confectioner well known among aficionados, you can learn all about the fine art of chocolate making. Without any previous experience, you can make and decorate your own chocolates, and learn how to make and decorate a moulded Easter bunny. Along the way you get to taste a variety of chocolates,finishing off with an aperitif.

This gentle, pleasant path leads from Castagnola and Gandria along Lake Lugano, through an area of old olive groves which has been partly replanted with new young trees. A sequence of panels tells the story of olives and olive trees, their botany, cultivation, and products made from them.

This wine trail leads through the Valais vineyards from Martigny to Leuk. There are three versions: a footpath, a bike trail, and a road for vehicles. Wines can be tasted without appointment at many points along the route. One section of the footpath (3 or 4 days’ hiking in all) is the Vineyard Path from Sierre to Salgesch, with its informative wine museum.

A visit to the “house of Gruyère” is an experience for all the senses. Sounds from nature, and the fragrant scent of alpine meadows and of hay, accompany you as you venture into the world of Gruyère AOC. You can watch the cheese makers at work, of course, in the dairy; sample authentic Gruyère AOC specialities in the restaurant, with its terrace; and buy cheese from the shop, along with other specialities and gifts from the region.

Discover the glorious natural landscape of the Gruyères region on a two-hour hike from Pringy to Moléson-Village (or viceversa). The hike links two cheese dairies; visit both to receive a souvenir certificate.

From the middle of May to the end of September, you can watch cheese being made over an open fire in a chalet dating from the 17th century. The restaurant offers delicious chalet specialities. Tastings by appointment.

The life of the farmers and cheese makers of Appenzell is in many respects still governed by ancient traditions. At the Appenzell cheese dairy in Stein, you can watch the cheese makers up close and see age-old customs and the latest technology come together in a fascinating mixture of the traditional and the modern. The restaurant with its large terrace serves regional specialities and hearty cheese dishes. The souvenir shop sells a range of original, high-quality products from Appenzell besides the famous cheese. If you come in a group of between six and eight you could try your hand at the Appenzell Cheese Game, which will test your wits, your orienteering skills and your team spirit to the limit.

This museum is devoted to the history and culture of the farming communities of Appenzell. Every Sunday afternoon, in an original alpine chalet, a cheese maker makes the popular Museums-Mutschli, a local cheese speciality. Individuals and groups may also, by appointment, make their own cheese alongside the cheese maker – and will receive it six to eight weeks later. From April 1 to November 1, cheese making also takes place every Wednesday afternoon in the alpine chalet.

The Alimentarium Food Museum – a Nestlé foundation – explores everything to do with food: its history, its origins and uses, in a fun and interactive way. The permanent exhibition covers the various aspects of food and nutrition as they affect all of us. The museum is right at the shore of Lake Geneva.

Surrounded by Switzerland’s highest mountains, the vineyards of Visperterminen flourish at altitudes of up to 1,150 metres – higher than anywhere else in Europe. Among the grape varieties cultivated here is the rare Heida, which grows well at these heights. Visits to the cellars and vineyards are possible, along with wine tastings; reservations recommended.