Liechtensteiner cuisine is the cuisine of Liechtenstein. The cuisine is diverse and has been influenced by the cuisine of nearby countries, particularly Switzerland and Austria,^[1][2] and is also influenced by Central European cuisine.^[3] Cheeses and soups are integral parts of Liechtensteiner cuisine.^[1] Milk products are also commonplace in the country's cuisine, due to an expansive dairy industry.^[2] Common vegetables include greens, potatoes and cabbage.^[2] Widely consumed meats include beef, chicken and pork.^[2] The consumption of three meals a day is commonplace, and meals are often formal.^[2]

The cuisine of Liechtenstein, along those with Uzbek cuisine, are only two cuisines from doubly-landlocked countries.

Common foods and dishes[edit]

• Asparagus is frequently used
• Bread^[2]
• Hafalaab – a soup with ham or bacon and cornmeal dumplings^[4]
• Kasknopfl – small dumplings topped with cheese or onions^[3][5]
• Liver^[2]
• Muesli^[2] – uncooked rolled oats, fruit and nuts that have been soaked in water or juice
• Pastries^[2]
• 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^[2]
• 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^[1]
• Yogurt^[2]

Common beverages[edit]

• Beer^[2]
• Cocoa^[2]
• Coffee^[2]
• Milk – consumed as a beverage by many Liechtensteiners^[2]
• Wine^[2]

See also[edit]

• Liechtenstein wine

References[edit]

Further reading[edit]

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

External links[edit]

Media related to Liechtenstein cuisine at Wikimedia Commons