Basel is a charming and almost provincial counterpoint to the other great cities of the Rhine. Come visit for a beautiful but relaxed atmosphere and good food.
A translation of Läckerli is somewhat difficult, as it is something of a cross between a honey cake, lebkuchen and brownie. The result is a delicious spiced honey cake that goes well on its own or as dessert. This recipe is very traditional and has its roots in the cities of 17th century Switzerland and Southern Gemrany.
Chard is a leafy vegetable native to the shores of Sicily, yet it has an enduring association with Switzerland. Considered an essential part of the farmer's garden, it was typically used as animal feed, with the leftover stalks added to evening stews. This recipe is a sophisticated interpretation of the original peasant dish, with the combination of Chard and Saffron frequently used in tarts and casseroles.
This simple stew recipe comes from an old family cookbook from Basel. The city's cuisine reflects its place in the Rhineland rather than Switzerland, and similar recipes are found in neighboring Freiburg and Alsace. Basel in the 18th and early 19th centuries was quite poor, and its traditional dishes reflect this provincial character.