Hearty, cheesy, delicious - Käsknöpfle are one of Liechtenstein's most popular specialties.
Martha Bühler is famous in Liechtenstein for her Käsknöpfle . You can find her original recipe here.
The traditional "Ribel", a dish made from maize flour, was a staple food in the past.
"Tüarggarebl", a variant of the classic Liechtenstein Ribel, is prepared particularly gently in the Unterländer style.
Barley soup is a warming autumn classic that is easy to prepare and has a hearty taste.
Rheintaler Ribelmais corn soup combines tradition and modernity by reinterpreting the classic corn dish "Ribel" as a creamy soup.
"Holdrsaft", Liechtenstein jam made from black elderberries, is a fruity delight that tastes particularly good on buttered bread.
"Hafalääb", an almost forgotten traditional Balzner dish, combines influences from dumplings, pizokeln and gnocchi to create a versatile delicacy.
Fasnachtsküachle are crispy-sweet specialties that are indispensable during the fifth season in Liechtenstein.
A sweet classic from Liechtenstein reinterpreted: Potato dumplings filled with plums and rolled in golden-brown breadcrumbs.
A traditional savory-sweet dish from Alpine cuisine, classically served with stewed plums.
A fine beef tartare with avocado and truffle - the recipe from Heiko Krüger, head chef at the Vivid restaurant in Triesen, gets to the heart of enjoyment.
