After many years of fretting about the cost of buying anything at all in Switzerland from the smallest postcard to the shopping for a week, I now realise that things get much easier once you reach a state of acceptance I call ‘wallet zen’. When you reach this state, rather than coming to every transaction with a rising blood pressure and an impending sense of doom, you can just open your wallet and say ‘Really, just take it all, I have no need of it’
It is almost impossible to overestimate how much things are going to cost you in Switzerland. So here are a few survival pointers:
A couple of years ago we met up with my parents in Switzerland and my mum kindly made a meal for 10: her usual speciality- a beef stew with baked potatoes. It was very delicious and warming after a day in the snow, but the constant refrain during the meal, and indeed the rest of the holiday, stays with me to this day.
“Do you know how much this stewing steak cost? FOURTY FIVE POUNDS! thats £45, not 45 Swiss Francs….. and that was just the steak!”
But panic not! there is a solution. All traditional Swiss food seems to be based on a theme of starch and cheese, with a bit of cured meat if you are lucky. This is presumably because it was not so long ago that the very smartly besuited and be-booted Swiss were all peasants, living off their höflies (pron. herflees – meaning little farms).
So if you stick with tradition you can eat pretty much as cheep as you can get in Switzerland (so long as you don’t eat up in a mountain restaurant where your fondue will cost you £45 – and that’s per person…)
So here’s my survival guide menu for a week in the mountains:
Day 1: Rosti and fried egg
Rosti (pronounced Rer-shti) is grated potato fried in a pan. It’s the authentic Swiss egg and chips
Day 2: Pizzocheri
This is stodgy buckwheat pasta with boiled potatoes, sage and cheese.
Day 3: Spazeli and fleishkäse
This is egg pasta fried in a pan with something rather like sliced spam (though I would recommend to eat spazeli with baked ham but that’s less the budget option)
Day 4: Fondue
Melt three cheeses (a good melter like Raclette or vachrain, a tasty one like Appenzeller or mature gruyere/comté, and a bulk one like a milder gruyere or cheddar) with lots of white wine, add kirsch, nutmeg, pepper and then fight the folks sitting either side of you with long pointy forks to get your fait share.
Day 5: Käseschnitte
This is the leftover bread from the fondue in the base of a casserole soaked in white wine with the leftover fondue mixture on the top. Then you bake it in the oven – yum!
Day 5: Raclette
This is basically melted cheese on potatoes with some picketed gherkins and onions.
Day 6 : Mac cheese.
An obvious mainstay if we are talking starch/cheese combos. With some chopped ham mixed with the cheese sauce. The Swiss will have a fancy name for it but it escapes me.
It will still be expensive, but perhaps not quite so crippling on the wallet. The food expense doesn’t help that there is a pretty effective duopoly of supermarkets in Switzerland (co-op/migro) and that there aren’t many independent food shops to speak of but you might be lucky and come across one of the excellent farm gate stalls or farmers’ markets which can be cheaper. (Which will be the subject of another blog)
How funny Kat, this made me chuckle. I rather like Fleischkäse (it tastes nothing like Spam I think, although it does look like it). I cook it with a fried egg on top and some spinach. More Swiss expert advice: cheese is nearly as costly as meat and should probably also be avoided by the savvy British tourist. I suggest pasta with tomato sauce, cheaply made with a tin of tomatoes. Add a grating of parmesan and a big bowl of salad (cheaper than here in Glasgow!). Never gets boring….Alternatively, do your shopping across the border in France and Germany. My mum does this sometimes, the savings are considerable despite the cost of petrol… C x
That’s a really good point about the cost of cheese, but the cost is pretty favourable compared to the equivalent cheese in the UK – have you been to George Mewes to get the spiel on how his £50/kg Alpkäse comes from cows wandering free in flower meadows and can only be made by maidens by the light of the full moon etc etc … (although that’s obviously the extreme – Lidl had the most spectacularly wonderful and delicious mature Gruyere in the week before Christmas).
Pasta-sauce yum. (Better than spamkäse…I mean fleishkäse)
Pingback: Swiss Survival Guide: Surviving St. Moritz | Cuil Things to do