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Zermatt (Switzerland)
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Starter
Meat
Food Flavour DNA
Nutritional Values
850kcal
52gProtein
48gCarbs
53gFat
7gFibre
380 gServing
* Per serving · 380 g. May vary.
Allergens
🌾 Gluten
🥛 Dairy
Valais Platter
How to order / say it
Say it
Walliser Teller — [VAH-lee-zer TELL-er]
Order
A Walliser platter to share, please.
Locally
Einen Walliser Teller zum Teilen, bitte.
Say locally
A mountain platter combines air-dried Valais meats, cheese, rye bread, and pickles.
Why try it?
The platter is a direct taste of Zermatt’s preservation culture, built around food that could survive long alpine winters. It invites leisurely grazing and shows how local producers turn modest ingredients into a celebratory meal.
How it tastes
The meats are firm, concentrated, and gently smoky, while cheese brings a creamy, nutty counterpoint. Rye bread, pickles, and onions add sourness, crunch, and earthy grain aroma.
Origin & History — first documented: 1880
Air-drying meat and preserving cheese are centuries-old practices in the Valais Alps. The composed Walliser Teller became common in mountain inns and village homes during the late 19th century. Zermatt restaurants continue presenting it as a regional welcome plate for hikers and travelers.
Recipe
Ingredients
- 🥩 120 g air-dried beef
- 🥩 100 g Valais dried sausage
- 🥛 150 g local alpine cheese
- 🌾 250 g rye bread
- 🥕 80 g cornichons
- 🥕 60 g pickled pearl onions
- 🥛 30 g butter
- 🧂 1 g black pepper
Method
- 1 Slice the dried beef, sausage, and cheese thinly.
- 2 Cut rye bread into generous slices.
- 3 Arrange meats, cheese, bread, butter, cornichons, and onions on a board.
- 4 Serve at room temperature with pepper and additional pickles.
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