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Liechtensteiner Dishes

Specialised

RIEBEL — coarse maize (or maize-and-wheat) semolina cooked in milk or water and then fried in butter until it breaks into golden crumbs, eaten with apple purée, coffee or milk. It is the Rhine valley staple and is shared with Vorarlberg and the St Gallen Rheintal. KÄSKNÖPFLE — small flour dumplings layered with Alpine cheese and topped with fried onions, served with apple purée, and the dish most often called national. Also HAFALAAB, the flour-and-maize dumplings in broth; Torkarebl; Ribelsuppe; Schnitzel and Bratwurst; and Träubel and Nussgipfel from the bakery.

Atlas — where and when

Communities and languages

Languages: Alemannic German

What is recorded

  • Riebel and Käsknöpfle are shared across the Alpine Rhine region with Vorarlberg and eastern Switzerland, where they appear as Riebel and as Käsespätzle or Chäsknöpfli. They are recorded as regional dishes fully at home in Liechtenstein rather than as exclusive national inventions. documented

Related foodways

This foodway relates to

  • related to Austrian Cuisine documented

    Riebel is shared with Vorarlberg and the St Gallen Rheintal; Käsknöpfle is the same family as Vorarlberg Käsespätzle and Swiss Chäsknöpfli.

Recipes

No recipes are filed under this cuisine yet.