Sausage

Ask any German, and he/she will tell you that food doesn't get more Deutsch than Bratwurst. But ask my uncle Mark, and he'll tell you that the Swiss variety of the famous European sausage is even bigger and even better. I can't yet compare; but so far, the Swiss one has been pretty good. At the famous Berghaus-Keller restaurant in central Zürich, they cook up a mean veal bratwurst, served hot and fresh with a delicious helping of kartoffel-rösti on the side (baked mash potato). Also goes well with a nice big Swiss beer (my first ever).