From traditional food made using seasonal produce to the finest haute cuisine, Liechtenstein's diverse culinary experiences – including a selection of fine homegrown wines – is a further characteristic of the country.

Many of the dishes traditional to Liechtenstein can be found in the "Liechtensteiner Kochbuch". Among the most popular are "Käsknöpfle mit Apfelmus", a doughy pasta dish with melted cheese served with apple sauce; "Ribel", a cornmeal-based dish served with a glass of milk, café au lait or sour cheese; and "Tatsch/Kratzete", a sweet, thick pancake served with compot. A homemade herb schnaps or fruit schnaps is recommended as a digestive to follow the hearty "Käsknöpfle".

Wine...

Years ago, many residents of Liechtenstein produced their own wine as an additional source of income, leading to the attitude "much wine is good wine". Today, however, winemaking in Liechtenstein is highly professional and the wines produced are of the very finest quality. The country is home to 100 winemakers, including four full-time professionals, who benefit from the climatic conditions in the Rhine Valley and the warm Föhn wind that ripens the grapes growing on the south-facing mountain slopes. The most popular kinds of grapes in Liechtenstein include Pinot Noir and Müller-Thurgau.

…and beer

After a wait of 90 years, Liechtenstein finally once again has its own beer. Since its creation in 2007 the microbrewery "Liechtensteiner Brauhaus" has brewed a selection of its own beers with great success. Several of the beers have won international prizes. In 2010 a second microbrewery, "Prinzenbräu", was also founded in Liechtenstein.