Liechtenstein cuisine

Muesli ( ) is a cold Swiss dish that has become a common breakfast cereal prepared without cooking. Developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital, in Switzerland, it is also consumed for supper as , i.e., muesli with (milk coffee accompanied by [bread, butter and jam]).

' or ' () is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern and in parts of the canton of Fribourg, but is now eaten all over Switzerland and around the world. The French name directly refers to the dish's origins.

Käsespätzle (German for "spätzle with cheese", also called Käsknöpfle in Vorarlberg and Liechtenstein or Kasspatzl in Tyrol, Austria and Bavaria) is a traditional dish of the German regions of Swabia, Baden and Allgäu, and also in the Austrian regions Vorarlberg and Tyrol, as well as Liechtenstein and Switzerland.

culinary traditions of Liechtenstein

thumb|The raw, raisin-studded pastry before it is baked, and then after baking

wine making in Liechtenstein

maize-based food from Rhine valley