Liechtenstein Food Guide
Content Information
Recently updated🔥Current Food Trends 2025
What's happening in Liechtenstein's culinary scene right now
Liechtenstein's culinary landscape in November 2025 celebrates alpine heritage, royal patronage, micro-nation gastronomy innovation. Käsknöpfle national dish pride - cheese dumplings served every restaurant, Vaduz Castle royal family events feature traditional recipes. November marks wine harvest completion - Liechtenstein Wine Estate (Hofkellerei des Fürsten von Liechtenstein) produces Pinot Noir, Chardonnay from Rhine Valley vineyards, royal family-owned winery offers tastings. Alpine cheese traditions strong - Sennerei Gapont (alpine dairy) produces Alpkäse, Bergkäse, Rahmkäse using traditional methods. Farm-to-table movement small-scale but thriving - Hotel Mühle Triesen, Torkel restaurant champion local ingredients, seasonal menus. Slow Food Liechtenstein chapter promotes heritage foods - Torkarebl (dried pears), Hafalaab (cured bacon), traditional preservation techniques. November autumn festivals - Liechtensteiner Bauernmarkt (farmers market) Vaduz showcases local produce, artisan cheeses, homemade preserves. Cross-border dining culture - Swiss restaurants Buchs, Austrian eateries Feldkirch easily accessible (30-minute drive), culinary influences blend. Michelin dining aspirations - Torkel restaurant Vaduz aims for recognition, modern alpine cuisine gaining international attention. Tiny nation challenges: Limited domestic agriculture (90% food imported), high costs (world's highest living expenses), small population supports few restaurants. Banking wealth influence - fine dining caters to financial sector professionals, expense accounts, upscale tourism. Sustainability initiatives - organic farming subsidies, food waste reduction programs, local sourcing incentives. Royal family culinary patronage - Prince Hans-Adam II supports agricultural preservation, Princess Marie promotes traditional recipes documentation.
Food Safety Tips
Essential food safety information to help you enjoy Liechtenstein's cuisine safely and confidently.
While tap water is generally safe to drink in Liechtenstein, it's recommended to stick to bottled water to minimize any potential stomach upset, especially during the initial days of your trip.
Wash fruits and vegetables thoroughly under clean running water before consuming them, even if they appear pre-washed. This helps remove any residual pesticides or bacteria.
Be mindful of restaurant hygiene. Choose establishments that appear clean and well-maintained. Check for proper food handling practices and ensure that food is served hot.
While street food can be a tempting culinary adventure, exercise caution. Opt for vendors who appear to maintain good hygiene standards and ensure that the food is freshly prepared and cooked thoroughly.
Dietary Options
vegetarian
MEDIUM AVAILABILITYVegetarian options are becoming increasingly available in Liechtenstein, particularly in larger towns and cities. Traditional dishes like Käsknöpfle (cheese dumplings) are inherently vegetarian. Salads and vegetable-based soups are also readily found. Be sure to communicate your dietary needs clearly, as the understanding of vegetarianism can vary. Vaduz restaurants (Torkel, Hotel Mühle) offer vegetarian adaptations. Rösti (potato pancakes), Älplermagronen (alpine macaroni), vegetable soups available most establishments. Markets provide fresh produce - limited but quality (Swiss imports supplement local).
vegan
LOW AVAILABILITYFinding fully vegan options can be more challenging. While restaurants may offer some vegetable dishes, they might contain dairy or eggs. Communicate your dietary needs clearly and inquire about ingredients. Salads without cheese and some vegetable soups can be suitable options. It's recommended to contact restaurants in advance or be prepared to adapt available dishes. Vaduz few vegan-friendly cafés - Burg Gutenberg café offers plant-based options. Swiss influence means dairy ubiquitous - butter, cheese, cream standard. Self-catering recommended - Migros supermarket (Swiss chain) stocks vegan products.
gluten-free
LOW AVAILABILITYGluten-free options are not widely prevalent in traditional Liechtenstein cuisine. While awareness of gluten intolerance is increasing, it's essential to communicate your needs clearly and inquire about ingredients. Some restaurants may be able to adapt dishes, but it's advisable to call ahead or be prepared with alternative options. Vaduz upscale restaurants aware - Torkel offers gluten-free adaptations. Challenges: Spätzle, Knöpfle (dumplings) wheat-based staples, bread accompaniments ubiquitous. Naturally gluten-free: Ribel (cornmeal dish), grilled meats, some soups. Communicate: 'Ich bin glutenintolerant' (I am gluten intolerant) or 'Habe Zöliakie' (I have celiac disease).
halal
VERY LOW AVAILABILITYHalal food availability in Liechtenstein extremely limited - Muslim population very small (~2,000-2,500, ~6% population, mainly Turkish, Bosnian, Arab immigrants). No dedicated halal restaurants as of 2025. Vaduz Turkish kebab shops may offer halal meat - verify certification. Mosque: Liechtenstein Islamic Community (Vaduz) - community can provide guidance. Most restaurants serve pork, alcohol widely consumed. Swiss border proximity (5-minute drive Buchs, Switzerland) - access to Swiss halal restaurants, grocery stores (Migros, Coop stock some halal products). Self-catering strategy: Purchase raw vegetables, fruits, eggs, fish (ensure preparation according to Islamic principles). Grilled fish, vegetable dishes may be safe options - always verify ingredients, no alcohol-based sauces. Challenges: Small nation limited diversity, high costs, German-language menu reading required. Contact Islamic Community Liechtenstein (+423 239 68 00) before travel for recommendations.
kosher
VERY LOW AVAILABILITYKosher food in Liechtenstein essentially non-existent - no established Jewish community (historically minimal Jewish presence), no synagogue, no kosher certification infrastructure. Nearest kosher resources: Zurich, Switzerland (~1 hour drive) - Jewish community, kosher restaurants (King Solomon, Schalom), kosher shops. Self-catering only option in Liechtenstein: Purchase raw fruits, vegetables, eggs, unopened packaged goods with reliable hechsher (kosher certification) - Swiss supermarkets (Migros, Coop) stock some kosher-certified products. Fish with fins & scales available (Rhine River trout) - ensure proper preparation, no cross-contamination. Meat/poultry: No local shechita (ritual slaughter) - observant Jews cannot consume local meat. Some travelers import frozen kosher meat from Zurich or purchase during Swiss border crossings. Vegetarian options (Käsknöpfle, salads, soups) may provide safe meals - verify no grape-derived products without supervision, cheese rennet source. Contact Jewish Community Zurich for travel guidance. Historical note: Liechtenstein maintained neutrality WWII, sheltered some Jewish refugees - no permanent Jewish settlement resulted.
Common Allergens
Dairy
HIGH PREVALENCEDairy products are a prominent component of Liechtenstein's cuisine. Cheese, milk, and cream feature heavily in traditional dishes.
COMMONLY FOUND IN:
Wheat
MEDIUM PREVALENCEGluten is found in various breads, pastries, and some sauces in Liechtenstein cuisine. Be sure to inquire about ingredients when ordering.
COMMONLY FOUND IN:
Tree Nuts
MEDIUM PREVALENCENuts, particularly walnuts and hazelnuts, are sometimes used in desserts and baked goods. Always check ingredients lists and inform restaurant staff of any nut allergies.
COMMONLY FOUND IN:
Eggs
MEDIUM PREVALENCEEggs are commonly used in baking and some traditional dishes. Be sure to ask about the presence of eggs when dining out.
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Liechtenstein's food culture for travelers.
Käsknöpfle (Käsknöpfle)
Käsknöpfle is Liechtenstein's national dish, a comforting and flavorful alpine pasta. Small dumplings made from a simple dough of flour, eggs, and water or milk are cooked and then layered with grated local cheese, typically a blend of Bergkäse and Emmentaler. Fried onions and often a side of apple sauce complete the dish, adding a sweet and savory contrast. Käsknöpfle embodies Liechtenstein's mountainous terrain and agricultural heritage. You'll find it served in most restaurants, from traditional Gasthäuser to mountain huts, and it's often enjoyed during festive occasions and family gatherings.
Ribel (Ribel)
Ribel is a cornmeal dish, similar to polenta or grits, and represents Liechtenstein's resourcefulness in using readily available ingredients. Made from coarsely ground corn, it's cooked in water or milk until creamy, often with the addition of butter and salt. While simple in its preparation, Ribel provides a hearty and flavorful base. It's traditionally served alongside various meat dishes, such as geschnetzeltes (veal strips in creamy sauce), or game, absorbing the rich flavors of the accompanying sauce. Ribel is a staple of Liechtenstein cuisine, reflecting its agricultural roots.
Hafalaab (Hafalaab)
Hafalaab, a type of cured bacon made from pork belly, holds a special place in Liechtenstein's culinary tradition. The belly is carefully cured with salt, spices, and often juniper berries, imparting a unique flavor profile. After curing, it's traditionally smoked over beechwood, further enhancing its smoky aroma and rich taste. Hafalaab is often enjoyed thinly sliced as a cold cut, served with bread and cheese, or as an ingredient in hearty soups and stews. It's a true testament to Liechtenstein's preservation techniques and culinary heritage.
Schwartenmagen (Schwartenmagen)
Schwartenmagen is a traditional blood sausage, a testament to Liechtenstein's nose-to-tail culinary philosophy. It's made with pig's blood, various meat scraps, and spices, encased in a pig's stomach. While not for the faint of heart, Schwartenmagen offers a rich, savory flavor, appreciated by those who enjoy traditional, robust cuisine. It is typically served pan-fried or grilled, often accompanied by sauerkraut or potatoes. Schwartenmagen is a dish that speaks to Liechtenstein's resourcefulness and respect for utilizing all parts of the animal.
Torkarebl (Torkarebl)
Torkarebl are dried pears, a simple yet beloved treat in Liechtenstein. Ripe pears are traditionally sliced and dried in the sun or in special drying ovens, concentrating their natural sweetness and creating a chewy texture. Torkarebl are a delicious snack on their own, offering a burst of natural sweetness. They're also often added to muesli or used in baked goods, lending a unique flavor and texture. This traditional preservation method reflects Liechtenstein's resourceful approach to food and the importance of utilizing seasonal ingredients.
Alpkäse (Alpine Cheese)
Alpkäse is a generic term for alpine cheeses produced in Liechtenstein's mountain dairies (Sennereien). These cheeses are made during summer months when cows graze on high alpine pastures, producing milk with unique flavor profiles from mountain herbs, flowers. Sennerei Gapont produces traditional Alpkäse - hard, nutty cheese aged 6-12 months. Enjoyed on its own, with bread, or melted in Käsknöpfle. Represents Liechtenstein's alpine dairy heritage, seasonal transhumance traditions (moving cattle to summer pastures).
Geschnetzeltes (Veal in Cream Sauce)
Geschnetzeltes is a popular dish of thinly sliced veal in creamy mushroom sauce, widely enjoyed throughout German-speaking Alps including Liechtenstein. Veal sautéed with onions, mushrooms, white wine, simmered in cream sauce (sometimes with touch of nutmeg). Served with Rösti (potato pancakes) or Spätzle (egg noodles). Represents Swiss-Austrian culinary influence, upscale dining traditions. Available most restaurants Vaduz, Schaan.
Wurst (Sausages)
Wurst (sausages) are staple of Liechtenstein cuisine, reflecting German-speaking butchery traditions. Various types enjoyed: Bratwurst (grilled sausage), Knackwurst (snappy sausage), Blutwurst (blood sausage). Served grilled or pan-fried, accompanied by sauerkraut, potatoes, or bread. Local butchers (Metzgerei) produce traditional sausages using family recipes. November sausage-making season (after slaughter) - fresh batches available. Represents alpine meat preservation techniques, community traditions.
Rösti (Potato Pancakes)
Rösti, while technically Swiss in origin, is beloved dish in Liechtenstein as well. Grated potato pancake pan-fried until golden brown and crispy. Served as side dish alongside meat or vegetables, or as main course with various toppings (cheese, bacon, fried egg). Hearty, versatile dish reflects region's reliance on simple, satisfying ingredients. Available all restaurants, prepared various styles - some add onions, cheese, herbs.
Liechtenstein Wine (Hofkellerei Wein)
Liechtenstein wine produced by Hofkellerei des Fürsten von Liechtenstein (Prince of Liechtenstein's Wine Estate), royal family-owned winery. Rhine Valley vineyards (Vaduz, Eschnerberg slopes) cultivate Pinot Noir (Blauburgunder), Chardonnay (Weissburgunder), Müller-Thurgau. November harvest completion - grape pressing, fermentation begins. Despite tiny production (~100,000 bottles/year), wines gain international recognition - Pinot Noir elegant, Chardonnay crisp. Wine cellar Vaduz offers tastings, tours - royal patronage prestige. Represents Liechtenstein's micro-nation quality-over-quantity ethos.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Liechtenstein's diverse culinary traditions.
Geschnetzeltes (Geschnetzeltes)
This dish of thinly sliced veal in a creamy mushroom sauce, often served with Rösti, is a popular choice throughout the German-speaking region, including Liechtenstein. The veal is typically sautéed with onions and mushrooms, then simmered in a rich sauce made with cream, white wine, and often a touch of nutmeg. It's a satisfying and flavorful dish that's widely available in restaurants and often prepared at home.
Allergens:
Wurst (Wurst)
Sausages are a staple in Liechtenstein cuisine, reflecting the country's strong butchery traditions. Various types of sausages are enjoyed, including Bratwurst, Knackwurst, and Blutwurst. They are often served grilled or pan-fried, accompanied by sauerkraut, potatoes, or bread. Sausage stands and local butchers offer a wide array of options, making it a readily available and satisfying meal.
Allergens:
Rösti (Rösti)
Rösti, while technically Swiss in origin, is a beloved dish in Liechtenstein as well. This grated potato pancake is pan-fried until golden brown and crispy. Rösti can be served as a side dish alongside meat or vegetables, or as a main course with various toppings such as cheese, bacon, or a fried egg. It's a hearty and versatile dish that reflects the region's reliance on simple, satisfying ingredients.
Allergens:
Älplermagronen (Älplermagronen)
Although considered a Swiss dish, Älplermagronen (Alpine macaroni) is also popular in Liechtenstein. This hearty meal consists of macaroni, potatoes, cheese, onions, and often cream. It's a comforting and flavorful dish, particularly enjoyed during the colder months. You can find Älplermagronen in various restaurants and it's a popular choice for a filling and satisfying meal.
Allergens:
Saukerkraut (Sauerkraut)
Sauerkraut, fermented cabbage, is a common accompaniment to many dishes in Liechtenstein, adding a tangy and slightly acidic counterpoint to richer flavors. It's often served alongside sausages, pork dishes, or as part of a hearty stew. The fermentation process imparts a unique flavor and texture to the cabbage, making it a distinct and appreciated element of Liechtenstein cuisine.
Zwiebelsuppe (Zwiebelsuppe)
Onion soup is a classic comfort food enjoyed in Liechtenstein, particularly during the colder months. Typically made with caramelized onions, beef broth, and often topped with croutons and melted cheese, it offers a rich and savory flavor profile. You'll find Zwiebelsuppe on many restaurant menus, providing a warming and flavorful meal.
Allergens:
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Liechtenstein.
Unterland (Lowlands)
The Unterland region, located along the Rhine, benefits from fertile land and access to fresh river fish. This translates to a cuisine that incorporates more vegetable and fish dishes. Influences from nearby Switzerland are also evident, with dishes like Rösti appearing more frequently.
Cultural Significance:
Unterland (Lowlands) comprises Rhine Valley municipalities - Ruggell, Schellenberg, Gamprin, Eschen, Mauren - fertile agricultural land, Rhine River proximity. Cuisine reflects lowland agriculture - vegetable cultivation, fruit orchards (apples, pears), Rhine fish (trout, pike). Swiss influence strong - Buchs (Switzerland) 5-minute drive, cross-border shopping, dining common. November Rhine wine festivals nearby - Swiss Weinland region accessible. Food culture represents Liechtenstein's international integration - Swiss-Liechtenstein customs union (1923), shared currency (Swiss Franc), open border. Unterland residents often work Switzerland, shop Switzerland, dine Switzerland - culinary boundaries blurred. Challenges: Limited domestic restaurants (residents prefer Swiss options), high costs drive cross-border food shopping.
Signature Dishes:
- Rhine fish dishes
- Vegetable stews
- Rösti variations
Key Ingredients:
Oberland (Highlands)
The mountainous Oberland region traditionally relies on heartier fare. Game meat, dairy products, and preserved foods are more prominent. The focus on cheese is particularly strong here, with various alpine cheeses playing a central role in local dishes. Hearty stews and dumplings are common.
Cultural Significance:
Oberland (Highlands) comprises mountainous municipalities - Vaduz (capital), Schaan, Triesen, Balzers, Triesenberg (highest village, 900m elevation), Planken (smallest village). Cuisine reflects alpine heritage - cheese production (Sennerei Gapont), game hunting (deer, chamois), mountain herbs (wild thyme). Triesenberg Walser settlement (13th century Swiss migration) preserves unique dialect, culinary traditions - Walser cheese, dried meats, preservation techniques. Vaduz capital cultural center - restaurants cater to banking sector, tourists, diplomatic community (embassies, international organizations). November mountain restaurants (Berggasthof Sücka, Pfälzerhütte) serve hearty alpine dishes - game stews, Käsknöpfle, Alpkäse platters. Food culture represents Liechtenstein's alpine identity - hiking trails connect mountain huts, culinary tourism growing. Challenges: High elevation limits agriculture (short growing season), food costs highest in world, small market supports few specialized producers.
Signature Dishes:
- Game stews
- Käsknöpfle
- Alpkäse varieties
- Dried meats
Key Ingredients:
Vaduz (Capital)
Vaduz capital embodies Liechtenstein's cosmopolitan micro-nation identity - royal castle overlooks Rhine Valley, museums, government buildings, banks, luxury tourism. Culinary scene most diverse Liechtenstein - upscale restaurants (Torkel, Hotel Real), international cuisines (Italian, Asian, Mediterranean), fine dining aspirations. November cultural events - Liechtenstein Art Museum exhibitions, State Library programs, royal family public appearances - dining often accompanies. Banking sector influence - expense account dining, business lunches, wine culture. Hofkellerei (Prince's Wine Estate) tasting room flagship - Vaduz showcase Liechtenstein wine. Tourist dining concentration - souvenir shops, cafés, traditional Gasthäuser serve Käsknöpfle, Rösti. Food culture reflects wealth disparity - high-end dining vs. limited affordable options, locals often cook home or cross-border shop. Pedestrian zone (Städtle) café culture - outdoor seating summer, cozy interiors winter. November Christmas market preparations begin - Glühwein (mulled wine), roasted chestnuts, traditional pastries.
Cultural Significance:
Vaduz represents Liechtenstein's paradox - tiny nation (160 km², world's 6th smallest), immense wealth (highest GDP per capita globally), cultural sophistication. Food scene demonstrates micro-nation advantages - no mass-market cuisine, quality-over-quantity ethos, royal patronage elevates standards. Royal family (House of Liechtenstein) actively supports culinary heritage - Prince Hans-Adam II owns wine estate, Princess Marie documents traditional recipes, castle events feature Liechtenstein specialties. November Staatsfeiertag (National Day November 15th) - royal family hosts public reception Vaduz Castle grounds, traditional food served (Käsknöpfle, sausages, beer, wine), fireworks celebration. Challenges: Small population (39,000 total, ~5,500 Vaduz) cannot sustain many restaurants, high rents limit culinary entrepreneurship, COVID-19 pandemic (2020-2022) closed several establishments permanently. Food culture future: Michelin ambitions (Torkel restaurant potential candidate), sustainable tourism initiatives, heritage food preservation, cross-border culinary integration.
Signature Dishes:
- Fine dining modern alpine cuisine
- Käsknöpfle (traditional)
- International cuisine (Italian, Asian)
- Hofkellerei wines
- Upscale desserts (tortes, pastries)
Key Ingredients:
Sweet Delights & Desserts
Indulge in Liechtenstein's traditional sweet treats and desserts.
Öpfelchüechli (Öpfelchüechli)
Öpfelchüechli are deep-fried apple fritters, a popular treat in Liechtenstein. Thinly sliced apples are coated in a sweet batter, often flavored with cinnamon or vanilla, and then deep-fried until golden brown. They're typically dusted with powdered sugar and enjoyed warm, offering a delightful combination of crispy exterior and soft, sweet apple filling. Öpfelchüechli are often found at local markets, festivals, and in traditional restaurants.
Vermicelles (Vermicelles)
Vermicelles is a chestnut purée dessert, a delicacy enjoyed in Liechtenstein, especially during the autumn and winter months. Sweetened chestnut purée is pressed through a sieve to create fine, worm-like strands, hence the name. It's often served with whipped cream, adding a light and airy contrast to the dense, rich chestnut flavor. Vermicelles can be found in pastry shops and some restaurants, offering a unique and flavorful dessert experience.
Nusstorte (Nusstorte)
While variations exist across the region, Nusstorte is a popular nut tart in Liechtenstein. A rich, buttery pastry crust is filled with a mixture of ground nuts, typically hazelnuts or walnuts, caramel, and sometimes chocolate. The exact recipe often varies by family or bakery, but the result is consistently a dense, sweet, and nutty treat. Nusstorte can be purchased at bakeries and confectioneries throughout the country.
Rahmfladen (Rahmfladen)
Rahmfladen is a traditional tart filled with a sweet cream custard. The thin, flaky crust provides a delicate base for the rich and creamy filling. Often dusted with powdered sugar, Rahmfladen offers a simple yet satisfying dessert. It's typically found in bakeries and enjoyed as an afternoon treat or after a meal.
Engadiner Nusstorte (Engadiner Nut Tart)
Engadiner Nusstorte is a Swiss specialty popular in Liechtenstein - buttery shortcrust pastry filled with caramelized walnuts. Rich, dense, sweet - perfect with coffee. Found in bakeries Vaduz, served special occasions. Represents Swiss culinary influence, alpine baking traditions.
Birnenbrot (Pear Bread)
Birnenbrot is a traditional fruit bread made with dried pears (Torkarebl), dried figs, nuts, spices (cinnamon, cloves), wrapped in pastry dough. Dense, sweet, fruity - often enjoyed during Christmas season. Represents Liechtenstein's fruit preservation traditions, alpine baking heritage. Available bakeries November-December.
Linzer Torte (Linzer Tart)
Linzer Torte, Austrian specialty popular in Liechtenstein - ground nut pastry (almonds/hazelnuts) with raspberry jam filling, lattice top. One of oldest known tortes (dates to 1653). Buttery, nutty, fruity - served with whipped cream. Found bakeries, cafés throughout Liechtenstein. Represents Austrian culinary influence.
Käsekuchen (Cheesecake)
Käsekuchen is a German-style cheesecake - lighter, less sweet than American version, made with quark (fresh cheese) rather than cream cheese. Often flavored with lemon zest, vanilla, sometimes raisins. Served plain or with fruit compote. Popular dessert Liechtenstein cafés, bakeries. Represents German-speaking baking traditions.
Traditional Beverages
Discover Liechtenstein's traditional drinks, from locally produced spirits to regional wines.
Liechtenstein Wein (Liechtenstein Wein)
Liechtenstein, despite its small size, produces its own wine. Several vineyards cultivate various grape varieties, producing both red and white wines. Liechtenstein wine is often enjoyed locally and reflects the country's unique terroir and winemaking tradition. You can find it in local restaurants and wine shops, offering a taste of Liechtenstein's unique viticulture.
Bier (Bier)
Beer is a popular alcoholic beverage in Liechtenstein. Local breweries produce various styles, from lagers to ales, offering a refreshing and diverse selection. Beer is often enjoyed during social gatherings, meals, or as a relaxing drink after a day of exploring the country's picturesque landscapes. You can find Liechtenstein beer in restaurants, bars, and supermarkets.
Obstler (Obstler)
Obstler is a type of fruit brandy, distilled from various fruits like apples, pears, plums, or cherries. It is a strong alcoholic beverage, enjoyed in small quantities as a digestif. The specific fruit used in the distillation process impacts the Obstler's flavor profile, ranging from sweet and fruity to more complex and aromatic notes. Obstler can be found in restaurants and specialized liquor stores.
Vieille Prune (Vieille Prune)
Vieille Prune, while technically a plum brandy from neighboring Switzerland, is also enjoyed in Liechtenstein. This aged plum brandy offers a rich, complex flavor profile with notes of dried fruit, spice, and oak. It's often served as a digestif after a meal. You'll find Vieille Prune available in some restaurants and liquor stores.
Soft Beverages
Discover Liechtenstein's traditional non-alcoholic drinks, from local teas to refreshing juices.
Rivella (Rivella)
While originating in Switzerland, Rivella is a widely consumed soft drink in Liechtenstein. Made with milk whey, it has a unique, slightly tangy and sweet flavor. Rivella comes in various flavors, including original red, blue, and green (with added green tea extract). It's a refreshing and popular choice, especially during warmer months.
Apfelsaft (Apfelsaft)
Apple juice is a common and readily available beverage in Liechtenstein, reflecting the country's apple orchards and appreciation for local produce. It's often enjoyed as a refreshing drink, particularly during meals or as an afternoon pick-me-up. Locally produced apple juice can be found in supermarkets and restaurants, often unfiltered and with a naturally sweet flavor.
Kaffee (Kaffee)
Coffee is a staple beverage in Liechtenstein, enjoyed throughout the day. From a morning espresso to a leisurely afternoon cappuccino, coffee plays an integral role in social gatherings and daily routines. You'll find coffee readily available in cafes, restaurants, and homes, reflecting its central place in Liechtenstein's culture.
Tee (Tee)
Tea, especially herbal infusions, are also popular in Liechtenstein. From calming chamomile to invigorating peppermint, various tea varieties are enjoyed, particularly during the colder months. Tea provides a warm and comforting beverage option, reflecting the country's appreciation for simple pleasures.