Liechtenstein is a tiny principality located in the Alps, between Switzerland and Austria. The Swiss like to joke that it's Switzerland's 27th canton. Culturally, they are probably right. With a population that barely tops forty thousand people, Liechtenstein is just too small to have developed a distinctive culture, much less a gastronomy. Instead, Liechtensteiner cuisine borrows liberally from its Austrian and Swiss neighbors.
There are a couple of dishes that are recognized as being intrinsically Liechtensteiner, even if they are not unique to the country. One is a cornmeal mush that fed Liechtensteiners when food was scarce. Another, a version of spaetzle that includes its own sour cheese. I made both.
Related cuisines I've cooked so far:
Alsatian, Austrian, Bavarian, Central German, Belgian, Dutch,
East German, Frisian, Friulian, German, Liechesteiner
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