Rösti recipes

The traditional breakfast from days of old
The dish of fried parboiled potatoes became the typical breakfast fare for country folk in German-speaking Switzerland at the beginning of the 19th century, replacing the traditional cereal porridge in many places.

From Zurich to Bern
Starting from the rural areas of Zurich, the native breakfast spread out towards the Alpine region and towards Bern, where the dish got its name of Rösti.

From Bern to Western Switzerland
From Bern to Western Switzerland: Rösti continued to extend its reign across the Bern region south west towards Welschland, where it replaced the morning soup that had been the regular breakfast dish there.

To this day, it has kept its original name: Rösti.

Rösti from boiled potatoes

Ingredients (for 4 people)

800 g potatoes, cooked in their skins the day before
1 tsp salt
50 g butter
3 tbsp water


Peel the potatoes, then either grate them on a coarse grater or quarter them and slice them thinly. Sprinkle salt between the layers. Put the frying pan to heat without the fat in it then add 1/3 of the butter (moving it round so that it comes right up to the rim of the pan). Add the potatoes, spread them out and press them down slightly.

Fry for about 10 minutes over low heat. Now press them into a compact pancake shape and add a further 1/3 of the butter all round the edge of the pan.
Cover with a plate and fry for another 10 minutes over a low heat until the underside has formed a golden crust. Turn the Rösti over by tipping it onto the plate that has been used as a lid and sliding it back into the pan.
Add the remaining 1/3 of the butter and leave to fry for another 10 minutes. Serve the finished Rösti on the plate that was used as a lid.


Berner Rösti

Ingredients (for 4 people)

1 kg parboiled potatoes 
1 teaspoon salt 
2 tablespoons melted butter 
2 tablespoons lard 
50 g diced bacon 
1-2 tablespoons milk


Peel the parboiled potatoes, grate with the Rösti grater into thin strips and mix with the salt.
Heat the butter and lard in a frying pan. Add the diced bacon and potato and fry gently, stirring frequently. 
Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes. 
Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve with milky coffee.


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Restaurant Anker Bern
B. und S. Bill 
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CH-3011 Bern
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