Freiburg was founded in 1157 by the Duke of Zähringen on a peninsula of the Saane. Because of its location, many bridges have been built over the centuries, and to the extent that Bridges embody the Freiburg landscape, the city also combines symbolic Latin and Germanic cultures; French and German dialects.
Since the First World War, the term "roasting drench" has been used to describe the dividing line between the two dominant cultures. This term is used whenever there are differences between the French and the German side of Switzerland, for example in the case of voting results. Although the origin of the rösti allegedly lies in Berne, these potatoes are eaten all over the country. The small difference is that people from French-speaking Switzerland rub the potatoes raw, while the German-speaking Swiss cook them first. Once a farmer, this classic but simple dish was adapted and reinvented by the creativity of a new generation of young chefs. But it serves as a reminder that Switzerland and cantons like Freiburg have not always been as prosperous as they are today. Nowadays the term is also used to talk about a national quest for "unity through diversity".
The actual Röstigraben is the Saane, which flows through Freiburg and the city placed on the border between the two cultures. Although both sides eat different dishes and sometimes think differently and agree, they at least share a common fondue pot and a long tradition of living together, which is embodied by Freiburg.
The Belvédère is among the locals, especially students and young professionals, who can easily spend a few hours in the cozy retro café, play table football, read comics on the leather couches while they caress the house cat Shogun, or sit at the wooden tables in the net Surf, known as "Le Belved". It is one of the oldest houses in the city, and was home to the commanders who were to guard the doors of the medieval city.
In the nineteenth century, it was transformed into a café and now offers one of the most beautiful terraces in Switzerland, with a view of the wooden and stone bridges across the Saane. Sit under the centuries-old chestnut trees to drink a handmade roasted coffee, one of many handmade syrups or a beer brewed at the foot of the hill. When you get hungry, try some local sausage specialties and cheese with bread from the neighboring bakery.
Under the café is a club, Le Mouton Noir, one of the few underground locations in this modest city. To dance to techno music in a medieval building is hard to beat.
Water has always been an important element for the city: a natural barrier against enemies, a communication path for the trade of leather, wool and cheese to Alsace, and, more recently, a power source with the hydroelectric power plant and the first concrete dam built in Europe (1870-1872).
Two waterways start from the town center to an 8 km or 11 km tour around the Pérolles Lake or along the three rivers (Saane, Glâne and Ärgera). 28 stations on each route provide information about the historical sights, the native flora and fauna as well as the geological and hydrological characteristics. If you pass under one of the many bridges or cross them, you will learn about the Ice Age in Freiburg, another route leads through the wild Ghentengraben (Gottéron Gorge) where once a dragon has lived, even the ancient knights in fear And frightened. Today is the dragon mascot and nickname of the local ice hockey team. At the entrance of the canyon, you will stop at the centuries old fish farm to catch your own trout, take it out to fry it at a picnic or to prepare it in one of the two nearby restaurants.
The "Basseville" or "suburb" is the old town of Freiburg. During a walk through the medieval streets, you can see a lot of memories of the guilds who lived here in the vicinity of their work. Street names such as Rue d'Or (gold) or Rue des Forgerons ("blacksmiths") are also proof of the fountain of St. Anne, patron of the Freiburg guild of the Gerber. Today, a new generation of craftsmen took the place of the frets in the Basseville - a craftsman brewer and a chocolatier, for example.
Established in 1993, the Fri-Mousse brewery is open every Saturday. Try the honey blonde La Dzodzet, his name is the nickname for the inhabitants of Freiburg. It comes from "Joseph", pronounced "Dzosè" in the local dialect, since in each prestigious family a son bore this name. For even more local "Patois" the Basseville has over the centuries developed its own micro-culture and language, a mixture of German and French, which is unique in Switzerland. This so-called "Bolze" culture is celebrated especially during the one-week Carnival in February.
Right next to the brewery you will find a joyful handcrafted chocolatier: John Lehmann, who works with first-class raw materials to produce exquisite classic chocolates such as truffles, filled amaretti and other specialties.
After having heard of the Röstigraben, you must try the nutritious dish of grated potatoes behind it. Traditionally, it was eaten for breakfast, so go for a brunch in the L'Auberge des 4 Vents on the outskirts of the city, or to the Café Le Tunnel in the old town, where a cultural program called "Überröschti" Which celebrates linguistic diversity with music, poetry and theater.
Do not worry about the calories of Rösti during the brunch. Do you prefer another typical Swiss breakfast, which is popular throughout the country: the healthy Birchermüesli. There are various variations of this dish with oat flakes, other cereal varieties, fresh fruit or dried fruits, seeds and nuts. Developed around 1900 by Swiss physician Maximilian Bircher-Benner (1867-1939) for patients in his hospital near Zurich, this "Mues" (Mus on Hochdeutsch) was an essential part of the therapy because he was aware of the importance of eating - And especially raw food. This still very modern dish was derived from a similar recipe that had been served to the doctor and his wife on a hike in the Alps.
A Swiss brunch would not be complete without "French" or "braid" (German), a "plaited" bread of white flour, milk, eggs, butter and yeast similar to the Jewish Challah. These golden yellow yeast braids are spread all over the country every weekend on most tables, even in Freiburg - no matter what language is spoken.