Freiburg was founded in 1157, on a peninsula of the Sierre River, by the Duke of Zähringen. Due to its location, several bridges have been built over the centuries and, as the bridges largely represent the landscape of Freiburg, The city itself also acts as a bridge, symbolically connecting the Latin and Germanic cultures, dialects of French and German.
Since World War I, the word used to describe the division between the two dominant cultures has been "Röstigraben", whose literal translation is "barrier of the rösti". This expression is used when differences between the French part and the German part of Switzerland, for example, in the results of the votes. Although the origin of the grated and fried potato cake is attributed to Bern, in fact the rösties a dish highly prized throughout the country. The only small difference is that the Swiss-speaking Swiss grate the uncooked potatoes, while the Swiss of the German canton boil them first. Traditionally a farmer's dish, this classic and simple recipe has been adapted and reinvented thanks to the creativity of a new generation of young chefs. But it still serves as a reminder that Switzerland and cantons such as Freiburg,
Currently, the term is also used to speak of the national aspiration of "unity through plurality".
TheRöstigrabenreal is the Sierine River, which passes through Freiburg, placing the city "on the border" between these two cultures. Although both parties enjoy different foods, they think and vote differently at times, they share at least one common fondue pot and a long tradition of coexistence, embodied in Freiburg.
LeBelvédèrese is known as "LeBelved" among the local people, especially among students and young professionals, who can spend several hours in this cozy retro cafe playing table football, reading comics on the leather sofas as they squeeze aShogun, the cat in the house, Or surfing the Internet sitting at their wooden tables. This is one of the oldest houses in the city and used to be the home of the officers in command assigned to the guard of the gates of the medieval city.
In the 19th century it was transformed into a café and presently boasts one of the most beautiful terraces in Switzerland, overlooking the stone and wood bridges over the Seine River. Sit under the old chestnut trees to enjoy a homemade roast coffee , One of the many homemade syrups or an elaborate beer just down the hill. To kill the worm, try some local cheese or cheese with bread from the neighborhood bakery.
Underneath the cafe is unclub, LeMoutonNoir, one of the few localunderground of this small town. Dancing techno in a medieval building is an incomparable experience.
Water has always been a key element for the city: a natural wall in front of the enemy, a communication route for the leather trade, wool and cheese that came to the Alsaciay, lately, a source of electricity thanks to the hydroelectric plant and The first dam in Europe built in concrete (1870-1872).
There are two trails along the riverbed that leave the city center to make a 8u11km route, making a loop around the LédePérolleso along the three rivers (Sarine, Glâney elGérine). Historical references, autochthonous flora and fauna, and geological and hydrological characteristics. As you pass under or over one of the many bridges, you will receive information about Freiburg in the Glacial Period, or you can also choose another route through the wild Gottéron gorges, where it was said that once a A dragon that terrified even the knights of old.
Currently the dragon is the mascot and nickname of the local ice hockey team. At the entrance of the gorges, pause at the fish farm to catch your own trout, you can prepare it yourself on the grill in the picnic area or ask to be cooked in one of the two restaurants nearby.
LaBasseVille,que significala “Ciudad Baja”,es el distrito histórico de Friburgo.Paseando por sus antiguas calles medievales, te encontrarás numerosos recordatorios de los gremios que solían trabajar en esta área. Los nombres de las calles, tales comoRued’Or(del oro),RuedesForgerons(de los herreros)son una muestra de ello,aligual que la fuente de SaintAnne,la Santa Patrona del gremio de los curtidores de Friburgo. Actualmente, una nueva hornada de artesanos ha reemplazado a las corporaciones en la BasseVille–entre otros, un cervecero artesano y un chocolatero.
Fundada en 1993,la cerveceríaFri-Mousseestá abierta todos los sábados.Prueba la rubia de lúpuloLaDzodzet,su nombre es el mote que se da a los habitantes de Friburgo. Viene de “Joseph”,pronunciado“Dzosè”en el dialecto local patois,ya que toda familia respetable tiene que darle dicho nombre a un hijo.Puedes observar un dialecto patoisaún más local en la BasseVille que, a lo largo de los siglos,ha desarrollado su propia microcultura y lenguaje, una mezcla de alemán y francés que es única en Suiza.Se suele denominar cultura“Bolze”y se celebra especialmente durante el Carnaval de febrero, de una semana de duración.
Next to the brewery, you will find a lively artisan chocolaterie, JohnLehmann, who works with top quality raw materials to create exquisite chocolate pieces such as truffles, amaretti fillings and other specialties.
After hearing the story of the Rösti barrier, you must necessarily try this nutritious dish of grated potatoes. Traditionally you would eat at breakfast, so go and enjoy a brunch at L'Auberges4Vents on the outskirts of the city or once a month at CaféLeTunnel, in the old town, where the cultural-diversity program highlights diversity Linguistics throughout the year with music, poetry and theater.
On the other hand, do not worry about the calories of the rösti. On the contrary, it adds another ingredient typical of the Swiss breakfast that they adore throughout the country: the sanobirchermuesli.There are different variants of the dish that include oatcakes, cereals, fresh or dried fruits, seeds and fruits Developed around 1900 by the physician MaximaBircher-Benner (1867-1939) for the patients of his hospital, near Zurich, this "mues" ("mixture" in German) was an essential part of the therapy and was convinced of The importance of food-and raw food in particular.This dish, even today very modern, was adapted from a similar recipe served to the doctor and his wife on a tour of the Alps.
A Swiss brunch would not be complete without a "tresse" (French) or "Zopf" (German), twisted bread made with white flour, milk, eggs, butter and yeast, similar to jalájudío. Weekends at most tables in the country, Freiburg included, independent of spoken language.