Liechtenstein

Liechtenstein has no cuisine to itself; it eats Alpine, shared across the Rhine valley with Switzerland, Austria and neighbouring Vorarlberg. The national dish is käsknöpfle — small soft egg-flour dumplings layered with grated mountain cheese and crisp fried onions, and, non-negotiably, a dish of apple sauce on the side. It's humble farmhouse comfort food that the principality now treats as a treasure, eaten most when the weather turns cold.

Old poverty food has become the good stuff: ribel, a cornmeal dish pan-roasted into crumbly grains and eaten with sour cheese or fruit, and hafalaab, a dumpling broth flecked with smoked bacon. Alpine dairy from cows summered on high pastures underpins it all. And the wine is genuinely princely — the reigning Prince works the Herawingert vineyard in Vaduz, one of the Rhine valley's best sites, for Pinot Noir and Chardonnay. Eat käsknöpfle in a Malbun mountain hut, and you've found the heart of it.