Chestnuts in Switzerland: Autumn flavour, traditions and where to try them

A seasonal aroma that lingers

As October draws to an end and the air turns crisp and clear, a distinctive scent fills the streets of Switzerland: roasted chestnuts. Sold from street stalls, featured at markets, included in desserts and even soups—chestnuts bring warmth to autumn. They are not simply a seasonal snack, but part of the country’s cultural heritage reclaimed for today. Now is the perfect time to taste, buy or just walk with a packet of warm chestnuts in hand.

How chestnuts became part of Swiss cuisine

Chestnuts (often known locally as marroni) were long an important food source in Switzerland’s mountainous regions, especially in the canton of Ticino. Interestingly, about 120 years ago in the Weggis region (canton Lucerne), chestnut revenues exceeded those from milk. Before the arrival of potatoes from South America, chestnuts formed a basic staple for many households.

For this reason, in the village of Greppen on Lake Lucerne, the event Cheschtene-Chilbi, the largest chestnut market in German-speaking Switzerland, was launched by IG Pro Kastanie Zentralschweiz to highlight this heritage. Today you will find not just hot chestnuts, but baked goods, pasta, chestnut honey, beer and liqueur made from chestnuts. Over sixty market and food stands showcase the many uses of this autumnal fruit.

Dishes and home-preparation with chestnuts

Chestnuts in Switzerland are versatile. Sweet or savory, added to side-dishes or served as desserts depending on the region. Here are popular variants:

• Roasted chestnuts (Heisse Marroni): autumn classics, found in nearly every town.
• Chestnut cream soup (Marronisuppe): a rich, velvety soup made from chestnuts, cream, onion and spices—ideal for chillier days.
• Vermicelles: perhaps the most famous Swiss dessert made from chestnut purée shaped like vermicelli, served with cream or meringue.
• Brisolée (Valais): roasted chestnuts served with cheese, grapes and sausages—a traditional autumnal feast.
• Baking with chestnut flour: bread, cookies, tarts and pies made with chestnut flour are common in Ticino markets.
• Chestnut honey and liqueurs: a unique product with deep aroma, often sold in supermarkets and speciality shops.

Seasonal chestnuts before processing – the first step towards traditional Swiss autumn delicacies.

Photo: EvergreenPlanet / Shutterstock

What you’ll find in shops

Swiss supermarkets stock a wide range of chestnut-derived products during the autumn season:

• Peeled & ready-to-eat chestnuts in vacuum packs (Migros, Coop, Denner).
• Chestnut purée – perfect for desserts or side dishes (e.g., Hero Chestnut Purée).
• Chestnut flour – for baking cakes, breads and pancakes.
• Chestnut honey – a delicacy with an intense aroma.
• Seasonal sweets and ice-cream flavoured with chestnuts – limited editions available only in autumn.
• If you buy raw chestnuts at home, score them with a cross, then roast in a pre-heated oven at 200 °C for about 20 minutes. Serve hot with butter, salt or honey.

Chestnut markets and autumn events

Throughout Switzerland you will find chestnut fairs in autumn. Among the most notable are those in Greppen (canton Lucerne), Ascona (Ticino) and Fully (Valais). These events bring together local farmers, chefs and artisans offering dozens of chestnut-based products—baked goods, honey, chestnut beer and more. If you missed one this year, don’t worry: they take place each October and are worth planning for next season.

Why you should try them now

Chestnuts are more than just a seasonal product—they symbolise a taste of Swiss autumn: warmth, calm and simplicity. They recall the past (when chestnuts helped avoid hunger) and reflect the present (local, seasonal, sustainable). And they offer a chance to go out, feel the autumn air, buy warm chestnuts and simply enjoy the moment.

Further reading

• Weggis-Vitznau Tourist Board – Chestnut Market Greppen
• Z’Nüni Magazine – Chestnuts in Switzerland
• Helvetic Kitchen – Recipes with Chestnuts