There's no better way to kick off this list than with the aforementioned käsknöpfle, Liechtenstein's national dish. It's called käsespätzle in Germany, and it's made up of little noodles or dumplings stacked with cheese and topped with fried onions.

Käsespätzle is commonly served with fresh salads or potato salads, however in Liechtenstein, käsknöpfle is served with an apple purée.

Ingredients: 3 cups flour, 4 eggs, 2 teaspoons salt, 1 cup water (or more), 8 oz. Gruyere (Emmental or similar cheese), grated, 2 medium onions , thinly sliced

Instructions:

1. Sift the flour into a bowl. Add salt.,
2. In another bowl, beat the eggs and 1 cup (250ml) of water.
3. Add eggs to flour. Mix well to form a thick dough. If the dough is not thin enough to go through the holes in the ladle or colander, add a little water until reaching the right texture.
4. Set aside for twenty minutes.
5. Meanwhile, fry the onions in a lightly oiled pan. Stir regularly until onions are caramelized, about 15 to 20 minutes.
6. Bring water to a boil in a large pot. Add a tablespoon of salt.
7. When the water is boiling, push the dough through the holes of a slotted spoon or colander. The dough should fall like "thick rain" and form tiny oblong balls.
8. The pasta is ready when it floats back to the surface after one to two minutes.
9. Immediately drain the pasta in a colander.
10. Put the pasta in a bowl and add the cheese. Stir so that the cheese melts.
11. Serve in individual bowls and garnish with the caramelized onions.

Ribel was a poor man's dish in Liechtenstein until the 1970s. This classic Liechtensteiner breakfast dish is now served in a variety of places.

It's created from corn and wheat that have been cooked in boiling water and milk before being roasted with butter, as specified. It's typically served with apple purée or other fruit sauces or compotes.

Ingredients: 500 g cornmeal (or polenta is fine), 1 1/8 cups milk, 1 1/8 cups water, 1 tbsp salt (yep, that’s tablespoon, you’re reading that right), Canola oil , 1-2 tbsp butter

Instructions:

1. Bring the water and milk to the boil with salt, stir in the ribel corn, reduce the heat, simmer while stirring over the lowest heat to a thick paste. Cover and leave to swell for approximately 3 hours next to the switched off plate.
2. Heat the oil in a coated frying pan, reduce the heat. Add the ribel corn mixture and roast, covered, over medium heat for approximately 20 minutes, stirring frequently. Add the butter in batches, "ribel" (roast) with a roasting shovel for approximately 20 minutes, until golden-brown crumbs form.
   
3. Serve with milk coffee or a nice fruit compote.

Consider the possibilities and the cake! The recipe for Dreikönigskuchen, often known as "the royal cake," varies by region in Liechtenstein, but the size remains consistent. It's usually found in bakeries, and it may also contain a figure. It's perfect for a get-together!

Before baking, the cake dough is sweetened and studded with raisins and chocolate chips. This was traditionally molded into a crown, and a paper crown was made to go with it. The hat would subsequently be worn by the "monarch" of the celebration or gathering.

Ingredients: 500 g flour, 1 tsp salt, 3 tbsp sugar, 20 g fresh yeast or 8 g dried yeast, 300 ml milk, lukewarm, 60 g butter, soft, the zest of a lemon, the zest of an orange, 100 g raisins, 1 whole almond, 1 egg, slivered or sliced almonds and pearl sugar to decorate

Instructions:

1. Make the dough: In a stand mixer with a dough hook, mix together the flour, salt, sugar, and yeast. Add the milk, zests, butter, and raisins, and mix on medium speed until it forms a smooth, stretchy dough—about ten minutes. Alternatively, knead by hand for about 20 minutes. Let rise until doubled, about 1-2 hours.
2. Form the bread: Split off eight, 80 g portions of dough and roll each into a ball. Make sure to press an almond (or a plastic king figurine, if you have one) into the bottom of one of the balls, then pinch the dough together around it so it is sealed in the ball., Use the rest of the dough to form a bigger ball, place this on a parchment covered baking sheet, then place the eight little balls in a circle around it. Let this rest for 30 minutes.
3. Bake: Preheat your oven to 180 C / 350 F / gas mark 4. Whisk the egg and brush it evenly over the bread. Sprinkle with slivered or sliced almonds and pearl sugar.Bake for 30 minutes. Whoever finds the almond in their piece is king for the day! It’s always nice to plump your raisins before adding them to the dough. You can do this in strongly brewed tea, or for something more adult, use rum or cognac. Pear sugar is known as Hagelzucker/sucre grêle, in German and French speaking Switzerland, respectively. Supermarket and bakery Dreikönigskuchen generally come with a paper crown. For an authentic experience, make your own and force the king to wear it for the whole day.

Schnitzel is a Liechtensteiner meal that consists of thin slices of beef cooked with onions. Either the meat is thinly sliced or smashed flat with a tenderizer. Before frying, the meat is breadcrumbed or sprinkled in flour after it has been hammered or cut.

Traditionally, veal was used for schnitzel, but other meats including as mutton, chicken, and pork have been utilized as well. Vegetarian variants are starting to appear all across Liechtenstein, so this is no longer a meat-only option.

Ingredients: (4 servings) 1 cup self-rising flour, 1 cup self-rising cornmeal, 1 teaspoon salt, 1 teaspoon pepper, 1 cup milk, 3 eggs, ¼ cup vegetable oil, 4 (4 ounce) beef cube steaks, 2 teaspoons lemon juice, or to taste (Optional)

Instructions:

1. In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork.
2. Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet.
3. Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.

This Viennese treat, often known as the Emperor's mess, is a fluffy, lightly caramelized scrambled pancake. According to legend, kaiserschmarrn was Kaiser Franz Joseph I's favorite dessert, for which it was named.

Traditional accompaniments include zwetschkenröster (plum compote) or a large spoonful of apple, pear, or berry preserves. Kaiserschmarrn, which is lavishly powdered with icing sugar, is the ideal comfort food, suitable for an emperor and easily one of Austria's best sweets.

Apfelschmarrn (apples), kirschschmarrn (cherries), mirabelenschmarrn (mirabelle plums), nußschmarrn (walnuts, almonds, hazelnuts), and sauerrahmschmarrn (walnuts, almonds, hazelnuts) are some of the modern twists on this Austrian staple, depending on the filling (sour cream).

Ingredients: (4 Servings) 6 eggs, 350–400 ml milk, 180–200 g finely ground flour, 3 tbsp crystal sugar, for the topping, 2 tbsp raisins, 1 packet (8g) vanilla sugar, a dash of rum, some grated lemon rind, a pinch of salt, approx. 50 g butter for frying, 1 tbsp of butter shavings and crystal sugar, for caramelizing, icing sugar and cinnamon for dusting

Instructions:

1. Soak the raisins in rum for 15 minutes in a separate bowl.
2. To make the dough mix the egg yolks, milk, flour, grated lemon rind and vanilla sugar until smooth. Beat the egg whites with sugar and salt until firm peaks appear, and fold them into the dough mixture.
3. Set the oven to preheat at 180 °C and melt the butter in an ovenproof dish.
4. Pour the batter into the dish and sprinkle it with soaked raisins after 1-2 minutes, leaving the underside to cook until light brown. Turn the mixture over and bake for another 6-8 minutes in the oven until golden brown.
5. Cut the schmarren into smaller pieces, sprinkle with butter shavings and crystal sugar, then place under the broiler to caramelize under high top heat.
6. When done, place the dish on preheated plates and dust with cinnamon and icing sugar. It’s best served with fruit compotes and sauces, notably apple and cranberry ones, and also baked plums.

Hafalaab is a traditional Liechtenstein dish that can be found in restaurants all around the country. It is basically a soup or broth with wheat and cornmeal dumplings. Smoked bacon or ham are used to flavor the soup. This is a classic poor man's food, similar to ribel, and is a Liechtenstein specialty.

Simple delicacies like this one, which were formerly a staple of the local poor man's diet, are now mostly produced at home and are rarely found in restaurants.

Ingredients:

1. For the Broth: 1 package Ham, 1 lbs Pork, ribs, 1/3 cup Pork stock, 1 Onion, 1/2 bunch Parsley,1 Egg, 1 tsp Baking powder, 1 cup Cornmeal, 1/2 cup Flour, 1 tbsp Red pepper flakes, 2 Salt and pepper, 2 tbsp Butter.
2. For the Dumplings:1 Cu. Cornmeal, ½ Cu. All-Purpose Flour, 1 tsp. Baking Powder, 2 Tbsp. Unsalted Butter (melted), 1 Egg (beaten), ⅔ Cu. Ham Broth, 1 tsp. Kosher Salt, 1 tsp. Fresh Cracked Black Pepper

Instructions:

1. In a medium saucepan, place ham hock in 6 cups water and season with salt, pepper, and red pepper to taste. Bring to boil and simmer for 45 minutes.
   
2. Add green onions, salt, black pepper, ham, and parsley flakes to broth. Simmer one hour.
3. Remove ham bone and discard.
   
4. Mix ingredients for dumplings together. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling soup liquid. Make sure each dumpling is completely covered in liquid by shaking pot gently. Do not stir.
   
5. Cook 10 minutes uncovered; then cover and cook on low heat for 25 minutes.
   
6. Serve.