The territory of Switzerland extends to three natural-geographical units, resulting in the creation of a rich gastronomic offer, because throughout the country there were differences in food supply, ingredients and ways of preparing meals. The basic ingredients on which all varieties of Swiss cuisine are based are a large selection of bread, whole grains, potatoes, cheese, milk and dairy products. Food in Switzerland can be considered one of the most important elements of the entire tourist offer, and the most famous are cheeses and chocolate whose recipes date back to the 17th century. The most famous types of cheeses in Switzerland are ementaler, gruyere, vacherin and appenzeller. In addition to cheeses and chocolate, the basis of Swiss cuisine is meat and dairy products. In addition to meat and dairy products, a favorite and one of the most represented ingredients in the preparation of meals are potatoes. The multitude of regional influences has created a rich gastronomic offer in Switzerland,with traces of French, German and Italian cuisine mixed in, which are combined and served in various combinations under the auspices of Swiss cuisine and receive a specific Swiss identity.