Liechtenstein shares its culinary tradition with eastern Switzerland and Vorarlberg in Austria — hearty Alpine fare built around cheese, potatoes, and simple preparations of meat and freshwater fish.
The national dish is Käsknöpfle, small cheese dumplings (similar to Swabian Spätzle) smothered in melted cheese and topped with fried onions. It is rich, warming, and surprisingly filling. Every traditional restaurant will have it. The local variant is typically made with a mild mountain cheese from the region.
Other staples include Ribel (a polenta-like cornmeal dish, eaten sweet or savoury), game dishes in autumn, and a range of Austrian-inflected pastries and desserts. Strudel appears in various forms; Vaduzer Nusstorte (a pastry filled with nuts) is a local speciality worth trying.
Wine
The Rhine-facing slopes produce decent wine, mostly Pinot Noir. The most serious producer is the Hofkellerei, the prince's own winery, which has been operating since 1712. Their reds are soft and berry-forward; the whites include a respectable Chardonnay. The winery is open for tastings, and the restaurant Torkel on the estate holds a Michelin star — it is expensive but genuinely good.
Practical eating
Vaduz has a reasonable range of restaurants, from casual cafés in the pedestrian zone to more formal dining. Outside the capital, options thin out quickly. The village bakeries are good for breakfast and lunch. Supermarkets close on Sundays; if you are self-catering, stock up on Saturday.