Neuchâtel's food culture centres on the lake: filets de perche (perch fillets pan-fried in butter) and fondue are the two dishes you'll encounter on almost every menu. The lakeside restaurants serve perch year-round; the quality varies but the setting compensates.
The Wednesday and Saturday morning markets on the Place des Halles are the best introduction to local food: cheese from Jura farms, seasonal vegetables, and bottles of local Chasselas wine that rarely travel beyond the canton.