Swiss gastronomy is known for its rich diversity, influenced by the country's four linguistic regions: German, French, Italian, and Romansh. Traditional dishes often feature local ingredients, with cheese playing a central role. Famous varieties include Emmental, Gruyère, and Raclette, which are commonly used in fondue and raclette dishes. In addition to cheese, Swiss cuisine includes hearty meals like Rösti, a potato dish, and Zürcher Geschnetzeltes, a creamy veal dish from Zurich. The use of fresh herbs and seasonal vegetables is also prominent, reflecting the country's agricultural practices and commitment to quality ingredients.