A common lunch in Switzerland varies by region but is often a hearty, single-course meal known as the "Tagesteller" (Daily Plate). In German-speaking Switzerland, a classic staple is Rösti, a crispy, butter-fried grated potato cake often topped with a fried egg, cheese, or "Zürcher Geschnetzeltes" (veal in a creamy mushroom sauce). In the Alpine regions, you might find Älplermagronen, a "mountain mac and cheese" made with potatoes, onions, and cream, traditionally served with applesauce. For those working in the cities, a "Birchermüesli" (oats with yogurt and fruit) or a simple but high-quality sandwich made with crusty bread and Swiss cheese like Gruyère or Appenzeller is very common. On the go, many Swiss people grab a Cervelat (the national sausage) with a hard roll. While fondue and raclette are the most famous Swiss dishes, they are actually quite heavy and are more commonly served as social dinners during the winter months rather than a quick everyday lunch. Modern Swiss lunches also heavily feature fresh salads and "Quiche" style savory tarts (Wähe) which are popular in local bakeries.