Long before Switzerland
got its north-south-axis highways in the 1970s and 80s, making it possible to quickly traverse the country, it had Poulet im Chörbli
(chicken in a basket), the country’s almost forgotten but delectable roadside dish. Vacationers of yesteryear were forced to chug slowly through the old-fashioned lake resorts and scenic mountain Axenstrasse en route to Italy
and points south, so inevitably they stopped for lunch or dinner at one of the many restaurants bearing the oversize cartoon chicken that advertised the dish. The marinated and panfried (but not breaded) half-chicken is typically served in a warm cream sauce with crispy pommes frites
and a salad. Gasthaus Ochsen, a 1740 inn on Lake Uri smack in the middle of the bustling town of Brunnen, has one of the best and offers diners a choice of three sauces: mild house, spicy, or a combination of the two.