Liechtenstein

Rikky von Opel and a Dairy Rich Table

Liechtenstein's Formula 1 story is one driver across two seasons in the 1970s, and its small kitchen leans on cheese, soups, dumplings and dairy.

Liechtenstein has never hosted a World Championship Grand Prix, but it does have a driver in our records. Rikky von Opel, born in New York City and listed with both American and Liechtenstein nationality, entered 15 Grands Prix and started ten. His World Championship career ran from one French Grand Prix to the next, 1973 to 1974, in Ford powered cars for Ensign and Brabham, and his best finish was ninth.

That makes him the country's whole Formula 1 history so far: one driver, two seasons and ten starts. It is a short chapter, but a good enough reason for Podium Plates to pull up a chair at a table well worth discovering.

Liechtenstein cooking takes much of its character from its neighbors, Switzerland and Austria above all, and from the wider Central European table. Cheese and soup are essential, and a large dairy industry puts milk, yogurt and other milk products on the table every day; plenty of people simply drink a glass of milk on its own. Greens, potatoes and cabbage are the common vegetables, beef, chicken and pork the usual meats, and three meals a day, often fairly formal, is the norm.

The dishes are hearty and welcoming. Kasknopfl, small dumplings, come topped with cheese or onions, and hafalaab is a soup of ham or bacon with cornmeal dumplings. Rösti, coarsely grated potato fried in the pan, is a familiar side, schnitzel and smoked sausages fill out the plate, and saukerkas is a cheese made in Liechtenstein itself. Muesli, uncooked oats soaked with fruit and nuts, belongs on the table too.

A taste of Liechtenstein

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