Bündnerfleisch: first-class Top-quality beef, dried for 10 to 15 weeks in the fresh alpine air: that is the secret of Bündnerfleisch (not forgetting a special mixture of herbs and spices). Enjoy...
Gerstensuppe: full of goodness Graubünden's celebrated barley soup evolved here hundreds of years ago; it also contains many other ingredients including bacon and beans. Now regarded as a delicacy,...
Plain in pigna: "oven rösti" This dish belongs to the Engadine just like the sunshine and the snow. Made with chopped potato and meat, it is baked in a wood-fired oven over glowing embers until...
Capuns: wrapped and filled The art of wrapping vegetables and meat in chard leaves is one that the cooks of Graubünden have mastered superbly. As demonstrated by capuns, which have evolved from...
Engadine walnut cake "Fuatscha grassa" is the name that the people of the Engadine give to the sweet shortcrust pastry with which they make their famous Engadine walnut cake. But it is the...
