Meat from the Engadin's Alpine meadows is very rich in natural minerals and vitamins. With the Hatecke origin engiadinais, the finest portions are taken and seasoned with spices before being air dried over a period of months. The sleek, simple shapes in which they come all bear witness to a respect for nature, a reverence for Engadin culture and an expression of joie de vivre.
The small Engadin village of Zuoz is home to Europe's highest altitude coffee roastery. Its produce hails from such exotic lands as Ethiopia, Indonesia, India, Costa Rica and Brazil. Next door is the Caferama Coffee Museum where you'll learn everything you ever wanted to know about coffee.
A cake is a cake, and a valley is a valley. But the Engadin is not just any old mountain region and the Engadin cake is by no means an ordinary cake. No, it was no ordinary cake that Johann Friedrich Kochendörfer was baking during the 1930's. Rather, it was a delicacy now found today, over sixty years later, far beyond the borders of the Engadin.