Graub��nden���s culinary specialties

Graub��nden

Chur: Altstadt

Chur: Altstadt

Chur

Chur

Chur: Alpenstadt

Chur: Alpenstadt

Chur › Süd: Kantonsspital Graubünden

Chur › Süd: Kantonsspital Graubünden

Chur › Süd: Kantonsspital Graubünden

Chur › Süd: Kantonsspital Graubünden

Chur: Fontana

Chur: Fontana

Chur: Brambrüesch

Chur: Brambrüesch

Chur: Mittenberg

Chur: Mittenberg

Bahnhof Chur › Nord: Bahnhofpl. 1

Bahnhof Chur › Nord: Bahnhofpl. 1

The cultural heritage of the region is multi-layered and the landscape between the B��ndner Herrschaft and the Engadine peaks is multifaceted. Graub��nden���s culinary specialties are just as varied.

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Graub��nden is an exciting destination for connoisseurs. Whether it’s Polenta, or Graub��nden’s fine nut cake, or Pizzoccheri, the Puschlav’s buckwheat noodle dish, the dishes reflect the regional peculiarities of nature. They also are witnesses to the cultural influences of the individual linguistic regions. It is not by accident that so many top chefs have settled here: in the 150 valleys of the canton, you will find butchers, bakers and farmers who supply the restaurateurs with unique high-quality products.

The cuisine of the Canton of the Ibex is not only a culinary delight, but it also possesses a fascinating cultural heritage. Such melodious names as Capuns, Maluns or P��schs maghers stand for specialties with recipes that have been handed down from generation to generation. If you look over the shoulders of renowned food purveyors and chefs, you will notice how these recipes are interpreted individually.

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