A new take on the "Papet vaudois," a Vaud classic!
Invented by the Zurich guilds
Spinach beet leaves with an inner life
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...
From farmers' breakfast to national dish
Ostschweiz / Liechtenstein
Perfect with a Glass of Federweisser
The most famous soup of the canton of Graubünden is known and liked far beyond borders.