With the gourmets of Graubünden
Bündnerfleisch (air-dried beef), Nusstorte (walnut cake), and tasty Capuns (chard dumplings) are all specialities from Switzerland’s largest holiday region. Less well known, but no less exquisite, are the wines produced in the small but superb Bündner Herrschaft area. Cheers – or as we say here, Viva!
Tradition at its finest – rediscovered.
The flavourful cooking of Graubünden evolved in relative isolation,
long unnoticed by the outside world. Though only recently
rediscovered, it has a tradition going back thousands of years.
Its dishes, which often bear names in the Rhaeto-Romanish
language spoken here, are so well established that it would be
impossible to conceive of local menus without specialities such
as Pizokels (buckwheat gnocchi), Capuns (chard-wrapped
dumplings), or Plain in pigna (baked potato pudding with ham