Pleasure from the region

Grisons specialities

Bündnerplättli auf der Alp Laret
The Engadine is known for its Grisons specialities such as Capuns, Plain in Pigna and many more. Whether it's meat from the valley or milk straight from the alp, you'll experience culinary highlights here thanks to the many farmers and local producers.

From the Engadine

Grisons specialities

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Plain in pigna
Regional speciality
Plain in Pigna

A typical Engadine dish made from potatoes, flour, milk and Salsiz – simple to prepare and really delicious!

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A nut cake from the bakery canfectionery Giacometti in Lavin.
Regional speciality
Engadine nut cake

The classic and a popular «souvenir». Originally from southern areas where the walnut is native, it is still made today by some descendants of the Engadine confectioners.

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Regional speciality

A traditional dish from Graubünden that can be found in countless variations in restaurants. The dough is wrapped in chard leaves, served with fine sauces and often topped with cheese.

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Dried meat from Hatecke
Regional speciality
Grisons meat

The dried meat is produced in an elaborate process according to old tradition and transmitted knowledge. In the Lower Engadine, you can enjoy Bündnerfleisch from the Zanetti and Hatecke butchers.

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Regional speciality

Pizokels are a popular pastry from Graubünden. The dough can best be compared to that of spaetzle or Knöpfli. They are usually baked with cheese.

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Pear bread
Regional speciality
Bündner pear bread

This rather juicy speciality is an indispensable part of the Christmas season. Special ingredients for the dough made from white flour are dried pears, figs and nuts.

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Picknick mit Käse aus der Region.
Regional speciality
Lower Engadine mountain cheese

It is impossible to imagine an alpine region without mountain cheese. Many alps produce their own cheese.

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Das erste Bergbierfestival in Tschlin.
Regional speciality
Mountain beer

Brewed in the mountains and especially a pleasure on the summit – mountain beer. The breweries Bieraria Tschlin SA and Alpenbrauerei GIRUN AG are known for their fine and unique beers.

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Mineralwasser degustieren im Bogn Engiadina.
Regional speciality
Mineral water

An almost secret speciality, unprocessed and pure – mineral water. More than 20 mineral springs bubble up in the area around Scuol. You can taste the delicious mineral water at various fountains.

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Engadiner Gerichte - Rezepte

Original recipes Engadine dishes à la Nesa Valentin

The Engadin's own Nesa Valentin is a gifted cook and knows Engadin specialities like the back of her hand. Browse through her original recipes and try it yourself at home.
To the recipes (in German)
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Autumn on a plate. Recipe for venison dishes to cook

Autumn season is venison season in the Engadin. Let us inspire you to cook. This will increase your anticipation for your next visit to the Engadin. Vegetarians are also catered for.

To the recipes
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Capuns – © Janine Rahn

People and stories On the trail of the capuns

Nina Soentgerath from Reisehappen took a trip to the Lower Engadine. While there, she was on the trail of the preparation of capuns. Learn more about her journey.

Read more (in German)
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Bergbierbrauerei Biera Engiadinaisa Martina

People and stories On hikes to new beer creations

Hiking is his hobby – tasting and distributing beer is his passion. Reto Rauch combines these two activities in his profession. The native of Sent is head of the «Bieraria Tschlin».

More about Reto Rauch and his creations
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Nevin Galmarini

Cooking with Nevin Galmarini

The Olympic champion plunges into alpine adventures on his snowboard. He finds relaxation at home with his family in the Engadine, whom he likes to spoil with regional menus.

To the contribution (German)


Original butter from Vnà

Butter churning as it was not recently commonplace. Domenic Riatsch from Vnà takes you on an exciting journey and introduces you to the knowledge of how butter is made in the traditional way in an old wooden barrel.

To the video
© Beni Federer

Guaranteed local


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Tuorta da Nusch dürfen Sie nicht verpassen auf dem Bergbierfest!

Bun Tschlin

The Bun Tschlin brand unites over 30 businesses from Tschlin and Valsot. All of them produce local products or offer tourist services.
More about Bun Tschlin
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Salsiz Zanetti

Butcher's shop Zanetti

The Zanetti family business is based in Sent and is known for its fine sausages and smoked meats.
More about the Zanetti butchery
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Hatecke Trockenfleisch

Butcher's shop Hatecke

Ludwig Hatecke is one of the most innovative butchers in the country. He underlines the quality of his meat products with special packaging and purist presentation in his shops.

More about the Hatecke butchery
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Alpenbrauerei Girun.

Alpine Brewery GIRUN AG

The Alpenbrauerei GIRUN AG is a speciality brewery with a tasting room. Discover the brewery with its unique view at 1570 m above sea level in Tschlin.
More about the Alpine Brewery
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Unterengadiner Bier aus Tschlin

Bieraria Tschlin SA

The Tschlin brewery produces and markets an unfiltered organic beer made from local barley malt, Tschlin water, Swiss organic hops and Swiss organic yeast. Quality that you can taste.

More about the Bieraria Tschlin SA
Aperitif während der Velotour auf dem Innradweg

48 hours.

Culinary short trip

Forget everyday life for 48 hours and let yourself be pampered with culinary delights? With our ideas for a culinary short trip in the Engadine you will succeed.

Nachhaltigkeitskreis Ökonomie
Nachhaltigkeitskreis, Dimension Ökonomie

Sustainable regionality.

Sustainable because ...

... various businesses in the Engadin Scuol Zernez holiday region rely on local producers for their procurement. In this way, they make a sustainable contribution by keeping a large part of the added value for tourism in the valley and keeping transport distances short. Last but not least, the offer of regional specialities and their demand contributes to the preservation and strengthening of the Engadine culture.