Grisons specialities

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

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.

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.

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.

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.

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.

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

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.

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.