Carefree recovery

Gluten-free and lactose-free holidays

Einer von Rolfs Lieblingsorten: Der Lai Nair im Unterengadin.

Einer von Rolf Zollingers Lieblingsplätzen: Der Lai Nair bei Tarasp.

Enjoy your holidays in the Engadin Samnaun Val Müstair National Park Region without worrying. Treat yourself to gluten- and lactose-free meals in selected hotels or on the road in cafés and excursion restaurants. There is also nothing to stop you enjoying the famous nut cake or a pear loaf.

In the Lower Engadine, guests in hotels and restaurants, as well as in a mountain restaurant in the skiing and hiking area, enjoy a gluten- and lactose-free selection of meals every day. In addition, gluten-free kitchen equipment is available in holiday flats.

Das Bergdorf S-charl liegt einsam zwischen dem Engadin und Val Müstair.

Overview map. Gluten and lactose-free hotels and restaurants

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Overview map Gluten-free holiday flats

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Good to know

Please enquire directly with the restaurant, hotel or holiday flat in advance if you require lactose-free or gluten-free menus.

Gastronomy partner of IG Zöliakie German-speaking Switzerland

All partners of the gluten-free holiday region are official gastronomy partners of IG Zöliakie der Deutschen Schweiz. There is a valuable partnership between the organisations.

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Award aha!award 2016

The gluten- and lactose-free holiday offer in the destination Engadin Samnaun Val Müstair was awarded as a showcase project by the Swiss Allergy Centre in 2016.

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Culinary delights in the Lower Engadine

Do you have a special diet or are you looking for valuable tips on the culinary highlights of the region? Would you like to discover and enjoy the specialities of the restaurants in the Lower Engadine? Here you will find comprehensive information about the diverse gastronomy of this unique region - perfect for every taste!

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Sustainable because ...

...your eating habits are adapted to your dietary needs, you can avoid food waste and help reduce your environmental impact. In addition, gluten- and lactose-free holidays can help raise awareness of special dietary needs and promote the development of environmentally friendly regional alternatives that reduce CO2 emissions and water consumption.