Flavour of the Engadin

Capuns

Capuns are one of the Grisons' most iconic dishes. Small Swiss chard leaves are wrapped around a soft dough made with flour, milk, eggs and speck, then slowly cooked and served with a rich, creamy sauce. Every restaurant has its own recipe, making each version slightly different from the next.

Pizzoccheri

In the Engadin, pizzoccheri are often prepared differently from the well-known Valtellina version. Here they are usually made with a soft dough served with potatoes, cheese and vegetables. It is a hearty, comforting dish, perfect after a day in the mountains, and a wonderful expression of Alpine cuisine at its most authentic.

Barley Soup (Bündner Gerstensuppe)

One of the best-loved dishes of Grisons cuisine. Prepared with barley, vegetables and often enriched with smoked meat, it is slowly simmered until thick and creamy. It is the perfect meal on colder days and reflects the mountain tradition of creating deeply satisfying dishes from simple ingredients.

Salsiz

Salsiz is a traditional Grisons sausage, lightly smoked and full of flavour. It is often served sliced with bread, local cheeses and a glass of wine, making it a favourite choice for aperitifs or picnics among the lakes and mountain trails of the Engadin.

Grisons Air-Dried Beef (Bündnerfleisch)

Made from carefully selected beef, salted and slowly cured in the fresh mountain air, Grisons air-dried beef has a delicate yet distinctive flavour. Thinly sliced, it is often served with rye bread, pickles or local cheeses and is one of the region's best-known specialities.

Rösti

Crispy on the outside and soft inside, rösti are one of Switzerland's best-known dishes. In the Engadin they are served in many variations, topped with fried eggs, Alpine cheese, crispy bacon, mushrooms, seasonal vegetables or smoked salmon. They are perfect for a hearty lunch after a day outdoors and can be found on the menu of many local restaurants.

Fondue

Sharing a fondue is as much about spending time together as it is about the food itself. Melted cheese is served in the centre of the table, and everyone dips pieces of bread into the pot, often accompanied by a glass of white wine or a warm herbal tea. It is one of Switzerland's most iconic dishes and an experience well worth trying, especially during the colder months.

Raclette

Raclette begins with a simple tradition: cheese is slowly melted and scraped over potatoes, pickles and pearl onions. Today it is often prepared at the table using small individual grills, turning the meal into a relaxed and convivial experience. On winter evenings, it remains one of Switzerland's favourite comfort foods.

Pear bread (Birnenbrot)

Birnenbrot is a rich, aromatic sweet bread made with dried pears, nuts, raisins and spices. Every family and bakery has its own recipe, but the result is always the same: a simple yet flavourful treat, perfect with a cup of coffee or tea. It is one of the flavours that best reflects the Alpine traditions of the Grisons.

Engadin Walnut Tart (Engadiner Nusstorte)

Probably the Engadin's most famous dessert. A crisp, buttery pastry encloses a rich filling of walnuts, cream and caramel, creating the perfect balance between crunchy and smooth. Found in bakeries throughout the valley, it is one of the flavours many visitors choose to take home as a reminder of their stay.

Engadin Cake (Engadiner Torte)

Lighter and more delicate than the famous walnut tart, Engadin cake is made with a soft pastry surrounding a creamy filling, often enriched with almonds, hazelnuts or other ingredients depending on the recipe. Every bakery has its own interpretation, but each offers the perfect excuse to slow down and enjoy a slice with a good coffee or a cup of tea.

Rather than searching for the "best" restaurant, choose a place that simply feels right to you. In the Engadin, the memory of a lunch or dinner often depends just as much on the atmosphere, the view and the time shared together as on what is served on the plate.