Graubünden Tourism

The recipe for the perfect holiday

Culinary Arts in Graubünden

Mountain Inn Heimeli, Sapün

Four ingredients make a gourmet holiday in Graubünden special: the regional cuisine from three language areas, the unmatched mountain scenery, the large variety of events encompassing everything from winter hiking to skiing, and the warm hospitality. In Graubünden, you’ll experience the highest standards of pure enjoyment.


  • Graubünden nut tart

    Local confectioners brought it back from the south, where the walnut is at home, to Graubünden. Today it is a common «small gift» from Graubünden.

    For Nut Pie Recipe
  • Capuns

    Capuns is the synonym for Graubünden cuisine, for its spirit of bold joyful experimentation and imagination – there is not just one recipe for Capuns but countless different ones.

    For a Capuns recipe
  • Pizzoccheri

    Pizzoccheri: this delicacy is de rigueur in Valposchiavo. Buckwheat noodles are prepared by hand, cooked with potatoes and vegetables, and served with cheese, garlic, a little butter and sage.

    For a Pizzoccheri Recipe
  • Maluns

    The dish called Maluns first came to Marschlins Castle in 1758. It’s a typical Graubünden dish made with potatoes and flour, which in earlier times was an indispensable feature of every peasant wedding.

    For a Maluns Recipe
  • Bündnerfleisch («Graubünden dried meat»)

    Every piece of Bündnerfleisch carries a piece of ancient tradition and heritage knowledge in it. It’s easy to understand why this natural product has become an unmistakable part of the canton.

    For a Carpaccio Recipe
  • Graubünden barley soup

    The most famous soup from Graubünden is undoubtedly Graubünden barley soup, which is famous far and wide outside our borders. There are dozens of variants of this soup.

    For a barley soup recipe


  • The cheese maker with poetry in his blood

    Maria Meyer leads a team along with Martin Bienerth in the Andeer dairy «Stizun da Latg». «Floh» is also a photographer and author.

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  • Graubünden air dried beef from Parpan near Lenzerheide

    In what is probably the most tradition-rich meat drying operation in Graubünden, popular specialties are today still made by hand in the traditional way.

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