Graubünden Tourism

Recipe: Bündnerfleisch

Bündnerfleisch («Graubünden meat») comes in strips about 35 cm long, dark red and juicy. Meat taken from beef and game is made into this specialty by a painstaking process. Every piece of Bündnerfleisch carries an ancient tradition and skills handed down from generation to generation. And when this hard-won specialty – shaved thin and eaten from the hand – also tastes so good, you can understand how this natural product has become an unmistakeable part of life in Graubünden.

Ingredients for about 4 people

Bündnerfleisch Tartare:

  • 50 gr chanterelle mushrooms
  • 150 gr Bündnerfleisch, sliced. Discard the outer rind.
  • 1 Tbsp each of carrot and courgette cubes
  • 1 egg yolk


  • Toss the chanterelles in butter and let them dry on a sieve.
  • Cut them up fine.
  • Cut Bündnerfleisch in tiny cubes.
  • Add mushrooms to meat.
  • Add vegetable cubes and the egg-yolk.
  • Spice to taste and mix well.
  • Serving: Divide the tartar in 4 portions and shape into rounds; serve with the chanterelles and toast.

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