Recipe Culinary speciality


Bündner Spezialität Capuns
Capuns are synonymous with the art of Grisons cooking, experimentation and imagination. Our recipe is from the book "Capuns - Die tollen Rollen" by Charly Bieler.


  • 300 g flour
  • 3 eggs
  • 50 ml milk water
  • 1 tsp salt
  • 150 g bacon, lean
  • 100 g white bread
  • 1 onion
  • 2 tbsp fat or clarified butter
  • parsley, chives, rosemary, basil
  • chard leaves (The number of chard leaves required depends on the quality and size of the leaves.)
  • 50 g grated parmesan
  • 50 g butter


  • Prepare a firm dough from flour, eggs, milk water and salt. 
  • Finely chop the bacon, bread and onions and steam in fat or frying butter. 
  • Finely chop the herbs (reserve some of them) and mix into the batter. 
  • Briefly blanch the chard leaves. 
  • Place a spoonful of dough in each leaf and roll up, securing with a skewer (e.g. toothpick). 
  • Leave the wraps to stand in boiling salted water for 20 minutes. 
  • Place in layers in a bowl with cheese and chopped herbs and pour hot butter over them.