Arguably the most famous soup from Graubünden, it is known far beyond the canton's borders. Every valley has its own recipe; we have selected one for you.
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The chestnut cake is a specialty from the Grisons southern valley Val Bregaglia. It captivates with a juicy filling of chestnut puree, encased in crispy shortcrust pastry.
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Bütschella is a traditional bread roll from Graubünden. This sweet yeast roll, made with raisins and lemon zest, is especially popular at Easter and is often served in Graubünden homes.
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Capuns are Swiss chard rolls filled with spaetzle dough, Bündnerfleisch, and salsiz. As the saying goes, there are as many recipes as there are tattas (Romansh for grandmothers).
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During Advent, it’s time to get out the cookie cutters. We have five traditional Graubünden Christmas cookie recipes for you, guaranteed to fill your kitchen with a wonderfully sweet aroma.
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The Christmas season and New Year's Eve/New Year without pear bread – that's simply unthinkable in Graubünden! It pairs perfectly with a spicy Graubünden or Chur Röteli.
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This recipe from winegrower Brigitte Enderlin from Maienfeld is quick and easy to cook. The Riesling (white wine) gives the soup a wonderfully fresh taste.
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Potatoes and white flour are the main ingredients of this traditional Grisons farmer's dish. This meal used to give the farmers the necessary energy for their hard work.
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This sweet yeast bread with raisins is traditionally baked at Easter in Graubünden. Recipes vary from region to region. This one comes from the Valendas branch of the Graubünden Rural Women and Women Farmers’ Association.
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This delicacy with short ribbon noodles made from buckwheat flour is as much a part of Valposchiavo as the Italian language. The big secret, by the way, is the cheese mixture.
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Once baked on embers, today a tradition on the table. The legendary Engadin oven-rösti, made from «Ardöffels» (potatoes) and bacon, is a nourishing meal. And it tastes even better with a fresh salad.
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Hansjörg Ladurner, the 15 GaultMillau-point chef at Restaurant Scalottas Terroir in Hotel Schweizerhof Lenzerheide, shares his recipe for Puschlav ring bread.
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In Graubünden, Röteli – a local cherry liqueur – is traditionally enjoyed in a New Year’s toast. Blended with rum, pineapple juice and sparkling wine, it also makes a wonderfully refreshing summer cocktail.
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