Recipe Culinary speciality


Capuns are synonymous with the art of Grisons cooking, experimentation and imagination – there is not one recipe, but several. Our variation: Capuns tatta Albin.

Ingredients for 5 Persons

  • 400 gr white flour
  • 3 eggs
  • 1 dl water
  • 1 dl milk
  • Salt, pepper
  • 1 pair of Landjäger sausages
  • 1 Salsiz sausage (120 g)
  • 100 gr smoked ham
  • 10 gr parsley, chopped
  • 10 gr green onion, chopped
  • 20 gr horse mint
  • 60 leaves of Swiss chard
  • 4 dl bouillon
  • 4 dl milk
  • 100 grams grated Alpine cheese
  • 50 gr butter
  • 100 gr bacon bits


  • Put the flour in a bowl. Add eggs, water, milk and spices. Quickly make everything into a flat dough and pour some cold water on it.
  • Cube Landjäger, Salsiz and smoked ham or bacon. Cut up and put together with spices into the dough.
  • Wash chard leaves. Place a portion of the dough mixture onto each leaf and fold it up.
  • Cook the milk and bouillon together, add the Capuns and simmer for about 10 minutes. Take the Capuns out carefully, arrange on a plate, pour some of the broth on and sprinkle with cheese.
  • Fry the bacon bits in butter and sprinkle over the Capuns. Ready to eat!