Local food

By tasting the traditional dishes of Graubünden, you experience the authentic flavors of the canton, shaped by alpine ingredients, mountain farming, and Romansh culinary traditions.

Local food would be: 

• Capuns: A classic Graubünden dish made from spätzle-style dough mixed with herbs, wrapped in chard leaves, and simmered in a light broth or cream. It is one of the most iconic meals of the region.
• Pizokel: A hearty side dish similar to dumplings or spätzle, often served with vegetables, cheese, or browned butter. It reflects the simple but comforting alpine cuisine.
• Maluns: Grated and pan-fried potato flakes mixed with flour and butter, served with applesauce or cheese. This traditional farmer’s dish is especially popular in the Bündner Herrschaft.
• Plain in Pigna: A rustic oven baked potato dish made with diced potatoes, bacon, and onions. Crispy outside and soft inside, it is a typical comfort food from the canton.
• Engadiner Nusstorte: A rich walnut and caramel tart originating from the Engadin valley. Known throughout Switzerland, it remains a signature sweet of Graubünden.
• Bündner Gerstensuppe: A barley soup cooked with vegetables, smoked meat, and alpine herbs. It is served all year round and is a staple of traditional Graubünden cuisine.
• Bündnerfleisch: Air dried beef produced in village cellars and dried in mountain air. Thinly sliced, it is served as an appetizer or part of traditional cold plates.
• Salsiz: A firm, air dried sausage from Graubünden made from beef or mixed meats. Often enjoyed as a hiking snack or with bread and cheese.
• Churer Birnbrot: A sweet bread filled with dried pears, nuts, and spices. It is associated with the town of Chur and is especially popular during celebrations and wintertime.