Gastronomy IN ENGADIN ST. MORITZ

Engadin specialities

Visitors to the Engadin come across these specialities wherever they go.

There are said to be as many recipes for Capuns in Graubünden as there are mothers-in-law.

Engadin walnut cake is the classic regional speciality!

Maluns cannot be an ancient dish as it consists primarily of potatoes, and these were not cultivated in the canton of Graubünden until 1717.

Fancy something hearty? Try Plain in Pigna.

The scent of roasted chestnuts in the air in October is a sure sign that the first snowfall is just around the corner.

This substantial dish of buckwheat noodles, potatoes, Swiss chard leaves, cheese, onions and sage has its origins in the Valtellina region.

“Pear bread” can be enjoyed at any time of the day – as a sweet breakfast, a delicious snack between meals, or a light supper.

Graubünden barley soup, the most famous of all Graubünden - if not Swiss - soups makes an ideal meal for long, cold winter evenings.

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