Culinary experiences

West of the Oberalp Pass 

Do you like good, simple dishes? Then the canton of Uri is the right place for you. Dairy products and hardy vegetables play a major role in the cuisine of this mountainous canton. The influences from the neighbouring canton of Ticino and from Italy, where the people of Uri used to sell their cattle, are also noticeable. 

Urner Hafächabis 

The main ingredient of this hearty stew is, as the name suggests, chabis (Swiss German for cabbage). It is accompanied by potatoes, onions, garlic and lamb. Hafächabis tastes best warmed up, so it is best to prepare it the day before.

Älplermagronen 

This typical Swiss speciality is said to have originated in the canton of Uri. Since the construction of the Gotthard tunnel, pasta has been available in the border canton and the alpine dairymen have created a hearty dish from it: Pasta, alpine cheese and cream are mixed and garnished with roasted onions. Apple sauce is served as a side dish, and if you like, you can add potatoes (which is not typical of Uri) to the maccheroni - this is the origin of the word magronen. 

Ryys und poor 

The name Rispor - or Ryys und Boor - comes from rice and Porro, the Italian word for leek. And the dish doesn't consist of much else. Refined with Uri mountain cheese, the leek risotto becomes spicy and creamy.  Would you like to try the specialities of Uri?

East of the Oberalp Pass

In Graubünden, traditional cooking is based on regional, long-life ingredients such as potatoes or flour. Fine herbs, spicy Bündnerfleisch and tangy alpine cheese give the dishes their flavor.

Pizokel 

This pastry is as versatile as the canton of Graubünden. The Riesenspätzli taste sweet or salty. They are made of wheat flour and buckwheat flour or enriched with potatoes. They are eaten with bacon, onions and cheese, with vegetables such as chard or savoy cabbage, with sweet fruits or in many other variations. A meal that can be adapted to taste. 

Capuns 

A dish for which every Grisons family has its own (secret) recipe? Capuns! What they all have in common is that the spaetzli dough is wrapped in a small packet. But that's where it starts: some use chard leaves, others lettuce leaves. And the filling? Salsiz, Landjäger, Bündnerfleisch or mountain cheese? It depends on the region and the family, but it's guaranteed to be a treat for the palate. Herbs such as spearmint, parsley and chives give the meal that certain something. Cooked in cream or milk and water and baked with cheese: a delicacy either way. 

Maluns 

Have you really exhausted yourself on the slopes today? A plate of maluns will fill you up too: grated potatoes and flour are roasted in butter until golden yellow lumps form. Serve with apple sauce or a piece of mountain cheese and you'll be full of energy for the next descent.

Bündner Gerstensuppe

What warms up better in winter than a good soup? Because winter barley grows at high altitudes and low temperatures, it has long been a staple food in Graubünden. Prepared with broth, vegetables, and, depending on taste, bacon, ham, or Bündnerfleisch, it turns into a rich soup that tastes wonderful not only on cold days. Would you like to try the specialties of Graubünden? Visit the restaurants in Disentis and Sedrun.