They say that in Switzerland, the cantonal spirit rules. And in Andermatt, Sedrun and Disentis, you can savour it in full, because there are specialities from two cantons: Uri and Grisons border each other here.
East of the Oberalp Pass
In Grisons, the cuisine is traditional, with regional ingredients that have a long shelf life, like potatoes and flour. Delicate herbs, seasoned air-dried beef, called “Bündnerfleisch”, or spicy alpine cheese impart flavour to the dishes.
This variant of spätzle is as diverse as the canton of Grisons. They can be made as sweet or savoury dishes from wheat or buckwheat flour, sometimes with some potato added. They’re served with bacon, onions and cheese, with vegetables like chard or savoy cabbage, with sweet fruits, and many other ways. In other words, a meal for every taste.
A dish for which every Grisons family has its own (secret) recipe? Capuns! What they all have in common is that spätzle dough is rolled into little packets. But then the quibbling starts: some people use chard leaves, others lettuce leaves. And the filling? Can be Salsiz sausage, Landjäger sausage, Bündnerfleisch, or mountain cheese, plus herbs like spearmint, parsley, and chives. Cooked in cream or milk water, then topped with cheese and put under the broiler: no matter how they’re made, they’re a delicacy.
You really wore yourself out today on the piste? A plate of Maluns will fill you right up. Grated potatoes are mixed with flour and then fried in butter until little golden crumbs start to form. Eat them with apple sauce or a piece of mountain cheese, and you’ll have renewed energy for the next descent.
What warms you up better in winter than a delicious barley soup. Since winter barley grows at great heights and at low temperatures, it has long been a staple in Grisons. With bouillon, vegetables, and, depending on your taste, bacon, cured ham, or Bündnerfleisch, you can make a hearty soup that tastes good on more than just cold days.
Interested in trying out Grisons specialities? Visit the restaurants in Disentis and Sedrun.
West of the Oberalp Pass
Do you like good, simple dishes? Then in Uri, you’re in the right spot. Playing a major role in the cuisine of the mountain canton are dairy products and winter-hardy vegetables. Also noticeable are influences from the bordering canton of Ticino and from Italy, where in former times Uri farmers used to sell their cattle.
The main component of this hearty stew is, as the name says, Chabis (the Swiss-German word for cabbage), along with potatoes, onions, garlic, and lamb. Because Hafächabis tastes best reheated, it’s usually made the day before.
This speciality, typical of Switzerland, is said to have originated in the canton of Uri. After the Gotthard Tunnel was constructed, pasta products became available in the border canton, and alpine herders learned to create a wholesome dish from them: pasta, alpine cheese, and cream are mixed together and then garnished with fried onions. The dish is served with apple sauce, and if you want, you can add potatoes to the macaroni – the origin of the word “Magronen”.
The name “Rispor” – or “Ryys und Boor” – comes from “Reis” (the German word for rice) and “Porro” (the Italian word for leeks). The dish doesn’t consist of much more than that. After adding some Uri mountain cheese, the leek risotto becomes creamy and flavourful.
Interested in trying out Uri specialities? Visit the restaurants in Andermatt.