Graubunden, Switzerland
Engadin cuisine, also known as "Bündner Küche," reflects Graubünden's history and geography. It is Switzerland's largest canton and its only trilingual one, and this diversity colors its food.
Historically, the harsh alpine environment meant reliance on preserved meats, hardy grains, and dairy. Proximity to Italy affects pasta dishes, while Austrian and German influences appear in hearty soups. Tourism introduced international traditions, leading to today's dining scene.
Highly recommended for dinner, especially at popular or fine-dining restaurants, and during high season.
Casual for most daytime eateries. Smart casual for mid-range. Fine dining expects smart elegant or formal attire. Check websites.
Service charge is included. Tipping is not obligatory, but rounding up or adding 5-10% for exceptional service is appreciated.
A rich, sweet tart filled with caramelized walnut filling, a signature specialty of Graubünden. Find it at most bakeries and confiseries, such as Hatecke.
Perfect with coffee or as a souvenir.
Spätzle dough wrapped in chard leaves, cooked with cured meat and served in a creamy sauce, often with melted cheese. A hearty, flavorful dish.
Look for it in traditional Engadin restaurants.
Buckwheat pasta or dumplings, often served with bacon, onions, and cheese. Also, Bündner Gerstensuppe (barley soup) provides warmth.
Comforting mountain dishes.
World-famous for its quality. Numerous chocolatiers and confiseries in St. Moritz.
A sweet fruit bread, popular during winter holidays. Engadiner Salsiz, a cured sausage, is a typical appetizer.
St. Moritz dining ranges from casual bites to extravagant gourmet meals.
St. Moritz has many Michelin-starred and Gault&Millau-rated restaurants.
Many options provide quality Swiss, Italian, or international cuisine in a comfortable setting.
Affordable options for quick bites or value meals.
Vegetarian options are available, specifically in larger hotels. Vegan options may need specific requests.
Swiss chefs are generally accommodating.
Communicate needs clearly. Carry a Translation card detailing allergens in German, Italian, or French.
Many chefs recognize common allergens.
Visit local cheese dairies or farms.
Engadin specialties, wine tasting.
St. Moritz Gourmet Festival (January).
High-altitude restaurants, Igloo Dining.
Swiss people value punctuality. Be on time for your reservations.
Arrival on time for restaurant bookings is appreciated.
Bread is often served with meals, sometimes for an extra charge. Inquire if unsure.
Clarify if it is complimentary or an additional item.
Due to its international clientele, St. Moritz presents a good selection of global cuisines.
Always confirm reservations, especially during peak times. Dress appropriately for the venue.
A caramelized walnut tart, a symbol of Graubünden. Available at most bakeries and confiseries.
Chard leaves wrapped around Spätzle dough and cured meat, served in a creamy sauce.
Quintessential Swiss cheese dishes, perfect for communal dining, especially in winter.
Game dishes (venison, wild boar) often appear on menus during the autumn hunting season.
A seasonal treat for meat lovers.
Special menus and pop-up restaurants during St. Moritz Gourmet Festival and White Turf.
Often with international guest chefs.
For a truly local experience, visit a traditional "Stüvetta" (a cozy, wood-paneled room).
Enjoy classic dishes in an authentic ambiance, providing a glimpse into Engadin tradition.
Many Engadin restaurants feature these traditional rooms, seek them out for a special meal.
Reservations are highly advisable, notably during peak season or for fine dining.
