Culinary
Autumn: Time for Game Specialities
From September to November, game season takes centre stage: restaurants throughout the Engadin serve up game specialities from the Grisons hunt, accompanied by seasonal side dishes and rich sauces.
Tradition and creativity come together here. Take Restaurant Uondas in Celerina, for example: alongside classic rehschnitzel (venison escalope) and venison ragout, guests can also order grilled game, such as stag entrecôte Café de Paris. Chesa Stüva Colani surprises diners with venison tartare and marmot tortellini, while Alpetta at Corvatsch serves water buffalo burgers sourced from herds that spent the summer grazing on the alp.
A variety of seasonal vegetables also shines during this time. Pumpkin, chestnuts, and porcini mushrooms define the autumn menu and are transformed into vegetarian dishes. At Hotel Roseg Gletscher, for instance, the menu features chestnut pasta with fresh porcini, as well as pumpkin cream soup, while Hotel Steinbock serves spätzli with porcini sauce and chestnut gnocchi with grappa sauce. For those wanting to take the taste of Engadin autumn home with them, Lesa Lataria Engiadinaisa offers Swiss pine cheese, among other specialities.
Discover the restaurants of the Engadin and treat yourself to regional specialities and seasonal ingredients throughout the autumn and game seasons.
