Originating from Graubünden in Switzerland, this dish is a traditional tart consisting of a shortbread pastry filled with nuts and caramel. Walnuts are typically used for the filling, but other nuts may also be used, although very rarely. The oldest known recipe dates back to 1900, and in 1934, a confectioner named Fausto Pult presented the cake to the public at the Swiss Sample Fair in Basel.

This nourishing Swiss barley soup has origins in the alpine Canton of Graubünden. Traditionally, it is made with pearl barley, stock, carrots, potatoes, celery, white cabbage, leeks, dried or smoked meat, and cream. Although the soup is not difficult to prepare, it is quite time-consuming in order to bring out all of the flavors.

Capuns is a traditional dish originating from the canton of Graubünden. It is so popular that there is no fixed way of preparing it, and almost every family in the region has their own recipe, but it is usually made with a combination of dried meat and spätzle dough wrapped in chard leaves.

Maluns is a traditional dish originating from Graubünden. It's made with potatoes, flour, butter, and seasonings. The potatoes are boiled in their jackets at least a day before the preparation so that they can cool down, which causes some of the starches to convert to sugars and the potatoes will easily form into the desired lumps the next day.

Churer Fleischtorte is a traditional dish originating from Chur. It consists of a dough base and a meaty filling. The dough is usually made with a combination of flour, salt, butter, and cold water, while the filling is made with a combination of bacon or Bündner salsiz salami, onions, ground meat (pork, beef, or veal), leftover bread, milk, and red wine.

Mortadella di Poschiavo is a traditional cured sausage from Val Poschiavo, a scenic valley in the Graubünden canton of Switzerland, near the Italian border. Unlike the more widely known Italian mortadella, which is smooth and studded with cubes of fat, Mortadella di Poschiavo is a rustic, coarsely ground, smoked salami-style sausage, deeply rooted in the Alpine culinary traditions of the region.

Made from a carefully selected mix of pork and beef, the meat is seasoned with salt, black pepper, garlic, and local spices, giving it a bold yet well-balanced flavor. What sets this Swiss mountain mortadella apart is its smoking and aging process.

Mascarplin, or mascarpel, is a traditional ricotta-like cheese crafted from goat's milk, primarily sourced from breeds such as Camosciata delle Alpi, Grisons Striped, Grigia, and Colomba. These goats graze on meadow grasses and local hay for six to ten months annually.

Formaggella is a semi-hard, medium-sized cheese produced from goat's milk, cow's milk, or a mixture of both, with a texture that can range from fresh soft to semi-hard, depending on the production method and aging process. The name derives from formaggio (lit. cheese), with the diminutive "-ella" suggesting a traditionally lower status compared to long-aged alpine cheeses.

Bündner bergkäse (Bündner Mountain Cheese) is a semi-hard, full-fat cheese made from thermized mountain milk. Each wheel weighs around 4.5 kg, with a 27 cm diameter, and has a firm texture with very few holes. Produced year-round in village cheese dairies above 600 meters in altitude, it differs from Bündner Alpkäse, which is made seasonally in high-altitude alpine pastures.