Indulgence along the promenade
Crunchy pieces of walnut surrounded by the finest caramel and fresh cream and coated in buttery golden-brown shortcrust pastry. The caramel flavor is intense but not overpowering, while the nuts provide a wonderful texture and an unmistakable aftertaste. The pastry is wonderfully light and crispy.
A sweet empire
The Engadin nut tart - a true masterpiece of Graubünden baking and probably the most famous specialty of the Engadin. But it is not only a feast for the taste buds, it also tells the story of emigrant Engadin confectioners who sought their fortune throughout Europe and brought old recipes, new ingredients, and, above all, their experience back to the Engadin. There is still no clear evidence of who created the original recipe, but it is certain that Engadin confectioners did indeed have a hand in the recipe and in the dough.