Fine dining in the Engadin is a given. There is a high density of award-winning restaurants and a huge array of dishes. Local dishes such as "pizzoccheri" (buckwheat pasta), "capuns" (chard-wrapped dumplings), "maluns" (potato dish), "pizokels" (buckwheat gnocchi), "Bündner Gerstensuppe" (barley soup) and "plain in pigna" (baked grated potato with ham and bacon) must be tried. Especially popular in winter are the typical cheese specialities such as raclette and the Pontresina "Gletscher fondue", prepared in a variety of ways. A slice of Engadin torte to accompany your coffee, a sophisticated dessert creation or homemade Engadin ice-cream round off the perfect meal.