Our capuns recipe to cook at home

Capuns are a Grisons culinary classic and one of the region's best-known recipes.Here's how to make the flavor crescendo of chard, Bündnerfleisch and herbs.


  • 300 g flour 
  • 3 eggs 
  • 50 ml milk water 
  • 1 teaspoon salt 
  • 150 g bacon, lean 
  • 100 g white bread 
  • 1 onion 
  • 2 tbsp fat or clarified butter 
  • parsley, chives, rosemary, basil 
  • Swiss chard leaves (The number of Swiss chard leaves required depends on the quality and size of the leaves) 
  • 50 g Parmesan, grated 

50 g butter 


  • Prepare the Spätzli dough from flour, eggs, milk water (50% milk, 50% water) and salt. 
  • Cut the bacon, bread and onions into small cubes and sauté in fat or frying butter. 
  • Finely chop the herbs and mix some of them with the spaetzli dough. 
  • Briefly blanch the chard leaves. 
  • Fill the chard leaves with a spoonful of batter per leaf, roll up and secure with a skewer. 
  • Leave the wraps to stand in boiling salted water for 20 minutes. 
  • Place the capuns in layers in a bowl with the cheese and chopped herbs and then toss in hot butter.