Bovista paludosa © Peter Tresch

Bovista paludosa © Peter Tresch

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Urner Recipes

Alpine Macaroni and Cheese

Incomparable
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In 1972 an Urner cookbook «Chuchigänterli» (kitchen shelf) was published. It was the cultural work of Karl Iten, who wrote in the preface of the second book: «The recipes found in this book were collected from conversations with the locals and written down over many years». The Macaroni had its first triumphant success after the publication of the book «Urner Chuchigänterli» (Urner Kitchen Shelf).
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Altdorf's Bean Soup

A Tradition
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With a hearty and crispy slice of dark bread, this kind of bean soup will definitely still your hunger. Those who are faint-hearted should however avoid this soup, since the beans announce themselves with strength some hours after eating.
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Black

A slightly different Coffee
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Urner's black coffee is a geat alternative to those offered by established coffeehouse chains. Light and easy to digest, and its preparation is fun.
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Bristen's Cream

A sweet temptation
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This festive black and white dessert not only looks decorative, but also tastes fantastic. Cream (Nytlä) is the most delicious treat the dairy farmers of Uri can offer.
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Cabbage and Mutton Stew

Food at the Fair
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Cabbage and mutton stew is the most popular speciality in Uri. Particularly during the fair season, this autumn delicacy appears in every menu in taverns or pubs. More and more, this speciality is also prepared for the family table.
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Cheese curd Minestroni

A Little Bit Different from Cheese Soup
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Cheese curd, a by-product in cheese production, is not only used as an ingredient for this soup. One special kind of Urner doughnut (Ziegerkrapfe) contains this famous cheese curd.
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Pie – Siiläner Style

Versatile
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This pie is an especially popular pastry and is eaten with pleasure by everyone. The recipe varies from village to village. They have one thing in common though, they are delicious!
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Pork with Chestnuts

For Cold days
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A great dish for the cold months that delights the heart and the taste buds. Enjoy this meal with a glass of nice red wine and good friends.
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Rice and Leeks

Gladly eaten
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The easiest dish in Uri! It is still cooked everywhere and remains a favourite. In fact, it used to be a Lent food and was mentioned in an old cookbook in the middle of the 18th century. The name «Boor» (leek) originated fron the Roman linguistic area and found its way over the Gotthard. This is also true of «Ryys» (rice).
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