Myrtha Joos, Valendas - Milchpazoggel and Gleichschwerli

Milchpazoggel (a type of spätzli made using milk) and Gleichschwerli (pound cake)

"Dutjen" belongs to the Safien Valley. The name originates from Romansh and means "little stream". Today, however, the people of Ober-Dutjen speak German. Twenty people still live in the tiny hamlet above Valendas throughout the year. One of these is the Tavolata host Myrtha Joos. Since recently, the mountain farmer and graduate nurse has also been entertaining Tavolata guests in her winter garden.

Ober-Dutjen is only a 25-minute car drive away from Laax. People enjoying their holidays in Flims/Laax are therefore able to plan in a Tavolata with the Joos family. And for those not wanting to navigate the narrow street from Valendas up to Ober-Dutjen themselves, the Joos are also happy to pick up their guests in Valendas.

A visit promises an unforgettable experience in terms on both the cuisine and landscape on offer. The drinks reception includes salsiz sausage, raw ham and bacon from the farm's own Alpine pigs, which spend the summer on the neighbouring Brün alpine pasture. This also where the cheese is produced, while Myrtha Joos bakes her bread fresh every day.

The Graubünden-style Gersten soup with carrots, celery, potatoes and leeks warms your belly. For the main course, Myrtha Joos serves up farm-reared "Weidebeef" (organic beef) and home-made "pizokel" (a kind of spätzli) prepared according to an old recipe used by women from the nearby Safien Valley. "Milchpazzogel" is the name given here to the "pizokel" and the dough is mixed using a lot of milk and without potatoes. It really is a true local speciality!

Drinks reception with specialities prepared from Alpine pigs as well as Alpine cheese and Gersten soup

Myrtha Joos prepares her "milch-pizokel" according to an old Safien Valley recipe

Home-made vanilla ice cream, berries and "pound-cake hearts"

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