Craving Pizoccals
 

We'll be in Scuol from December 1-8, 2016 and were planning to train/bus to Val Mustair for the
sole purpose of tucking into a plate of Pizoccals at Hotel Helvetia, but I've just learned the hotel will be closed until December 12.

Oh no!

Any thoughts on where else in the Engadine we might find these little pockets of melt-in-your-mouth heaven?

Oh no! :-(
You might contact the hotel.

I have, waiting to hear back, but their website indicates that the hotel is closed, so I assume the restaurant will be as well.

And it's your fault for getting us hooked kja:)

My bad, Melnq8 -- and my problem, too, as you already promised me a vicarious share! ;-)

If the hotel doesn't get back to you -- and they might! (the couple that owns the Helvetia is from that area, so even if they are closed, they might be around) -- then one more idea: The owners of the Hotel Helvetia apparently have a family connection to the owners of the Hotel Meisser in Guarda (or at least there was a connection when I was there back in 2013), and the Hotel Meisser also features traditional dishes from the Graubunden on its menu. I don't remember seeing pizoccals on their menu when I was there, but I think they serve it during at least some seasons. So you might contact them to see if they will be open and serving it or know who else might.

OK, I'll bite. What is a pizoccal? I tried Googling it and came up blank.

I'll let Melnq8 and others correct and/or elaborate, but according to my notes, pizoccals are a specialty of Graubunden that include chopped, air-dried beef, sausage, and leeks (and maybe other stuff) in a small wrapping of dough that is a bit like spaetzle and a bit like pasta, served in a cream sauce with ham, cabbage, garlic, and who knows what else. And OMG, they are awesome! At least if prepared as they are at the Hotel Helvetia. :-)

P.S.: The (delightful) Hotel Meisser’s "spring” menu, available on-line in German, lists “Pizockel” – I bet that’s it!
http://www.hotel-meisser.ch/fileadmi..._fruehling.pdf

Originally Pizokels are from Poschiavo valley and neighbouring Valtellina/Italy, made of buckwheat and called Pizzocheri. The Engadine/Müstair version is made with Engadine sausage (Salsiz).

Try Hotel Bellaval by the railway station. Here's the link to the menu, it's in English, too. Excellent restaurant!
http://www.bellaval-scuol.ch/restaur...kuechenchef-2/

Other options:

Crusch Alba, a hotel/restaurant in a typical Engadine style house, on the eastern end of the main street in Scuol (beyond the spa, after the narrow curve).
www.crusch-alba.ch

Hotel Traube/Üja with excellent restaurant, just one minute east of the spa, left side. (more expensive)
www.neu.traube.ch

Hotel-Restaurant Gabriel, located between the spa and the lower part of town.
www.hotel-gabriel.ch/restaurant.html

The Meisser in Guarda is closed, I think (off season).

Crikey, Ingo, that may be a good restaurant, but 34 CHF for a schnitzel!

Brilliant Ingo and kja, thank you!

How convenient! We discovered Hotel Bellaval two years ago - we had their fabulous Bunder Gerstensuppe, beef carpaccio with truffles and steak tartare - so and it's already on the list for a another visit.

Evidently we didn't know what Pizokels or Pizoccals were at the time, or we'd have tried them there.

Hotel Gabriel also on our list too (if open), we had a great Christmas Eve meal there two years back, thanks to swandav's recommendation.

Hoepfully all of Scuol won't be shut down - otherwise it'll be salami sandwiches in our apartment!

The restaurants I listed are open during your stay. Btw, don't miss Capuns - it's actually more typical Engadine dish than Pizokels. Totally yummy!

34 CHF for a Schnitzel ... yep. Shock. Better get used to Swiss prices. I pay 1/3 here in my German region, even half of that in neighbouring Czech Republic. LOL

Wonderful! I'll get my vicarious Pizokels after all!
And if Melnq8 and Ingo can have some of the Capuns for me, too, that would be a bonus. :-)

I want to go back!

I had to google capuns, they look good too.

>>They are made from Spätzle dough[2] with pieces of dried meat, such as air-dried beef,[3] and rolled in a chard leaf. They are boiled in a gravy of bouillon, milk and water and served covered with grated cheese.[4]>>

What's not to love?

The capuns are on the menu of Bellaval - an excellent place to try them :-)

Why am I suddenly hungry?