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Nuhu's recipe

Summery potato and dill salad

The hosts Rahel and Patrick have found a place that stands for deceleration and regional delights.

The  Small hotel “nühus bed & breakfast” in the Safiental lies at an altitude of over 1600 meters. The so-called Walserhaus, which is over two hundred years old, was first rebuilt in the 1960s by the famous Graubünden architect Rudolf Olgiati.

In the evening, guests are treated to culinary delicacies from the region. The menu is cooked by the hostess Rahel herself - happy to combine it with surprising spices!

Here she tells us one of her delicious recipes:

Summery potato and dill salad with red cabbage and beans


– 750g small, fresh potatoes

- Vegetable oil

– A handful of green beans

– ¼ Rotkabis (red cabbage)

– 1 red onion

– 1 bunch of radishes

– Fresh dill

– 200 g natural yogurt

- 2 garlic cloves

– 1 lemon

– Vegetable broth

- Salt and pepper

– Some sugar or honey

– Flowers to decorate



Quarter the potatoes, mix them in a bowl with the oil, salt and pepper, then bake at 200° for about 30 minutes until golden. Meanwhile, cook the beans in salted water until al dente and cut the red cabbage and radishes into thin strips/slices. Chop the onion finely. For the sauce, mix the natural yogurt with the juice of a lemon, salt, pepper, vegetable stock, chopped dill and the pressed garlic cloves. If necessary, add a little sugar or honey and season to taste.

Then mix the cooled potatoes with the yogurt sauce, the red cabbage, the radishes, the onion and the beans. Decorate with dill and flowers and then enjoy outside in the sun 😊

Rahel and Patrick hope you enjoy preparing it!

Patrick and Rahel from Nühus in Safiental

In the morning you will be treated to fresh eggs, beetroot juice and ginger shots

For breakfast, well-rested guests can look forward to a sumptuous breakfast offering with home-baked bread and regional products from the Safiental. The dairy products, meat and honey come directly from the valley. Patrick takes his backpack to get the excellent alpine cheese and delicious yoghurt creations from his neighbor “Hunger”. The coffee is roasted in Untervaz by the Don George roasting company. Gran Alpin flour, made from grains grown at this altitude, is used for bread and cakes. They make the beetroot juice and ginger curd themselves. The eggs are laid fresh every day by the pretty nühus chickens. 

Breakfast in the morning at the alpine hut
Breakfast made from regional products
Breakfast in the Nühus
homemade beetroot juice
Chickens provide the fresh eggs for the hotel kitchen
fresh breakfast egg

© Photos: Judith Hehl, recipe: nühus


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