Zisler nut cake

On June 6, 1946, Clà and Leny Zisler opened the bakery in the old Bernina Inn in Samedan. At that time, the specialties were still baked in a traditional wood-fired oven.

In the early 1980s, a daughter took over the bakery, purchased the entire Bernina-Vegl property, and moved the business to a new location within the building. In the new millennium, the bakery, which had previously been located in a neighboring building, was added.

In 2006, Barbla Zisler decided to close the shop and sell the famous nut cakes, pear bread, and other specialties through resale and online. Shortly thereafter, Renato Longa approached her with the idea of ​​opening a kebab shop in the vacant shop. Thus, "Pachifig Döner" was born.

When Barbla's health deteriorated, Renato Longa took over the specialty bakery, including the popular recipes, and continued the tradition.

Today, it's a lively restaurant that combines Middle Eastern cuisine, Engadin specialties, and music. Our nut cakes and pear breads still taste just as good as they did back when they came fresh from the wood-fired oven.

Direct descendants of Clà Zisler now run the Butia Tradiziun in Samedan, where they produce nut cakes that were once baked in a wood-fired oven and are still produced at the same address as 80 years ago.

Jacky Donatz, a renowned Swiss chef, tests Engadin nut cakes – and the winner is...