Graubünden nut tart, reimagined as a bar.
Since 2021, Lucia and Corsin have been handcrafting their nut tarts in Disentis/Mustér – or as the locals call it, “Tuorta da nuschs.” They use mainly Swiss ingredients, such as wheat flour from Poschiavo (GR) and honey from the Lukmanier Pass (GR). The result is a finely balanced, aromatic tart with real character, for us, the best nut tart we know.
For us, the tarts are prepared fresh each time and delivered directly from the bakery.
