Greco in the Gässli

From the outside, visitors are presented with an old stable, of which there are still many to be seen in Domleschg. What makes the difference here are the decorations around the building, designed with great attention to detail, and instead of grazing animals, there is a garden with fresh herbs, a barbecue area and tables and benches for guests. The really big "wow experience" comes when you enter the restaurant. Although the barn is still unmistakably a barn on the inside, the interior has been remodelled and refurbished in such a way that you will want to live there. "It's abiz wia dahai", says the website of "Greco im Gässli", and this motto also hits the mark.

Iam proud to present my wonderful location to you.
Being a host is a vocation for me. I love to spoil my guests with regional, national and international delicacies. I cook honestly, passionately and with a lot of manual labour.
Fair, animal-friendly and environmentally conscious production is very important to me. There will also be vegetarian and, on request, vegan dishes to delight your palate.
Wedding, corporate event, birthday or any other event for 20 to 60 people. Stage and live musicians (Bündnerflaisch) can be booked on request.
Parking spaces are available at the school building in Rodels. The "Gässli" is only a five-minute walk away.

Exquisite products
Surrounded by old walls and equally old beams, with a transparent windbreak, a cosy atmosphere has been created. The large table in the centre is just as inviting as the cosy seating area with sofa and armchairs. But before you get to sit down here, the eye catches sight of all sorts of things that are just waiting to be seen up close. Whether it's the old radio, the special light sources or the food products presented on an old wood-burning cooker that exude a further touch of Italianità.

The small exhibition of pasta and tomato sauce continues in the adjoining cellar room, where visitors' mouths water and the landlord really gets going. Other homemade pasta specialities from Italy and the Zurich Oberland, olive oil from Greece, wines from both Tuscany and the Bündner Herrschaft, meat specialities from the Puschlav, cheese from Savognin, schnapps distilled from the harvest from the orchard on his own property and much more can be seen and bought here. He also sources mozzarella from Tschlin for his kitchen and the meat for the lasagne comes from an organic farmer in Paspels, adds Greco. He knows most of the producers personally or they have been recommended to him by good acquaintances. In any case, he sources the food from small farms. "Fair, animal-friendly and environmentally conscious production is very important to me," emphasises Greco.