Restaurant Landhus

The Landhus kitchen favours dishes made from regional products. Depending on the season, the following products are used:

Various types of flour, Flöckli, barley from Gran Alpin; organic eggs from Tartar; sea buckthorn syrup from Trans; saffron and Ziger clover from Tomils; nut cake from Zillis; spaghetti, ternette and polenta from the Puschlav; organic cheese from the region; organic vegetables from Biotisch, Pratval; organic meat from farms in the region; alpine pigs from the Calancatal valley; and a selection of local products.from farms in the region; Alpine pigs from the Calanca Valley; smoked trout fillets from Alvaneu; rabbits from Almens; honey from Rongellen; strawberries from Tomils; berries from Urmein; high-stem fruit from Tomils; asparagus and game from the region and elderflowers, wild garlic, nettles, etc., self-picked around Almens. self-picked around Almens.

Speciality: Whole animals (beef, veal, lamb, summer goat) are bought from regional farmers and butchered at the abattoir in Realta or at the Metzga Viamala in Andeer. All cuts, including offal, are then processed "nadisna" (little by little). The bones are used to make a delicious Sunday gravy.

The restaurant is known as a popular excursion destination and invites you to eat and drink. The bright restaurant, the sun terrace with a view over the Domleschg, the Heinzenberg and the Piz Beverin and the Purastuba are ready for you to enjoy the dishes made from regional products with a glass of wine from the Bündner Herrschaft or neighbouring countries.

In two simple and two new guest rooms you can sleep and relax in peace and quiet. The cultural landscape of Domleschg with its many castles and fortresses invites you to linger and enjoy - all within easy reach.

Number of seats

• Restaurant: 54 seats
• Garden restaurant: 54 seats
• Room: 16 seats