The Wine Loft will once again be truly Grisonian. With capuns and pizokel as they should be, and Riesling with Porcini Cream soup and the best Grisonian meat. With Schanfigger veal olives, Wildcadufferli and Arosa meat loaf. With Yak entrecôte or the incomparable fighting bull fillet. Others rave about our Medriger Gitzi stew. And the Hörnli à la Muttlahütta, which only a few of those in the know have tried at Beat’s Jagdhütte, will be served in the Wine Loft for a short time.
Vive la Grischa.