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Viamala Focus

Culinary tips

Here you can find all the recipes from the culinary tips in Viamala Fokus / Viamala Aktuell.

Leche Asada
Edition 1 / 2025

From Simon and Steffi Ristorante Gasthaus Walserstuba-Avers in Cröt.

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Ossobuco cremolata
Issue 4 / 2024

By Reto Thörig, Director of Viamala Tourism

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Gran Alpin Gerstotto with oven vegetables
Issue 3 / 2024

By Sascha Skraban from the Alpenblick mountain inn in Tenna

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Graubünden-style buckwheat pancakes with chard and goat's cream cheese
Issue 2 / 2024

From Gabi and Christian Hefti from the Gasthaus Alpenrose in Innerferrera

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Spaghetti with black Alpine pork bacon and creamed savoy cabbage
Edition 1 / 2024

From Sandra Emmenegger and the team at Restaurant Muntsulej in Mathon

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Vanilla ice cream made from goat's milk
Issue 4 / 2023

By Luisa Baselgia, Bachhuus Hinterrhein

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Conteserböck with red wine and cinnamon sauce
Edition 3 / 2023

Doris Melchior-Lanicca, Hotel Restaurant Rofflaschlucht

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Conteserböck with red wine and cinnamon sauce
Edition 2 / 2023

From Georg & Sonja Buchli-Calörtscher, Buchli Farm

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Gitzi roast Randulins Andeer
Edition 1 / 2023

Andrea and Martin Grischott, Steinbock-Pasta Andeer

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Cassoulet of black alpine pig
Issue 4 / 2022

By Sascha Skraban, Berghotel Alpenblick

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Countrywoman's dessert
Issue 3 / 2022

From Ragula Schmid, Tschappina

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Kaiserschmarren
Issue 2 / 2022

From the Nurdagn Alp, Schamserberg

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Thusner trouser buttons
Issue 1 / 2022

From the Restaurant - Confiserie - B&B Gyger in Thusis

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Bündner Birnbrot Semifraid
Issue 4 / 2021

By Jacqueline Stgier - Hirschlädali in Präz

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Profiteroles from the lake view
Issue 3 / 2021

From Sophie Bevernage - Hotel Restaurant Seeblick in Sufers

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Fruity Madras curry soup
Issue 2 / 2021

By Marcel Woischnik - Head Chef Hotel Weiss Kreuz Thusis

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Hörnlisalat a là Safiental
Edition 1 / 2021

by Hannah Singvogel - Self-service take-away Bakedicakedi in Versam

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Pink roasted racks of Engadine lamb with pumpkin and chestnut mash
Edition 4 / 2020

By Sebastian Nagelmüller & Benedikt Joos - Beverin Nature Park

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Burnt cream
Edition 3 / 2020

By Christina Egger - Bachhuus-Chäller in Hinterrhein

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Thusner chocolate cake
Edition 2 / 2020

By Andri Marguth - Managing Director and owner of the Restaurant/Confiserie Gyger in Thusis

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Schamser Nedels
Edition 1 / 2020

from Ruth Rudin

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chamois pepper
Edition 4 / 2019

By Sascha Skraban - Head chef at the Berghotel Alpenblick in Tenna

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Apple and courgette salad with saffron
Edition 3 / 2019

by Amanda Theiler - Restaurant Landhus in Almens

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Muttner grain bread
Issue 2 / 2019

by Urs Nutt - President of the Kulturtenn Obermutten association

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Lukewarm spring salad
Edition 1 / 2019

by Gabriel Dosch - Head chef at Scalottas Restaurant in Scharans

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Soup as a ''feu sacre''
Issue 4 / 2018

by Sepp Meier - Head chef at Restaurant La Piazza in Cazis

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Wild herb salad
Edition 3 / 2018

by Rebecca Clopath - Natural cook

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Lamb ravioli on vegetable ragout with saffron sauce
Edition 2 / 2018

by Mathias Althof - Chef de cuisine Gasthaus am Brunnen in Valendas

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Buttermilk biscuits from the Ore Mountains
Edition 1 / 2018

by Torsten Rönisch - Head Chef Hotel Restaurant Capricorns Wergenstein

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Apple pie with vanilla sauce
Edition 4 / 2017

by Andreas Caminada - Schauenstein Castle Restaurant Hotel

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