Bachhuus Hinterrhein

We are…
A family, parents, landscape designers, bookkeepers, gardeners, cooks, cow whisperers, egg thieves, employers, foodies, stubborn souls, and hosts.

What do we do?
Milking, mucking out, cooking, weeding, peeling, planting, singing, laughing, sweating, cleaning, baking, washing, doing math, welcoming, feeding, calculating, sowing, and sometimes even crying…

We milk 30 cows every day. We muck out the stalls of 50 head of cattle every day. We feed our animals with hay and silage grown on our farm. In the summer, we work up a sweat haying on 28 hectares. Every day, we prepare a four-course meal using organic produce grown on our farm, as well as regional and seasonal ingredients. We sometimes sing while we work. We cure 130 Alpine cheeses in our aging cellar. We welcome guests to the Bachhuus 5–6 evenings a week by reservation. We serve exclusively regional wines. We prefer to settle accounts directly with our local suppliers. We sow and plant our garden with heirloom vegetable varieties and conduct many experiments with the support of Axel Heinrich. We bake bread using GranAlpin flour. We peel 250 kg of stored Valendas potatoes throughout the winter. We weed our organic garden according to the lunar calendar. We are BioCuisine certified with a green star. And sometimes a long-serving cow leaves us, and then we have to cry a little.

We look forward to seeing you here in Hinterrhein

Carelia Joos & Thomas Egger with Livio & Fabio and Torsten Rönisch

Number of seats:
Dining room: max. 20
Cellar: max. 15