info@hotelchalavaina.ch
081 858 54 68
Maintaining good relations with all our suppliers is important to us. We gladly take the time to talk to the people behind the food and other products. Thanks to its unique south-easterly location, the Biosfera Val Müstair, with its animal and plant life and its climate, produces excellent food. This is made possible by the knowledge, experience, and passion of people who grew up here or, for whatever reason, have settled in the valley. We are grateful for this because it enables us to offer our guests the very best.
The table runners, the napkins, and our employees' aprons, made from linen and half-linen, and the sheep's wool seat covers are manufactured at the Tessanda hand weaving mill in nearby Santa Maria. A visit to the manufactory and shop is a must for anyone who appreciates beautiful textiles. This artisanal business was founded in 1928 and still manufactures fabrics on traditional wooden looms that are over a hundred years old.
WOVEN BY HAND
Early every summer, farmer Johannes Fallet cultivates mountain rye, barley, wheat, and oats on around seven hectares of farmland as a tenant of the Benedictine Convent of St John. The organic grain flour milled from these crops bears the Biosfera Val Müstair product label and is so popular that it is almost completely sold out even before it is harvested. Johannes supplies us with his grain, as well as lamb and pork. His animals graze on the meadows of the convent. In summer, the cattle and sheep munch on the fine herbs of the alpine pastures in the valley. Some of this hay milk from the convent farm is made into monastery cheese by Chascharia Müstair. The cheese wheels are taken to the convent's cellar to age, where they are cared for and refined by Uli Veith. You can enjoy the cheese for breakfast at the hotel. It is also sold in the convent's shop next door.
MONASTERY CHEESE SON JON
The Chascharia (cheese dairy) Val Müstair has been the central commercial enterprise of the southern Grisons valley since 1987. Thanks to the excellent taste of the cheese produced here, the cheesemakers have already won several awards. In 2020, the naturally aged ‘Chavalatsch’ won third place in the World Championship Cheese Contest in the semi-hard cheese category. Successes like these come as no surprise; after all, the raw material itself is of the highest quality. All its milk is provided by certified organic farms.
The Chascharia Val Müstair supplies us with cheese, cream, yogurt, milk, and butter. All this produce bears the Biosfera Val Müstair product label.
MILK, YOGURT, BUTTER, AND CHEESE FROM THE VALLEY
The nature and plant life in the valley provide Gisella and Luciano Beretta with everything they need to produce award-winning distillates by hand: organic grains, local wild fruits, flowers, roots, and cones. Using ancient recipes, the Beretta family's distillery produces fine goods such as the Röteli Valchava cherry liqueur, the Pure High Alpine Whisky Alpen Tschierwsky, and the GrandAlpin mountain wheat distillate. All spirits from Tschierv Val Müstair bear the Biosfera Val Müstair product label.
LOVELY GOODS FROM THE BERETTAS
The Alpine milk from over 50 cows grazing high up on the Umbrail Pass in summer is processed using traditional methods at the Alp Prasüra, at a lofty 2,200 meters above sea level. The result is Alpine cheese and cultured butter – nothing but pure nature. Both products bear the Biosfera Val Müstair product label. We source Alpine cheese from Alp Prasüra, which is also aged next door, in the historic cellar of the Convent of St John. You can enjoy the cheese for breakfast at the hotel. It is also sold in the monastery shop next door.
SUMMER IN THE ALPS
On the two organic farms of the Lamprecht family intergenerational community, located at 1,521 and 1,875 meters above sea level, Rico and Reto (father and son) have been rearing suckler cows for many years. They also keep pigs, which thrive on Alpine pastures. This flavourful pork is processed in the valley and sold directly by the farm, making it a genuine regional product. Carmen and Reto Lamprecht supply us with pork from the black Alpine pig – a special Specie Rara breed. It has been awarded the Biosfera Val Müstair product label.
PÜTSCHAI JOSOM
Farmer Sebastian Althaus's suckler cows spend four months with their calves on the lush pastures of Alp Sadra. This natural rearing has a major impact on the quality of his organic Natura Beef. And it almost goes without saying that all products from the Sur Fuldera farm bear the Biosfera Val Müstair product label.
Sebastian Althaus from the Sur Fuldera farm supplies Bio Natura Beef to the Chalavaina kitchen.
SUR FULDERA FARM SHOP
Farmer Isidor Sepp and his wife Monica have their farm in Müstair. They have been processing and marketing fresh organic Natura Beef, salsize, and homemade sausages directly from their farm shop for twenty years. If an animal is well cared for and raised in a sustainable and natural way, the meat simply tastes better. This is the experienced organic farmer's firm conviction.
Pauraria Puntetta supplies veal, beef, vegetables, and lettuce to the Chalavaina kitchen – all of which, of course, bear the Biosfera Val Müstair product label.
NATURABEEF RIGHT NEXT DOOR
The Bain Bun mountain farm is located at around 1,600 meters above sea level in Val Müstair. Here, Janic Andrin Spinnler and Maisha Joss produce valuable goods and food on 25 hectares of agricultural land with respect for people, animals, the soil, and our constant companion, nature.
The young couple delivers eggs and venison directly to Chasa Chalavaina.
BAIN BUN
We serve beer from the Tschlin brewery. Biera Engiadinaisa, produced by Bieraria Tschlin SA, is made from 100% Swiss ingredients, with the malt even coming from the Grisons, and is therefore certified as regional, organic, and mountain-based. Because we love local treasures.
TSCHLINER BEER
Our kitchen prioritises certified products from the Biosfera Val Müstair Nature Park. The label guarantees sustainability (organic) and local origin. We want to contribute to the preservation of the beautiful cultural landscape in the valley and support a vibrant regional economy.
ABOUT THE LABEL AND THE PRODUCERS
We look forward to your visit.
If you have any questions, please feel free to email us at info@hotelchalavaina.ch
or call us at +41 (0) 81 858 54 68.
BOOK NOW
People with limited mobility can use the accessibility information to plan their stay with us independently. Information on accessibility in our establishment can be found here: www.ginto.guide
