Unfortunately, the drinking hall can currently only be viewed from the outside, but for many years it was considered the most important building for all guests who came to the Lower Engadine for a drinking cure.
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Atelier II: Am Poschiavino (Station 6 Rundgang Hildesheimer)
At the end of the 70s, Wolfgang Hildesheimer, together with the architect François Kaufmann, began to plan a new studio on the Poschiavino River, where he worked from 1980.
Now open bis ${formattedHours.closesAtString}
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Since 2016, the organic milk of goats, sheep and cows can be processed regionally into specialties. A dedicated team consisting of plant manager Georg Summer, cheesemaker Markus Racine and cheesemaker Luzia Abderhalden process natural organic milk into tasty specialities.
Direct sale from the dairy: 24h self-service
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Gastronomy 
Tours 
Events 
