Hotel-Restaurant Campell
We know from a historical document dated 1450 that muleteers hungry for a hearty meal and somewhere to rest for the night would often call in at what is now the Hotel-Restaurant Campell. Even today, it is above all the traditional cuisine cultivated by its innovative proprietress, Daniela Walliser, that attracts most guests. She spoils them with all kinds of regional products ranging from Domleschg asparagus in the spring to game in the autumn. In November, meanwhile, when most people are only too glad to have survived their perilous journey through the Viamala, her menu features homemade sausage and meat products made according to time-honoured recipes handed down by her father. After this sumptuous repast, guests can retire to their cosy rooms and fall asleep wondering whether the muleteers of yore were able to select their wine from a 500-year-old cellar and whether they too - like us - found it impossible to choose between the exquisite Grisons or more trendy Italian?

Viamala Outdoor Museum