BEVER
Hotel CHESA SALISRomantik Hotel & Restaurant

We are located in Bever, a village where time seems to have stood still for a hundred years.
The Chesa Salis (built in 1590) was originally a farm house; it consisted of two main buildings, the living area and stables with a hay loft.
The owners were the Moeli, wealthy merchants who had immigrated to Bergamo and were happy to spend many a summer here.
The house was sold to Rudolf von Salis in 1877, an offspring of one of the most important families in the Engadin and Bergells region.
As the “Power of Dynasty” was in its final bloom, Rudolf von Salis gave the contract to Nikolaus Hartmann, a Swiss German architect who lived in Engadin to rebuild the property into a fine house fit for the lord of the manor.
Hartmann married the two existing buildings together utilising the then prevailing eclecticism creating a harmonious composition.
[More info] />The exterior he refined using small plates of wood overlapping each other.
The plaster façade was embossed with amultitude of architectural artistic graffiti etchings, framing the windows and door arches and feigning rectangular walls.
This showed the influence of such diverse architects as Biagio Rossetti and the architects Schinkel and Semper.
He applied much care and attention to details, for example the iron smith’s work.
The interior design also does not lack in surprises.
Each room and apartment is painted, then trimmed with pinewood or stucco ornaments - none the same as the other.
The careful reconstruction in the autumn of 2003 is proof of how magnificent arts and crafts and modern installations – old and new – can be balanced harmoniously with each other.


Cosy niches and comfortable parlours offer the perfect setting for unrestricted enjoyment of culinary delights.
With careful and loving preparation of fresh produce of highest quality, connected to professional ability, it is our aim to mediate culinary well-being to our guests.
Our chef Ueli Marty takes pride in offering not only his creativity in delicious titbits but also careful attention to exquisite regional specialties.
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