BY ANDREAS CAMINADA
“The appreciation of every single component and the harmony on the plate are for me the foundations of excellent cuisine.”
Trout and whitefish from Lake Walensee, artichokes from our friendly, local, organic farmers, sea buckthorn from the surrounding woodland or plums from the castle’s own orchard. These are the stars of Andreas Caminada’s kitchen. Awarded three “Michelin” stars and 19 “Gault Millau” points, his cuisine combines Alpine tastes with the legacy of haute cuisine – sometimes subtle and playful, sometimes strong and concentrated. Schloss Schauenstein cultivates tradition with classics from the restaurant’s now 15 year history: from langoustine with lemon to a fairy ring of celeriac, cranberries, blackberries, mushrooms and sorrel. Modern cooking for Andreas Caminada means using avant garde techniques but above all allowing the land and season to speak in every dish.