In the Spotlight: Schloss Schauenstein (Fürstenau, Switzerland)

Last Sunday’s lunch with hubby and son at Andreas Caminada’s  Schloss Schauenstein was a wonderful way to wrap up a great year.  An obvious post, when I feel that the amazing flavors are still vivid, and the whole foodie experience is decidedly unique, unforgettable, and worthwhile sharing.

I like how Schauenstein is briefly summarized by Pillow & Pepper; see their article here.

The restaurant and hotel is housed in an eponymous castle in Fürstenau, which is in the Grisons, just 30 min from home (1h30 from Zurich).  By the way, this tiny village claims to be the world’s smallest city.

As a side note, impressions of the second Genussmarkt (Indulgence Market) in Fürstenau, organized by Andreas last fall (Sep 2017).

Andreas (40) is the youngest chef in Europe endorsed with 19-points Gault&Millau (since 2009) and 3-Michelin stars (since 2010).  We have followed this young, talented, Swiss chef since he opened the doors of Schauenstein in 2003 with four staff.  Today he employs forty; a team of thirteen is engaged in the kitchen.

Because a picture speaks a thousand words … 2005 – 2015:

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I always remember when Andreas once came out of the kitchen to meet the little one who had ordered pigeon á la carte …  It was my son, when he was 10 years old!

Andreas is loyal to his cuisine philosophy:

  • The use of seasonal and regional products as much as possible. Produce will rather come from his own vegetable garden, microgreens greenhouse, or from neighbor farmers.  On the menu you will likely find fish from a local lake rather than ocean fish.
  • The use of simple ingredients, elevating the taste and look but not disturbing the original flavors, i.e. a dish based on tomato will taste deliciously like fresh tomato and will be elaborated in different variations, but you may not even find something red on the plate … It is like magic. Welcome to Schauenstein’s world!

Andreas masters how to enhance the taste and appearance of food–he is a plating artist–offering a balanced combination of original flavors and textures.  See how we were pampered last Sunday:

Greetings from the chef, just to set you in the Schauenstein mood:

A few more appetizers before starting with our order:

Now the ordered dishes:

A peek in the kitchen with Ollie Schuiling, sous-chef:

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Cheese trolley:

After the kitchen tour and back at the table, which was already filled with goodies on the house …

The chef himself appears and takes time to greet each guest, showing his charming, down-to-earth attitude.  The happy end you expect after such a magnificent, culinary experience.

I have to say that this has been the case every single time we have been at SchauensteinAndreas looks into every detail and does not leave any loose ends.  His guests come to enjoy his cuisine, and he understands the importance of showing that he is always right behind it.  At the end of the day, it must also be rewarding for him to see the delighted faces of his guests.


  • The historical castle is refined with contemporary interiors and garden.  It has nine, beautiful guestrooms in case you prefer to stay overnight.  Be sure to book well in advance.

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