" The best dishes are not with luxury products. It’s not the expensive product. But it’s great product
For the last 20 years, Fürstenau, Switzerland, one of the world’s smallest towns, has grown to become a destination worthy stop thanks to Andreas Caminada, the chef and restaurateur behind Schloss Schauenstein, a picturesque medieval castle hotel not unfamiliar to the ones found in fairy tales. Think old world charm with cobblestone walkways, vine covered walls, and centuries old floors that ooze patina.
Without a doubt, the castle’s heart is the town’s main attraction: a 3 Michelin starred restaurant and #26 ranked Best Restaurant in The World. Giving a burst of color to the region’s best products including ingredients from the restaurant’s own permaculture garden, Schloss Schauenstein’s menu takes its diners on both a delicious journey of unexpected flavors and textures, and physically as guests are invited to move room to room throughout their meal to take in the historic and artfully curated setting.
In this Chef’s Cut episode, Caminada, who started Schloss Schauenstein at only 26 years old and became one of the youngest chefs to receive 3 Michelin stars at 33, gives us a glimpse into his wholesome world. He reflects on his journey to finding an identity, a philosophy for his cuisine, and what luxury means to him today.
“My cuisine now is much more serious than maybe 18 years ago. When you get older, you get more secure. You know what you want and what you don’t want,” says Caminada. “The best dishes are not with luxury products. It’s not the expensive product. But it’s great product.”
Today, Caminada’s portfolio of restaurants and hotels include the castle’s neighboring concepts Casa Caminada, a boutique hotel, restaurant, bakery, and shop along with Oz, a vegetarian garden-to-table restaurant. Around Switzerland and beyond, he also has outposts such as Igniv and Mammertsberg.
This episode was originally published in 2024 by The Art of Plating for Chef’s Cut, an ongoing series that gives an intimate look into a chef’s journey, creative influences, and inspiration behind their plating.