The Alpine Fine Dining Of Schloss Schauenstein

In Fürstenau, at the foot of Piz Beverin, Schloss Schauenstein occupies a centuries-old castle that has become the centre of Andreas Caminada’s culinary world. Led by Caminada and Marcel Skibba, the restaurant holds three Michelin stars and 19 GaultMillau points. The experience extends beyond the dining room into the castle itself, with historic rooms and suites in Schloss Schauenstein and the neighbouring Meierhaus allowing guests to stay overnight. Breakfast follows the evening service, turning dinner into a destination rather than a single reservation.

The cooking is rooted in French haute cuisine but shaped by Graubünden and its Alpine surroundings. The castle garden provides much of the raw material, with around 800 varieties of plants cultivated on site, including nasturtium, shiso, artichokes and aubergines. Vegetables, herbs, fruit and flowers are harvested close to service, while others are fermented or preserved in the culinary cellar. The menu follows the same local logic, moving through preparations such as Alpine pike-perch, dry-aged char and lacquered aubergine with finger lime and white currants. The result is less an interpretation of luxury than a precise expression of place.

The wine programme remains equally close to Switzerland. Sommelier Luca Marzullo creates individual pairings for each table, drawing from producers including Gantenbein, Donatsch, Wegelin and Obrecht, alongside smaller names such as Castel San Pietro’s Cabernet franc “Mister Frenk”. What distinguishes Schloss Schauenstein is not spectacle but the coherence of the setting – castle rooms, garden, kitchen and landscape operating as one private world in the Graubünden countryside. It is the kind of address where access matters as much as the meal.

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