A Head Chef and his Favourite Restaurants

Just like the chef himself. With the exception of his classics, which he sneaks into the menu as surprise courses at the three-star restaurant Schloss Schauenstein, Caminada avoids all fish, crustaceans and mussels from the sea. Instead, his culinary concept is centred around freshwater fish like trout from Lake Walensee and underappreciated cuts of meat like pork neck and lamb belly. And obviously all things green! “In peak season, we have well over 700 types of fruit, veg and herbs growing in our permaculture garden. We can choose when to use them, so we might pick something before it’s ripe and let something else go completely wild.

That’s how we manage to serve our diners something delicious and distinctive every time,” he explains. He recently managed to get Dom Pérignon on board as a partner which is also very keen on supporting his social engagements like Fundaziun Uccelin. The foundation fosters young culinary talents, and scholarship holders can now also complete specific champagne trainings. And Caminada certainly won’t be complaining if they bring back a bottle or two with them to Fürstenau. “I didn’t actually drink any alcohol until I was 20, but I always had a weakness for champagne. Even now I could drink champagne as an accompaniment to a whole meal. I don’t necessarily need red or white wine. Some champagnes like the Dom Pérignon Plénitude 2 are incredibly complex and intense, which I love,” says the master chef.

Ever wondered where Andreas Caminada goes to eat?
He spills the beans here...

Text Alex Kühn
Photo Nico Schaerer