The story
In the quiet town of Amtzell, near Wangen, Schattbuch brings a fresh, unpretentious energy to fine dining. Awarded a Michelin star for its high-quality cooking, the restaurant is the domain of Chef Caio Benati, whose Italo-Brazilian heritage infuses the kitchen with a charismatic and creative spirit. Alongside restaurant manager Christian Marz, the young, unconventional team crafts an experience that is both sophisticated and refreshingly relaxed.
At Schattbuch, the philosophy is simple: marktfrische Qualitätsprodukte – market-fresh quality ingredients, prepared with a global, seasonal, and always surprising approach. The kitchen celebrates the diversity of nature, focusing on both vegetarian and premium animal products. Guests can choose from an à la carte menu or a multi-course tasting menu, with a daily changing lunch offering for a more casual visit. The team describes the experience as a “Sinnesrausch” – a feast for the senses – where every detail is considered and each moment is meant to be savored.
Deeply rooted in the Allgäu region, Schattbuch takes its responsibility seriously. Sustainability is not a buzzword but a daily practice, woven into every decision from ingredient sourcing to team collaboration. The restaurant is committed to strengthening regional cycles, supporting biodiversity, and ensuring animal welfare. This dedication to conscious gastronomy ensures that every dish is not only a pleasure but also a contribution to a better future. Whether you’re visiting for a special occasion or a quiet lunch, Schattbuch offers a genuinely welcoming space where modern cuisine and heartfelt hospitality meet.
Recognition
Ambience
Details
History
High quality cooking
Primarily a fine dining venue with six-course menus and an à la carte offering, but also a two-story event space with a modern flair and floor-to-ceiling windows. Caio Benati and his team are in charge of the kitchen.
Concept Modernly designed venue featuring market-fresh, regionally sourced cuisine – lovely terrace, popular for celebrations. Menu also available as a vegetarian option. Culinary Style To create its diverse menu, the chef sources many ingredients from the region – for instance, from Biohof Schauwies for a salad featuring radishes, carrots, melon, and hop dressing. The Tettnang hop-growing region is located just nearby, and the hop theme carries over into other dishes, such as smoked organic pork served with French beans, rosemary potatoes, and a pale ale jus. The vegetarian menu features kohlrabi with chard, chanterelles, and beetroot. Wine Extensive selection featuring over 600 labels, with 12 available by the glass. Atmosphere Bright and airy ambiance created by the expansive windows, complemented indoors by natural stone walls and tables dressed in white linens – stylish yet relaxed. Verdict A chic venue for events of all kinds – perfect for intimate dining for two as well.
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