The story
Casa Caminada sits in Fürstenau, billed as the smallest town in the world, at the heart of the Swiss canton of Graubünden. The restaurant is part of the Caminada Group, found next to the three-Michelin-starred Schloss Schauenstein and the vegetarian fine-dining restaurant Oz. But Casa Caminada speaks a different language – one of rustic warmth, straightforward hospitality, and the deep flavours of the Alps.
The food here is seasonal country cooking, driven by the produce of Graubünden. Head chef Fabian Beringer, who trained at IGNIV Zürich and Schloss Schauenstein before returning to Fürstenau, describes his mission as “bringing the DNA of Graubünden onto the plates and into the bowls.” The menu balances tradition with modernity: capuns and maluns sit alongside poultry from the Val Lumnezia, dried pear ravioli with nut butter, and preserved vegetables from the castle garden. The kitchen’s passion is evident in every dish – unpretentious yet deeply satisfying.
The Michelin guide awarded Casa Caminada a Bib Gourmand for 2026, a mark of good quality, good value cooking. It’s a fitting nod to a restaurant that puts the region’s finest ingredients at the centre, without fuss or pretension.
The restaurant is open daily from May to October, with a more limited schedule in winter. Host Stephanie “Mietschi” Mieth ensures every guest feels welcomed, her knowledge of the Bündner Herrschaft wine region adding a personal touch. Whether you’re stopping for lunch, dinner, or a slice of the famous Fürstenauer Spareribs during the Spareribs Festival, Casa Caminada offers a genuine taste of Graubünden. The restaurant also has a bakery and concept store, Atelier Caminada, where you can take home the house-made granola, pear bread, and fig mustard.
Recognition
Ambience
Details
History
good quality, good value cooking
At Casa, head chef Mathias Kotzbeck has received a clear directive from Andreas Caminada: it should be hearty Graubünden cuisine. The menu therefore features Capuns and Maluns. Poultry from the Val Lumnezia. Or dried pear ravioli with nut butter. However, during our evening visit, Chef Mathias demonstrated on the menu just how skillfully he works with vegetables. We started off green thanks to a wonderfully fresh gazpacho, served with crispy sourdough focaccia and a bold black garlic mayonnaise dip. The accompanying light and airy potato foam, seasoned with fermented kimchi powder, tasted just as good as the tender beef tartare. For the plant-based main course, the kitchen sourced its produce directly from the castle garden. A welcome kick of harissa complemented the carefully slow-roasted BBQ celery. The meal concluded impressively with a pavlova filled with cream and fruit, alongside a refreshing rosemary sorbet.
Location
