The story
Casa Caminada is a seasonal country cooking restaurant in Cazis, at Obergass 68, Fürstenau, 7414, Switzerland. The Michelin Guide gave it a Bib Gourmand in 2026 for good quality, good value cooking.
The kitchen builds its menu around ingredients from the canton. Capuns and Maluns appear alongside poultry from the Val Lumnezia. Dried pear ravioli come with nut butter, a pairing that reads as traditional but tastes lighter than it sounds. Preserved vegetables from the castle garden round out the seasonal side of the menu.
Gault&Millau awarded the restaurant 14 points in 2026, and its reviewer singled out the vegetable courses. A gazpacho arrived with crisp sourdough focaccia and a sharp black garlic mayonnaise. Light potato foam, seasoned with fermented kimchi powder, sat beside a tender beef tartare. The plant-based main used garden produce, with slow-roasted celery brightened by harissa. The meal ended with a pavlova filled with cream and fruit, served with rosemary sorbet.
The hotel has ten rooms, and each one is different, with calm lines and warm larch wood throughout. Some rooms suit a couple, while a larger deluxe room has a seating nook. Next door, the Atelier Caminada concept store sells house products such as granola, pear bread and fig mustard, along with bread baked in the on-site bakery.
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