Restaurant Chastè

Head chef Andreas Heidenreich doesn't have it easy. He works tirelessly for two, keeping guests happy at the cozy Ustria and the gourmet restaurant Bocca Fina at the Schlosshotel Chastè. On top of that, he also prepares Bündner barley soup and tripe in large quantities on the side for the shops of legendary butcher Hatecke. But Heidenreich faces a problem: too often, he and sous-chef Ines are left alone in the kitchen—a shortage of skilled workers even in Tarasp. We sensed none of that during our visit, quite the opposite: the chef impressed us with a thoughtful, seasonal, and technically masterful cuisine. Aromatically perfectly balanced was the starter salad featuring tender duck pieces, ripe pears, and a hint of truffle. The chef's homage to salmon from Lostallo also won us over: he served the marinated fish alongside a refreshing cucumber sauce. Loaded with premium fish, prawns, and mussels, the bouillabaisse came with an inventive twist—Heidenreich creatively served a baguette with curry sauce instead of traditional rouille. With the pink beef fillet accompanied by plenty of braised vegetables, we particularly enjoyed the porcini mushrooms, which rounded out the dish with their earthy aroma. Light and airy, the orange mousse with a fresh citrus note provided a perfect finish. A skillfully curated wine pairing completed the experience.