about us
the house
Casa Caminada is more than the sum of its stones and beams. It is a place of peace and security, of culinary traditions and discoveries. Down-to-earth and cosmopolitan, lovingly designed and passionately run. With one luxury: space to dream and relax. An ode to simplicity, a tribute to Graubünden and its people.
In Fürstenau, the smallest town in the world, Casa Caminada is located right next to the Schloss Schauenstein restaurant and hotel, which has been awarded 3 Michelin stars and 19 Gault Millau points, and next door to the vegetarian fine dining restaurant Oz.
Andreas and Gion Caminada
Casa Caminada was opened in 2018 by Andreas Caminada and is located in two converted former stables. The Graubünden architect Gion A. Caminada gave the building his unmistakable signature and created a contemporary ensemble of buildings for the centre of Fürstenau. The original basic structure of the two stables with their massive corner pillars, some of which are one and a half metres thick, was deliberately retained. ‘I am building on the old because it is an integral part of the urban fabric that has grown over the centuries. But the past is often romanticised,’ explains the architect, whose projects repeatedly deal with the transformation of living spaces in mountain regions.
We have deliberately designed Casa Caminda to be down-to-earth, cosmopolitan and loving. With inviting rooms for a pleasant stay, but reduced to the essentials. An ode to simplicity, if you like, and an ideal base camp for families or holidaymakers in the heart of the region,’ says Andreas Caminada, explaining the concept.
your hosts
Austrian-born Mathias Kotzbeck, affectionately known by us as ‘Mothl’, has been at the cooker in the kitchen since the opening. ‘Bringing the DNA of Graubünden to the plates and bowls is a wonderful culinary challenge,’ says Mothl, who is assisted by hostess Michaela Berger. With a love of detail and a great fascination for the Viamala region, she is on hand to answer any questions our guests may have.
Our pride - the garden and culinary cellar
Even the sunniest summer and the golden autumn come to an end. But thanks to traditional techniques, their flavour and strength can be carried over into the cold season. What we harvest and preserve, can or dehydrate in the castle garden fills our larder for months. As a reflection of the richness of nature. As was once the case in the storerooms of the Grisons houses, potatoes and apples, which grow particularly well in Domleschg, are also stored here. We pay homage to the cheese trade with a cheese cellar and to the art of butchery with a separate section for salsiz. In short: in winter, the larder forms the basis for our restaurant's natural and local cuisine.
