#Now”, one of the 33 keywords of my book We, Chefs” refers to the endless opportunities to express how one interprets the present moment, in unique ways.
At “Oz” (which means “today” in Rhaetian dialect, a group of Romance dialects spoken in Switzerland and northern Italy) - the new vegetarian restaurant from Andreas Caminada led by chef @fritschetimo - they’re beautifully demonstrating it.
A plant-based contemporary cuisine that is not bounded by any particular regional influence or technique (you start with cucumber yuzu, tomato dashi, chilli tacos, carrot ceviche w/kimchi, …) and focuses on taking advantage of the freshness and locality of the ingredients. Most of those vegetables come from their own permaculture garden.
Together with @fritschetimo are chef @ericmeier_ and sommelier @melli.kal who make the menu even more pleasurable with a perfect match of wines.
Bravo. Pics: Raspberry-Amasake / chef @fritschetimo / Aubergine - Pepper / two outstanding dishes at @oz_vegi