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Restaurants
#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... More
#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 Less
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- João Wengorovius added a new meal Dinner at Disfrutar Bcn at Disfrutar
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- João Wengorovius added a new meal Dinner at Disfrutar Bcn at Disfrutar
“Panchino” filled with caviar/ multi spherical tatin of corn and foie. New techniques open doors to new sensations @disfrutarbcn
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“Taco Pastrami”/ “Pork, Onion, Dried Pear” @schloss_schauenstein @andreas_caminada_schauenstein
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An excellent dish of Cauliflower and Miso / Head Chef @marcel_skibba_schauenstein @andreas_caminada_schauenstein
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Character and balance.
Remarkable menu from @andreas_caminada_schauenstein with high notes of acidity often coupled with the tanginess (which seem to be both a central element of his cuisine identity), punctuated with moments with more sweetness and/or fat (like the superb dish of caramelised cauliflower with miso, the pork/onion/dry pear,... More
Character and balance.
Remarkable menu from @andreas_caminada_schauenstein with high notes of acidity often coupled with the tanginess (which seem to be both a central element of his cuisine identity), punctuated with moments with more sweetness and/or fat (like the superb dish of caramelised cauliflower with miso, the pork/onion/dry pear, the Char/radish/Buttermilk...). Less
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“It rains in the pine forest” (pine honey with pine nuts, thyme and oregano, lemon and rosemary granita and distilled earth). Lovely, poetic dessert @cellercanroca