The Oz is our grand stage for vegetables.
What catches chef Simeon Nikolov's eye during his forays through the garden is on your plate just a few hours later – presented with imagination and love. In our vegetarian restaurant, we want to surprise and delight you, just as nature does for us every day.
Whether it's juicy tomatoes, cheeky peas, tender spinach or hearty pumpkin: at Oz, they all get their moment in the spotlight. The name of the restaurant is derived from the Romansh word for ‘today’ and stands for the fresh harvest, the magic of the moment and the joy of spontaneity. Our vegetarian restaurant is different in many ways. Instead of sitting at individual tables, you sit at a counter that wraps around the open kitchen like a horseshoe. This allows you to watch up close as dish after dish is created under the skilled hands of the kitchen team.
If watching and enjoying makes you curious, don't hesitate to ask the chefs or the service team. Oz offers a distinctly intimate setting, partly because we want to engage with you. For us, leaving out meat, fish and shellfish – three traditional pillars of haute cuisine – is not a sacrifice, but an inspiring challenge. We are convinced that vegetables will become even more important in the coming years, and we want to start writing a chapter of the culinary future now. Despite our enthusiasm for vegetable cuisine, we will continue to use eggs and dairy products typical of Graubünden at Oz, but we are of course happy to put together a vegan menu for you on request.
The harvest from the castle garden forms the core of Oz's culinary philosophy. After all, our garden produces numerous delicacies that cannot be found anywhere else in such freshness and quality. Our gardeners Jérôme and Chille Racine, as well as Jon Dietler, cultivate the land entrusted to them according to the principles of permaculture, planting young seedlings only in places where they themselves would feel completely at home. Step by step, a thriving microcosm with impressive biodiversity has emerged. For this commitment, the Oz team has already received 16 Gault&Millau points, a Michelin star and the green Michelin star for sustainable work.
