That’s Oz.

Whether juicy tomato, cheeky pea, tender spinach or a massive pumpkin: they all have a place in Oz. The name of the restaurant is derived from the Rhaeto-Romanic word for "today", which stands for the dewy harvest, the magic of the moment and the joy of spontaneity. As at Schloss Schauenstein, we also strive for perfection here. Still, our newest gastronomic baby 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. You can see up close how 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. Also because we would like to exchange ideas with you, Oz offers a decidedly intimat e setting. For us, leaving out three traditional pillars of fine cuisine, meat, fish and crustaceans, is not a renunciation, but an inspiring challenge. We are convinced that vegetables will become even more important in the coming years and we would like to start writing a chapter in the culinary future right now. Despite all our enthusiasm for the vegetable cuisine in the Oz, we will use eggs and the dairy products so typical of Graubünden, but of course we are happy to put together a vegan menu for you if you request it in advance. 

Even if our own harvest is not yet sufficient to cover the entire needs of the kitchen, it still forms the core of the culinary philosophy of Oz. Numerous delicacies thrive in our garden that cannot be found anywhere else in this freshness and quality. Our gardener Thomas Monn cultivates the piece of land entrusted to him according to the principles of permaculture and only plants young plants in the soil where he would also feel completely comfortable. Step by step, a prosperous microcosm with impressive biodiversity has emerged.