Schloss Schauenstein *, Fine Dining in a Fairy Tale Castle

From the moment you arrive at Schloss Schauenstein, you know the experience will be special. The restaurant/hotel is located in a picturesque castle in Fürstenau, Switzerland, tucked between the Swiss alps.

Upon arrival, we were greeted and whisked upstairs to one of their lounges to enjoy aperitifs. Things started strong with a selection of Dom Perignon champagnes and several small bites while we decided which of their menus to go with:
1. Cauliflower with Lemon and Trout Roe
2. Kohlrabi rolled up with Ponzu
3. Croustade with fried onion and mustard
4. Leek tartelette with tarragon
5. Nori crunch with tartare and nasturtium

We ended up choosing the longest menu (a deceptively long 5 courses) with both supplement options (about $40 USD each). As you will see, it ended up being a LOT of food.

The next 2 dishes were brought to us at the same time. Artichoke “Taco” with tarragon and an artichoke soup. The soup was extremely rich and comforting, while the tacos contrasted this with vibrant flavor and texture.

We then were moved into the main dining room. This is where our main courses would finally arrive (or so we thought). We were then presented with 4 more amuse bouche dishes, each large enough to be considered a regular course at most fine dining restaurants.

First was a dish with celery, jalapeño sorbet, and white unripe strawberries. The jalapeño added the tiniest amount of spice and beautifully counteracted the sourness of the strawberries.

Next, whitefish with brown butter and salted apricot. The brown butter was added as a foam on top of the fish, and completely coated each bite in an incredible velvety texture.

After that was one of my favorite dishes of the meal. A humble salad made with greens including fennel, shiso, and radish. If I could describe the experience at schauenstein in 1 word, it would probably be “layers”. Each dish is comprised of meticulously crafted components which work together in harmony to not only make every bite extremely tasty, but also a completely new experience. I felt like this dish best represented that philosophy, with each green in the salad being treated with the utmost respect, turning a simple salad into an extraordinary dish.

Last of the amuse bouches, balls made with rice flour, similar to mochi. This was coated in carrots and cream cheese and a sauce which I believe contained tomato. Still a strong dish, but the weakest of the 4 starters for me.

Things quickly picked up again as we received our bread and moved into the first “real” course. The bread was a potato bread, and came with several types of butter to choose from.

Now for the first main course, a beautiful display of pikeperch, peas, and lettuce served alongside another savory sorbet and more pickled vegetables.

Next was our first supplementary dish: langoustine served 3 ways. First was the tail, fried and in a rich, foamy sauce. Next, a dumpling in broth. And finally, langoustine tartare served beneath a citrus foam. Each preparation was mind-blowingly delicious.

Our second course was white asparagus cooked various with beurre blanc and morel, served alongside pickled white asparagus.

Next was char with variations of beetroot and gooseberry. Similarly to the last dish, this wonderfully showcased their mastery and ability to find so many purposes for a single vegetable.

Our final savory course was lamb, cooked 2 ways. The first was presented with wild garlic and gremolata. The second, slow cooked, was reminiscent of barbecue and served with yogurt to cut through the intense richness. Absolutely delightful.

After the final savory dish, we were presented with a choice. For our second supplement dish, we could either have a savory cheese course, or a sweet pre-dessert. I chose to go with the cheese, which I would recommend anyone else who is planning on going to do as-well. This was probably the most glorious cheese spread I’ve ever seen in a fine dining restaurant, and an absolute must-order at Schloss Schauenstein. Served alongside the cheese are various charcuteries, spreads and preserves, and even potatoes, as well as a fried classic Swiss accompaniment (not pictured). The sweet pre-dessert, on the other hand, featured a cold sorbet component alongside a fried donut.

Our final dessert was a fitting end to the meal. 3 dishes served alongside eachother, with rhubarb being the common theme. First, a hot souffle, next to a frozen sphere, and a plated dessert of rhubarb, yogurt, and sorrel.

We headed back to the lounge to finish with Mignardises and revel in the food coma that we had been placed in. The Mignardises included:
1. Macaron with chocolate
2. Fig malt
3. Coffee “beignet”
4. Chocolate “pear”
5. Marzipan almond (not pictured)
6. Chocolate praline

And that was it. Schloss Schauenstein ended up being 1 of the top 5 meals I’ve ever had. Seriously, almost every dish was a masterpiece, and I cannot recommend this place enough. It was a lot of food though, and I highly emphasize to make sure you don’t make the same mistake we did and book dinner afterwards at another restaurant on-property. This might’ve been the most filling meal I’ve ever had.