Maybe you’ve heard of Andermatt, the small village in Switzerland that’s quickly becoming one of the best resort towns in the country. Despite its size, it is now a destination known for fine dining as it already has three Michelin-starred restaurants.
As Andermatt continues to elevate its profile, accomplished architect Patricia Urquiola was tasked with designing Maya, a modern luxury residential project with 17 residences and penthouses. The project includes a new restaurant called IGNIV Andermatt, the newest addition to three Michelin-starred Swiss chef Andreas Caminada’s collection of IGNIV restaurants.
Other locations with IGNIV restaurants include Zurich, Bangkok, and Bad Ragaz. The newest member of the collection is set to continue the IGNIV philosophy with head chef Valentin Sträuli. The 28-year-old chef worked at IGNIV Zurich and Schloss Schauenstein before his current role and is prepared to make IGNIV synonymous with Andermatt.
We had some questions for both chefs on the subjects of Swiss food, the Michelin guide, and why it’s a great idea to visit Andermatt.
What is your favorite kind of cuisine?
Valentin: I would say Japanese Cuisine as well as true Soulfood. I love to eat something that makes me feel at home and that is simple yet delicious, without any big fuzz or gimmicks.
Given the variety of cuisine in the world, how do you decide on what is excellent?
Valentin: Excellency means respecting the product. Feeling the product, treating it with respect. It’s all about how you touch a product, even a simple onion. If you pay adequate attention to the product, you will get an excellent dish. Therefore, anything can become excellent with the right treatment.
What are your thoughts on the Michelin Guide?
Andreas: The Michelin Guide as well as other guides are a great way to connect the restaurants with the guests. Thanks to them, many restaurants are being found, and they function as a multiplier for the restaurant’s message. Furthermore, they provide a lot of thrill and motivation for the teams who proudly identify with the rating.
In addition to impeccable taste, presentation means a lot in the culinary world. How do you make sure every plate that leaves the kitchen is up to your standards?
Valentin: I am not alone in the kitchen, so I don’t plate every single plate. This means teamwork is crucial and everyone needs to be aligned regarding standards. I want to train my team to have the same sense of quality as me. We share the responsibility, and I want my team to improve every day, to be fresh, and to respect every ingredient. I want them to be proud of what they do.
'Fine dining' is a term that's used often, but there isn't a consensus on what it means. How would you define 'fine dining'?
Valentin: For me, fine dining means more than just a good meal. Guests should enjoy themselves, forget everyday life and feel cared for. Fine dining should never be confusing and require much cognitive effort to understand the dishes. It is all about fresh well-prepared food, and of course excellent service. Guests should lay back and feel on holiday for a few hours.
You specialize in Swiss cuisine. What dish would you recommend for someone who has never tried Swiss food?
Andreas: I would recommend everyone to try something classic, like Capuns, a traditional dish from Graubünden (Capuns is a traditional Swiss dish from the canton of Graubünden. It consists of small dumpling-like parcels made by wrapping a dough, typically enriched with dried meat like Salsiz or Bündnerfleisch, in Swiss chard leaves. The parcels are then cooked in a creamy broth, often made with milk, cream, and sometimes a touch of white wine. Capuns are usually served with melted butter and sometimes garnished with grated cheese or herbs. It's a comforting and flavorful dish showcasing the region's alpine culinary traditions.) Then I would encourage guests to try something new and modern alpine, like trout with quince and hazelnut, a dish we serve at Schloss Schauenstein. It pays homage to the great ingredients and produce which are all local and combine them into an unexpected round flavourful combination.
What is your favorite cooking ingredient and why?
Valentin: My favorite ingredient is an onion. It is incredible what kind of flavor profiles you can get from something that simple. The family of onions, including chives, spring onions, shallots, etc., is so rich and gives a great variety.
What makes the new restaurant in Andermatt special?
Valentin: We are part of a restaurant family, and we share the same DNA as the other IGNIVs in Bad Ragaz, Zurich, and Bangkok. Our location, in the middle of the Alps in a rather harsh environment embedded in between massive mountains, glaciers and snow, is in stark contrast to the warm cozy nest vibe of the restaurant. It represents the philosophy of IGNIV, that you feel warm and cared for, no matter how contrasting the surroundings are. That is what makes the new restaurant special.
Andreas: We have worked with Patricia Urquiola for all IGNIV and she drew inspiration from the rough surrounding that Valentin mentioned. I think what makes IGNIV Andermatt special is that it is unique in terms of its location and design and it is basically a time capsule of what IGNIV design means to us in 2024.
Where do you consider to be the best place to visit in Switzerland for a first-time visitor?
Valentin: Well of course Andermatt! No joke, I am amazed how much “true” Switzerland and beauty you find here. The Alps, stunning landscapes, contrasting seasons… it is simply beautiful. As someone who was born and raised in Zurich, I would always recommend a city trip to Zurich, especially in Spring or Summer.
