IGNIV by Andreas Caminada

This stylish restaurant in a historical vaulted room inside the Grand Resort Bad Ragaz showcases a concept that was devised by none other than celebrated chef Andreas Caminada: an elaborate, creative fine dining sharing experience. In keeping with the name (igniv is a Romansh word meaning nest), the focus is on the well-being of guests and the pleasure of communal dining. First-rate ingredients are used to create a very special set menu, each course of which is made up of several small dishes – all designed for sharing. Shored up by a competent sommelier, the charming service team is second to none. The outstanding wine list features top-notch wines, often regional, that are available by the glass. Last but not least, the impressive Candy Store awaits you.

Sharing-focused tasting concept

• IGNIV Bad Ragaz centers on a sharing dining experience, where Küchenchef Joël Ellenberger prepares multiple sharing courses instead of a traditional menu sequence.
• The concept blends fine dining with coziness and social dining, with Susanne Schneider guiding the wine pairings for the group.

Nest-inspired branding: name meaning and interior design

• The restaurant's name IGNIV means nest in Romansh, and the space was designed by Patricia Urquiola to evoke a warm, nest-like ambience.

Historic luxury setting within a premier mountain resort

• IGNIV Bad Ragaz is located in the historic Hotel Palais Bad Ragaz, described as an elegant historic treasure and the oldest hotel in the Grand Resort Bad Ragaz.

Signature Ingredients

• Duck liver: A recurrent centerpiece in IGNIV Bad Ragaz's sharing menus (e.g., Duck liver – beetroot and Duck liver – plum), used as a foie-gras-like component that pairs with earthy beetroot, sweet plum, and tart fruit to define the restaurant’s savory-forward, luxurious approach.
• Truffle: A defining aromatic presence, paired with Reblochon in a cheese-inspired element and with Parsnip – truffle, underscoring the restaurant’s love of earthy, decadent flavors.
• Langoustine: A standout seafood component (Langoustine – green tomato) reflecting the refined seafood focus of the menu and the sharing concept.
• Sea bream: Featured as Sea bream – quince, illustrating the balance of briny fish with bright fruit accents that characterize IGNIV’s tasting experience.
• Beetroot: A recurring earthiness ally (paired with duck liver) that anchors plates with vibrant color and sweetness, a signature pairing in the menu.
• Quince: A distinctive fruit pairing with sea bream that adds natural acidity and sweetness to the courses.
• Rose hip: A tangy, berry-like element used in the Duck – rose hip dish to bring tartness and fragrance.
• Parsnip: An earthy root that, together with truffle, forms a signature pairing appearing across the menu.
• Reblochon with truffle: A decadent cheese-based component—Reblochon – truffle—that showcases the restaurant’s penchant for creamy textures and aromatic truffle notes.