6th Allgäu Culinary Summit

Friday, November 20, at the Hirschstadel

4 chefs | 4 courses | 4 hours | 75 euros

Dear connoisseurs,

The 6th Allgäu Culinary Summit is just around the corner—and we are very much looking forward to welcoming you again on Friday, November 20, 2026, for a special evening full of flavor, connections, and inspiration.

At the historic Dorfgasthof Hirsch in Urlau, we are once again celebrating the variety and quality of our regional cuisine – creatively interpreted by outstanding chefs from the Allgäu. At four live cooking stations, a varied menu combining regionality, craftsmanship and passion will be created right before your eyes.

More information on this will follow!

Friday, November 20, 2026
7:00 p.m. – 11:00 p.m.
4 chefs, 4 courses, 4 hours

75 Euro per person

Book now:

Online or by mail to: gastgeber@allgaeuer-genusshotel.de
or by telephone on: 07567 18 23 30

Important information:
We ask all vegetarians to let us know when making their reservation so that we can prepare a tasty option without meat. Please understand that we cannot accommodate vegans for all dishes. Please also indicate any allergies when making your request. We will then check individually whether and how we can cater for these intolerances.

Fabian Weilandt
Based in Leutkirch, he is head chef at the Steigenberger Hotel in Bad Wörishofen. His creations combine classic cuisine with modern accents.

Duet of veal, celery, parsley

Franziska Ziller-Dieng
The long-time landlady of the Herlazhofer Moorbad is well known in the Leutkirch gastronomy scene. She has been delighting her guests for years with her love of “fresh cuisine”.

Risotto Primavera, crayfish tails

Peter Buhl
Known as the former operator of the “Remise Schmidsfelden” and as head chef of the Dorfgasthof Hirsch in the Allgäu Genusshotel, he combines regional tradition with fine refinement. He also spent many years working internationally and incorporates the impressions he gained into his dishes.

Marinated char, cucumber, keta caviar, crispy skin

Julian Hämmerle
Having worked at Lindners Parkhotel Oberstaufen and for Christian Rach in Hamburg, he has extensive experience. His dishes combine craftsmanship with innovative flavors.

24-hour shortribs, charcoal jus, sweet potatoes, marinated snow peas, fermented pointed cabbage