5th Allgäu Pleasure Summit

Friday, March 27 at the Hirschstadel

4 chefs | 4 courses | 4 hours | 75 euros

Dear connoisseurs,

The 5th Allgäu Gourmet Summit is just around the corner – and we are very much looking forward to welcoming you again on March 27, 2026 for a special evening full of taste, encounters 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.

This time, Peter, who helped to launch the 1st Genussgipfel as head chef at the Hirsch and has been involved as “host” ever since, will be taking part. Fabian, who has already conjured up an outstanding main course at the 3rd Genussgipfel and who only a few weeks ago secured second place in the TV format “Mein Lokal-Dein Lokal”. Rajan, who as a chef in the Hirschküche has already supported several Genussgipfel chefs in the background in recent years, is represented this time with his own station and will combine some of the influences and flavors of his native India with Allgäu ingredients. Kai has known our hotel director and Hirsch host Tobias for 25 years. Awarded a Michelin star for many years, he retired from the kitchen in 2022 and now only cooks at the request of friends and on special occasions – such as the 5th Allgäu Gourmet Summit.

Peter:
Allgäu sushi with Asian mayo on smashed cucumber salad

Fabian:
Bouillabaise with rouille sauce

Kai:
Barley risotto with Tyrolean gray cheese, Swiss stone pine vinegar jelly, Schüttelbrot chips and piopini

Rajan:
Allgäu meets India: farm duck with Indian flavors

Friday, March 27, 2026
19:00 – 23:00
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