BEGIN:VCALENDAR VERSION:2.0 PRODID:-//Historischer Dorfgasthof Hirsch - ECPv6.17.4.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:Historischer Dorfgasthof Hirsch X-ORIGINAL-URL:https://dorfgasthof-hirsch.de/en/ X-WR-CALDESC:Events for Historischer Dorfgasthof Hirsch REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:Europe/Berlin BEGIN:DAYLIGHT TZOFFSETFROM:+0100 TZOFFSETTO:+0200 TZNAME:CEST DTSTART:20240331T010000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:+0200 TZOFFSETTO:+0100 TZNAME:CET DTSTART:20241027T010000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:+0100 TZOFFSETTO:+0200 TZNAME:CEST DTSTART:20250330T010000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:+0200 TZOFFSETTO:+0100 TZNAME:CET DTSTART:20251026T010000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:+0100 TZOFFSETTO:+0200 TZNAME:CEST DTSTART:20260329T010000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:+0200 TZOFFSETTO:+0100 TZNAME:CET DTSTART:20261025T010000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:+0100 TZOFFSETTO:+0200 TZNAME:CEST DTSTART:20270328T010000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:+0200 TZOFFSETTO:+0100 TZNAME:CET DTSTART:20271031T010000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20261104T183000 DTEND;TZID=Europe/Berlin:20261104T183000 DTSTAMP:20260730T082940Z CREATED:20260728T130129Z LAST-MODIFIED:20260730T082940Z UID:10001893-1793817000-1793817000@dorfgasthof-hirsch.de SUMMARY:Inn singing DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/inn-singing-2-3-2-2/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/01/AGD_Allgaeuer-Genussdorf-Historischer-Dorfgasthof-Hirsch-Event-Wirtshaus-Singer-web.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20261031T193000 DTEND;TZID=Europe/Berlin:20261101T003000 DTSTAMP:20260730T083128Z CREATED:20260728T132535Z LAST-MODIFIED:20260730T083128Z UID:10001899-1793475000-1793493000@dorfgasthof-hirsch.de SUMMARY:40 under & over party DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/40-under-over-party-3-2-4-2-2-2-2-2-2/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/01/AGD_Allgaeuer-Genusshotel-40-drunter-und-drueber-Party-Veranstaltung-web.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20261023T210000 DTEND;TZID=Europe/Berlin:20261023T210000 DTSTAMP:20260904T064741Z CREATED:20250915T130139Z LAST-MODIFIED:20260904T064741Z UID:10001098-1792789200-1792789200@dorfgasthof-hirsch.de SUMMARY:Gangsters of Love DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/gangsters-of-love-2/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/09/gangsters-of-love-live-731ea4de.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20261002T193000 DTEND;TZID=Europe/Berlin:20261003T003000 DTSTAMP:20260730T083117Z CREATED:20260728T131619Z LAST-MODIFIED:20260730T083117Z UID:10001897-1790969400-1790987400@dorfgasthof-hirsch.de SUMMARY:40 under & over party DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/40-under-over-party-3-2-4-2-2-2-2-2/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/01/AGD_Allgaeuer-Genusshotel-40-drunter-und-drueber-Party-Veranstaltung-web.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20260902T183000 DTEND;TZID=Europe/Berlin:20260902T183000 DTSTAMP:20260730T083006Z CREATED:20260728T125930Z LAST-MODIFIED:20260730T083006Z UID:10001891-1788373800-1788373800@dorfgasthof-hirsch.de SUMMARY:Inn singing DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/inn-singing-2-3-2/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/01/AGD_Allgaeuer-Genussdorf-Historischer-Dorfgasthof-Hirsch-Event-Wirtshaus-Singer-web.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20260805T183000 DTEND;TZID=Europe/Berlin:20260805T183000 DTSTAMP:20260730T082953Z CREATED:20260728T125622Z LAST-MODIFIED:20260730T082953Z UID:10001889-1785954600-1785954600@dorfgasthof-hirsch.de SUMMARY:Inn singing DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/inn-singing-2-3/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/01/AGD_Allgaeuer-Genussdorf-Historischer-Dorfgasthof-Hirsch-Event-Wirtshaus-Singer-web.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20260513T193000 DTEND;TZID=Europe/Berlin:20260514T003000 DTSTAMP:20260117T164602Z CREATED:20260117T164410Z LAST-MODIFIED:20260117T164602Z UID:10001881-1778700600-1778718600@dorfgasthof-hirsch.de SUMMARY:40 under & over party DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/40-under-over-party-3-2-4-2-2-2-2/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/01/AGD_Allgaeuer-Genusshotel-40-drunter-und-drueber-Party-Veranstaltung-web.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20260430T193000 DTEND;TZID=Europe/Berlin:20260501T003000 DTSTAMP:20260306T160153Z CREATED:20260306T155816Z LAST-MODIFIED:20260306T160153Z UID:10001885-1777577400-1777595400@dorfgasthof-hirsch.de SUMMARY:40 under & over party DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/40-under-over-party-3-2-4-2-2-2-4/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/01/AGD_Allgaeuer-Genusshotel-40-drunter-und-drueber-Party-Veranstaltung-web.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20260405T193000 DTEND;TZID=Europe/Berlin:20260406T003000 DTSTAMP:20260117T163640Z CREATED:20260117T163314Z LAST-MODIFIED:20260117T163640Z UID:10001879-1775417400-1775435400@dorfgasthof-hirsch.de SUMMARY:40 under & over party DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/40-under-over-party-3-2-4-2-2-2/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/01/AGD_Allgaeuer-Genusshotel-40-drunter-und-drueber-Party-Veranstaltung-web.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20260405T113000 DTEND;TZID=Europe/Berlin:20260405T150000 DTSTAMP:20260401T184443Z CREATED:20260401T184404Z LAST-MODIFIED:20260401T184443Z UID:10001887-1775388600-1775401200@dorfgasthof-hirsch.de SUMMARY:Family Easter buffet DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/family-easter-buffet-2/ LOCATION:Historic village inn Hirsch\, Unterer Dorfweg 4 (Urlau district) (right next to the church)\, Leutkirch in the Allgäu\, Baden-Württemberg\, 88299\, Germany ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/04/HDH_Osterbuffet.jpg ORGANIZER;CN="Historic village inn Hirsch":MAILTO:gastgeber@dorfgasthof-hirsch.de END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20260405T113000 DTEND;TZID=Europe/Berlin:20260405T150000 DTSTAMP:20260401T184351Z CREATED:20260117T160311Z LAST-MODIFIED:20260401T184351Z UID:10001877-1775388600-1775401200@dorfgasthof-hirsch.de SUMMARY:Family Easter buffet DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/family-easter-buffet-2-2/ LOCATION:Historic village inn Hirsch\, Unterer Dorfweg 4 (Urlau district) (right next to the church)\, Leutkirch in the Allgäu\, Baden-Württemberg\, 88299\, Germany ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/04/HDH_Osterbuffet.jpg ORGANIZER;CN="Historic village inn Hirsch":MAILTO:gastgeber@dorfgasthof-hirsch.de END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20260402T180000 DTEND;TZID=Europe/Berlin:20260403T003000 DTSTAMP:20260226T161603Z CREATED:20260226T161340Z LAST-MODIFIED:20260226T161603Z UID:10001883-1775152800-1775176200@dorfgasthof-hirsch.de SUMMARY:Schafkopf tournament DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/40-under-over-party-3-2-4-2-2-2-3/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2026/02/260402-Schafkopfturnier_quadratisch.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20260327T190000 DTEND;TZID=Europe/Berlin:20260327T230000 DTSTAMP:20260226T165911Z CREATED:20250120T160919Z LAST-MODIFIED:20260226T165911Z UID:10001066-1774638000-1774652400@dorfgasthof-hirsch.de SUMMARY:Allgäu pleasure summit DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/allgaeu-pleasure-summit/ LOCATION:Historic village inn Hirsch\, Unterer Dorfweg 4 (Urlau district) (right next to the church)\, Leutkirch in the Allgäu\, Baden-Württemberg\, 88299\, Germany ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/01/HDH_3-Allgaeuer-Genussgipfel.jpg ORGANIZER;CN="Historic village inn Hirsch":MAILTO:gastgeber@dorfgasthof-hirsch.de END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20260314T193000 DTEND;TZID=Europe/Berlin:20260315T003000 DTSTAMP:20260117T163715Z CREATED:20260117T155248Z LAST-MODIFIED:20260117T163715Z UID:10001875-1773516600-1773534600@dorfgasthof-hirsch.de SUMMARY:40 under & over party DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/40-under-over-party-3-2-4-2-2/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/01/AGD_Allgaeuer-Genusshotel-40-drunter-und-drueber-Party-Veranstaltung-web.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20260220T183000 DTEND;TZID=Europe/Berlin:20260220T220000 DTSTAMP:20260218T144830Z CREATED:20260109T173214Z LAST-MODIFIED:20260218T144830Z UID:10001869-1771612200-1771624800@dorfgasthof-hirsch.de SUMMARY:Beer tour with beer sommelier Reiner Sonntag DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/spot-on-2-2/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2026/01/13_12_genussbrauerei_macher_ap-54.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20260214T193000 DTEND;TZID=Europe/Berlin:20260215T003000 DTSTAMP:20260117T164234Z CREATED:20260117T154837Z LAST-MODIFIED:20260117T164234Z UID:10001873-1771097400-1771115400@dorfgasthof-hirsch.de SUMMARY:40 under & over party DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/40-under-over-party-3-2-4-2/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/01/AGD_Allgaeuer-Genusshotel-40-drunter-und-drueber-Party-Veranstaltung-web.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20260130T190000 DTEND;TZID=Europe/Berlin:20260130T190000 DTSTAMP:20260115T181142Z CREATED:20260115T180704Z LAST-MODIFIED:20260115T181142Z UID:10001871-1769799600-1769799600@dorfgasthof-hirsch.de SUMMARY:Wine meets pleasure DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/spot-on-2-2-2/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2026/01/wtf-AGD_Food-Fotoshooting_221028-3.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20260124T190000 DTEND;TZID=Europe/Berlin:20260124T190000 DTSTAMP:20251210T083547Z CREATED:20251210T083021Z LAST-MODIFIED:20251210T083547Z UID:10001864-1769281200-1769281200@dorfgasthof-hirsch.de SUMMARY:Spot On DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/spot-on/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/12/spot-on-dsc01089_quad_sw.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20260123T183000 DTEND;TZID=Europe/Berlin:20260123T220000 DTSTAMP:20260110T160340Z CREATED:20260109T172420Z LAST-MODIFIED:20260110T160340Z UID:10001867-1769193000-1769205600@dorfgasthof-hirsch.de SUMMARY:Beer tour with beer sommelier Reiner Sonntag DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/spot-on-2/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2026/01/13_12_genussbrauerei_macher_ap-54.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20260109T200000 DTEND;TZID=Europe/Berlin:20260109T200000 DTSTAMP:20251125T144617Z CREATED:20251125T144149Z LAST-MODIFIED:20251125T144617Z UID:10001859-1767988800-1767988800@dorfgasthof-hirsch.de SUMMARY:BigMatch & BLUEFISH DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/pravda-ball-2/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/11/blue-fish-konzert-2026.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20260105T193000 DTEND;TZID=Europe/Berlin:20260106T003000 DTSTAMP:20251229T111822Z CREATED:20251229T111139Z LAST-MODIFIED:20251229T111822Z UID:10001865-1767641400-1767659400@dorfgasthof-hirsch.de SUMMARY:40 under & over party DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/40-under-over-party-3-2-4/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/01/AGD_Allgaeuer-Genusshotel-40-drunter-und-drueber-Party-Veranstaltung-web.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20260102T200000 DTEND;TZID=Europe/Berlin:20260103T000000 DTSTAMP:20251113T142001Z CREATED:20250910T094349Z LAST-MODIFIED:20251113T142001Z UID:10001087-1767384000-1767398400@dorfgasthof-hirsch.de SUMMARY:Salsa party DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/salsa-meets-oktoberfest/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/09/2601-salsaparty.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20251225T113000 DTEND;TZID=Europe/Berlin:20251225T140000 DTSTAMP:20250915T141227Z CREATED:20250915T141227Z LAST-MODIFIED:20250915T141227Z UID:10001480-1766662200-1766671200@dorfgasthof-hirsch.de SUMMARY:There & Again Concert DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/inn-singing-2-2-2-2/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/09/Historischer-Dorfgasthof-Hirsch_Allgaeuer-Genusshotel_Hochzeit_031-682x1024-1.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20251221T180000 DTEND;TZID=Europe/Berlin:20251221T203000 DTSTAMP:20251203T122515Z CREATED:20251203T121553Z LAST-MODIFIED:20251203T122515Z UID:10001861-1766340000-1766349000@dorfgasthof-hirsch.de SUMMARY:Christmas pub stories DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/pravda-ball-2-2/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/12/2512-Weihnachtliche-Wirtshausgeschichten_square.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20251220T193000 DTEND;TZID=Europe/Berlin:20251221T003000 DTSTAMP:20251223T093416Z CREATED:20251027T101154Z LAST-MODIFIED:20251223T093416Z UID:10001851-1766259000-1766277000@dorfgasthof-hirsch.de SUMMARY:40 under & over party DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/40-under-over-party-3-2-3/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/10/40er-party.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20251129T193000 DTEND;TZID=Europe/Berlin:20251130T003000 DTSTAMP:20251107T105857Z CREATED:20251107T104530Z LAST-MODIFIED:20251107T105857Z UID:10001853-1764444600-1764462600@dorfgasthof-hirsch.de SUMMARY:40 under & over party DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/40-under-over-party-3-2-2/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/01/AGD_Allgaeuer-Genusshotel-40-drunter-und-drueber-Party-Veranstaltung-web.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20251128T200000 DTEND;TZID=Europe/Berlin:20251128T200000 DTSTAMP:20251125T084031Z CREATED:20250915T133908Z LAST-MODIFIED:20251125T084031Z UID:10001107-1764360000-1764360000@dorfgasthof-hirsch.de SUMMARY:PommFritz DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/inn-singing-2-2/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/09/PommFritz.jpeg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20251107T193000 DTEND;TZID=Europe/Berlin:20251108T003000 DTSTAMP:20250915T112332Z CREATED:20250915T100118Z LAST-MODIFIED:20250915T112332Z UID:10001090-1762543800-1762561800@dorfgasthof-hirsch.de SUMMARY:40 under & over party DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/40-under-over-party-3/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/01/AGD_Allgaeuer-Genusshotel-40-drunter-und-drueber-Party-Veranstaltung-web.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20251105T183000 DTEND;TZID=Europe/Berlin:20251105T183000 DTSTAMP:20250915T131720Z CREATED:20250915T131302Z LAST-MODIFIED:20250915T131720Z UID:10001102-1762367400-1762367400@dorfgasthof-hirsch.de SUMMARY:Inn singing DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/inn-singing-2/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/01/AGD_Allgaeuer-Genussdorf-Historischer-Dorfgasthof-Hirsch-Event-Wirtshaus-Singer-web.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Berlin:20251031T193000 DTEND;TZID=Europe/Berlin:20251031T193000 DTSTAMP:20251015T072110Z CREATED:20250915T125740Z LAST-MODIFIED:20251015T072110Z UID:10001096-1761939000-1761939000@dorfgasthof-hirsch.de SUMMARY:Night in traditional costume DESCRIPTION:6th Allgäu Culinary Summit \n \n \n \n Friday\, November 20\, at the Hirschstadel \n \n \n \n 4 chefs | 4 courses | 4 hours | 75 euros \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n 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! \n \n \n \n Friday\, November 20\, 20267:00 p.m. – 11:00 p.m.4 chefs\, 4 courses\, 4 hours 75 Euro per person \n \n \n \n \n \n \n \n \n \n Book now: \n \n \n \n Online or by mail to: gastgeber@allgaeuer-genusshotel.deor by telephone on: 07567 18 23 30 \n \n \n \n \n \n \n \n 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. \n \n \n \n \n \n \n \n \n \n \n \n \n \n Fabian WeilandtBased 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 \n \n \n \n \n \n \n \n \n \n \n \n Franziska Ziller-DiengThe 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 \n \n \n \n \n \n \n \n \n \n \n \n Peter BuhlKnown 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 \n \n \n \n \n \n \n \n \n \n \n \n Julian HämmerleHaving 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 URL:https://dorfgasthof-hirsch.de/en/event/night-in-traditional-costume/ LOCATION:Baden-Württemberg ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/09/AL52351.jpg END:VEVENT END:VCALENDAR