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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\, October 30\, 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\, October 30\, 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\, October 30\, 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: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\, October 30\, 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\, October 30\, 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\, October 30\, 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:20261030T190000
DTEND;TZID=Europe/Berlin:20261030T230000
DTSTAMP:20260908T124029Z
CREATED:20260908T123741Z
LAST-MODIFIED:20260908T124029Z
UID:10002658-1793386800-1793401200@dorfgasthof-hirsch.de
SUMMARY:6th Allgäu Culinary Summit
DESCRIPTION:6th Allgäu Culinary Summit				\n				\n				\n				\n					Friday\, October 30\, 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\, October 30\, 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\, October 30\, 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-3/
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: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\, October 30\, 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\, October 30\, 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\, October 30\, 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: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\, October 30\, 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\, October 30\, 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\, October 30\, 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:20261107T180000
DTEND;TZID=Europe/Berlin:20261107T180000
DTSTAMP:20260908T101433Z
CREATED:20260908T100834Z
LAST-MODIFIED:20260908T101433Z
UID:10002656-1794074400-1794074400@dorfgasthof-hirsch.de
SUMMARY:First Dinner & Dance Party
DESCRIPTION:6th Allgäu Culinary Summit				\n				\n				\n				\n					Friday\, October 30\, 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\, October 30\, 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\, October 30\, 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-2-2-2-5/
LOCATION:Baden-Württemberg
ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2026/09/dinner-dance-square.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Berlin:20261121T193000
DTEND;TZID=Europe/Berlin:20261122T003000
DTSTAMP:20260730T083137Z
CREATED:20260728T133120Z
LAST-MODIFIED:20260730T083137Z
UID:10001901-1795289400-1795307400@dorfgasthof-hirsch.de
SUMMARY:40 under & over party
DESCRIPTION:6th Allgäu Culinary Summit				\n				\n				\n				\n					Friday\, October 30\, 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\, October 30\, 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\, October 30\, 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-3-2-4-2-2-2-2-2-2-2/
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:20261202T183000
DTEND;TZID=Europe/Berlin:20261202T183000
DTSTAMP:20260730T082559Z
CREATED:20260728T130158Z
LAST-MODIFIED:20260730T082559Z
UID:10001895-1796236200-1796236200@dorfgasthof-hirsch.de
SUMMARY:Inn singing
DESCRIPTION:6th Allgäu Culinary Summit				\n				\n				\n				\n					Friday\, October 30\, 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\, October 30\, 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\, October 30\, 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-2-3-2-2-2/
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:20261219T193000
DTEND;TZID=Europe/Berlin:20261220T003000
DTSTAMP:20260730T082505Z
CREATED:20260728T133355Z
LAST-MODIFIED:20260730T082505Z
UID:10001903-1797708600-1797726600@dorfgasthof-hirsch.de
SUMMARY:40 under & over party
DESCRIPTION:6th Allgäu Culinary Summit				\n				\n				\n				\n					Friday\, October 30\, 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\, October 30\, 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\, October 30\, 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-3-2-4-2-2-2-2-2-2-2-2/
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:20261225T113000
DTEND;TZID=Europe/Berlin:20261225T140000
DTSTAMP:20260904T064237Z
CREATED:20250915T141702Z
LAST-MODIFIED:20260904T064237Z
UID:10002274-1798198200-1798207200@dorfgasthof-hirsch.de
SUMMARY:Family Christmas Buffets
DESCRIPTION:6th Allgäu Culinary Summit				\n				\n				\n				\n					Friday\, October 30\, 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\, October 30\, 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\, October 30\, 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-2-2-2-3/2026-12-25/
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:20261225T113000
DTEND;TZID=Europe/Berlin:20261225T140000
DTSTAMP:20260904T064243Z
CREATED:20260828T105538Z
LAST-MODIFIED:20260904T064243Z
UID:10002645-1798198200-1798207200@dorfgasthof-hirsch.de
SUMMARY:Family Christmas Buffet
DESCRIPTION:6th Allgäu Culinary Summit				\n				\n				\n				\n					Friday\, October 30\, 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\, October 30\, 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\, October 30\, 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-2-2-2-4/
LOCATION:Baden-Württemberg
ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2024/10/Historischer-Dorfgasthof-Hirsch_Allgaeuer-Genusshotel_Hochzeit_031-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Berlin:20261225T113000
DTEND;TZID=Europe/Berlin:20261225T140000
DTSTAMP:20260901T121706Z
CREATED:20260828T121553Z
LAST-MODIFIED:20260901T121706Z
UID:10002650-1798198200-1798207200@dorfgasthof-hirsch.de
SUMMARY:Christmas Buffet
DESCRIPTION:6th Allgäu Culinary Summit				\n				\n				\n				\n					Friday\, October 30\, 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\, October 30\, 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\, October 30\, 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-2-2-2-3-2-2/
LOCATION:Baden-Württemberg
ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2024/10/Historischer-Dorfgasthof-Hirsch_Allgaeuer-Genusshotel_Hochzeit_032.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Berlin:20261226T113000
DTEND;TZID=Europe/Berlin:20261226T140000
DTSTAMP:20260904T064237Z
CREATED:20250915T141702Z
LAST-MODIFIED:20260904T064237Z
UID:10002275-1798284600-1798293600@dorfgasthof-hirsch.de
SUMMARY:Family Christmas Buffets
DESCRIPTION:6th Allgäu Culinary Summit				\n				\n				\n				\n					Friday\, October 30\, 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\, October 30\, 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\, October 30\, 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-2-2-2-3/2026-12-26/
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:20261226T113000
DTEND;TZID=Europe/Berlin:20261226T140000
DTSTAMP:20260828T124655Z
CREATED:20260828T122735Z
LAST-MODIFIED:20260828T124655Z
UID:10002652-1798284600-1798293600@dorfgasthof-hirsch.de
SUMMARY:Christmas Buffet
DESCRIPTION:6th Allgäu Culinary Summit				\n				\n				\n				\n					Friday\, October 30\, 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\, October 30\, 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\, October 30\, 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-2-2-2-3-2-2-2/
LOCATION:Baden-Württemberg
ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2024/10/Historischer-Dorfgasthof-Hirsch_Allgaeuer-Genusshotel_Hochzeit_032.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Berlin:20261226T210000
DTEND;TZID=Europe/Berlin:20261226T210000
DTSTAMP:20260217T151711Z
CREATED:20250915T140727Z
LAST-MODIFIED:20260217T151711Z
UID:10001109-1798318800-1798318800@dorfgasthof-hirsch.de
SUMMARY:There & Again Concert
DESCRIPTION:6th Allgäu Culinary Summit				\n				\n				\n				\n					Friday\, October 30\, 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\, October 30\, 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\, October 30\, 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/
LOCATION:Baden-Württemberg
ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/09/Foto-Hin-und-Wieder_2024_v.l._Raimund-Haser_Matthias-Hufschmid_Juergen-Holdenried_Lukas-Detzel-Robert-Schoellhorn_farbe_hoch-681x1024-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Berlin:20261226T210000
DTEND;TZID=Europe/Berlin:20261226T210000
DTSTAMP:20260908T100608Z
CREATED:20260908T100608Z
LAST-MODIFIED:20260908T100608Z
UID:10002655-1798318800-1798318800@dorfgasthof-hirsch.de
SUMMARY:Dinner & Dance Party
DESCRIPTION:6th Allgäu Culinary Summit				\n				\n				\n				\n					Friday\, October 30\, 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\, October 30\, 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\, October 30\, 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/dinner-dance-party/
LOCATION:Baden-Württemberg
ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2026/09/dinner-dance-square.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Berlin:20261231T180000
DTEND;TZID=Europe/Berlin:20261231T180000
DTSTAMP:20260908T133025Z
CREATED:20250915T142214Z
LAST-MODIFIED:20260908T133025Z
UID:10001849-1798740000-1798740000@dorfgasthof-hirsch.de
SUMMARY:New Year's Eve buffet followed by a party
DESCRIPTION:6th Allgäu Culinary Summit				\n				\n				\n				\n					Friday\, October 30\, 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\, October 30\, 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\, October 30\, 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-2-2-2-3-2/
LOCATION:Baden-Württemberg
ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2025/09/AL79E01.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Berlin:20261231T210000
DTEND;TZID=Europe/Berlin:20261231T210000
DTSTAMP:20260904T064019Z
CREATED:20251107T110611Z
LAST-MODIFIED:20260904T064019Z
UID:10001856-1798750800-1798750800@dorfgasthof-hirsch.de
SUMMARY:New Year's Eve party
DESCRIPTION:6th Allgäu Culinary Summit				\n				\n				\n				\n					Friday\, October 30\, 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\, October 30\, 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\, October 30\, 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/new-years-eve-party/
LOCATION:Baden-Württemberg
ATTACH;FMTTYPE=image/jpeg:https://dorfgasthof-hirsch.de/wp-content/uploads/2024/10/AGD_Allgaeuer-Genusshotel-Silvester-Party-2022-web.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Berlin:20270105T193000
DTEND;TZID=Europe/Berlin:20270106T003000
DTSTAMP:20260730T082416Z
CREATED:20260730T082134Z
LAST-MODIFIED:20260730T082416Z
UID:10001905-1799177400-1799195400@dorfgasthof-hirsch.de
SUMMARY:40 under & over party
DESCRIPTION:6th Allgäu Culinary Summit				\n				\n				\n				\n					Friday\, October 30\, 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\, October 30\, 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\, October 30\, 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-3-2-4-2-2-2-2-2-2-2-2-2/
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
END:VCALENDAR