5th Allgäu Pleasure Summit
Friday, March 27 at the Hirschstadel
4 chefs | 4 courses | 4 hours | 75 euros
Dear connoisseurs,
The 5th Allgäu Gourmet Summit is just around the corner – and we are very much looking forward to welcoming you again on March 27, 2026 for a special evening full of taste, encounters and inspiration.
At the historic Dorfgasthof Hirsch in Urlau, we are once again celebrating the variety and quality of our regional cuisine – creatively interpreted by outstanding chefs from the Allgäu. At four live cooking stations, a varied menu combining regionality, craftsmanship and passion will be created right before your eyes.
This time, Peter, who helped to launch the 1st Genussgipfel as head chef at the Hirsch and has been involved as “host” ever since, will be taking part. Fabian, who has already conjured up an outstanding main course at the 3rd Genussgipfel and who only a few weeks ago secured second place in the TV format “Mein Lokal-Dein Lokal”. Rajan, who as a chef in the Hirschküche has already supported several Genussgipfel chefs in the background in recent years, is represented this time with his own station and will combine some influences and flavors of his home country India with Allgäu ingredients. Kai has known our hotel director and Hirsch host Tobias for 25 years. Awarded a Michelin star for many years, he retired from the kitchen in 2022 and now only cooks at the request of friends and on special occasions – such as the 5th Allgäu Gourmet Summit.
Peter:
Allgäu sushi with Asian mayo on smashed cucumber salad
Fabian:
Bouillabaise with rouille sauce
Kai:
Barley risotto with Tyrolean gray cheese, Swiss stone pine vinegar jelly, Schüttelbrot chips and piopini
Rajan:
Allgäu meets India: farm duck with Indian flavors
Friday, March 27
19:00 – 23:00
4 chefs, 4 courses, 4 hours
75 Euro per person
Book now:
Online or by e-mail to: gastgeber@allgaeuer-genusshotel.de
or by telephone on: 07567 18 23 30
Important information:
We ask all vegetarians to let us know when making their reservation so that we can prepare a tasty option without meat. Please understand that we cannot accommodate vegans for all dishes. Please also indicate any allergies when making your request. We will then check individually whether and how we can cater for these intolerances.
Stefan Ries,
from Bad Wurzach and now in Leutkirch, has over 35 years of experience as a chef and head chef. He barbecues as part of the successful “Allgaier Dopfer” team and has been on the supervisory board of Kulturschmiede Bad Wurzach for gastronomy since July.
Fabian Lappich
grew up in Leutkirch, worked for years at Tim Mälzer’s “Bullerei” in Hamburg and is now head chef at “Lukullum” in Friedrichshafen, where he can fully live out his culinary creativity and passion.
Peter Buhl,
is the new head chef at the historic Dorfgasthof Hirsch and is known from the “Remise Schmidsfelden” and “La Baracca” in St. Moritz, where he spoiled numerous prominent guests with his culinary delights.
Ralf Schröter,
former chef at the “Napoleon” in Leutkirch-Engerazhofen, previously impressed with his creative cuisine at the “Hallhuber Airport Restaurant” in Friedrichshafen.
