SLOW FOOD in the Allgäu

Deeply rooted. In the region and its bounty. From mild to wild. From berry-rich to herb-infused. Slow Food, boldly and freely reinterpreted as a culinary mountain experience.
Enjoyment is about rediscovering a rich culinary culture. Because only when healthy eating and enjoyment go hand in hand does the desire to be healthy become the ability to be healthy. Accordingly, Holistic Food is a fundamental part of our HolisticLife concept. We place great emphasis on culinary craftsmanship. You won’t find any additives or convenience foods here. Our basic ingredients are cane sugar, rock salt, and sea salt. And wheat is largely replaced by spelt. For us, this is a creative starting point.
For a delightful reinterpretation
Allgäu traditions, enhanced with exciting culinary influences from around the world. Based on regional products. Because animal-welfare-friendly farming, seasonal harvests, and ethical sourcing make true enjoyment possible.
With a clear conscience.

Slow Food (from the English “slow” and “food”) is a term coined by an organization of the same name to describe enjoyable, mindful, and regional eating
; it represents a counter-movement to the trend of uniform, globalized, and joyless fast food.
Originating in Italy, the movement strives to preserve regional cuisine using local plant- and animal-based products and supporting their local production. The founder and international president, Carlo Petrini, defined the core principles of “New Gastronomy” as the guiding standard: Buono, pulito e giusto— good, clean, and fair.

In this context, Slow Food stands for products with an authentic character ( regional, seasonal) that are produced and enjoyed in traditional or authentic ways. Food that is grown, produced, sold, or consumed according to Slow Food criteria is intended to strengthen regional economic cycles and reconnect people to their region through their eyes, ears, mouths, and hands.

For more information about Slow Food, visit www.slowfood.de.

Space. For the old and the new. Architecture leads the way; cuisine follows. Or vice versa. Allgäu tradition and international innovation —a concept served as one.
From the very beginning, the HUBERTUS has offered its guests a generous dose of privacy. Small, cozy dining rooms instead of large, anonymous dining halls. An idea that resonates. And that’s why it has been consistently refined. Today, six distinct interior design themes welcome guests. Gourmet delights and interior design. A delicious duet.

The Berglar-Stube. A tribute to the 120 alpine pastures of the Allgäu region. To raw milk, mountain cheese, and the ceaseless ringing of cowbells. Just like up on the alp, here too: hearty, rustic fare. A place for conversation. A place to get to know one another.

Almost untouched—the Bauernstube. A tribute to those who have been finding relaxation in Balderschwang for years. Continuity and consistency. Hand in hand with the new.
Speaking of tradition: the same goes for the Wäldlerstube. After all, the Bregenz Forest is a beloved neighbor. And the local dialect is a permanent fixture. Hearty fare—for the mind and the stomach.
Plus, whenever you wish: the sun terrace. An open-air HUBERTUS Stube. With room for all guests. In every season. Sheltered from the wind. Bathed in sunshine. Open-air living. For those who appreciate simplicity: the Kristallstube. The Nagelfluh Nature Park and the purity of the glacier water have served as inspiration. Proof that clarity doesn’t have to feel cold.
Last but not least: the Edelweiss. Originally conceived as a gourmet restaurant. With correspondingly sophisticated and minimalist features. But gourmet delights are omnipresent.
In all of our dining rooms.

For Kristian Knölke, cooking is the ESSENCE OF LIFE. Dedication. A return to the roots. And the art of masterfully combining down-to-earth ingredients. Fresh, locally sourced products. Creatively presented. And complemented. With HIGH-QUALITY PRODUCTS from around the world.

Kristian Knölke’s credo is that what we eat is the key to a healthy, happy, and balanced life. After all, only mindful eating brings the body and soul into balance. But healthy, mindful, and conscious eating not only makes us happy—it also helps protect our Mother Earth.

We have a responsibility and an obligation to treat it with care—for ourselves and for our children. Accordingly, Kristian Knölke strives to bring joy to people through local, seasonal, sustainable, and organic products that are free of additives, natural, and prepared with care. Because that is the only way to truly appreciate the full value of a dish.