Culinary Experiences at the HUBERTUS Wellness Hotel

WINTER IS KITCHEN CLUB SEASON
Every three weeks during the “dark season,” we invite our guests into my kingdom—the kitchen.

Stealing from the pot is explicitly encouraged on that day, and the behind-the-scenes interaction is always something very special for me and my team.

Sparkling eyes, looks of amazement, and, above all, curiosity are the first emotions that arise as you explore the space.

THE HIDDEN STARS ARE ALWAYS OUR ALLGÄU KÄSSPÄTZLE MADE FROM THE BERGKÄSELAIB
The cheese aged for 12 months in the cellars of the surrounding Alps and alpine dairies before we were allowed to use it. Rather unusual, but nonetheless very popular. The homemade truffle pesto. A combination that’s addictive.

I always get my truffles from my neighbor, the “Truffle Baron” Simon Schauer. Simon is the only truffle researcher in Swabia, because for the past 80 years, the native truffle has been a protected species in Germany and may only be sought out and studied by select individuals. With his dog Scudi, he has now discovered 19 locations in the Allgäu where this gourmet mushroom has taken root.

Bayerischer Rundfunk followed Simon on his hunt this year. The video of the truffle hunt in the Allgäu can be found here.

I'm already looking forward to the first KitchenClub of the 2019/2020 winter season on November 7, 2019.

For anyone who can't wait until then, I've put together my recipes for the pesto and Allgäu Kässpatzen here, which you're welcome to download.

I look forward to your next visit to my kitchen.

Yours, Kristian Knölke
Executive Chef at HUBERTUS since August 2013