The story
Schlossanger Alp, in Pfronten, Germany, serves contemporary and country cooking at Am Schlossanger 1, where Der Feinschmecker awarded it 2.5 in 2026. The restaurant sits inside a mountain hotel in the Allgäu, and its kitchen works with regional ingredients while looking outward for technique.
Bastian Ebert took over the kitchen from his mother, Barbara Schlachter-Ebert, after several years in top-tier kitchens. He builds his menu around regional products but takes international inspiration in how they are chosen and prepared. Michelin has listed the restaurant as Recommended for 2026.
The menu opens with smoked eel, pearl onions, lovage and buttermilk. Venison arrives as tataki, served with egg yolk, caviar, spring onions and teriyaki sauce. Traditional dishes sit alongside these, including veal liver, onion roast beef and Wiener schnitzel. The restaurant's country-style pork ravioli, venison salami and Danube salmon were noted in the Schlemmer Atlas.
The main dining room is modern and elegant, with a bright winter garden beside it. The Zirbenstube and Mucks' Dining Room offer a more traditional, wood-panelled feel. In summer, the outdoor terraces look out toward the Falkenstein castle ruins. The wine list runs to about 500 items, and the non-alcoholic drinks come from Jörg Geiger.
Recognition
Ambience
Details
History
Hotel complex situated below the Falkenstein summit at an elevation of over 1,100 meters, designed in traditional Allgäu country house style. The restaurant serves country-style pork ravioli, venison salami, and Danube salmon, with an extensive wine selection.
Concept At 1,300 meters, Hotel Schlossanger Alp offers an extensive wellness program from the Ebert family in a beautiful secluded setting. In the restaurant, Junior Bastian has been serving locally inspired cuisine for several years. Menu and à la carte options. Culinary Style After several stints in top-tier kitchens, Bastian Ebert took over the kitchen from his mother, Barbara Schlachter-Ebert. He loves regional products but draws international inspiration for their selection and preparation. The menu begins, for example, with a creation featuring smoked eel, pearl onions, lovage, and buttermilk. He serves venison as tataki, accompanied by egg yolk, caviar, spring onions, and teriyaki sauce. Veal liver, onion roast beef, and Wiener schnitzel are also available. Wine Extensive selection with around 500 items. Non-alcoholic beverages by Jörg Geiger. Ambiance The modern atmosphere prevails in the elegant restaurant and bright winter garden. Traditional charm defines the "Zirbenstube" and "Mucks' Dining Room." Beautiful outdoor areas in summer offer views of the Falkenstein castle ruins. Verdict Both experimentalists and traditionalists will find exactly what they're looking for here.
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