The story
PAVO sits at Auf dem Falkenstein 1 in Pfronten, 87459, and is listed under Füssen, Germany, where chef Simon Schlachter cooks a modern cuisine menu built on sharing. The restaurant holds one Michelin star (2026), and its kitchen moves between German, classic and international influences.
Simon Schlachter grew up on the Falkenstein and started his apprenticeship at the Königshof in Munich at 15. He then worked in kitchens including the Dolder Grand in Zurich, Ophelia in Konstanz, and Andreas Caminada's restaurant in Switzerland. His cooking now runs through the Blaue Burg boutique hotel, where he aims to make the shared meal the center of the evening.
The sharing menu opens with bites such as langoustine with fennel, mango and saffron, and a rösti with spinach, truffle and quail egg. Later courses include Skrei with beurre blanc, bao buns with pulled pork and BBQ sauce, and rabbit with bacon and potato. A wine pairing draws on international bottles, and the non-alcoholic pairing is made in house.
Large round tables suit the format, so guests pass dishes across the table rather than working through a single plate. The deep blue cushions are comfortable for a long meal. Schlemmer Atlas gave the restaurant 4 Kochlöffel (2026), describing small bowls and plates that invite hours of tasting.
Recognition
Ambience
Details
History
High quality cooking
At 1,200 meters above the gently rolling Allgäu, you can spend hours tasting to your heart's content from the small bowls and plates that vividly showcase the culinary artistry of Simon Schlachter.
Concept Fine dining with sharing dishes at the Blaue Burg Boutique Hotel. The young Simon Schlachter aims to place the shared dining experience front and center, with everyone starting together at 6 p.m. Kitchen Style After completing his apprenticeships in various top kitchens (training at the Königshof in Munich, stints at the Dolder Grand, Ophelia in Konstanz, and with Andreas Caminada in Switzerland), Simon Schlachter brings his own personal vision of fine dining to life – a culinary world tour: appetizer plates include langoustine with fennel, mango, and saffron; veal with Jerusalem artichoke, horseradish, and mushrooms; rösti with spinach, truffle, and quail egg; as well as bao buns with pulled pork and BBQ sauce. For the main course, he combines beef, onions, and béarnaise sauce. Wine The wine pairing is also internationally inspired, while the non-alcoholic version is house-made. Atmosphere The large, round tables underscore the sharing concept. The deep blue cushions are wonderfully comfortable. Conclusion An innovative culinary journey with a distinctly personal touch.
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