The freistil. doesn’t fit into any pigeonhole. The menu is as varied as the tastes: depending on availability, you will find a local saddle of venison as well as Gunzesrieder char, a crispy Ceasar’s salad “Allgäu Edition” or a vegetarian pea falafel with creamy herb curd.
The two seasonal freistil. Menus – one is vegetarian – surprise with modern regional dishes and creative flavors. The kitchen likes to work with contrasts: for example, a crispy vegetable salad with crispy bread chips and creamy goat cheese comes along. Or two kinds of beef from the Zieglerhof – grilled briefly on charcoal and classically as a roulade – are served with creamy savoyles. The freistil. wine recommendation rounds off the individually selected menu.
For the best taste of the individual ingredients, the kitchen team uses various cooking methods, such as smoking, grilling on the “green egg” or stewing in the oven.
The freistil. mainly refers to seasonal products preferably from the Allgäu region and knows its suppliers and the ways of ingredients from cultivation to the kitchen. These are usually short – sometimes only a few meters, such as mountain cheese dairy on the Schweineberg or mountain fishing in Gunzesried. This guarantees the highest quality and freshness of the products.