PAVO

It has to be said that a spectacular location such as Boutique Hotel Blaue Burg is something of a rarity in Germany. Nestled amid the peaks of the Allgäu Alps, the premises can only be accessed via a private road – the view is breathtaking! The small restaurant is where Simon Schlachter wins diners over with a modern and creative dining concept, which aims to offer a shared experience. He achieves this with a set menu whose courses each consist of several small dishes and are perfect for sharing. Up to 18 dishes full of different components and flavours – this reflects his own elaborate style and creates a sense of complexity. To complete the picture, there is the upscale decor and professional service courtesy of the charming maître d', who happens to be the chef's partner. Alternatively, try out Restaurant 1250 with its regional cuisine (also at lunchtime).

Perched at 1,250 metres at the Blaue Burg on the Falkenstein, PAVO runs a social, shareable format, multiple small dishes bundled into each course. The concept pushes variety over formality, with the kitchen building momentum through 15 to 20 components across the evening.

Signatures show up as small bites and bold pairings: seaweed chips and quick snacks to start, richer centrepieces like entrecote from older cattle, and a finish that leans into souffle and Black Forest-style cherry notes. Supporting flavours often include pickling, smoke, allium, and creamy dairy.

A set-menu "sharing experience" served as many small dishes across a few courses, designed for the table to share or keep individual. Alpine ingredients meet brighter, modern accents, snacks, mains and desserts arrive as clusters rather than single plates.