Freshness has a tradition in the Eilguthalle. From here local products went on the sea route. Fresh ingredients from regional producers and suppliers are the basis of our dishes. We refine these with international influences.
Our kitchen philosophy
Our kitchen Down-to-earth and international
Tradition and modernity, first-class craftsmanship and culinary creativity: Our kitchen team around chef Nikolai Stürmer refines seasonal products from the lush meadows of the Western Allgäu, from the shady valleys of the Bregenz Forest and the depths of Lake Constance into a sensual reflection of the culinary diversity in the region.
However, the region is also characterized by international relations. Trade routes crisscross the area. On them, the international influences come to the region and the cuisine. Consistent quality needs constant inspiration. One of these international influences is the Josper grill. It enables us to prepare tender meat and fresh fish in a particularly gentle way.
All employees are committed to warm hospitality: polite, helpful and accommodating. They have one goal: the satisfied guest.
“Hospitality consists of a little warmth, a little food, and a great deal of quiet.” Ralf Waldo Emerson, US essayist, poet and philosopher.
JOSPER Grill The Spanish Jack of all trades
The JOSPER simultaneously cooks and grills the dishes with a convincing taste. The heat immediately closes the pores and prevents juice from being lost. Under the spicy crust, fish, meat and vegetables remain particularly tender and juicy.
It is a jack-of-all-trades from Spain, which at first appears quite unspectacular: the JOSPER grill. Whereby grill is already too little said. The JOSPER is a mixture of oven and grill. And therein lies its hot secret.
Whether fish, meat or vegetables: everything is prepared at operating temperatures of 300 to 350 degrees Celsius. The Josper simultaneously cooks and grills dishes with a convincing taste. The heat immediately seals the pores and prevents juices from being lost. Under the spicy crust, fish, meat and vegetables remain particularly tender and juicy.
The smoke from precious woods adds spice to the dishes, but does not mask their characteristic inherent flavor.
Warm hospitality Our goal is the satisfied guest
Our staff is committed to a typical characteristic of the region: warm hospitality.
Stylish and polite, helpful and accommodating. As a team, they have one goal: a satisfied guest. Because the Eilguthalle is and remains a place of encounter – from person to person and with the richness of this incomparable region. Whether in the beer garden or in the bar, we always try to fulfill the wishes of our guests. With passion we work at this special place, the hall obliges. And yet we are human, please talk to us, with praise or blame. For sure we take your suggestions seriously.
Quality, Bio is the basis of the future
We are convinced that only quality and sensible use of our resources pay off.
Consistent top quality requires constant innovation. This is ensured by our dedicated and experienced kitchen team. The cuisine of the Eilguthalle stands for the mixture of down-to-earthness and inspiration. We know the culinary richness of the region and use it. Our kitchen refines seasonal products from the lush meadows of the Western Allgäu, from the shady valleys of the Bregenz Forest, from the depths of Lake Constance and from the vegetable fields of the Reichenau and the Tägermoos to create a culinary landscape that is a sensual reflection of the diversity of the region. In doing so, we pay attention to the production standards of our suppliers and together we develop the products that distinguish the Eilguthalle. As far as possible, we rely on regional products and organic quality. A list of selected suppliers is available upon request.