Freshness has a long tradition in the Eilguthalle. From here local products went by sea. 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 de cuisine Nikolai Stürmer refines the 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 image of the culinary diversity in the region .
However, the region is also characterized by international relations. Trade routes run through the area. It is on them that international influences come into 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 particularly gently. All employees feel connected 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 lot of rest." Ralf Waldo Emerson, American essayist, poet and philosopher.
The JOSPER cooks and grills the dishes at the same time and tastes convincing. The heat immediately seals the pores and prevents juice from being lost. Fish, meat and vegetables remain particularly tender and juicy under the spicy crust.
It is a jack of all trades from Spain that initially seems quite unspectacular: the JOSPER grill. Where grill is said too little. 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 cooks and grills the dishes at the same time and tastes convincing. The heat immediately seals the pores and prevents juice from being lost. Under the spicy crust, fish, meat and vegetables remain particularly tender and juicy. The smoke from precious woods adds flavor to the dishes, but does not mask their characteristic taste.
Our employees share a characteristic that is typical 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 will remain a meeting place - from person to person and with the wealth of this incomparable region. Whether in the beer garden or in the bar, we always try to fulfill the wishes of our guests. We work with passion at this special place, which Halle obliges. And yet we are human, please speak to us with praise or criticism. We will certainly take your suggestions seriously.
Quality, organic
is the basis of the future
We are convinced that only quality and sensible use of our resources pays off.
Consistent top quality requires constant innovation. Our committed and experienced kitchen team takes care of that. The kitchen of the Eilguthalle represents a mixture of down-to-earthness and inspiration. We know the culinary wealth of the region and use it. Our kitchen refines the seasonal products from the lush meadows of the Westallgäu, from the shady valleys of the Bregenz Forest, from the depths of Lake Constance and from the vegetable fields of Reichenau and Tägermoos into a culinary landscape that is a sensual reflection of the diversity of the region. We pay attention to the production standards of our suppliers and jointly develop the products that characterize the Eilguthalle. As far as possible, we rely on regional products and organic quality. A list of selected suppliers is available on request.
