Silvia betreibt die erste vegetarische Berghütte in den Alpen
Farewell to Schnitzel!

Instead of Schnitzel and cold meats, the menu of the Hündeleskopfhütte offers vegan cheese spätzle and zucchini lasagne. Silvia Beyer is the first cabin manager in the Alps to take meat off the menu. It has been a great success

Cabin manager Silvia Beyer

Instead of Schnitzel and cold meats, the menu of the Hündeleskopfhütte offers vegan cheese spätzle and zucchini lasagne. Silvia Beyer is the first cabin manager in the Alps to take meat off the menu. What many may see as a contradiction in terms seems to be working well for her: The new concept is attracting many guests to the Allgäu.

Break at the Allgäuer mountain hut

Walkers and mountain bikers who make their way through the wood and up to the Hündeleskopfhütte find themselves richly rewarded for their efforts: They are met by breathtaking views over the Allgäu Alps and the mighty Zugspitze.

The cabin itself is as pretty as a postcard. The undulating East Allgäu glacier landscape stretches away at its feet. The striking tower of Pfronten parish church rises up into the sky.  When the sun shines it lights up the moorland and makes the lakes glitter.

The Hündeleskopfhütte looks like a traditional mountain tavern of the kind that have always been present in the Allgäu. But appearances can be deceptive! Cabin manager Silvia Beyer has gone down a different route.

At the end of May 2015, Beyer – who was born in Nesselwang and is a member of the German Vegetarian Association – took on the lease of the ancient cabin at 1,180 m and turned her dream into a reality: She opened the first vegetarian mountain cabin in the Alps. “The time is right for it – even in the Allgäu”, she says with conviction.

Die Hütte liegt idyllisch in der Ostallgäuer Moränenlandschaft

Tradition combined with vegetarian cuisine

The concept of a vegetarian mountain cabin and traditional Bavarian cuisine are not mutually exclusive – quite the reverse, in fact: In fact, many of the typical Allgäu dishes contain no meat – from Krautkrapfen (cabbage rolls) to the classic “Kasspatzn”, or cheese spätzle. Even the locals are convinced. Many regulars have started to meet here.

In fact, many of the typical Allgäu dishes contain no meat

Today the menu of the day features zucchini lasagne baked with almond cream and Krautkrapfen. The domestic science graduate is never happier than when she is cooking dishes from her childhood and refining these with her modern recipes.

Her grandmother and mother were both vegetarian: Oma Buck ran a guesthouse and even in those days only served her guests dishes that contained no meat, fish, sugar or white flour. “The famous pilot and entrepreneur Beate Uhse was one of her guests”, remembers Silvia.

The cabin manager herself chose to stop eating meat when she was twelve. However, she is not out to convert her guests: “Everyone should be free to eat and live in the way they think is right”, she says.

"Hundeleskopfhütte": Viele Gerichte aus der Kindheit der Wirtin
Rund eine Stunde wandert man zur "Hündeleskopfhütte"

Hütten-Gaudi for young and old

The cabin manager herself chose to stop eating meat when she was twelve. However, she is not out to convert her guests: “Everyone should be free to eat and live in the way they think is right”, she says.

The Hündeleskopfhütte conveys cosiness, community spirit and hospitality. Many families make the trip here in the summer. The route is suitable for pushchairs. The cross on the summit is almost always visible, encouraging even the least enthusiastic child to keep going. In winter, Silvia Beyer provides a toboggan run. Guests can hire a toboggan and hare down the slope, It’s a real thrill!

More information about the Hündeleskopfhütte at huendeleskopfhuette.de (only in German)

Im Winter können die Gäste von der Hütte zurück ins Tal rodeln

... from Silvia

Royal Crystal Spa and ABC Bath
The Allgäu also has a lot to offer for rest and relaxation. I particularly recommend the Königliche Kristall Therme in Schwangau for this, as well as the sauna in the ABC-Bad in Nesselwang. After a hike up one of the mountains, this is the perfect balance.
kristalltherme-schwangau.de | abc-nesselwang.de (only in German)

Tobogganing fun and torchlight hike
In winter, I prepare and clear the two-kilometer toboggan run. The guests can then go down on a sledge. They equip themselves with headlamps and off they go. But I also always have torches there – for those who would rather go on a night hike on foot.

More about good food, beer and wine

Hängt der Zoiglstern am Giebel, hat die Zoiglstube geöffnet

Zoigl landlord Reinhard Fütterer

Landlord Reinhard Fütterer is helping to keep the 600 year-old tradition of community brewing alive. His bottom-fermented beer is known as Zoigl

Read more
Auf einer Weltreise entdeckt er seine Leidenschaft für Silvaner

Winery Max Müller in Volkach

In the Franconian town of Volkach, young winemaker Christian Müller creates exquisite wines in his family winery and refines old traditions

Read more
Arnd Erbel: "Ich backe, also bin ich!"

Traditional baking by Arnd Erbel

In one of Germany’s oldest bakeries, Arnd Erbel produces bread, pretzels and Lebkuchen in the traditional way. With no additives or baker’s yeast

Read more
„Wir sind eine Nachbarschaftskneipe, in der man sich wohlfühlen soll“

Innkeeper Stefan Stretz

With his bar “Schanzenbräu”, Stefan Stretz has changed the face of the former Nuremberg district of Gostenhof, aka GoHo

Read more
Das Geschwister-Trio Portenlänger

Gastro trio Xaver's

Jakob, Theresa and Xaver Portenlänger run “Xaver‘s” restaurant in Munich. A restaurant that feels like a living room, as hearty as it is stylish

Read more
Johann Nepomuk Röhrl VI aka "Muk": Gastronom in der elften Generation

Landlord Muk Röhrl

The “Gasthaus Röhrl” has been in the hands of just one family since 1658. We met up with Muk Röhrl, who is the eleventh generation to run this inn

Read more

News from Bavaria

Get first-hand tips on stories, travel reports and events!