The story
High above the Allgäu, on the Falkenstein ridge, PAVO offers a dining experience that is both luxurious and delightfully unpretentious. The restaurant lets guests “let their taste buds jubilate and their souls dance,” as the team puts it. The atmosphere is one of effortless conviviality – a setting where modern classic cuisine meets a spirit of sharing.
Simon Schlachter grew up on the Falkenstein and knew from childhood that he would become a chef. He trained at the Königshof in Munich at age 15, then spent seven years learning from the greats of Michelin-starred kitchens: from Le Canard by Ali Güngormüs in Hamburg to the Dolder Grand in Zurich, from Ophelia in Constance to Schloss Schauenstein in Fürstenau and Igniv in Bad Ragaz. He later returned to school, earning his Küchenmeister and Betriebswirt at the Hotel School Heidelberg. In 2020, his star rose – PAVO was awarded a Michelin star, a recognition that still shines over him and his crew.
PAVO’s menu is built around a sharing experience. Dishes arrive in small, beautiful bowls, designed to be passed around the table. “Sharing is caring,” the team says, but you are also free to keep each plate to yourself. The current offering, priced at €195 per person, is a journey through small bites, appetizers, main courses, and sweets. Highlights include skrei with duxelles and beurre blanc, bao bun with pulled pork and BBQ, and a playful dessert of blond chocolate with cassis and almond. A wine pairing (€78) and a non-alcoholic accompaniment (€69) are available, the latter crafted in-house by Martin.
The result is a modern classic cuisine experience that is both refined and relaxed – exactly the kind of evening that makes you forget the everyday.
Recognition
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History
High quality cooking
At 1,200 meters above the gently rolling Allgäu, you can spend hours tasting to your heart's content from the small bowls and plates that vividly showcase the culinary artistry of Simon Schlachter.
Concept Fine dining with sharing dishes at the Blaue Burg Boutique Hotel. The young Simon Schlachter aims to place the shared dining experience front and center, with everyone starting together at 6 p.m. Kitchen Style After completing his apprenticeships in various top kitchens (training at the Königshof in Munich, stints at the Dolder Grand, Ophelia in Konstanz, and with Andreas Caminada in Switzerland), Simon Schlachter brings his own personal vision of fine dining to life – a culinary world tour: appetizer plates include langoustine with fennel, mango, and saffron; veal with Jerusalem artichoke, horseradish, and mushrooms; rösti with spinach, truffle, and quail egg; as well as bao buns with pulled pork and BBQ sauce. For the main course, he combines beef, onions, and béarnaise sauce. Wine The wine pairing is also internationally inspired, while the non-alcoholic version is house-made. Atmosphere The large, round tables underscore the sharing concept. The deep blue cushions are wonderfully comfortable. Conclusion An innovative culinary journey with a distinctly personal touch.
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