The story
Jagdhof Schlingen brings decades of culinary experience to Bad Wörishofen, where Barbara, Ursula, and Christine Steinhauser direct a kitchen centered on German cuisine. The owners maintain long-standing contracts with regional farmers to secure vegetables, meats, and dairy that arrive fresh each week. This supply chain shapes every plate without relying on complex techniques or imported shortcuts.
Guests routinely order the Rinderkraftbrühe served with house-made Brätstrudel or delicate Flädle. The kitchen pairs wild chanterelles with cream-rubbed eggs or serves them simply sautéed with parsley alongside potato gratin. Hearty meat selections feature Schweinefilet roasted whole with cognac pepper cream and Kenia beans, while Medaillons from Austrian pasture beef follow a similar rich preparation. Even the vegetarian Spinatstrudel receives a careful finish with melted cheese and truffle sauce.
The property operates primarily on weekends and holidays, allowing the team to maintain a steady pace throughout the Allgäu region. Warmth defines the dining room, which remains open continuously from late morning until closing. Staff prepare complete meals for guests who prefer to dine at home, wrapping traditional Bavarian cooking in porcelain so everything arrives ready to serve. The Schlemmer Atlas recognized this consistent approach with two spoons in its latest guide.
A rotating buffet displays baked goods prepared daily behind the counter. Visitors frequently select the Topfenrahmstrudel or the Agnes Bernauer Torte, both reflecting Alpine pastry traditions. A dense French chocolate tart and almond-topped apple cake round out the selection. These sweets pair naturally with coffee after a substantial lunch or dinner service.
Recognition
Ambience
Details
History
Rural restaurant with fresh, seasonal cuisine. Homemade cakes and pastries. Open only on weekends.
Location
