The story
In the Alpin Lifestyle Hotel Löwen & Strauss in Oberstdorf, the ESS ATELIER STRAUSS offers an experience the restaurant describes as "Alpine Fine Dining." Since opening in late 2011, it has held a Michelin star, a recognition it has retained every year since. The kitchen, led by chef Peter A. Strauss, creates seasonal and regional menus that draw on the flavors of the Allgäu mountains.
Strauss, a chef with a career that has taken him from the Hotel Sonnenalp to kitchens in St. Moritz, Munich, and Jamaica, brings a "Never Ending Passion" to his work. His team focuses on sourcing the best and freshest products, predominantly from the region, to build their dishes. The restaurant’s philosophy is to create precise, handcrafted flavor experiences, presented with refined technique.
The dining room itself is designed to complement the food, described as an "edlen alpinen Ambiente" (elegant alpine atmosphere). A meal here is likened to walking through an exhibition, with the colors and sounds of the Alps woven into the plates. The cuisine is a modern take on classic techniques, using regional ingredients as a foundation for creative expression.
The restaurant is a member of the Jeunes Restaurateurs d’Europe, a network known for its commitment to culinary innovation. The wine list is extensive, featuring around 500 selections from Germany, France, Austria, and Italy, chosen to accompany the evolving seasonal menus. The ESS ATELIER STRAUSS presents its modern cuisine as a direct expression of its alpine surroundings and the chef’s lifelong dedication to his craft.
Recognition
Ambience
Details
History
High quality cooking
A culinary institution set against an impressive Allgäu mountain backdrop: delicious food and excellent wine at the highest level, charming service, beautifully set tables, and a lovely outdoor area.
Concept Internationally inspired fine dining at the Alpine Lifestyle Hotel Löwen Strauss. Surprise menu in 10 courses. Culinary Style An impressive culinary journey that begins with an Asian spice soup, continues with Glen Douglas salmon from Scotland served with beetroot hummus and vegetarian foie gras, and culminates in venison loin from Oberstdorf accompanied by beech mushrooms, edamame, and pepper pear. Wine 500 selections from Germany, France, Austria, and Italy. Atmosphere Wine climate cabinets and casually chic alpine design define the rooms. Conclusion A creative journey of discovery with inspirations from around the world.
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