The story
Executive Chef Florian Wagenbach directs daily operations at Gourmetrestaurant Silberdistel in Ofterschwang. His culinary philosophy merges classical European techniques with international elements, establishing a clear direction for the house fusion cuisine. The procurement strategy relies heavily on suppliers located within seventy-five kilometres of the mountain resort. This strict regional focus earned the property a GreenSpoon designation from the Schlemmer Atlas guide.
Guests encounter two structured dining paths throughout the week. Friday and Sunday service operates through an à la carte Klassiker menu that highlights pressed cheese dumplings and premium cuts from local cattle. Wednesday through Saturday shifts toward the multi-course Weitblick format, where chefs apply methods like Tikka Masala spice blends to house-raised poultry. The venue has maintained its Michelin star since opening to independent visitors in 2010, a standard reflected in the consistent execution of both formats.
Tables rest on the fourth floor, orienting diners toward sweeping panoramas of the Allgäu peaks. Natural timber paneling and textured stone surfaces ground the space without overwhelming the sightlines. A dedicated wine cellar houses over four hundred fifty bottles, complemented by the house Fäßler & Salomon label released exclusively for the resort. Restaurant manager Naomi Merz handles all pairings, steering guests toward crisp whites that balance richer protein selections or lighter fusion-style preparations.
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Concept In this high-end wellness and golf resort, gastronomy plays a key role, with the gourmet restaurant serving as the highlight among the various dining venues. “Weitblick” menu on Wed, Thu, Sat; “Klassiker” à la carte on Fri, Sun. Special rates for hotel guests. Cuisine Style Executive Chef Florian Wagenbach handles both classics and international fusion cuisine with equal mastery. The “Weitblick” menu, for instance, features house-raised chicken prepared in Tikka Masala style, along with pressed cheese dumplings served with onions and mushrooms. On the Klassiker menu, guests can choose between duck liver with truffle jus and lobster bisque, while mains include a whole turbot or tournedos made from Allgäu heifer beef. Wine Extensive selection. The property has developed its own private label in partnership with Austrian winemaker Bertold Salomon. A nice touch: staff members personally recommend their favorite wines. Atmosphere Modern Alpine design featuring dominant shades of green and natural materials. Linen textiles, wood, and stone walls create a warm, inviting ambiance. Verdict Classics and the finest offerings from around the world, all within a top-tier hotel in the Allgäu region.
Gourmet restaurant on the fourth floor with a living room ambiance and views of the Allgäu Alps. It offers lavish menus with up to seven courses, and 450 wine selections are stored in the establishment's cellar.
Regional and resource-optimized operations are a daily reality at the Sonnenalp Resort. Food items such as fruit, vegetables, baked goods, dairy products, meat, and fish are sourced from within a 75-kilometer radius. The property relies exclusively on green electricity or generates its own power through a 700-square-meter photovoltaic system, which also contributes to heating. This is complemented by energy recovered from the ventilation system. Located in close proximity to the hotel are traditional orchard meadows, an insect hotel, a wildflower meadow, and six hotel-owned beehives. Among other benefits, employees receive permanent contracts and salaries that exceed standard collective agreement rates.
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