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 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.