We’ve traveled extensively. Different countries. Cultures. Accommodations. In all, we were able to discover and now and then feel a bit at home.

Home. This is always where you have a warm feeling in your heart.

Two years ago, we decided to bring this wonderful feeling of home to a very special location for us. A location that we wanted to fill with our memories, impressions and experiences.

Now this is tangible, the Alpenloge. In all directions it is our home – the way we have always felt. And now it stands on one location. Our home. That we now want to share and enjoy with you.

Anja & Michael

Nature that connects. The inside with the outside. Puristic and reduced. For the maximum feeling of well-being. The fine and cozy wellness area in the Alpenloge.

The bathhouse. Light floods the relaxation room. A perfect symbiosis of color, form and materials. Matured timber meets natural stone. In a framework of light colors. With green accents. As a reminiscence to nature.

Magnificent views from the lounger. Or from the panorama sauna.

Into the endless mountain landscape. In the background the crackling of the fireplace. In addition, the brine steam bath and massage room. Harmony of the senses. In every moment tranquility. Relaxation. And enjoying relaxation.

In the kitchen, chef Mark Beastall’s favourite flavour combinations come from a carefully curated mix of sweet, sour, bitter and salty and also loves to take straight from the vegetable plot, finding that “the garden offers ultimate freshness and maximum flavour direct to the plate.” He is also a fan of local meat, in particular veal which is produced with great care in Scheffau and when Mark’s local farmer supplies him with a whole veal, he has the opportunity to practice nose-to-tail eating with as little wastage as possible. He often visits his suppliers to see the product first hand – pork, veal and beef all come from Scheffau, fruit, vegetables and salad herbs come from the fertile Lake Constance region, with fish direct from the lake, according to Mark “yes I have even joined the fisherman at 4am to help bring in the catch,” such is his dedication to the cause of quality.
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Skilled in Michelin-star cooking and menu development, Beastall has lived in Germany for nine years, moving here for the most noble of reasons – love, as Mark’s wife is German, he decided to follow his heart. Before he moved here, however, he was already making waves in the UK dining scene at various Michelin-starred establishments including Hambleton Hall.

Citing his mother as the ultimate culinary hero and inspiration, Mark also remembers being impressed at a young age by Gary Rhodes on the television and the passion and enthusiasm he brought to cooking and fine dining. Today he keeps an eye on fellow chefs Marco Pierre White and Thomas Bühner whom he describes as his ‘most loved chefs’ and he also has great respect for Tom Kerridge who has done sterling work in developing the reputation of British food, especially in the setting of a country pub.