Pavo

Rating: 16
Author: Gault&Millau

Auf dem Falkenstein 1, 87459 Pfronten, Germany

16/20
Remarkable Restaurant

1 PHOTOS

Chef: Simon Schlachter
Cooking: Asian | French | Gastronomic | International
Services: Access for people with disabilities | Accommodation | Electric charging station | Private Parking | Private Room | Terrace
Style: Bar | Casual | Exceptional setting | Romantic | With friends

Gault&Millau's review 2025

Simon Schlachter has considerably expanded his small blue Pavo room at Falkenstein Castle. It is now called "Blue Castle" in its entirety, looks like it everywhere after extensive renovation and confidently describes itself as "from old to edgy". There is something to it - you won't be able to "cocoon" or dine much more casually at 1250 meters with a wide view over the Alps to Neuschwanstein - if you like it more rustic, choose the Schlossanger Alm at the foot of the Falkenstein, which can be reached on the same private road and belongs to the relatives, and will also be well catered for there. What has remained is the spectacular, two-arm-wide terrace, from which it goes down almost vertically for hundreds of meters. At the top there is "happiness to eat" - and at least you should definitely have the aperitif outside, if the first courses are not served there anyway in good weather. And because above 1,000 meters everyone is on a first-name basis anyway, we can also quickly tell you that Simon not only cooks here, but also grew up here. After years of apprenticeship and wandering at top addresses, he has built his own at home, where King Ludwig would have liked to put up a fairytale castle (the designs can be visited) if he hadn't run out of money. We prefer to put ours in the sharing menu, because it offers a really fairytale six-course menu that actually includes 18 courses – only they are served in stages, friendly and competent by Simon's partner Sabrina Haas and her team, and everyone takes what they like. This is communicative (except for the four little things designed for one person in advance), and even those who have hungry eaters at their side don't have to fear for their satiety: There is plenty of goodness. And diverse. And aromatic – Simon has refined his penchant for Asian, especially Thai flavors, is not afraid of exotic spiciness and skilfully uses it with alpine ingredients. Elaborate, high-quality, expressive on the palate. And we think that everything has not only become bluer and cooler, but also a bit more independent in terms of taste, which is why three toques can now adorn the castle.