Our culinary artists
KOCHKUNST and
Top GASTRONOMY
A love of their homeland, a love of their craft and a talent for combining enthusiasm with enjoyment are the three characteristics that characterize Barbara and Bastian's cooking style. Mother, son and the professionals at their side make the SCHOSSANGER ALP one of the 300 best restaurants in Germany, with mentions in all the well-known restaurant guides, in Michelin and Gault Millau, from Varta, Aral to Gusto.
Barbara Schlachter-Ebert
Our chef brings taste to the point in a straightforward manner. She has refined her style of cooking over the years and constantly developed it further in line with the times. She feels a deep connection to the Jeunes Restaurateurs d'Europe, an association of innovative chefs that welcomed her into its ranks years ago as the first woman from Germany. She is also very proud that she will now be writing the next, new chapter of the SCHLOSSANGER kitchen together with her son Bastian.
Cooking course with Barbara
Tips from the professional kitchen: Find out more from Barbara Schlachter-Ebert.
Bastian Ebert
He grew up on the SCHLOSSANGER, and even as a child he stirred the pots and pans alongside his mother. Many other formative training stations followed: After the Löwen Strauß in Oberstdorf and the Tantris in Munich with Hans Haas, the path led to the Dalmulin restaurant in St. Moritz, where Bastian was able to gain valuable experience. Papa Rhein, directed by Nils Henkel, was the last restaurant to shape the style of cooking. Bastian's goal was always the SCHLOSSANGER kitchen. He has been supporting his mother here as Sous Chef since January 2022.
With us on the ALP
you TASTE NATURE.
Barbara Schlachter-Ebert
