i. Biography
The Path
Training at Berufsakademie Ravensburg gave Susanne Rimmele the base for a kitchen career built incrementally, with each post adding discipline and control. The early years at Steigenberger Inselhotel Konstanz, first as praktikantin and then as auszubildende at Steigenberger Inselhotel Konstanz (2002–2004), set the tempo of service work and the practical demands that come with it. Moving on to veranstaltungsleiterin at Steigenberger Hotel Der Sonnenhof (2005–2006), she added the wider coordination of hospitality to the daily work of the line. Technique was further sharpened as köchin at Gourmet Restaurant Lanz (2007–2008), then as köchin at Ristorante Da Enzo (2008–2009). Read in sequence, those roles show a steady progression: from training to execution, from kitchen routine to a more controlled personal style, with each step tightening the work rather than changing its terms. Since 2009, the responsibility of Geschäftsführer of Hotel Hohe Linde has sat alongside the work of köchin of Allgäuer Stuben im Hotel Hohe Linde. That long tenure gives Susanne Rimmele’s cooking a settled frame. It keeps the focus on the same regional ingredients, the same local expectations, and the same balance of Allgäu character with Mediterranean influence.
The Work Today
Regional and Mediterranean dishes sit side by side at Allgäuer Stuben in Isny im Allgäu, Germany, and the point is not contrast for its own sake but clarity of handling. The kitchen is built around place: the Allgäu is brought to the plate through the best ingredients from the region, with produce allowed to carry the dish before anything else is added around it. The result is cooking shaped by precision and restraint, with room for brightness where it suits the plate.
Signature
Beef goulash with seasonal vegetables and bread dumplings shows the kitchen’s register for warmth and structure, a classic handled with enough control to keep it composed. House-made ricotta and spinach ravioli with braised tomatoes shifts that same discipline toward a lighter, more delicate balance. Wildmaultäschle in Rotweinschalotten keeps the work anchored in regional memory, while the red-wine shallots add depth without disturbing the core of the dish. Together, these signatures map the range of Susanne Rimmele’s cooking: grounded, measured, and attentive to proportion.
Acclaim
The public identity of the restaurant’s kitchen rests on a clear proposition: bringing the treasures of the Allgäu to the plate with the best ingredients from the region. At Allgäuer Stuben, that idea functions as method rather than branding. It points to local sourcing, seasonal clarity, and the kind of disciplined handling that lets regional cooking stay precise without losing generosity.
Profile updated August 2026
FAQ
Asked of Susanne
Where did Susanne Rimmele train or study?
Susanne Rimmele trained at Berufsakademie Ravensburg.
What is Susanne Rimmele known for?
She cooks regional as well as Mediterranean dishes.
