You do not simply come to Filippo’s restaurant to eat. You come to experience a journey.
A journey where every plate tells a story. Where flavors conjure images – of the sea, of warm summer evenings, of the scent of fresh herbs, and the gentle sound of waves. Here, dining isn't just a moment. It's an experience that begins the moment you sit down – and lingers long after you've left.
Filippo’s Story
How Il Pescatore Was Born
It begins by the sea
In a small town in Calabria, where the morning sun turns the water into liquid gold and the scent of salt and freedom fills the air, Filippo grows up. The sea is not a place—it is part of his life. His grandfather was a fisherman. His father was a fisherman. And Filippo himself is already standing on a boat as a child, long before other children understand what it means to carry responsibility.
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But he does not only learn how to catch fish
From an early age, he develops a deep understanding of what the sea provides. Which fish are at their best during each season. Which are the healthiest. Which are best suited for particular preparations. And which must be treated with care and respect in order to reveal their full character.
This knowledge does not come only from the sea
At home, in the kitchen, his mother and grandmother shape his understanding of food. There, he learns how to properly prepare fish. How to cut it, season it, and refine it. Which herbs pair best with which fish. How simple ingredients can become a dish that carries memories. It is a school without books—but full of experience, passion, and tradition.
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A step away from everything he knows
He spends ten years in the Black Forest. He works, learns, and observes. Yet he never leaves the sea or his roots behind. They stay with him—in every thought, in every idea.
Then comes Füssen
A town that touches him immediately. Perhaps it is the landscape, perhaps the tranquility—or perhaps it is the feeling that something can be created here. When he discovers a small restaurant, he sees more than just a place. He sees an opportunity.
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The restaurant has a difficult past. It has failed several times, been abandoned, and forgotten. For many, it would be the end. For Filippo, it is a beginning.
At the age of 24, he signs the lease
He rebuilds everything from the ground up—with his own hands, his own determination, and a clear vision. Step by step, he creates a place that is not simply a restaurant, but a bridge between two worlds.
Fish becomes the centerpiece. Not as a trend, but as a conviction.
Every fish that arrives on your plate here is treated with the knowledge Filippo has carried with him since childhood. It's not just about freshness – it's about understanding. About respect. About the ability to recognize what a product truly needs to reveal its character. Sea bass grilled on lava stones. Mussels that taste of the sea. Vongole that evoke memories of Calabria. And at the heart of it all, a dish that unites everything: the Calabrian fish stew.
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Over time, the kitchen continues to grow.
Homemade pasta is created. Crafted with care, using ingredients that tell stories. Truffles, herbs, wild fennel seeds from Calabria – gathered in the traditional way. Small details that make all the difference.
Filippo goes even further
He brings his homeland not only into the kitchen, but also into everything that accompanies it.
His own wine. His own olive oil.
In Italy, amidst vineyards and olive groves, what is later served in Füssen is produced. Everything is organic, everything is made with dedication. During harvest time, the family works together. It's not a process – it's a part of their lives.
For many years, he has collaborated with a winemaker from Friuli on his wines. White wine, red wine, and now also rosé. Each vintage is an expression of experience, trust, and passion.
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And behind it all lies a thought that has accompanied him since his childhood:
Everything he does today is a return.
A return to his roots. To the moments by the sea. To the hours spent in his grandmother's kitchen. To the voices of the people who shaped him.
His measure of success is not today's success.
His benchmark is that the generations before him – his grandfather, his grandmother, his parents – would be proud of him.
When you sit in your restaurant today, with the scent of fresh fish in the air and a glass of wine in your hand, you can feel it.
This isn't just a place for cooking.
A story lives on here.