04.05.2026
On May 1st, Hofgut Dagobertshausen became the stage for a format that is rare in this form. With the first Dagobertshausen BBQ Day, an event was successfully held that convincingly combines culinary excellence, experiential character, and a clear conceptual idea.
Between smokers, open flames, and carefully staged stations, an atmosphere emerged that went far beyond classic grilling. Around 1,000 guests took the opportunity to try a curated offer and at the same time become part of a lively event happening.
The aim was clear from the start: to show barbecue not only as a form of preparation but to make it an independent enjoyment culture.
“We wanted to create a format that makes the diversity and quality of modern BBQ cuisine visible,” says Michael Hamann, board member of the VILA VITA group, to which the Hofgut belongs. “The response shows that this concept works.”
The line-up combined renowned actors from the BBQ and gourmet scene and convinced with craftsmanship precision as well as creative diversity.
David Pietralla presented brisket and pastrami from German full-blood Wagyu, while international influences and modern interpretations shaped the overall picture. Classics like pulled pork stood equally alongside innovative dishes like grilled salmon çiğ köfte or a hot dog with veal sweetbread and truffle by Giuseppe Messina.
Vegetarian components, fish dishes, and dessert creations also naturally fit into the concept and emphasized the holistic approach of the event.
“For us, barbecue means craftsmanship care and respect for the product,” says Pietralla. An attitude that ran through the entire offer.
In addition to the culinary, the BBQ Day deliberately focused on an expanded experience offer. Classic event elements like bull riding or “Hau den Lukas” met with craft demonstrations like cigar rolling and a high-quality beverage selection with craft beer, selected wines, and whiskey cocktails.
The all-inclusive concept proved to be a coherent framework, allowing guests a relaxed and at the same time high-quality enjoyment experience.
The great approval and consistently positive response leave no doubt that the Dagobertshausen BBQ Day is far more than a one-time event.
“The quality, the atmosphere, and the feedback from our guests encourage us to further develop this format,” says Michael Hamann.
The next event in 2027 is already to be expected. Presumably, the demand will be even higher than this year.
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