Regional ecological cuisine and green electricity instead of gas |
“Max Emanuel” now organic inn
Munich – opened as a pub in 1880. 2022 awakened as an organic inn.
The new makers of the completely renovated and completely redesigned traditional inn in Maxvorstadt, Oscar Schlehaider, Konstantin Schottenhamel and Daniel Pietsch, have turned the dusty meeting place into a modern, CO2-neutral inn (170 seats) with a beer garden (450 seats).
Tomorrow the tavern will officially open again. The beer garden is already open.
“We have high ecological standards,” says Konstantin Schottenhamel (30) to BILD. “Our goal was and is to realize timeless Bavarian gastronomy in top quality from the region.” The three friends have also implemented this.
On the menu: regional, organic cuisine. Organic vegetables from Karlsfeld, organic meat from Thiersee (roast pork from organic alpine pigs is available for EUR 17.90), wines from Bavaria and nearby Austria. Vegan dishes (e.g. creamed chanterelles with dumplings, 19.90 euros). In the kitchen, only green electricity is used instead of gas. A pioneering step. Not only because of the increased gas prices – above all from environmental aspects.
Of course, the Löwenbräu beer is still available. The property belongs to Jobst Kayser-Eichberg (of the Sedlmayr dynasty), to whose empire Löwenbräu also belongs.
A beer in the (also completely redesigned) beer garden costs 9.30 euros and in an ice mug 9.80 euros. In the tavern there is no beer, but the barley juice from so-called “Willi cups” in two different sizes (including the “cut”).
The new tenant trio, who are also private friends, bring a wealth of experience with them. Schlehaider from a “Lucky Who”, Pietsch as the ex-“Dallmayr” head saucier and Schottenhamel as hotel manager in Obermenzing and Neu-Wiesn landlord.
Managing director is Schlehaider alone, the other two are shareholders. And thus part of the success.
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