Glimmer of hope for gastronomy: If the Freising district reaches a stable 7-day incidence below 100, beer gardens are allowed to open.
Many hosts are ready.
- “We want to and can get started right away,” says Thierry Willems from the
The long break since November was used to bring everything into shape, especially behind the scenes.
The landlord from Freising and his 30-strong team had actually been hoping for a long time to be able to serve guests in the beer garden again after Easter.
"That's why we've actually finished everything for a month and the employees are in the starting blocks."
Confusion about tests and vaccinations
But for outdoor catering to be able to open, a stable incidence value below 100 is necessary. Prime Minister Markus Söder announced this on Tuesday as a benchmark for easing. What Willems is still missing, however, in order to finally go back to his work: "A well-engineered concept with uniform and implementable solutions is needed for the entire catering trade." Fundamentals such as distance, mask requirement and a one-way street regulation for going to the toilet can certainly be found in the previous year take over - that has proven itself. "But how exactly this works with the corona tests or the vaccination certificates is still unclear."
Despite the details that still have to be clarified, the operator of the Bräustüberl is relieved: "Our entire industry is happy that after more than six months a light can be seen at the end of the tunnel." Willems addressed a request to heaven: " The beautiful weather last spring and summer was God's blessing.
We could use that again now. "
Schlossbräukeller under new management: host couple prepares beer garden
In Au, the government's green light for beer gardens is eagerly awaited: “We're ready and we're preparing everything,” says Svetlana Wolff (37), who took
on May 1st with her partner Dimitri Christodoulou (49)
Has. So far, the couple was known from the neighboring Greek restaurant Onassis - in the Schlossbräukeller, a symbiosis of both local kitchens is now to be created. Wolff: "We have Greek specialties, but also classic roast pork, obazdn or chicken."
With the beer garden operation, the restaurateurs want to finally reach a broader target group again after the corona-related pure to-go business.
Because: “Of course, our regular customers on site mainly use the pick-up service.” The guests were last able to convince themselves of the quality of the Bavarian cuisine on Sundays, “because there were Bavarian dishes to take away,” says the 37-year-old.
The best time to start over
In the background of the host couple, according to Svetlana Wolff, a team of around 20 employees is in the starting blocks: "At the moment, only four to five people are working, the rest are on short-time work or are temporary workers." The hygiene concept from the last lockdown is now on adapted to the new location so that the guests can indulge in the culinary delights carefree.
The Auer explains why the Onassis moved to the Schlossbräukeller in the first place: “In the old restaurant, the chimney had not been renovated for a long time.
The necessary work would have cost a six-figure sum. "Wolff:" So now is the best time to dare to start over.
And so we gladly accepted the corresponding offer from the Schlossbrauerei Au. "
Medical representatives are calling for the vaccination center to end soon.
The doctor's spokesman in Freising has a completely different opinion - and speaks plain language.
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