Reopening of the Metzgerwirt in Giggenhausen: tradition today as a recipe for tomorrow

Created: 07/09/2022, 05:00 p.m

By: Andreas Beschorner

Runs – the beer too: at the new bar are (from left) Daniel Zull, Markus Winnefeld and Christopher Aichinger.

© Beschorner

A lot has happened in Metzgerwirt Giggenhausen, which is now being looked after by tenants Daniel Zull and Markus Winnefeld.

Motto: "This is what tradition tastes like today".

Giggenhausen

- The new impression already begins in the entrance area, where - just like in the hall and in the living room - lamps and chandeliers designed and specially made by an interior designer hang: baskets and old milk cans are given a new function.

The bar counter has also been redesigned, so to speak the heart of the restaurant and the living room, whose wooden ceiling has been painted gray - with a special color to protect the underlying frescoes.

(By the way: everything from the region is now also available in our regular Freising newsletter.)

The entrance area, which is supposed to have the atmosphere of a flood, is also designed in grey, as is a wall in the hall, on which old shooting targets hang and thus tell of part of the history of the house.

It almost goes without saying that the tables and chairs have been prepared and give the guest a new feeling. The basic idea and the basic theme are clear: "barn", as Daniel Zull puts it, "not so sterile".

And that's why, for example, the washbasins in the toilets are integrated into old barrels, the Salettl is also being transformed into an "Almhütten-Salettl", many old things that were found in the building have been kept and used as decoration - from an old window shutter to an old painter's ladder.

Good cooperation with the cooperative

It's not quite finished yet, hand work still needs to be done here and there, the facade hasn't yet received its final coat of paint.

Zull and Winnefeld always acted in consultation with the cooperative.

A "new wind" is good, says board member Christopher Aichinger, but it is "our host" and they want to have a say.

After all, everything related to conversions that is permanently connected to the building is paid for by the cooperative and its members.

The tenants, on the other hand, finance the interior such as lamps and the like.

So far, the trio confirms to the FT, they have always agreed that the project is going well - also "because everyone is planning for the long term".

Something else characterizes the restructuring measures in the economy: The craftsmen come from the village, the community or at least the region.

It can happen that someone comes by on Saturday at seven o'clock to get something done within a few hours, says Zull.

Those involved know that the redesign would not have been possible otherwise during this time.

Traditional dishes should be given "a certain twist".

Quality and regionality - that also characterizes the kitchen of the Metzgerwirt in Giggenhausen.

There is nothing from factory farming, there are no finished products: "We do everything ourselves," emphasizes Winnefeld.

With Robin Grube, who previously worked in Hohenkammer, a chef has been brought in since July 1st who also lives this type of gastronomy.

It's not about inventing new dishes, according to Winnefeld, but about giving traditional dishes "a certain twist".

Because: "This is what tradition tastes like today." It was not for nothing that Zull and Winnefeld founded Wolpertinger GmbH especially for this project.

That too is a tradition today.