"There & away" in the center of Tutzing
Created: 2022-11-02 09:01
By: Stephan Müller-Wendlandt
Bright and new: Verena Goslich and her husband Sebastian in the guest room of "Hin & weg", which they are opening today in Tutzing in place of the former Café Hofmair.
© Andrea Jaksch
The Café Hofmair in Tutzing is reborn as “Hin & weg”.
It's open from today, and Verena Goslich's restaurant has many innovations and some special features to offer.
Tutzing
– The former Café Hofmair in Tutzing is coming to life again.
The grandchildren bring the gastronomic business back into the family.
Verena Goslich – her mother-in-law was born Hofmair – is starting her own business today with a bistro in the rooms of the building that characterizes the townscape on the corner of Hauptstrasse and Hallbergerallee.
It is a so-called soft opening.
The opening ceremony takes place on Saturday, November 5th.
Between 12:00 p.m. and 5:00 p.m., visitors can try the culinary offerings in a tapas-like size in the “Hin & Weg – Speise um die Welt” (Hin & Away – Food Around the World).
There's also something to drink - coffee specialties made from beans roasted in Naples and cocktails at the bar.
"Hin & weg" was a joint production by Verena Goslich and her husband Sebastian.
The husband of the gods came up with the second part of the bistro's name alone.
"He's particularly proud of that," reveals the 34-year-old landlady with a smile.
The "food" around the world is actually to be taken literally.
The world map catches the eye twice in the light-flooded dining room.
Once as a decorative element on the wall opposite the window front.
And first of all on a huge black board opposite the entrance.
The weekly changing lunch dishes are written on this board with reference to their country of origin.
In the opening week there is Spanish Raider Meat – a savory seasoned chicken, oven-roasted with vegetables – or pizza waffles, topped with tomato sauce and pesto and topped with mozzarella.
The food quartet is completed by a soup and a vegetarian offer.
Speaking of waffles: This pastry in the Belgian variant - thick waffles with a deep pattern - are the focus of the "Hin & weg" breakfast.
They are served with different toppings, from sweet to savory to savory.
The bistro is initially open Monday to Friday from 9 a.m. to 5 p.m.
But in the near future, Verena Goslich would also like to offer an evening menu, from Thursday to Saturday from 5 p.m. to 10 p.m.
Then there should be tapas and a bar.
She doesn't want to do the work alone.
She has hired three employees: Sandra Luszka will wield the scepter in the kitchen.
Judith Gramsall will be in service and at the counter.
Another service worker, who is initially employed as an intern, covers the topic of inclusion.
The young woman previously worked in the IWL workshops for people with disabilities in Machtlfing.
In addition, the boss can fall back on temporary workers: "Many students have already asked for such a job."
The "Hin & weg" also includes a terrace
How did Verena Goslich discover her soft spot for gastronomy?
Like many other students, she worked in bars during her studies in international business communication.
After completing her studies, she most recently worked in online marketing for a cosmetics company.
When the family planning of Verena and Sebastian Goslich – parents of two six- and four-year-old sons – had reached a pleasing level, the mother's desire for a gastronomic future became stronger and stronger.
It fitted into the plan that the lease for the café expired last year.
An extension to the old building to expand the residential use by the young family and the thorough renovation of the restaurant area remained from the initially large structural project with an underground car park and another residential building in the rear area of the property.
The southern facade of the guest room was broken open and now offers access to a small outdoor terrace with a glass front.
Verena Goslich is also allowed to set up chairs on part of the sidewalk in front of the bistro along the main street during the summer months.