From Ochsenbackerl to Schäufele: new hosts in Ottobrunn focus on real Bavarian cuisine

The former Ayinger in Ottobrunn is now called "Wilder Bock".

The new landlords Christoph Radde and Hubert Velten focus on good Bavarian cuisine.

Ottobrunn

– The inn tradition in the former Ayinger ín Ottobrunn has been preserved, even if the name has changed.

You don't have to be afraid of the "wild goat" in the Wolf-Ferrari-Haus.

On the contrary.

The good Bavarian menu invites you to a culinary delight.

About two months ago, Christoph Radde and Hubert Velten (both 42 years old) opened the restaurant in the heart of Ottobrunn.

A special feature alongside the classics is the Franconian Schäufele.

Experiences in well-known houses

Christoph Radde has been in the catering industry for 23 years.

After his apprenticeship at Wesslinger Seehof, he gained experience in the hotel industry, at Le Meridien in Munich, in the Interconti gourmet restaurant, later at Kempinski in Berchtesgaden and at the Swiss Hotel in Berlin.

He was young, so he decided to stay in the Estonian branch of the Swiss Hotel in Tallinn.

“The solstice is sensational.

It feels like the sun dips into the water on one side and reappears on the next.

But the winters.

It can sometimes be minus 30 degrees.

It's a bit fiddly.” On a sabbatical in Berlin, he wanted to clear his head a bit and worked on cars in a backyard garage.

Then, as a native of Freising, he was drawn back home to the Bräustüberl in Weihenstephan and, via the detour of the restaurant manager in Munich's Hirschgarten, to self-employment in Ottobrunn.

And in the FC-Bayern-Hotel Infinity (formerly Dolce) in Unterschleissheim he was responsible for the satisfaction of his guests as banquet manager.

He met his current business partner Hubert Velten in the Hirschgarten.

After a long stay in the Bundeswehr, his colleague of the same age also got to know various gastronomic establishments such as the Bamberger Haus and the Augustiner Keller and also studied business administration in between.

You both forged the plan of independence, looked at bars, including the former Ayinger in the Wolf-Ferrari-Haus.

Christoph Radde: "We fell in love with the inn straight away because it has everything we were looking for." Beautiful parlor with partitions, a beer garden, an excellent brewery.

Right in the middle there instead of just

In tandem with the Wolf-Ferrari-Haus, there is support that is otherwise very rare in the catering industry.

The two landlords are present in the restaurant or, as Freisinger puts it: “Right in the middle instead of just being there.

We don't hide in the office, but are on the front line during service hours."

The team is completely new, has never worked together before and also needs some time to find each other.

After events, everyone sits down and sums up what went well and what went badly, and what needs to be changed.

Start with obstacles

That was also necessary after the cabaret competition in November.

At that time, a number of the approximately 300 guests complained that the service did not work.

And indeed, one thing led to another.

The restaurant had just opened, the preparation time was a few days, three waitresses jumped off at short notice, and the cash register also failed with the first bill.

"At the beginning we weren't set up in such a way that we would have had dozens of temporary workers up our sleeves." The team tried to save what could be saved, so a lot came together in one day.

The innkeepers have drawn their own conclusions from this experience and are prepared for the future.

At the subscription events with 300 to 400 guests, the roundel sale with the drinks during the breaks works very well.

You can get the vouchers before the start of the event and then only have to redeem them during the break, which makes operations much easier.

There is also Franconian Schäufele

In the meantime, there are already many regular guests in the inn itself, including the male choir.

Mayor Thomas Loderer has also dined here.

The Christmas holidays were sensationally well attended.

One reason could be: The Bavarian menu enjoys a unique position in Ottobrunn.

The ox cheeks and the young roast pork are prepared with a fine sauce.

A special case is the Franconian Schäufele.

Radde: "Personally, I like it better on the pork than the knuckle." With this piece from the shoulder, you don't just have a crust - it's cooked on the bone, which gives off a lot of taste.

Extra bones are bought for the gravy for the roast, and their own jus is prepared and bound with cornstarch.

An important aspect in times of gluten intolerance.

Beer garden should open in spring

The landlords want to focus on the inn and the beer garden.

The latter is expected to open in spring.

Something needs to be changed structurally at the food stands.

Currently you could not operate it.

“We hope to open by May.

Because it is important to us to establish a beautiful beer garden in Ottobrunn.”

The inn

The "Wilder Bock" is open Monday to Sunday from 11 a.m. to 11 p.m.

The beer garden when it reopens in spring from 12 p.m. to 10 p.m. in good weather.

In addition to the menu with tavern classics, vegetarian, vegan, there is also a weekly menu, a lunch menu and a Sunday brunch Reservations at www.zumwildenbock.de or by phone 089/37 03 81 75.