The new Stadthalle hosts Dana and Andreas Fink have opened their Sapore after a long renovation period. © Abbreviation
The Stadthalle restaurant was also closed for three years due to Corona. Now, after a long period of renovation and reconstruction, it has reopened and is called Sapore.
Germering – It is run by Dana and Andreas Fink, who took over the Stadthalle gastronomy last autumn.
The newly furnished Sapore exudes warmth and hospitality. Flowers adorn every table – not a big arrangement but effective. "I like little things like that. They make you feel comfortable," says Dana Fink. The name of the restaurant – Sapore means taste – also shows its justification at this point. The new landlords started the lease during the term of office of the ex-city hall boss Medea Schmitt. The fact that Schmitt and the city have entrusted them with the management of the gastronomy is still a mystery to Andreas and Dana Fink.
A lot of experience
The couple was looking for a restaurant that would operate all year round – unlike in Tutzing, where they cooked at the yacht club. After Germering, the two bring a lot of experience from their professional lives. Among other things, 53-year-old Andreas Fink has the Bayerischer Hof on his CV. He has traveled around the world, got acquainted with cuisines and dishes in the USA and South America. For 15 years he also worked in various places in the UK.
By the way: Everything from the region is now also available in our regular FFB Newsletter.)
The fact that he met and fell in love with his wife, who comes from the Czech Republic, in his South Tyrolean homeland during this time – in the company run by his parents' successor, of all places – is one of the beautiful coincidences in his life.
A touch of South Tyrol
According to the new tenants, everyone is welcome at Sapore. Those who want to end a successful evening at the theatre with a glass of wine, as well as those who appreciate a selected and not too lavish menu. The fact that the influence of South Tyrolean cuisine can be felt is due to Andreas Fink's attachment to his homeland. But clichés should not be served. The 53-year-old draws a comparison: "Bavarian cuisine also has so much more to offer than roast pork."
A few weeks after the opening, the couple feels that things are moving forward. This is also reflected in the personnel situation, which the Finks, like all restaurateurs, have to contend with. It is important to him and his wife Dana that the staff has a local connection. "Most of them come from Germering and the surrounding area," they say. Only one chef comes from the Starnberg district. However, staff for kitchen and service are still being sought. You want to be flexible. The normal guest at noon should feel just as comfortable and be served quickly as the visitors of a Stadthalle event.
You can find even more up-to-date news from the Fürstenfeldbruck district on Merkur.de/Fürstenfeldbruck.