As of: February 19, 2024, 2:30 p.m
By: Marc Schreib
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The new successful team at the Ottobrunn inn: Paula Maria Reisek (l.) and Katharina Weitz.
© Marc Oliver Write
“We are now two women in power and are bringing momentum into the place”: This is the motto under which the landlady Paula Maria Reisek and Katharina Weitz run the Ottobrunn inn.
Ottobrunn
– The new team was intended to bring momentum to the Ottobrunn inn.
That was the motto of Maria Reisek, who took over the catering business at the Wolf-Ferrari-Haus in October.
That worked, albeit under slightly different conditions.
“We are now two women in power and are bringing momentum to the place,” says Maria Reisek (38), who now runs the inn with Katharina Weitz (30).
Four employees are employed full-time, seven more when required and for larger events.
The original operations manager Marc Patrick Lienhard is no longer in the house, Katharina Weitz has been “at the front” together with the landlady since mid-December.
You can look back on a successful three months.
Example of a cabaret competition: staff have been increased in order to ensure a good gastronomic run.
The buffet solution with drinks picked up at the tavern worked well.
There was a lot of positive feedback that evening and afterwards.
The real challenge in the Ottobrunn inn in the heart of the Wolf Ferrari House lies in the double occupancy of the rooms.
It very often happens that the normal à la carte pub business is fully booked and at the same time you have to manage catering for 300 people in the large hall on the first floor.
But if it is well organized and everyone knows what position they have, then the risk of something going wrong is very low, the bosses assure.
Now larger selection for vegetarians
The menu has grown in the meantime, and the Ottobrunn inn has increased the selection, especially for vegetarians.
The host duo has recognized meat-free dishes as a new trend.
The vegetarian cream mushrooms with bread dumplings and the cabbage rolls are popular.
But the classics have not been lost either: the Viennese style schnitzel and the roast pork.
The latter is going “supernaturally well” at the Ottobrunn inn, as Katharina Weitz assures us.
This could be due to the homemade dark beer sauce, which guests like.
For smaller appetites, Obazde or greaves with pretzels have proven to be a good choice.
Tarte flambée has recently been offered in two versions, one of which is vegan with soy oil and Mediterranean vegetables.
The small drawback that remains is that the rooms are somewhat dark.
The new tenants wanted to brighten things up here, and that has already happened.
The lights have been changed.
However, the options are limited due to the wooden beams, which have a darkening effect.
But now in the spring months the problem disappears thanks to more light from outside. The beautiful large window fronts help with this natural brightening.
There will also be no lack of decoration.
During carnival, the Ayinger Alm was decorated with balloons and confetti, and in spring the restaurant is also spruced up to match.
The female employees will soon all appear in their new house attire, a smart dirndl, which the two current bosses are already wearing.