As of: February 26, 2024, 5:00 p.m
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Tradition meets modernity: The new tenant of the traditional Haller restaurant, Ines Kosak, with her husband Eduard Kosak (r.) and an old photograph of the Haller country inn.
On the left is chef Luka Lekic, who was also in the kitchen under his predecessor Ralf Boehnert.
© photography by Landgasthof Haller.
On the left is chef Luka Lekic, who was also in the kitchen under his predecessor Ralf Boehnert.
Photo: dagmar rutt
This is called a flying change: Ines Kosak took over the Landgasthof Haller from Ralf Boehnert - without any interim closure.
Buchendorf
– Rudolf Haller, the owner of the traditional inn of the same name in Buchendorf, is pleased: “The transition to the new landlady went smoothly.” This refers to Ines Kosak, a Croatian native who will run the business from now on.
After five years, hotel business manager Ralf Boehnert handed over the inn, which was founded in 1855, to his successor.
She takes over from her predecessor, chef Luka Lekic.
That’s why the menu in “Haller” remains as it is.
The inn also ran well under Boehnert, says Haller, looking back.
But he is reorienting himself professionally.
Also read: Schober Foundation acquires former “Al Castagno”
The inn with seven guest rooms and a small beer garden has been family-owned since 1855.
And it happened like this: Before the railway line was built through Königswiesen, Rudolf Haller's great-great-grandfather Anton sold “his Königswies farm with all the properties as recorded in the tax register” to the Count von Bassenheim in 1857, and he then sold it to the Bavarian state.
At least that's what local chronicler Karl Mayr says.
The last farmer from Königswiesen used the money to buy the farm house number 24 in Buchendorf.
The inn has therefore been in the family for generations: “My grandfather and my parents also ran the business,” says Rudolf Haller.
That's why it's important to him that the inn is preserved, says the 74-year-old Gautinger.
The cozy restaurant with 70 indoor seats and a beer garden is very well received by both Buchendorf residents and weekend excursionists.
Also read: A new honorary citizen for Gauting
The new tenant Ines Kosak, a food technician by training and married mother of two daughters, is happy that the transition could be completed without closure.
Because the previous chef Luka Lekic is still in the kitchen, the menu remains the same with popular delicacies such as classic roast pork, cheese spaetzle, Kaiserschmarrn, but also a vegetarian and vegan dish.
As with its predecessor, all dishes are available to take away - and once a week there is also a Croatian dish like Cevapcici.
Only Monday and Tuesday are days off.
Christine Cless Wesle
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