As of: March 1, 2024, 5:07 p.m
By: Kathrin Böhmer
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There was a great atmosphere at the ceremonial opening and ribbon cutting in front of the golf club's new restaurant.
In the photo (photo above, from left) Sophie Hufnagel, Kai-Uwe Landwehr (both board members), club president Martina Drechsler, Chris Bartelt and his twin brother Simon.
© Weber
Fried chicken, homemade pasta, steaks and sandwiches to take away: the Olching golf course is now relying on a new gastronomic concept.
Olching – This is also ideal for early risers: The “Top Dog” opens at 6 a.m. during the week.
And it's not just the golfers who should benefit from this.
The day starts early for Simon Bartelt, his twin brother Chris and the team.
There are sandwiches, croissants and bagels to be prepared - salmon, Camembert, ham.
The sandwiches with fresh green salad are not delivered ready.
“We do it ourselves,” says the 35-year-old.
The snacks are arranged in a display case near the bar.
There are pretzel and sausage stands on it.
“The golfers can get something to go from 6 a.m. if they play in the morning.
Of course, anyone else can come to us,” says Bartelt.
The coffee for snacks comes from the Dinzler roastery in Irschenberg.
Menu with an alpine touch
It is a new path that is now being taken.
The to-go concept has never existed on the golf course before.
But of course that's not all that the restaurant, which has been open since Friday, has to offer.
The trained chef Bartelt describes the menu of the “Platzhirsche” as having an Alpine touch, the best from Bavaria, Austria and Italy.
Homemade pasta, boiled beef, fried chicken and Kaiserschmarrn are prepared.
But also grilled steaks and pork cheeks.
Or tarte flambée.
In addition to the regular menu, daily changing dishes are offered.
Most meals are takeaway.
Much effort
However, the golf club and the new landlord have invested just as much effort into making the stay in the restaurant more comfortable.
It took three months to renovate.
The 120 chairs were replaced.
“Some of them were 20 years old,” reports the golf club president.
“It was about time to do something,” confirms Kai-Uwe Landwehr, also on the board.
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Benches have been reupholstered.
The decoration reflects the alpine, cozy flair.
There are recipe books on the benches, wine, lots of flowers and the first Easter bunnies.
There is already a “Reserved” sign on every table this Friday morning.
It is completely booked.
“We are of course very pleased about this response,” says President Drechsler.
There is a sense of optimism: perhaps this time the new landlords won't just be giving a short guest appearance.
“We are glad that we have them,” said Drechsler at a press event.
The golf club has gone through a lot in terms of gastronomy in recent years.
There have been many changes, most recently the Barbic family tried a Croatian-Hanseatic flair.
After just one season it was over again.
The reasons: high costs.
According to President Drechsler, it was also a shortage of personnel that is currently bringing many in the industry to their knees.
Finding personnel is not a problem
In this regard, the new operators have a big advantage.
“I have been working in the placement of catering staff for years,” explains Simon Bartelt.
He has a good network and knows many restaurateurs, including in Olching.
Finding staff - there are ten employees in total - wasn't difficult for him.
Bartelt himself is from Dachau.
So far he has done catering alongside the recruitment agency, but he really wanted to have his own restaurant.
That's how he came across gastronomy on the golf course.
And so the top dog opened on Friday.
The golf club's board is keen not to be perceived as an isolated island in the city.
Efforts are made to maintain connections with the people of Olching, even if many members are from outside the area.
“Gastronomy is a good option, we really hope that non-golfers also come,” emphasizes Kai-Uwe Landwehr.
Gallery for events
The location is also suitable for events.
At the top of the gallery you are alone and have a view of the lake and the square.
“This is fantastic.
“I celebrated my daughter’s confirmation here years ago,” said Landwehr.
Companies have also held meetings there.
By the way: the team can sleep longer on weekends.
It doesn't start until 8 a.m.
And if you like it more comfortable: a breakfast menu is available from 8 a.m. and homemade cakes from 2 p.m.
You can find even more current news from the Fürstenfeldbruck district at Merkur.de/Fürstenfeldbruck.