Bavarian cuisine: between trend and tradition

The name is the concept. For Uli Brandl, cooking is a craft – or more precisely, a handicraft. The guest room is reminiscent of a workshop flooded with light: the floor is made of 200-year-old wooden planks, as are the simple tables. On the menu, guests will find unusual and creative dishes, such as an ostrich burger, bread with beer seasoning and a kind of vegetable lasagne called “Hochbeet”.

The producer network: regional, sustainable, animal-friendly

It’s not just the exceptional menu that guests love about this restaurant. Many come because of Uli Brandl’s producer concept. His suppliers produce their food according to strict criteria, and feed and keep their animals in an organic system with high welfare standards. Meat, fish, vegetables, bakery goods, honey, cheese and even the ice all come from small businesses around Sonthofen. Uli Brandl is personally involved in checking production conditions at these businesses. He is particularly proud of the “red pearl”, his own house beer. “You can only get it from us and only from the barrel. The name refers to the colour of the beer and the hop variety used.” This is all documented in the producer brochures – transparent and authentic.

Regional cuisine refined with knowledge, love and a little beer

“People are increasingly interested in where their food comes from and who the people behind it are”, says Brandl. At ‘s handwerk, guests and producers sometimes even meet in person: Brandl regularly hosts craft beer evenings. Guests meet brewers from special breweries and try out their beers. The innkeeper serves a dish that is refined with these beers. “For example, there is roast pork pickled in beer and there is beer in the sauce too”, explains Brandl.

The concept is popular with guests. Many city dwellers wish there was something comparable with them in Frankfurt, Berlin or Cologne, reports Brandl. The owner is not surprised: “With us, everything from the architecture to the producer principle to the arrangement of plates is extraordinary. Despite this, we are down-to-earth and not a gourmet restaurant.” More and more guests are finding their way to Sonthofen and are spending a special evening at ‘s handwerk. For Brandl, this is the proof that he has found the perfect balance between tradition and trend.