This year, the Golden Bründl has again received two toques from Gault & Millau, even one point more than last year. This time the testers raved about the creations of the chef Norbert Steiner.
The melon and apricot salad with sheep’s cheese, a crispy fried pikeperch fillet with potato and mushroom gröstl and caramelized lavender and coconut rice pudding were particularly praised. “I am happy when you are rewarded for making an effort to offer quality all year round,” says local manager Gerhard Knobl.
This is particularly important this year and all the more gratifying because the company was closed for almost five months due to the Covid-19 regulations. A pick-up service was only started on the weekend before last, “so that we don’t forget how to work”.
“I am happy when you are rewarded for making an effort to offer quality all year round” Gerhard Knobl, district spokesman for inns, Oberrohrbach
Like his colleagues in the industry, Knobl, as the landlords’ district representative, had hoped that at least the eateries would be allowed to open after the tough lockdown. “Very little has happened in the gastro. Distances are maintained and the hygiene standards are high, ”he explains. However, his wish that the industry can finally unlock again will not come true until mid-January at the earliest.
The opening up would not only be important for the innkeepers and their staff, but also for many suppliers, some of whom suffer considerable losses. “From wine growers to butchers, many industries are suffering from the closed restaurants,” Knobl reminds the NÖN.
With a good pick-up service, a landlord can stay afloat for at least some time, “but this is only possible if everything is on track, you are the owner of the restaurant and no loans have to be paid off,” says Knobl. But if these payments are only deferred, it will only become clear when which amounts are due. However, those who have open credit are also forced to continue. Mothballing operations and only starting again when the Corona is over is the wrong way, according to Knobl. Like many other hosts, he used the time and carried out renovations.
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