HeimWerk: 3rd restaurant opened in Munich
Culinary art that you can taste, hear and see
The Munich start-up for sustainable enjoyment, HeimWerk, opens its fourth restaurant. After Munich Schwabing, Munich Glockenbach and Düsseldorf’s old town, HeimWerk is now also at home in the heart of the Isar metropolis – in Tal 15. The little dwarf – visible in its own brand logo – takes on the established local players. And that of all things in a culinary area that is one of the foundations of Bavarian cuisine: the schnitzel. But schnitzel is not just schnitzel and what HeimWerk conjures up on the plate is of the finest quality: high quality, handmade, from animal welfare and with sustainable ingredients. According to the motto “Heimat und Handwerk”, friends of schnitzel will find a wide range of variations in the new HeimWerk restaurant: from pork, veal or chicken, from vegetables, zucchini or celery, with spicy mountain cheese, chilli or turmeric.
Schnitzel for the new gastro generation
In addition to schnitzels with potato salad and French fries, there are alternative schnitzel burgers, fried chicken, spinach dumplings, salads or the delicious Kaiserschmarrn (also vegan) and – not to forget – real Munich beer specialties and varied cocktails. Guests choose between different portion sizes such as “Snack” or “NorMahl”. This is good for conscious enjoyment and to avoid food waste. The schnitzel makers headed by Managing Director Archibald Graf von Keyserlingk also focus on sustainability when it comes to purchasing: Meat and ingredients come from the region. For the CEO, it is important to have an approach to the “Schnitzel experience” that also offers young and international guests many modern culinary options. “HeimWerk is really Munich-based – with a home connection, cosmopolitan and with a lot of heart,” emphasizes Keyserlingk. “We are rethinking the classic schnitzel without losing sight of its traditional roots. So we people of a new, conscious, speaking and international generation of pleasure, for whom more is important than having a portion of meat on their plate. Therefore we are also an official supporter of Slow Food Germany eV “
Culinary delights for the eyes and ears
The HeimWerk-Schnitzel at the height of the zeitgeist fully unfolds its culinary power in a finely coordinated interior. “Our new restaurant in the valley also uses natural elements such as old wood, natural stone and brass – but plays these elements very modern and clear and leaves room for people to look and meet”, explains Keyserlingk. For example, the distinctive bar was moved to the front of the guest room. The water station available in every HeimWerk for free self-tapping was made here from old limestone. Low partition walls and views into the kitchen ensure transparency and openness. “In our restaurants we create a holistic atmosphere that extends the ‘experience of eating’ into the ‘experience of home work’.” This is modern, authentic and quite deliberately not intended as background music, but as an audible statement of the HeimWerk philosophy – in addition to tapping the schnitzel.
More information about HeimWerk.