Our kitchen

Two who cook together

Florian Zapf, head chef. He started his apprenticeship at Rebhan’s in Neukenroth at fifteen, qualified at eighteen and then spent three and a half years in the same kitchen. Since February he has been running our kitchen. He is twenty-two – with seven years of kitchen experience behind him.

Ercan Cinar, host, brings the Oriental cuisine.

Every recipe on our menu was developed together. That is why our Franconian Köfte stands next to the Oriental one, instead of one getting in the other’s way.

And on Sunday lunchtimes, reinforcement joins in to make the roast – classic, no shortcuts, the way it should be.

How we work

No flavour enhancers. No exception, not even for large celebrations.

No iodised, no fluoridated salt.

Our own stocks, our own jus. We make our vegetable and beef stocks ourselves. Our sauces are built on them – including the dark beer sauce that goes with our Franconian dishes.

Made in-house. Börek, falafel, Parmesan balls, Semmeltaler, tomato sauce, coleslaw, dressings, ice cream, baklava and panna cotta are all made in our kitchen.

Regional where it makes sense. The draught beer comes from Teuschnitz and Kronach, the beef for our burgers from regional pasture-raised cattle, Riesling and Scheurebe from Franconia. We don’t promise one hundred per cent – but we tell you where things come from.