Strudel in Roseneath
Anja and Martin Wagner used to run the Landgasthof-Schoenau in Munich complete with its stage which catered for functions for up to 300 people, says Anja who is the chef, “but we had to heat it for six months, and heating oil got up to a euro a litre … we’d always had New Zealand as a dream, so we jumped”.
Their Roseneath venture has now been open for three months, “and apart from a lull during the Rugby World Cup, it has just been getting better and better”, she says. “Last weekend we completely sold out”.
They mostly do breakfasts and lunches, but they also offer special food nights: Wednesday is schnitzel in many variations, Thursday is a Bavarian three course set menu for $30, and Friday is pizza (because Munich is quite close to Italy).
Martin says there has been a good response from the local community to their offerings of “Kiwi stuff” - pies, scones, and muffins, as well as a little range of German food – especially apfel (apple) strudel, and brez’n “which Bavarians eat with veal sausage at any time of the day”.
Martin, a former website designer, when asked about the difference running the relatively tiny restaurant, said their enterprise is going well and they’re definitely not looking for anything larger, but he added “you never know”.










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