They were fed up with hierarchies and stressful working hours. Now the operators of the Klinker restaurant only open Monday to Friday, pay fairly and do not take reservations. How can this work?
Anyone who goes to the toilet in the Klinker restaurant knows more. Namely, how Marianus von Hörsten cooks. Or recommends cooking. Because there is no lounge music coming out of the loudspeakers, instead someone reads from Hörsten’s cookbook “Hofküche”: “Leg of venison, potatoes, carrots, main course for four people, time required one hour, plus four hours of stewing. Preheat the oven to 160 degrees Celsius, Pat the leg of venison dry and rub it with salt, peel the garlic, rinse off the rosemary and thyme. “