At Ismaninger Straße 85, work is still going on at every nook and cranny. The Schörghuber Group has been renovating the “Bogenhauser Hof” since last year, and it is scheduled to reopen under new management at the end of April. Franz Josef Strauss and many of his successors have turned this upscale traditional restaurant into a celebrity meeting place. Before the refurbishment, the star restaurant “Königshof” was supposed to move in here if the deal hadn’t collapsed for financial reasons.
Most recently, Gerhard and Susanne Gleinser were the tenants of the Bogenhauser Hof, and the Munich scene restaurateur Ugo Crocamo has also expressed an interest in their successor. But for this major project on two floors, the Pschorr brewery, which acquired the house in 1950, was able to win another host duo, Karl Rieder and Kian Moussavi. Both run several Italian restaurants in and around Munich. Rieder alone counts ten, including “Il Mulino” on Görresstrasse. One of Moussavi’s restaurants is the Trattoria “San Benno” on Loristraße.
The two restaurateurs have known each other for 20 years and are now working together for the first time. Actually, Rieder did not intend to take over other bars, at least not alone, he explains in an interview with the SZ. But he found the ideal partner in Moussavi. According to Rieder, the two almost always agree, especially when it comes to questions of taste. Whereby such a traditional house also specifies a lot in terms of concept.
There is still a lot to do on the construction site before the opening at the end of April. The conversion turned out to be more complex and lengthy than expected, and new problems kept cropping up in the listed building, built in 1825. It is not yet possible to estimate exactly how much money went into the renovation, says Rieder, but it was around 30 percent more than originally estimated.
The construction work is going on outside on Ismaninger Straße…
(Photo: Mark Siaulys Pfeiffer)
…and also inside at full speed.
(Photo: Mark Siaulys Pfeiffer)
This week the Bogenhauser Hof was officially handed over to the new hosts. Together with Paulaner boss Andreas Steinfatt and interior designer Philipp Zimmermann, Rieder and Moussavi guide through the construction site. Around 300 guests can be accommodated here, almost 100 of them on the ground floor, 50 in the four booths on the upper floor and 150 on the outside terrace.
The main dining room is dominated by a bar area surrounded by a dark wood scaffolding construction reminiscent of a cross between a birdcage and a wine barrel. Their efforts are intended to provide support, Zimmermann explains, “so that you don’t sit on the salver at the bar”. Upholstered seating niches are lined up along the walls, and the color concept is based on warm earth tones. The open space on the other side of the entrance is intended to serve the lunchtime business.
Upstairs are two rustic conference rooms, the “Südtiroler Stüberl”; next to it the “Winzer Stüberl” with peacock vine decor and a free-floating oak panel that sticks out of the wall like a branch; Last but not least, the “Champagne Salon”, which, according to Zimmermann, is perfect for bachelor parties – hence perhaps the pinch of kitsch with purple carpets and pink wallpaper flamingos.
The bar area is surrounded by a scaffolding construction made of dark wood – to cover the guests.
(Photo: Mark Siaulys Pfeiffer)
The “Champagne Salon” is made for bachelor parties, say the landlords.
(Photo: Mark Siaulys Pfeiffer)
The menu is still a well-kept secret. In terms of price, a visit to the Bogenhauser Hof shouldn’t be less expensive than it used to be, and the innkeepers don’t claim otherwise. One thing is certain, the kitchen will be open from midday and will be Alpine-Mediterranean – not completely new territory for Rieder, who was born in South Tyrol.
It is also certain that Hannes Reckziegel will take over the management of the kitchen. The former sous chef of the “Schwarzreiter” restaurant in the Four Seasons has already been able to cook up a star there. However, the Bogenhauser Hof does not want to be based on that, says Rieder. A first tasting of the asparagus soup with crayfish, confit herb mushrooms and chervil gives hope for gourmet cuisine.