The Zinner brothers have plenty of experience with critical test eaters in their inn in Taufkirchen. Whenever her grandmother visits them, says Ferdinand Zinner, “then she tells us her opinion very honestly afterwards”. And this is not only critical, but also well-founded – after all, grandma was once the head chef of a family restaurant in Lower Bavaria. In addition to the grandmother, other critical eyes and tongues recently paid a visit to the “Zinners” inn in the Ritter-Hilprand-Hof. They belonged to the expert commission of the Bavarian Hotel and Restaurant Association Dehoga Bayern, which initially examined the quality of the food and service during an unannounced visit. A second visit was about questions about the regionality of the food and the delivery routes, reports Ferdinand Zinner, 28, who runs the restaurant with his brother Sebastian Zinner, 34. And in both cases, the inn obviously knew how to convince. As a result, the Zinners has now received the “Excellent Bavarian Cuisine” seal as one of 28 businesses in Bavaria.
“I am very happy and also proud that you are so committed to our Bavarian cuisine in your inns,” said Minister of Agriculture Michaela Kaniber (CSU) at the presentation of the certificates on the Nockherberg. “The seal signals to your guests that Bavarian inn culture and regional hospitality are cultivated here.” Or as Ferdinand Zinner put it, referring to his grandmother, who was well versed in culinary art: “For me, excellent Bavarian cuisine means that a grandmother could come in here and say: I did something similar a hundred years ago.”
Ferdinand Zinner immediately notes that he and his brother interpret Bavarian cuisine in a very modern way: “We have a tavern carpaccio and a Habibi bowl on our menu.” At the same time, classics such as cheese spaetzle or roast pork should not be missing there – always under the premise of regionality. “We try to get our groceries locally,” says Ferdinand Zinner. “That’s more important to us than, for example, only using organic products.”
Not only the food, but also the beer selection is impressive in the Ritter-Hilprand-Hof
This proximity to local agriculture also plays a decisive role in the “Excellent Bavarian Cuisine” seal. “The establishments guarantee an authentic, closely regionally networked and excellent inn experience in the sense of lived sustainability,” said Dehoga country manager Angela Inselkammer. “They work hand in hand with farmers from the immediate vicinity and refine local products.” From now on, the “Zinners” can not only stick the seal “Excellent Bavarian cuisine” on the front door, but also the label “Excellent Bavarian beer culture”. This additional certification was awarded to nine businesses in Bavaria for the first time this year, which among other things have a separate beer menu, expert staff and a wide range of beers.
“My brother and I both come from Munich and have strong ties to the Bavarian food and drink culture. That’s why we’re particularly pleased about these awards,” says Ferdinand Zinner. The duo has been running a catering business since 2011, which supplies, among other things, the secondary school in Taufkirchen. Four years later, the brothers took over the restaurant in the community’s culture and congress center. In spring 2020 they also opened the “Happy Bros” in the Taufkirchner sports and leisure park, where the menu mainly consists of burgers and bowls.
After the difficult Corona years, the situation is currently extremely positive again, says Ferdinand Zinner. “The occupancy is very good with us, we also have many group and company bookings.” Last but not least, he is confident about the coming months – with one caveat: “We’re not going into the winter again so naïvely,” says Ferdinand Zinner. “The pandemic is not over yet. You should always keep that in mind.”