Baking and brewing
"Today I'll bake, tomorrow I'll brew, the day after tomorrow I'll fetch the queen's child" ... sings Rumpelstiltskin and jumps around the fire.
At the beginning of the 19th century, baking and brewing belonged together. Bakers also brewed beer, brewers also baked bread.
"Bäckerbräu" was the name of the establishments in the vernacular.
As with bread and beer, malted barley was used for malt coffee.
The "Muckefuck" that everyone is talking about was born. And so is our gastronomy concept.
Beer was drunk and brewed in abundance in the Hasen.
In 1738, the baker Johann Flueher added a bakery to the Hasen.
Barley was ground and malt coffee was brewed from it.
No day of rest! Consistently good hot food from 11:30 a.m. to approx. 9:30 p.m
Try one of our home brewed beers!
Aunt Paula, Uncle Josef and Aunt Liesl.
They are unfiltrated, thats the only way how all the good ingredients stay in the beer.
We cooked for you! For quick enjoyment at home
When things have to be done quickly, but you still value high quality and animal welfare:
All our organic beef for the ready-to-cook dishes come from the organic farm Sträßle in Köpfingen. Four organic cattle were bought by us, slaughtered, butchered, prepared and packaged ourselves.
Just ask our service colleagues