New life at the Steller See: Krolls invest 60,000 euros in the restaurant!

New life at the Steller See: Krolls invest 60,000 euros in the restaurant!

Steller See, Deutschland - Jana and Björn Kroll have taken over the restaurant on Lake Steller See since March 2024 and are now presenting a fresh concept. The operator pair invested around 60,000 euros in modernizations and extensions to meet the requirements of the seasonal business. Before the takeover, the previous tenant, Klaus Wessels, could not maintain the necessary presence. The Krolls live directly on the restaurant and are very familiar with the processes of the neighboring campsite.

The campsite, which has been in family hands for three generations, was opened by Jana Kroll's grandparents in 1966. The restaurant has been adding the offer since 1993 and has become an attraction for many guests. On the occasion of the 60th anniversary of the campsite in the coming year, special events are already planned.

modernizations and new concept

Under the direction of the Krolls, the terrace of the restaurant was enlarged from 150 to 200 square meters and newly paved. It offers space for up to 80 guests with a wonderful view of the bathing lake, which was created in 1963 during the highway construction. The entire kitchen and service staff was taken over and supplemented by new employees to ensure the continuity and satisfaction of the team.

In the restaurant, the interiors were modernized and the furniture was completely renewed. Additional soundproofing measures have improved the acoustics, which makes the ambience pleasant for the guests. Reservations for groups of up to 40 people are offered to expand the gastronomic offer. In addition, the Krolls introduced culinary promotions and themed days in winter to win new regular guests.

gastronomy in the context of climate change

While the Krolls take care of their restaurant, climate change changes the wine landscapes in Europe. In the UK, winemakers win international prizes with sparkling wines, while many wine operations have to fight with heat and drought and develop new strategies. In some regions such as Bordeaux, six new grape varieties have already been approved that can better handle the longer hot periods.

Similar to the gastronomy, winemakers strive for innovation in Germany who experiment with mushroom -resistant vines. Wines from Markus Schneider in the Palatinate show that it is also possible to create excellent products in new conditions. In this changing environment, the restaurant on the Steller See positions itself as an innovative partner for the gastronomic needs of its guests.

For more information, visit the website of the restaurant on the Steller See at Restaurant-ichteren.de .

All details on the changes and offers in the restaurant can be read under the article by Kreiszeitung . In addition, Feinschmecker about the innovations in viticulture and their effects on the catering.