Restart of the dragon taverns: Experience medieval delicacies in Syrau!

Restart of the dragon taverns: Experience medieval delicacies in Syrau!

The cave park in Syrau has been presenting itself since the beginning of 2023 under new management and with fresh culinary offers. Manuela Schindler took responsibility for the Syrau caves, while Daniela Rudert is active as the new operator of the “dragon tens” in the snack bar. This return is not new for rowing, because it was already active in the region from 2018 to 2021 before taking a break from the gastronomy and working in other industries.

The snack site was recorded by Rudert at the beginning of the 2023 season and offers a wide range of regional and high -quality dishes, including baked mozzarella with bruschetta, drachenails and warm apple pie. As a sign of your commitment to sustainability, the porcelain snack bar uses for the dishes and attaches particular importance to hygiene and a friendly demeanor. Rudert brings almost 30 years of experience in gastronomy, which also includes a time in Italy. She is also an enthusiastic participant of medieval markets and occasionally wears historical clothing.

culinary highlights and events

In the dragon tavern, a new grill is put into operation for Ascension and Pentecost, which serves to prepare other delicacies. An important event in the calendar is the dragon festival, which is planned for September 20, 2023. There, revenues are collected for various clubs and a diverse program, including raffle, cake sales, pony rides and face painting, awaits visitors.

In addition, the snack remains open until the end of October, with the view of being there for guests even during the winter holidays. Rudert emphasizes the importance of an open dialogue with her boss Schindler, which leads to positive chemistry and creative ideas.

trends in gastronomy

The gastronomy is not quiet and is increasingly innovative. Trends such as contactless order and payment systems as well as AI-based menu planning are on the rise. This combines with the need for sustainable solutions, which is also pronounced in the dragon tavern. The use of regional and seasonal ingredients, combined with a zero-water concept, is becoming increasingly important to promote environmentally friendly catering concepts.

also catches the eye that the individualization of dishes and additional options such as vegetable proteins and innovative food alternatives will shape everyday catering. These trends should shape the entire industry in the coming years and show that flexibility and sustainability are very popular.

The dragon taverns under the direction of Daniela Rudert is an example of a successful restart in the catering area, which combines both traditional and modern elements.

For further details about the developments in the Syrau caves park and the catering trends of the future, read the reports from Blick and Hoga Professional .