Dortmund loses Kurdish cuisine: Bona'Me finally closes!

Dortmund loses Kurdish cuisine: Bona'Me finally closes!

The catering scene in Dortmund receives a new turn: the Bona’Me restaurant at Kleppingstraße 26 has closed. After five years of operation, this location is abandoned, such as ruHR24.de . A notice in the restaurant refers to a temporary closure for "technical reasons". However, there are indications that the closure period is probably not temporary, since the location can no longer be found on the official homepage of Bona’Me.

The Bona’Me restaurant chain, which also works in cities such as Cologne, Düsseldorf, Frankfurt, Hamburg, Hanover, Münster and Stuttgart, has specialized in Kurdish-Turkish cuisine. This was popular with the guests in Dortmund and received an assessment of 4 out of 5 stars on Google. The name "Bona’Me" means "our house" in Kurdish and is intended to reflect the warmth of the Orient. The guests could see in open kitchens how their dishes were prepared. Despite the closure, the following companies are in prospect.

search for a successor

After the closure of the restaurant has been officially confirmed, a successor is now being sought for the premises in Kleppingstrasse, such as Ruhrnachrichten.de reported. The chain was obviously not the necessary conditions in Dortmund to continue to operate successfully.

The degree of change in the gastronomy world is also a sign of the changing influence of the food trends. According to Theforkmanager.com a clear focus on sustainable values ​​and innovative gastronomic concepts will be placed in 2025. More and more guests value authenticity and regionality. These trends could also influence the decisions of new operators for the former Bona’Me restaurant.

The catering trend for the future

The gastronomy development shows a clear trend towards returning to local and seasonal ingredients. More and more consumers prefer dishes with short transport routes and authentic taste profiles. The gastronomy counts to inspire guests with fresh, nutrient -rich ingredients that are produced sustainably. This also includes the increase in "no-low" drinks and individual restaurant experiences.

These changes could also be important for the future operators of the location in Kleppingstraße in order to meet the challenges of the market. The field of challenge of the gastronomy is still shaped by the longing for quality and environmental awareness, which further increases the requirements for new catering concepts.