Meyers Keller: Culinary event for regional delicacies inspires!

Meyers Keller: Culinary event for regional delicacies inspires!

In Nördlingen, the “Meyers Keller” inn is flourishing and attracts numerous guests on a Sunday afternoon. The team is fully committed and the atmosphere is lively. What is particularly impressive is the kitchen's focus on regional products combined with sophisticated cooking techniques. How donau-ries-current According to reports, meat and fish in the restaurant are processed as whole animals. Currently on the menu, for example, is a dish with pointed cabbage from the Ries, which is fried in butter and served with caramelized walnuts from Hesselberg and a special cream made from black garlic - the latter was cooked at 60 degrees for over 30 days.

The enthusiasm of the guests is palpable. Many travel up to 100 kilometers to support the inn and enjoy the lovingly prepared regional dishes. This demand for organic, regional and seasonal ingredients is also a trend, as a study shows: 66 percent of those surveyed value origin and regionality when eating outside the home, according to the results of the current BMEL nutrition report. More than half of customers would even visit restaurants more often if they offered more regional products. nutritional change emphasizes that regional cuisine has a decisive influence on the offering - a point that those responsible at Meyers Keller have also recognized very well.

Events and engagement

The response is so encouraging that the Meyers Keller team is planning to organize event evenings under the motto “Cook to Stay”. These include special events such as “Eat to the Beat” on February 7th and a performance by Wirtshausbuam on March 17th. A wine festival is also being prepared for May at Marienhöhe. These events not only aim to entertain guests, but also to strengthen the connection to the region and refresh the local gastronomy offering. donau-ries-current reports on the active support of suppliers and prominent colleagues such as Alexander Herrmann, who are supporting the inn in this entrepreneurial phase.

With its focus on regionality and sustainability, Meyers Keller is in tune with the times. In order to reduce the ecological footprint and improve the quality of the food, many catering establishments are increasingly relying on short transport routes and fresh ingredients directly from producers. A related survey clearly shows: 75 percent of consumers are willing to pay more for regional products. The trend towards local and sustainable nutrition shows that many restaurateurs can optimally align their literal cooking pots with the help of digital platforms like Loql. accio offers interesting insights and recommendations for action to improve the connection between regional producers and catering businesses.

In summary, it can be seen that “Meyers Keller” is not only a culinary highlight in Nördlingen, but also a prime example of the successful integration of regional and seasonal products into modern gastronomy. The close cooperation with local producers and the guests' increased aversion to large-scale supply chains bring a win-win situation for everyone involved, the inn emphasizes, thereby strengthening the local identity and sense of community.