2016 financial economist, asset manager and fee-based consultant Max Lenzenhuber has dedicated himself to the idea of the “Schwan” restaurant. The new culinary temple on the Schwanenteich is due to open in 2024. In the meantime, guests can already get a taste for it on the market square – Markt 8.
The “Schwan” will be 20 meters wide and 30 meters long. The design is two-storey, with the bistro and terrace located on the “Bahnhofstrasse” level; the “Schwanenteich” level provides space for restaurant operations with an outdoor terrace or optional events.
There is vegan and vegetarian cuisine and, in the interests of sustainability, only as much is purchased as can be consumed. We buy “whole” animals, which should also be used – right down to the stock, which is cooked from bones and leftovers. Regional products are used. When vegetable peelings are left over, they are collected and can be used in biogas plants. If your portion is too big, you can take the leftovers with you in Beste-Reste boxes. It is important to show respect for the food and the producers, the farmers, explained top chef Bernd Geiger, who not only stirs the pots, but is also a business partner of Max Lenzenhuber.
Für das Gesamtkonzept plus Speisekarten aus recycelten Speiseresten und Dienstkleidung aus Meeresabfällen, die herausgefischt und recyclet wurden, gab es bereits das Greentable®-Siegel “Nachhaltige Gastronomie”.
