Tondas in Fulda: A piece of the Czech Republic with BBQ and beer tradition

Tondas in Fulda: A piece of the Czech Republic with BBQ and beer tradition

The area in which Tondas is open has a long history as a culinary location. In the Middle Ages, this street was known for its butchers, and many Fuldaers remember the tradition of the "Red Ochsen", a former restaurant. Here Krejbich wants to herald a new era and enrich Fulda with aromas that could fell far beyond the limits of the city.

tradition and innovation in a building

with a total area of 330 square meters plans Krejbich to host up to 140 guests at the same time. A special feature of the restaurant are the large window elements that let in a lot of light and enable an open view of the interiors. The heart of the restaurant will be the 1.3 tons of heavy smoker, which was imported directly from Texas. This device is the key to preparing the BBQ specialties that are traditional in the tondas.

Krejbich emphasizes that the meat is not grilled in the tondas, but is smoked, via clean exhaust gases of wood burning. The smoke taste that is created in this way should offer guests an authentic taste experience. The preparation is time -consuming. Depending on the type of meat, the smoking process can take between 4 and 18 hours before customers can make their selection of beef, pig or chicken meat at the butcher.

Krejbich has a passion for meat that is rooted in Prague in his childhood. "I am a boy from Prague - grew up with beer, meat and grill," he says with a smile. His enthusiasm for the BBQ culture was shaped not least by a longer stay in Texas, where he learned a lot about the techniques and traditions of grilling. At this point he is convinced that the Czech emigrants have contributed to transporting this kitchen art to Texas.

Another important aspect of his restaurant will be the beer enjoyment. Krejbich brings the Czech beer tradition to Fulda, where he appears as a trained tapster by Pilsner Urquell. His expertise in beer hygiene and the correct tap rules will enable him to offer guests a high -quality beer experience. Future employees will also be introduced to the brewing culture; They should travel to Pilsen to learn the knowledge of the cone of the Czech beer.

The offer will not only consist of meat and beer. The restaurateur plans to include Franconian wine in its range and attaches great importance to regional ingredients. "We want to stay regionally with wine and meat," says Krejbich. His vision also includes a vegetarian selection, so that guests with special dietary needs are not neglected.

nearby, in Friedrichstrasse, there are already other culinary news. The new restaurant "1906" caused enthusiasm with its opening and shows that Fulda is a growing gastronomic center. Antonín Krejbich is on a similar way; He not only wants to create a restaurant with Tondas, but a lively meeting point that takes up the best traditions of his homeland and lets live a new location.

a remarkable step for Fulda

Krejbich pursues an ambitious goal with Tondas: to make the cultural diversity of his homeland tangible through the gastronomy in Fulda and to offer people a new culinary perspective. The opening of the new restaurant could therefore be of great importance not only for the district, but also for the entire region. The mixture of traditional Czech cuisine, BBQ specialties and international beer enjoyment promises an exciting addition to the Fulda gastronomy offer and could attract many new guests.

Gastronomic development in Fulda goes beyond the opening of Tondas. The city has experienced a noticeable change in its catering scene in recent years, with an increasing number of restaurants that specialize in local and international cuisine. Fulda is in the process of becoming an interesting goal for gourmets, which attracts both tourists and locals. This not only promotes the local economy, but also the culinary legacy of the region.

The city of Fulda is in a geographically privileged situation to promote regional products. The proximity to agricultural areas enables many restaurants to obtain fresh ingredients directly from local producers. This not only strengthens the quality of the dishes, but also supports sustainable agriculture in the region.

Historical insights into the catering scene Fulda

The gastronomic tradition in Fulda has its roots in the rich history of the city, which goes back to the Middle Ages. In the past, Fulda was an important trading center that attracted travelers from different regions. At that time, restaurants were not only places of food intake, but also social meeting points. Places such as the "Red Ochse" contributed to forming the city's culinary culture by offering both local and foreign dishes.

, however, a remarkable change can also be observed compared to the present. While traditional German cuisine used to prevail, there is now a greater diversity that includes international influences and trend -friendly gastronomy. This development is shown in the redesign of classic dishes and the integration of modern cooking techniques.

A further perspective is the example of the "beer garden" concept, which goes back to the 19th century in Germany. Here traditionally there was a social gathering outdoors in which beer and light snacks were served. This concept has developed over the years and many restaurants, such as Tondas, are trying to revive this tradition in a new way by falling back on innovative cooking methods and unique drinks.

future prospects of the catering in Fulda

The opening of tondas and similar restaurants could be a sign of the future trend in Fulda. Experts in the area of gastronomy analyze that the demand for innovative and qualitative food offers increases. The integration of international kitchens into local food offers seems to be a promising path to enrich the culinary experience in Fulda.

Furthermore, future gastronomic projects in Fulda could increasingly rely on sustainability. Many restaurateurs begin to question their practices and are looking for more environmentally friendly solutions in food procurement and preparing the dishes. This could not only benefit the environment, but also attract the interest of other guests who value ecologically conscious consumption

The opening of Tondas, together with the general positive development of the catering scene in Fulda, suggests that the city is on the best way to become an important player on the culinary map. Visitors and residents can therefore look forward to a variety of taste experiences that combine both traditions and innovations.