Could vegan dishes one day fit Bavarian cuisine? To what extent would they currently contradict the “kitchen philosophy” of “Sedlmayr”.
Munich – In the heart of the state capital, “Sedlmayr” is very popular. According to Google reviews, the restaurant is appreciated by chef Hans-Jörg Bachmeier and cult host Rudi Färber for its pleasant atmosphere, its friendly staff and its “excellent”, traditional cuisine. A quick glance at the menu reveals that the restaurant is committed to Bavarian tradition.
On Briesmilzwurst, sour kidneys or calf’s head cheeks: “Tradition should not be lost,” said Färber, who took over the Munich restaurant in 2000 tz.de. When it comes to Bavarian cuisine, Bachmeier and Färber leave nothing to be desired – the restaurant only seems to remain closed for vegan dishes. What does Bachmeier say about the accusation – and what the future menu is like.
Munich: Sedlmayr continues to focus on Bavarian cuisine – not a dish for vegans
At the request of tz.de said chef Hans-Jörg Bachmeier that he wanted to know about the “difficult subject”. On the one hand, you want to remain loyal to your regular customers, but on the other hand, you don’t want to alienate potential new guests. That the restaurant can afford to do without vegan dishes is shown by the large number of people who regularly visit the restaurant. The restaurant counts both locals, tourists and celebrities among its guests.
What specifically makes the food at Sedlmayr so special will probably remain a secret. “I will tell my friend Hans-Jörg the recipe. The tradition must not be lost,” said Färber tz.de. Kaiserschmarn, calf’s feet or calf’s head cheeks are still the specialties that will probably continue to attract guests to the restaurant in the future – classic Munich cuisine that will become increasingly rare in 2022.
This may also be due to the fact that vegan food is still not offered. Even with new top chef Bachmeier, vegans would still “simply not fit” with Sedlmayr. The aim of the restaurant remains the same: to preserve “the DNA of the pub and its dishes”. To what extent vegan dishes could still be compatible with Bavarian cuisine.
“Needs some time”: Sedlmayr thinks of “a special dish for vegans”.
A first step towards “modern cuisine” would be at Saddleback Mayr already finished. Vegetarians can choose between celery schnitzel and cheese spaetzle. As Bachmeier himself notes, “vegan dishes have now also found their way to Wiesn”. “However, for me,” continues the chef, “offering vegan food by putting a vegan white sausage or vegan chicken on the menu does not mean that.” He is not referring to an allegedly false sense of tradition, but rather to his own “kitchen philosophy”.
Bachmeier is careful not to use “substitute products” in the preparation of vegan dishes. Bachmeier wants to do justice to vegan cuisine – “without analogue cheese and protein constructions that are incomprehensible”, as the chef says tz.de approved. “Unfortunately, the effort involved in preparing such a dish is disproportionate to the current demand for vegan dishes.”
Nevertheless, they obviously do not want to close themselves off to vegan customers. The chef continues to keep an eye on the “difficult subject” of vegan cuisine. A butcher shop in Sulzbach-Rosenberg recently showed that it is sometimes impossible to distinguish between traditional Bavarian food and vegan cuisine. Bachemeier is already thinking about a “special for vegans” as well as plans to “put this on the menu” at some point. “However, this takes some time” – perhaps one day vegan dishes will also go well with “classic Bavarian cuisine”.