Was der ungewöhnliche Naam bedeutet

In the BBV series “Stars Hinterm Herd” Ludger Stenkamp and Heinz Gangelhoff present themselves in the restaurant, in this new menu for high-quality guests.

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Work-life balance: Ludger Stenkamp and Heinz Gangelhoff made practical use of Australian labor and leisure long before they entered the world war. Ihr Gemeinsames Restaurant 1 to 25 hat seinen Namen namlich daher, dass sie es vom 1. tot 25. een jeden Monats öffnen; From 26. to 30. / 31. is closed and both die away. So it’s been 29 years, that’s how long the restaurant has been namlich clean.

“Three weeks has given birth to a small Rheder,” Lächelt Ludger Stenkamp. A restaurant with a terrace at 26 places, where you can visit the open air, zwischen living rooms on the Deichstraße? Het unaltered concept ihres betriebes rief Skepticer auf den Plan. Genauso die Tatsache, dass fast von Anfang an nur Menüs (von drei bis sechs Gängen) auf de Speisekarte standen. And both in the restaurant alone – Ludger Stenkamp is in the kitchen, Heinz Gangelhoff is in charge of the service. Both parts are Putzen, Spülen, Papierkram. “So we can enjoy our prizes,” that is what it says.

Work-life balance in the war of the Grund for the Rheder Ludger Stenkamp and his partner Heinz Gangelhoff, from the tribe of the Voer, 1 to 25 anyway Wirklichkeit were zu lassen. Stenkamp, ​​​​mothers Vertriebsleiter for four Möbelfirmen, war has been led, “I will quickly spend my time on the Autobahn.” The immobility is the gewesen, in Haus an der Deichstraße lived by Stenkamps Großmutter Elisabeth Hams. And with Heinz Gangelhoff is the Leidenschaft für goodes Essen, good Wein and Art.

So if you have made a plan, you should look at the photos and the good presentation of the menus with the 1-25 royal decree. In playing regional products and modern interpretations of traditional traditions in the Hauptrolle. “Ich westfalisiere”, said Stenkamp. So use is zum Beispiel keine ananas, stattdessen „nehme ich Boskoop“. A statt Aperol Spritz (“Den gibt es ja überall”) served Heinz Gangelhoff with the “1-25-Aperitif” with dry Martini, Champagner and black Johannisbeersaft from Van Nahmen.

Obwohl “kochender Autodidakt” (“So stand es mal im Feinschmecker-Almanach,” amüsiert sich Stenkamp), überzeugt die Küche augenscheinlich die Gäste, darunter velde Stammkunden von außerhalb Rhedes. The best thing that can be done is: Take care of your time during the 1-25-year period. A period for November/December would result in a manchmal gleich for the next year who would be “blocked” by the Gruppen.

So when it is extreme, it is no longer the case that, “in the summer, when the grilling is really necessary, a man can actually be there quickly.” “We are not young either.”

Tours staged

Stenkamp ist jetzt 75, Gangelhoff 68. If you clean up the Touren in Mallorca or in the German Wine Regions in those years – schweren Herzens – you can take care of your tribe and friendly organizers more over the years. “Kochen in Mallorca” has only 24-mal stattgefunden, “bis the leading ways of the Preisenentwicklung for Flüge and Unterkünfte on the Island not more economical than this war.” From the free experience of the experience, this is the Weinkarte from 1 to 25: A dicker, well-behaved gestalteter Band, if they are fast, are the 150 Tropfen photos from Weingut or from the Kellern gibt. “We are more than welcome in Chile – yes, we are in Australia and New Zealand,” said Gangelhoff.

144 Länder der Erde has traveled one and all Stenkamp together – of course not in the sechs free Tagen pro Monat. “Well, it’s always possible to get away from here,” laughs Ludger Stenkamp. Auch in February and high summer days are long overdue – but still not. “We will work here again, so long as we live in Spa.”