"Mir fehlt Liebe!" Entspricht Artiom seinen eigenen Ansprüchen nicht? | 1/2 | Mein Lokal, Dein Lokal

Welcome to the beer garden at the Hölzlwirt. We make typical Bavarian cuisine. The pork is already there. Completely together, right? With together, yes. Do you have different gases or something? Yes, but I still put it all together. Let me really surprise you now, this is a risiko cooking for me. Risiko! Is Arti going crazy today? Well, I'm really sorry, but unfortunately I can't eat it. This is the biggest rainfall in a long time. Day 4 of the Bavarian beer garden special takes us to Munich-Untermenzing. The Feldkirchen airport is currently in top shape with 32 counters. Today we go to the Hölzlwirt. I love the world cities, you can drive around there on a scooter. So, back again, I have work ahead of me. Dear Arti is up for it. Thursday, Hölzlwirt. The whole thing in the nature reserve. What I also find exciting, he is Moldovan from the roots and turns you into Bavarian cuisine. And he says, I can do it. You come to me not only because of football, but also because of the good cuisine. And he said, I also have such a beautiful power in the beer garden. Join in, we are there. The Hölzlwirt is located directly on a sports field in the West Munich district of Untermenzing. The Hölzlwirt is a city of sports clubs, but not classic. We offer everything here for all guests who come in here. Do you also play sometimes? I like to play, but in the kitchen. Hopefully in the first league. What exactly can we expect today? We do typical Bavarian cuisine. My tasks are shopping, cooking, organizing. Everything the boss has to do. The service is thrown, among other things, by Arti's wife. Moin Mike, there you are. Arti is already waiting for you. Hello, nice to see you. Somehow you are in paradise here. But it's because it's a nature reserve, right? Of course, this is a nature reserve. We are directly in the city, but cut off. The location itself is great, in the middle of the forest. When I'm a football fan, I love it. But it could be the one or the other at the beer garden special. Is it still difficult for you if there is no sport? Or do you say, I'm not a sports restaurant? We are a sports-free restaurant, but not typical. We have normal Bavarian-German cuisine. And there is also a classic restaurant. With 100 seats plus 130 in the beer garden. From the interior, it doesn't look like a typical sports home, does it? You can see that the origin of sport came at some point. But it's very nicely furnished and it shines. I really hope that everything will be fine. And back there is the kitchen. There you start with light. I can show you. You can turn on the light. Then I'll be right with you. Okay, see you soon. With just under 20 square meters of area, Arti's kitchen is reasonably manageable. It's cozy here. I imagined that we would make a mountain schnitzel today. When I hear mountain schnitzel, I think of cheese. This is mountain cheese, pretzel and roasted onion panade. That means a schnitzel with cheese and pretzel panade. That's how I heard it, I think. But that doesn't mean that I'm going to get a vegetarian cheese pretzel schnitzel. No. That's going to be meat. Let's start. I've already prepared a few pretzels. They're behind. Let's go. Ah, in the oven. Exactly. Pizza oven. There it is. In the pizza oven. It dries quickly. I can see it. We'll take a pan now. How do you do it? Do you have a machine? Yes, I have a machine. Where? Once, twice. The hand machine. That's very original. The 35-year-old learned his craft in his Moldavian homeland. You're not done yet, are you? I'm not done yet. Come on, I'll do that. You can do something else. Otherwise we'll sit here. Then I'll rub a little cheese. Very nice. Maik makes himself useful right away. Cheese. Good mountain cheese from the region. Or ... Yes, mountain head cheese. So not from Bauer Erving? No. Okay. I don't think that's possible either. 12.90 euros, I remember. Costs a schnitzel, right? 12.90 euros. 12.60 costs a schnitzel. So with the price, it depends on how big it is now. But the prices are very cheap. Now we only need red onions. Where do you have them? I have them back there. Ah, everything is already prepared. I hope they're done, right? Ah yes. We make the roasted onions ourselves. Homemade, very good. Homemade, yes. Aha. So very classic. Onions cut, milled and then baked, right? Yes. Okay, all right. What do you do with it now? Now you have to chop the little ones. Well, then chop. As a side dish to the mountain schnitzel there are roasted potatoes. Here, completely normal potatoes, cooked in the bowl or without? Completely normal, without a bowl. Without a bowl. Exactly. Very important for fried potatoes, the right seasoning. What do you have there now? This is a mixture with salt, pepper, cumin and mayonnaise. Sounds like a tasty mixture. Now it's time for the schnitzel filling. What do we want to mix? Exactly. Is that okay? Yes. Then we take a little mountain cheese. Okay. It can't be little, it has to taste like mountain cheese. Okay. Then we do our roasted onions. You only have to mix the whole thing by hand for a short time. There is the broth stuff. Now we need a piece of meat here, right? Yes. What does it look like? What do we have here? This is a pork back. Pork back. Why do you take pork back? Because it goes well with schnitzel. It was originally made from the top shell. Many people take pork back. Totally fine, I'll tell you now. Swing the schnitzel knocker, Arti. You make the 2 slices so flying, right? Without scales. Without scales, yes. What are you doing there? I just make a good portion. But from a warning economy, you have to know how many grams for 12.90. Did you calculate that? I didn't calculate it, just like that. I want my guests to come out full. I also want my guests to come out full. But I don't want to come out poor either. Calculating is the key to success. Of course, the panade is decisive when it comes to schnitzel. Classic flour, egg, crumb, right? In this case a special crumb. Exactly. Yes, something very simple. But a schnitzel basically in the German gastronomy not to think away. And then with Bavarian pretzels, that's good. With a mountain cheese, tasty. From the idea, I think it's good. So far the theory. Let's wait and see what our professional after the taste test to Arti's mountain schnitzel says. That's done. That's how it goes out now. Exactly. Always. And at the table, right? It's a beer garden day. Enjoy your meal. You're coming with me. You don't believe that. Before that, Mike would like to make sure that he doesn't get a special treatment. So this is original as always, right? Mm-hmm. Okay. It's very rustic, Arti. May I say that? So the claim he's been making the last 3 days, so has been felt, I see it on the plate now, no. In my taste, a little too much onion in it. I'm not going to order that soup anymore. It only tastes like brie. Tastes boring. The meat is too tough for me. The meat is a little too... But now we want to know how Arti's cooking skills cut off. This mixture with the roasted onions, with the pretzels, but also the cheese, which is slightly browned. That tastes really, really good. Your baked potatoes, also pre-seasoned and later with rosemary. They taste great. And I think it's a little too rustic. I'm missing a little love somehow. A little... Color. Color, right? Maybe then half a lemon, a little rustic, cut at the bottom, cut in so that the cores are a little gone. So on one corner of the cut, a little green on top, a little... I gave you a tip. You can look it up on the Internet now. Thank you very much. It tastes really good with the cheese and the roasted onions. And this ends Maik's visit to the woodshop. What is your conclusion? It's a nice spot, what Arti has chosen. And brave, right on such a sports field. I think it's great. So hats off for that. His food also tastes really good. The cut with the roasted onions, he had a great aroma with the mountain cheese. No question about it, that you have to approach it a little differently economically, than in the kitchen. A little rustic, a little food make-up. So a little dressing up, new dress, whatever. There's still room for improvement. He himself fits perfectly into the world. I hope he gets his points. But I think he has to get one in this competition.