Autumn enjoyment at Löwen: Delicious steaks and roasts for the whole family!

Autumn enjoyment at Löwen: Delicious steaks and roasts for the whole family!

In picturesque Bad Boll, the “Löwen” restaurant has established itself as a culinary highlight. Under the management of the Reutter family business, which is run by Frank and Alexandra Reutter in the fourth generation, the restaurant has been delighting its guests with first-class seasonal cuisine for years. Especially in autumn, the menu focuses on steaks on a hot slate plate and various roast options such as roast beef, roast pork or stuffed veal breast. Chef Frank Reutter highlights the popularity of the Sunday roast, which is an integral part of the weekly visit for many and is offered in different preparations.

Guests appreciate not only the long opening hours, which extend from Tuesday to Sunday, but also the opportunity to order take-away dishes. For the winter season, which begins in November, special offers such as duck and goose legs as well as the traditional half duck with red cabbage and bread dumplings will be on the menu. The restaurant also takes guests’ individual wishes into account, be it smaller portions or special side dishes.

Seasonal delicacies and special occasions

Visitors to the “Löwen” can currently enjoy fresh chanterelles in various dishes. The focus is on seasonal ingredients to bring taste and freshness to the plates. The homemade desserts are very popular on special occasions. The restaurant's rooms, including the cozy Löwenstüble and the palm garden, are suitable for both private celebrations and regular visits.

The Christmas season is approaching and the restaurant offers the opportunity to plan Christmas parties in good time to guarantee a successful evening.

Grill trends 2025 and the variety on the grill

In addition to the tasty dishes, the catering industry expects a growing demand for variety and individual grill options in 2025. Studies show that almost 20% of guests aim for a predominantly meat-free diet, which underlines the importance of plant-based barbecue offerings. Grilled vegetables such as peppers, zucchini and corn are becoming particularly popular, and restaurateurs are called upon to present them attractively and offer suitable dips. The popular sauces include ketchup, garlic sauce and BBQ sauce, which should not be missing at barbecue events.

Grilling techniques are constantly evolving. Whether plancha, smoker or table grill – they create new worlds of experience. In this sense, grilling pizza and preparing high-quality steaks and burgers on fire plates is a popular trend that meets the expectations of taste and choice in the catering industry. Preparing delicious burgers not only requires high-quality ground beef, but also skillful grilling to ensure a juicy texture.

Overall, it shows that catering establishments that adapt to the changing needs of their guests are well positioned these days. The “Löwen” restaurant in Bad Boll corresponds to this trend and offers an exciting combination of traditional and modern cuisine that takes up both local and seasonal motifs.

For those interested, the sources provide additional information: SWP reports, Beef Bandits informed, and Gastronomie Journal analyzed.