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Gourmet weeks start: Discover regional delicacies in Olching!
Experience the gourmet weeks in Hattenhofen: From October 11th to 26th, 2025 there will be regional dishes in local inns.
Gourmet weeks start: Discover regional delicacies in Olching!
The Nutrition Council for the Fürstenfeldbruck district is once again committed to promoting regional products. This year's regional gourmet weeks will take place from October 11th to 26th, 2025 and are now in their sixth round. Eleven inns and businesses from the district are taking part in this initiative, offering their guests a variety of dishes made from regional ingredients. This not only supports local gastronomy, but also makes a valuable contribution to climate protection by favoring products from the region.
The participating restaurants have committed to making the origin of the main ingredients transparent for at least one promotional dish. This happens as part of a special collaboration between producers and restaurateurs, which is actively promoted by the Nutrition Council. Particularly noteworthy is the cooperation between the Dampfschiff inn in Grafrath and the Biohof Friedl from Biburg, which supplies fresh vegetables and salad.
Diversity of participating companies
The regional gourmet weeks present a wide range of inns that want to delight participants with their specialties. The establishments include:
- Eberl (Hattenhofen)
- Drexler (Fürstenfeldbruck)
- Zur Post (Fürstenfeldbruck)
- Klosterstüberl (Fürstenfeldbruck)
- Oberer Wirt (Biburg)
- Bräustüberl (Maisach)
- Karins Brotzeitstandl (Bauernmarkt)
- Dampfschiff (Grafrath)
- Alte Schule (Gröbenzell)
- Schiller (Olching)
- Fly Inn (Jesenwang)
The kick-off event of the enjoyment weeks took place in the Oberen Wirt in Biburg. The special dishes were presented there, including the braised Ochsenbackerl with pumpkin gnocchi and rocket pesto by chef Magdalena Braumüller. Ingredients from various local producers were used for this dish, including Ochsenbackerl from the Hofmetzgerei Braumiller and Hokkaido pumpkin and rocket from the Reichlmayr organic farm.
Sustainability in focus
In addition to the culinary diversity, the aspect of sustainability is also at the forefront of the enjoyment weeks. Participants not only have the opportunity to enjoy regional products, but also actively contribute to environmental protection by purchasing from local producers. This underlines the Nutrition Council's concern to promote appreciation for regional agriculture and products.
Overall, the regional gourmet weeks impressively show how gastronomic businesses and agricultural producers work together to offer citizens a culinary journey of discovery through regional specialties. [Merkur] reports that this initiative not only highlights the variety of dishes, but also takes an important step towards sustainability and climate protection.