Traditional restaurants - what to expect?

2 minutes of reading

A lot of restaurants present themselves as having a long lasting tradition and a far-reaching history. But what can I expect when I visit a so-called traditional restaurant?
Or do I have to fear meeting the choral society and the local pigeon fancier there and only being able to order home-style cooking?

What is to be expected from a “traditional restaurant”?

Most people imagine a restaurant that has been in the hands of one family for several generations when thinking of traditional gastronomy. For a lot of the restaurants, this is true. It does not, however, let us know about the quality of those restaurants. Many try to intrigue guests by trying to appear especially traditional. This is entirely legal since there is no official definition for what can be called a traditional restaurant.

Defining tradition

But what is “tradition”? According to Wikipedia, it is the “transmission of the entirety of knowledge, abilities as well as customs and practice of one culture or group” . This can easily be transferred to gastronomy. Knowledge and abilities can be understood special recipes or ways of preparation that have been handed down from generation to generation. The restaurant itself can also be part of the tradition if it's been passed on over several generations.

Home-made or bought?

The comment “home-made” can often be found on the menus of traditional restaurants. Is this true, though? “No way!” Tim Mälzer states in a Focus interview. Discounters are to blame for this since they offer cheap finished foods. From a canapé to meat and fish or sauces and vegetables, everything can be delivered, ready-cooked and vacuum-packed. The chef only has to reheat the meal and arrange it. Guests have to be critical and notice the small but powerful differences.

Keeping up with the times

Traditional and well-tried always sounds positive at first. Similar to a lot of other areas, it is the mixture that guarantees success in the gastronomy as well. Good home-made meals presented within a modern and trendy ambiance will surely be better received than in a run-down inn where the guests have to sit on uncomfortable wooden benches. A young, dynamic team which also contains year-long tradition and is able to present this to the guest is better than the long-established innkeeper who grumpily stands behind the bar.
Many restaurants have managed to find that perfect mixture of traditional and modern elements.
by Axel von Leitner about restaurant and tradition-eu

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