Hutberggaststätte - Kamenz

Frank Fuhrmeister is pleased that guests are making their efforts. The gastrointestinal industry must fight. Sleeves? Are you stopping for little failure? Frank Fuhrmeister knows that. Anyone who wants to pass on the Kamenzer Hutberg as a host must bring toughness and humour. This has already been demonstrated by its predecessors. Manch failed. The Cunnersdorfer brings both. When he took the Berggasthof four years ago, some smiled at him. Others told him a stressful future. But sometimes just a short one. “But I am gastronomic. I know what's going on in our industry for a long time," he says. Whether with or without mountain... Although: He must admit that the Kamenzer Hausberg has its own laws. “In the beginning, I really thought you were doing here with links and 40 fever,” he grunted. “But I’ve been there for a long time,” says Fuhrmeister. The 63-year-old fights with his team for recognition in the fifth year. Happy guests. Respect on the whole line. Summa summarum around a whole house. This is what Frank Fuhrmeister has from May to September or around Christmas almost by himself. The Kamenzer Hutberg is not only, but above all the Rhododendron-Blossom starting point for entire hosts of hikers and tourists. “In peak times, we could have twice as many places and employees,” says the boss. Manch, a guest already blamed him. If you can't plan properly if you already know that nice weather goes and the buds sprinkle? Season workers are short goods But currently trained employees are often lacking. The regional gastro scene was stolen, there was not much younger. Hardly a young person still learns in a profession that plays mainly on weekends and nights. And in which we now earn the minimum wage, but more than the minimum must be done. “Especially chefs are absolute shortware,” says Fuhrmeister. And also seasonal forces. “You just want to be hired for three or four months,” he says. In the long term, however, it does not need the excess labour force. When the fall turns on the Hutberg, it will also be abruptly calm. How to run on the Kamenzer marketplace are not here. The conversion decreases with the thermometer degree. “But we needed a really nice winter. With snow for sledding or for winter walks," says Frank Fuhrmeister. That's why you're pleased that family celebrations continue to boom. Weddings are also celebrated mainly in spring and summer, but round birthdays and anniversary rounds run all year round. Also wedding parties – due to the proximity to the Just-Friedhof. “Our schedule is full. I had to cancel some wedding companies,” says the host. Guests are increasingly coming from the other region. For example from Dresden. The reason for this is that it is often impossible to celebrate longer than until midnight. Many locals adhere to the laws. “An abandoned wedding party goes well and likes up to 3:00. This is possible with us,” says Frank Fuhrmeister. Even if the logistical force acts behind it, it is usually immense. Because no one of the lunches next day asks if the last night was Remmidemmi in the house. Or how completely cleaned and cleaned within a few hours. Since most celebrations go to weekends, the Hutberg restaurant team constantly draws on the chairs and table. “Our guests love individuality. Frank Fuhrmeister says they can choose which spaces they want to occupy.” In the morning the restaurant cooks a few hundred lunches for schools, horte and pensioners in the region. “We are proud to have been the same customers for 20 years,” says the host. And when the Hutbergbühnen season starts next door, more is turned. Four concerts will take place in 2016. At least this year is not much planned. “We bring strength and collect for the renewal of the windows 2017.” (C) SZ KM Ina Förster

In beautiful weather I visited the Rhododendrenpark in Kamenz/Hutberg. In the Hutberg restaurant I not only enjoyed the spring weather outdoors, but also a very good local yeast beer from Brewer Manufactory Landskron Görlitz and also the very excellent food. The selection was huge thanks to an extensive asparagus map. The service and service are excellent, the prices for the main dishes were between 9 and 15 euros, the portions were plentiful and very tasteful. Significantly smaller prices for all children's dishes and for food for small hunger. The parking was free and there is a children's playground. The view of the guest rooms invites you to visit if the weather is not suitable for outdoor seats. Of course, the location on the Lessingturm and the park with many trees and many magnificent Rhododendron bushes in all kinds and colors.

Sehr nettes Personal und sehr gutes Essen

Typical out-of-flight gastronomy, very nice staff, but the prices are quite above the average. I guess they hope for a hungry tourist. the sections are not particularly large. positiw is that also remoulade and mayonaise are obviously made themselves, the chef dominates his craft. the service that we were supervised by a young lady who fits the travel, when it goes, they should eat outside, the inner is a little as kantine, very loud with little private sphere.

Delicious food. for large and small family celebrations super suitable. a little distance and quiet, in the middle of a forest piece. for bad weather for 'Sunday shoes' not recommended because the upper parking is not appropriate. next door is the lookout tower. for small money they can climb it and then a super (weather dependent) view.