Blausteinhof from Kottmar Menu

"Coffee and cake in the afternoon, regional cuisine for lunch and dinner and in the morning a hearty breakfast: All this has been offered by Manuela Zobel in Löbaus Raststätte an der B 6 . Since the beginning of the year, she has run the restaurant and entered the footsteps of her father. Roland Klose opened the detention centre in June 1989 and led until the end of last year. For this reason, the place is only a term for the majority of lorries under the name “Raststätte Klose”. “Of course, people would have to say that they are going to eat coffins. But don’t do it, because the name Klose has become naturalised and that will probably not change,” says daughter Manuela. She is not evil, she is proud that her place enjoys such great acquaintance. From the outset, the blond woman, who has learned at GDR times in the Löbauer Ratskeller Köchin, has worked in the resting place of her father. This means that it is part of the permanent inventory of the urban enjoyment landscape. “I started with us as a cook and then I changed to the service later,” says Mrs. Zobel. If she was still active at the stove today, her job would probably be much more complicated than at the end of the 1980s. “We had ten different foods and two soups on our map at the time,” she says. Today, the menu offers a lot more. There are about 60 dishes – from carving with mushrooms to onion meat with fried egg. The new boss wants nothing to change on her father's sophisticated gastro concept. Everything should remain as the eight employees and their guests are used to. This includes a fresh kitchen, cooking with products from the region and easy handling of the clientele. One thing is that Manuela Zobel would like to change. And the image of her resting place. “Many people think we're just a kind of snack. We're far from that. But many recognize that only after they have eaten with us,” she says. In her opinion, the somewhat old-fashioned reputation has to do with the fact that the resting place was a popular destination for truckers. “Since the companies in the surrounding area are no longer supplied so much, this has been omitted. We are now more a restaurant than a resting place,” says Mrs. Zobel. Among the guests of the restaurant is a colourful mix of employees of surrounding companies, families or seniors. Some of them always come when their foods are on the daily changing menu. If they aren't as usual, the guests are hard. “Some people have come to us and have imagined that they want to eat potato soup. If they didn't, they just left again,” says Manuela Zobel. She doesn't find that bad. The guests would just come back the next time if there were actually their beloved potato soup, the boss said. In general, during the company's history lasting more than 26 years, there was hardly any reason to blow up. “We have felt the transition from D-Mark to Euro for a short time. At the time, people had to deal with the new currency," says Mrs. Zobel. Otherwise, the company has grown steadily. Everything started with about 30 seats in today's guest room. But then, the place has not been enough, a conservatory has been cultivated and thus more about 50 seats have been created. In the summer months there are another 20 additional chairs on the outside terrace. In addition to the daily food offer, the restaurant also supplies its food as a party service outside the house. New additions are the offer to celebrate in the restaurant. All areas are well accepted. “We are satisfied,” says Manuela Zobel, without being overwhelmed. However, she has already taken the step from the snack to the restaurant."

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