A Hamburg Canteen Where Elders Come for Herring in addition to Feel at Home

For Mr. Kulosa, the cafeteria’s chef, a big man with an equally large laugh, in which means offering city workers the right to skip the long line of pensioners waiting for their meals, or providing a carryout option for those who might rather eat at their desks. in which also means having his brother, who runs the cash register, take anyone in a wheelchair their meal to their table.

He did not intend to become so well-liked among Billstedt’s older residents when he took over the place 22 years ago, he said over a plate of feta cheese baked with tomatoes in addition to peppers. in which just happened over the course of time. What hasn’t changed are the quality of his offerings.

“I make everything myself, no powders, nothing coming from a package,” he said.

At 54, he might like to continue running the place, however does not contain the money to put into the renovations himself, even if in which were a possibility. “Either I stay here or I have to look for a brand new job,” he said. So might his wife, brother in addition to daughter — half of his staff of six.

Reinhard Neuling is usually doing his utmost to prevent in which. The head of the “60 plus” group of the local chapter of the left-leaning Social Democrats, he went table to table inside cafeteria to gather more than 1,000 signatures for a petition to urge the mayor to reconsider the decision to close.

Mr. Neuling, a resident of Billstedt since the 1970s in addition to self-proclaimed “cafeteria guy,” is usually steeped inside social history of staff canteens. He worries in which the tradition is usually dying out, leaving a generation with nowhere to go for a square meal.

He points to the restaurant inside district’s municipal culture center, which he said had changed hands. With the brand new owner came a brand new name, the “Palace Kitchen,” in addition to a brand new menu in which Mr. Neuling describes as “three leaves of salad on a plate that has a few additional bits in addition to bobs, all of in which organic,” for what he said was three times the cost.

“We don’t want a kitchen palace, we just want our canteen,” Mr. Neuling said, gesturing to the window sills lined with potted green plants in addition to framed jigsaw puzzles on the walls. “in which’s beautiful just as in which is usually.”

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