Juicy burgers, tender barbecue ribs and fiery tacos: the sports and leisure park at Munich Airport Business Park (MABP) has one more culinary attraction, as Steven Keller from Tasty Gorilla took over the established restaurant at the beginning of July and turned it into the heart of his business. In the approximately 300 square meter restaurant with a beautiful beer garden, the 52-year-old serves his guests premium quality street food, which he produces himself at the company headquarters in Hallbergmoos.
“I tinkered, tried and tinkered for months until I finally had the perfect rolls and the meat was really juicy. People’s mouths should water with every dish,” explains Steven Keller, a trained chef and a true culinary visionary, and his success proves him right: since July, he has had so many guests that he has had to turn some away because his restaurant was simply too full. Keller has no experience of this in Hallbergmoos, but for his other restaurants in Eggenfelden, Mühldorf and Holzkirchen, Tasty Gorilla fans sometimes drive 60 kilometers just to get their hands on the juicy burgers. “People are running us ragged,” says Keller and is delighted that his guests like the concept.
“I wanted to make burgers that make people say ‘WOW’. From the bacon BBQ cheese burger to St. Louis ribs with Kansas chicken wings to the smokey Tex-Mex platter, we serve our guests the best we can get and make. Not everyone goes to all that trouble,” says Keller. But what exactly does he mean by that? That he has made a real science out of each of his dishes, working on every detail until it was perfect for him. “For example, we have premium burger meat that is ground and shaped using a special machine. The meat fibers then stand up in the finished patty, which makes our burgers much juicier and more tender than others,” says the experienced restaurateur, whose beef ribs are in the oven for 48 hours and who has spent almost three quarters of a year just tinkering with the burger buns.
Watch this video now: How the burgers are made at Tasty Gorilla.
Steven Keller is particularly pleased to now be able to cater for guests at the MABP and the sports park and that he has been awarded the contract for this very restaurant. For him, it is a “top property” with a very good production area, which is also why he moved his headquarters from Eggenfelden to Hallbergmoos. “I am very grateful to the municipality for this opportunity. It means we can produce fresh burger buns, patties, salsas and the meat for tacos, pulled pork or ribs even better ourselves.” Keller then serves these together with his team from 5 p.m. in the restaurant at the sports park – perfect for after work with colleagues or after training. “We will also be opening for lunch soon. But first we have to increase our staffing levels, because corona has also left its mark here. Then the MABP employees will also have a great change for their lunch break,” says Keller.
Image material © Tasty Gorilla
