What does a woman do when her partner approaches her one day and says, “I think we’re going to buy a pub”? She’s not worried if it’s Laura Poberer. Because she knows her fiancé Rainer Wimmer and knows that he doesn’t just ask questions.
Many months, a lot of sweat and renovation and organizational work later, the two of them are sitting in the simple but inviting and cozy room of their inn in St. Magdalena and radiate a contentment that one could envy.
Möderlgut z’Linz is the name of the location on Maderleithnerweg, which was last owned by Martina Schwarz as a cider producer, was called Kultur-Gut z’Linz, but has no longer been open in recent years. For the name, the new owners borrowed the name of the farmhouse, which has stood on Maderleithnerweg for more than 300 years.
“A decision of the heart”
“I am deeply rooted in Urfahr, grew up here, spent a lot of time here,” explains Wimmer in an OÖN interview about his very personal approach to buying the farmhouse. “It was purely a gut and heart decision,” says the 58-year-old, who has been running an insurance broker office in Linz for more than 30 years. Together with Poberer (40), he sees himself as a host with a clear mission: “We want to create a meeting place for everyone, a place where everyone can be.”
This idea obviously falls on fertile ground. The two were welcomed with open arms by the people of St. Magdalena. Day-trippers and recreational athletes also enjoy the gastronomic offerings. What they like most: “When the room is full, like it was on a Sunday, and the guests start talking from one table to the other, then that’s exactly what we imagine,” says Wimmer. “People should also be able to talk to each other in the pub.”
Nepalese chefs
In addition to the spiritual, physical well-being is of course also important in the Möderlgut z’Linz. The menu is deliberately kept manageable, home cooking is not an empty promise, although the look into the kitchen is surprising. Because Youba Rai and his brother Sudip are two Nepalese chefs at the stove. It is a project that the pub operators have arranged with the AMS and with which they are also responding to the difficult search for employees. The trained chefs change every six months.
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Image: rgr
Source: Nachrichten
