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In 2020, Boels Portable Kitchens completed two temporary Michelin star restaurants in Baiersbronn, Germany, in collaboration with Neptunus, the specialist in temporary buildings. After the restaurants, which are part of the five-star Hotel Traube Tonbach, suddenly burned down in January 2020, Boels did everything in its power to quickly open up temporary facilities. A mere three months later, the kitchen team was able to start working in the temporary Boels units and guests were once again enjoying outstanding Michelin star dishes. Together with all those involved, we now take a look back at this special project.
Fast setup, high quality
“I had my first meeting with Sebastian Finkbeiner in February, and by April the units were in place, equipped and ready to go.” The restaurants opened in May and meals were being served at the same Michelin star level as they had been before. Florian Stolte, chef at the one Michelin star restaurant Köhlersrube: “The kitchen from Boels was a Temporary restaurants total replacement for the burnt down kitchen, one that other chefs dream of.” Torsten Michel, chef at the three Michelin star Schwarzwaldstube restaurant, agrees: “The massive number of bookings and the excellent reviews show that we continued to deliver high quality and meet all the expectations.”
Process and collaboration
The temporary restaurants were placed on the fl at roof of the hotel car park. “Thankfully, the construction was strong enough for this, but the space was limited,” Ivo notes. Sascha Geiser, architect and kitchen planner, adds: “In addition to the time frame, the limited space also posed a major challenge. The only way to put up a temporary building as quickly as possible was to use containers from Boels, where aspects such as electricity, water and drainage infrastructure were already taken care of.” Another challenge was that the guests were not allowed to see that the cooking was being done in containers. Sascha: “That was successful. You couldn’t see anything from the restaurants and wood was placed around the entire exterior of the structure.” Dorrie Eilers, Director of Neptunus: “Neptunus and Boels answered the demands with an exceptional and quick solution thanks to the temporary building from Neptunus and the portable kitchens from Boels.”
“This project was a hara-kiri mission. I never thought it could work out so well and so quickly.
I am still amazed at the results and how well everyone involved worked together” – Sebastian Finkbeiner, Traube Tonbach’
- Temporary facility for the one and three Michelin star restaurants
- Collaboration with Neptunus, specialist in modular construction
- Completed in just three months
- Surface area of temporary kitchen: 120 m2
Boels always has a can-do mentality!
Two weeks before the Boels containers were installed, covid brought about a strict lockdown in Germany. Ivo: “We weren’t sure whether our people would be able to get to work safely or where they would be able to sleep and eat. Fortunately, everyone involved in this project was extremely passionate and cooperative. There were challenges, of course, but everyone immediately tried to find solutions. It was a great collaboration!” Sascha agrees: “We are proud of what we achieved together.”