The Gastro-Lüdenscheid e.V. introduces its members. It starts with Silke Passmann.
To this day, we maintain regular contact with many Lüdenscheid restaurateurs, whereby we always visit each other for dinner,” explains Silke Passmann. “Of course, we think it would be good if as many players as possible from the local gastronomy would meet regularly and plan and implement projects together,” says Silke Passmann. So far, this has only been possible in the form of smaller cooperations, but not on a larger scale. Unfortunately, gastronomy is becoming more and more fast-paced – a development that she encounters in the Hotel Restaurant Passmann with high-quality food in an upscale ambience, emphasizes Silke Passmann. She fully supports the idea that restaurateurs from the mountain town network with each other through the “Gastro Lüdenscheid” association. “Of course, it is also important that you present yourself to the public together in the form of events and actions,” emphasizes Silke Passmann. The restaurateur is sure that actions in the style of “Dortmund alà Carte” could serve as an example. Networking, exchanging ideas and jointly tackling projects together with other Lüdenscheid restaurateurs and restaurants – this is what Silke Passmann expects from her membership in the gastro-Lüdenscheid e.V. association.
The Hotel Restaurant Passmann Lüdenscheid in Lüdenscheid-Bruges is a traditional gastronomic establishment that will celebrate its 80th anniversary next year. The offer has always included catering for up to 250 people, company and family celebrations, daily “a la carte cuisine”, as well as hotel operations. Since 2001, restaurateur Silke Passmann has been managing the family business, whose team also includes sister Katrin Fuchs-Krumsdorf, son and chef Bastian Vogl and employee Kathrin Groll, who celebrates her 30th anniversary with the company in 2018. In the 60s Helga and Rudolf Passmann, the parents of Silke Passmann and Katrin Fuchs-Krumsdorf, took over the house from the grandparents and founders Johanna and Konrad Passmann. “Even my parents began in the 70s to moderately change and modernize the initially home-style kitchen of our house, in whose large hall there used to be a cinema hall,” explains Silke Passmann. Even after the takeover of the house from her parents, Silke Passmann, together with the other family members, focused on change and introduced, among other things, the digitization of many processes in the company. Originally, Silke Passmann, who once played competitive tennis and also counts golf, reading and travelling among her hobbies, did not necessarily want to run a pure gastronomic business, although before joining the family business she already managed a tennis hall with an attached gastronomy in Meinerzhagen. “It was also the responsibility towards the family that led me and all other family members to maintain the life’s work of Helga and Rudolf Passmann at a high level,” explains the restaurateur. A total of twelve people now work at the Hotel Restaurant Passmann. In the spirit of tradition, the family team will continue to focus on stylish ambiences, new German and Mediterranean dishes as well as reinterpreted culinary classics such as veal bar, veal liver, beef tongue or beef roulade, which are no longer found too often on menus. The diverse offer is complemented by good bourgeois dishes and homemade burgers and pizzas, also for some time in the cozy beer garden on the Volme
