Gastronomie Erwin-Piscator-Haus

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A new tenant is sought for the gastronomic operation in the Erwin-Piscator-Haus to take over the service concession from February 1, 2027. The gastronomy there is built on two fixed pillars. First, the culinary care of guests at events (event catering + gastronomic operation before/after cultural events), second, a restaurant operation in the Par Terre as a presence gastronomy with approx. 40 indoor seats and an outdoor terrace with approx. 60 seats. In addition, it is optionally permitted to carry out external catering, in the form of take-out business, from the leased premises. Marburg is a young, dynamic, diverse and colorful city, which is a guest directly in the EPH, but also with the house partners. The gastronomy should aim to achieve the difficult balance between modern and classic as well as vegan and diverse offerings. We desire in the EPH a high-quality, modern and innovative gastronomy that values supply chains, regionality, organic and a kitchen with a vegan portion as well as takes into account allergies and intolerances of our guests to a high degree. We are aware that this is not always possible everywhere, also with regard to the cost structure. The tenant's…

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