“Many years as reataurant owner and chef, my interest fell on creating and improving the burger concept. The journey went several times to the burgers homeland – The US – and tried many burgerchains, roadhouses and diners.
The best places were where the food was homemade. That must be the shiny road forward.
Daily fresh-grounded meat, homemade dressings, fresh vegetables and salads and a good roll.
This is still our concept.”