After ten years: Home and Karlchen in Fulda are going their separate ways!

After ten years: Home and Karlchen in Fulda are going their separate ways!

There is movement around the gastronomy scene in Fulda: Felix Wessling and Paul Pawlowski-Rothen Bücher, the minds behind the popular restaurants “Heimat” and “Karlchen”, have decided to end their partnership after ten years. From July 1, 2025, each of them will run one of the two restaurants independently. Wessling will take over “Heimat”, while Pawlowski-Rothen Bücher will act as the sole operator of “Karlchen”. This decision was made without any conflict arising; Rather, the separation is considered useful in order to further develop the respective concepts. A mediator helped the two re-examine their professional relationship and legal counsel will assist them in dividing property. Both business owners are confident that they can now work more effectively and conceptually, without the burden of the partnership. The employees were openly informed about the changes and here too the operators remain on friendly terms, as Fuldaer Zeitung reports.

But that's not all: Pawlowski-Rothen Bücher will simultaneously open the new beer and culture garden “Karlchen vom Dach”, which will open its doors on June 27, 2024 on the roof of the KARL concept department store in Fulda. With a capacity of up to 350 guests, this garden offers a variety of sustainable food and drinks with eco-friendliness in mind. The concept includes cultural events such as lectures, readings, concerts and street art, which are intended to enrich the flair of the new location. Urban gardening also benefits here: 33 small vegetable beds on the roof offer space for all kinds of healthy plants and support the sustainable concept that the two gastronomy professionals are implementing together with Tegut. The plans for “Karlchen vom Dach” impressively show that sustainability in the catering industry is not just a buzzword, but a central component of the strategy, as Oberhessen-live describes.

Sustainability in focus

The importance of sustainability in gastronomy plays an important role, especially today. More and more catering establishments are relying on environmentally and socially compatible concepts. As an example, an increasing number of restaurants were awarded the “green star” in 2024, showing that awareness of sustainable practices is increasing. According to Resmio, 88% of guests are prepared to base purchasing decisions on environmental awareness, which represents a clear mandate for those responsible.

The operators of “Karlchen vom Dach” could only benefit from the increasing demands of guests. Not only is emphasis placed on regional and seasonal cuisine, but also on the use of environmentally friendly reusable systems and resource-saving materials. The future of gastronomy lies in the combination of enjoyment and a sense of responsibility, and this development will also be increasingly visible in Fulda in the future.

The anticipation of the new concepts and changes in Fulda's gastronomy is palpable. With the combination of traditional cuisine and new, sustainable ideas, Wessling and Pawlowski-Rothen Bücher show a good knack for the needs of today's guests and place a clear emphasis on environmental awareness in the region. A new chapter in the Fulda gastronomy world has begun.