The Christmas lights directly below the lettering of the restaurant give the promenade courtyard a festive look after dark. This will probably be over in a few days. Because: The traditional restaurant in the center of Linz is still open on December 31, when the lights go out. Due to renovation and modernization work it will not reopen until 2027 and the equipment will now go under the hammer.
In the display case next to the entrance door, connoisseurs can read excerpts from the menu and browse among the delicacies of the Promenadenhof, such as the celebrity steak, the onion roast or the pork medallions. Another comment refers to the impending curfew of the traditional restaurant in the center of Linz.
Because: The Redoutensäle, the State Theater theater and the restaurant will be renovated and modernized from spring 2025 to 2027. The boulevardhof, which has been managed by the DoN Group since May 1, 2024, will be closed during the duration of the work. This means that (regular) guests only have the chance to eat here for three days. Today Saturday, then Monday and Tuesday, December 31, before the lights go out.
It is still unclear what the restaurant, which was run by Elfi and Robert Seeber for more than twenty years, will look like. But one thing is certain: many parts of the well-known equipment have had their day and a new owner is being sought for them – at an online auction!
From the oven to seats to the cutlery washing machine
An auction will take place on the aurena.at platform on January 8, during which 287 items will go under the hammer: from the oven to the cutlery washing machine and from a side cabinet and clothes rack to seating groups in the most diverse variations, photos, lamps and chairs in the guest garden .
Source: Krone
I’m Ben Stock, a journalist and author at Today Times Live. I specialize in economic news and have been working in the news industry for over five years. My experience spans from local journalism to international business reporting. In my career I’ve had the opportunity to interview some of the world’s leading economists and financial experts, giving me an insight into global trends that is unique among journalists.
