1917
Hermann Mayer I is documented as a master butcher from this year.
Current operating information
Restaurant: no regular opening hours
The restaurant currently has no regular opening hours. Service for hotel guests also depends on availability and staffing. External guests may be served occasionally and at irregular times depending on availability and staffing.
The restaurant may open for only a few hours, on individual days or on several days. Whether food is available in addition to drinks also depends on availability.
Is our restaurant open today?
Our restaurant is closed today.
When the restaurant is open, a clearly visible “Geöffnet” (“Open”) sign in the window also indicates this on site. The hotel remains open.
Parking spaces at the property:
The parking spaces at the property are intended for hotel operations and overnight guests. They are not public parking spaces.
Butchery: active operations are currently suspended
The butchery has not been deregistered. For staffing reasons, shop sales, production and slaughtering are suspended until further notice. There are currently no sales, including through the restaurant. There are also no online sales, event catering, other catering services or production.
Current hotel operation: 8 guest rooms
Today, the main focus is our hotel operation with 8 guest rooms. Room enquiries, reservations and arrival arrangements are handled exclusively by telephone and in German. E-mail is intended for general enquiries only. Payment is cash only.
1919–1964: a long period of family operation
Hermann Mayer I and Katharina Mayer began running the former “Ochsen” in 1919. They continued the family business until 1964, a period extending across several decades.
These years brought profound political, economic and social change. The house records primarily document the continuity of the family business: the restaurant, butchery and farming continued despite the difficult war and post-war years.
1919
He took over the former “Ochsen” from Karl Mayer, beginning the period in which Hermann Mayer I and Katharina Mayer ran the business.
1964
The business was handed over to Hermann Mayer II and Elfriede Mayer.
Master butcher, butchery and restaurant
Alongside the restaurant and farming, the butchery was an important part of the family business. As a master butcher, Hermann Mayer I brought the professional qualification that shaped this branch of the operation.
The “Ochsen” of this period should therefore not be understood solely as a restaurant. The different areas of activity were closely connected both economically and in the day-to-day running of the house.
Farming until 1960
The house’s own farming remained part of the business until 1960. The traditional connection between restaurant, butchery and agriculture therefore continued well into the 20th century.
According to the house records, after the business stopped farming its own land, woodland, meadows and fields were leased out or sold. This brought to an end a branch of the operation that had long formed part of the economic basis and self-supply of the house.
Handover in 1964 and the new house name from 1965
In 1964, Hermann Mayer I and Katharina Mayer handed the business over to Hermann Mayer II and Elfriede Mayer.
Up to and including this generational change, the house continued to be called the “Ochsen”. The name “Goldener Ochsen” has been used since 1965.
The years 1964 and 1965 therefore mark two distinct steps: first the handover to the next generation, followed by the change of the traditional house name.
Historical documents from the house archive
In addition to photographs, this page includes several surviving documents. Of particular importance is a tax booklet dated 1919. Its date falls directly in the year in which Hermann Mayer I took over the business, making it especially useful for the chronology of this period. The date alone, however, is not used to infer the exact legal date or form of the business transfer.
A surviving travelling trade licence is also included. Without a separate documentary analysis, this page reproduces only what can be read with confidence or is recorded in the house archive; no additional meaning is inferred from the document.
Historical photographs and documents
The gallery combines historical views of the restaurant interior, an archived portrait attributed to Hermann Mayer I, and the surviving documents. Click or tap an image to open a larger view.
Historic restaurant interiors
Historic restaurant interior – image 1
Historic restaurant interior – image 2
Historic restaurant interior – image 3
Archived portrait attributed to Hermann Mayer I
Tax booklet from 1919
Tax booklet 1919 – page 1
Tax booklet 1919 – page 2
Surviving travelling trade licence
Travelling trade licence – page 1
Travelling trade licence – page 2
Further historical pages
The period of Hermann Mayer I forms part of the broader development described on History from 1900 onward.
The preceding generation is covered on Karl (Carl) Mayer (1907–1919). The following generation is documented on Hermann Mayer II (1964–1995).
Further historical views of the restaurant can be found under Restaurant pictures & garden terrace.