1955
Hermann Mayer II 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.
1964–1995: running the family business
In 1964, Hermann Mayer II took over the “Ochsen” from his father, Hermann Mayer I. This marked the beginning of a new phase in the family business that lasted for more than three decades.
Hermann Mayer II had been a master butcher since 1955. His craft training and many years of responsibility for the business linked the development of the butchery with the expansion of the restaurant and accommodation.
1964
He took over the house, then still known as the “Ochsen”, from Hermann Mayer I.
1995
The business was handed over to the next generation.
From “Ochsen” to “Goldener Ochsen”
When Hermann Mayer II took over in 1964, the house was still called the “Ochsen”. Since 1965, it has been known as the “Goldener Ochsen”.
The change of name therefore came at the very beginning of Hermann Mayer II’s period and coincided with a phase of major structural and operational changes.
Expansion and modernisation
In the surviving house history, Hermann Mayer II’s period is closely associated with building work, technical change and the expansion of several parts of the business. Hotel accommodation, restaurant operations and the butchery continued to be developed as interconnected parts of the family business.
- 1965/1966: expansion and alteration of the restaurant, guest rooms and butchery.
- 1976: an additional drinks counter was installed in the hall.
- 1977: expansion of the slaughterhouse with an overhead rail for cattle, together with further areas including the sausage kitchen, cutting and boning room, and cold storage.
- 1982: expansion of the butcher’s shop.
- 1992: expansion with a room for intestine and tripe work.
These individual projects show that the business did not remain static over the decades. Rooms and technical facilities were adapted step by step to changing requirements in butchery, hospitality and day-to-day operation.
On this page, “modernisation” refers to the documented structural and operational changes of the period. It does not imply that all present-day rooms or operating structures already existed in their current form at that time.
Elfriede Mayer’s role in the family business
Elfriede Mayer played a major part in the business as a butcher’s saleswoman and cook. Her work was especially important in the butcher’s shop, kitchen and restaurant.
The period from 1964 to 1995 should therefore not be understood solely in terms of Hermann Mayer II as the owner. Elfriede Mayer worked in the day-to-day family business as a butchery saleswoman and cook.
Handover to the next generation in 1995
In 1995, Hermann Mayer II handed the business over to his son, Hermann Mayer III. From then on, Sonja Mayer played a major role in the business as a qualified butcher’s sales manager and cook.
This brought Hermann Mayer II and Elfriede Mayer’s period to an end and marked the beginning of the next generation in the history of the Goldener Ochsen.
Archived photographs
The gallery contains two surviving family photographs associated with this generation. Click or tap an image to open a larger view.
Archived portrait attributed to Hermann Mayer II
Archived family photograph
Hermann Mayer II with his grandson Hermann IV
Hermann Mayer II with his grandson Hermann IV
Further historical pages
The preceding generation is documented on Hermann Mayer I (1919–1964).
The wider development of the house during the 20th century is covered on History from 1900 onward. Historical views of the restaurant and garden terrace can be found under Restaurant pictures & garden terrace.