Such a brunch is new in Leinfelden-Echterdingen. From scrambled eggs, antipasti and slow soup to baklava and Turkish mocha, My-Nes at the My Airporthotel will offer almost everything in the future. One specialty should not be missed.
Preparations are in full swing. The city of Leinfelden-Echterdingen will soon have another breakfast. Because the My-Nes rewards everyone who gets up on Saturday and Sunday mornings with an oriental-inspired breakfast. Behind the new offer are Haci Killi, the owner of the My Airporthotel and the My Kebap Häusle. He already knows his way around the gastronomy scene. He says, “I’m not a cook, but I can eat well,” and laughs.
The active businessman had the idea to use his hotel’s breakfast room at Leinfelder Straße 33 for brunch on Fridays and weekends. And so he opened his latest business idea with his business partner Neslihan Ayhan on Saturday: the “My-Nes”.
Read from our offer: Käse-Döner is only available in one day
In the future there will also be lentil soup, börek, garlic sausage, baklava and menemen, Turkish egg dish, on Fridays and Saturdays from 10 am to 1 pm and on Sundays from 10 am to 2 pm in addition to appetizers, mixed eggs, various dips and spreads. A highlight is the homemade Künefe. The dessert consists of cheese and crushed kadayif noodles, the so-called angel hair. Pasta and cheese for a sweet dessert? The result certainly surprises and boils the taste buds.
How much does a brunch cost?
“It’s something for everyone,” says Haci Killi. Some drinks are also included in the price. Tea and some juices are free at brunch. The meals are offered as an open buffet. If you want Turkish mocha or Künefe, you have to pay extra. If your mouth is already watering, don’t expect to visit My-Nes. Because in May the brunch costs only 13 euros per person, since June it will cost 15 euros. Children up to the age of eight pay nothing. Reservations are welcome, says the manager of My-Nes.
Haci Killi’s latest project has barely opened when the occupied German-Turk already has other plans. He dreams of a new kind of doner kebab for his snack and the 42-year-old, who lives in Stetten and runs a full-time cleaning company for aircraft and shuttle service, already has another gastronomic offer in mind.
.