Bad Berleburg. Anticipation is growing – and work at the New Capitol is progressing at full speed. The floor in the restaurant dining area has just been laid, the first drinks are already stored behind the bar, and aromas of fresh herbs and vegetables are coming from the kitchen, whetting the appetite for more. The restaurant at the New Capitol will open on March 4 with a soft opening. But even now, the kitchen and service team are working at full capacity. Stocks are being prepared and reduced, salmon is being cured, cold-smoked and vacuum-sealed. “Everything that takes time and can already be prepared, we are preparing now,” says Norman Pontzen. The 47-year-old is the head chef at the New Capitol. Together with his wife Isabell, the service manager, he was recruited for the restaurant. Even before the opening, they gave an exclusive insight into the kitchen – and the menu.
The current spring menu features 16 dishes, divided into “Opening Scene,” “Trailer,” “Main Feature,” and “Credits.” “We wanted to reflect the cinema theme here as well – the concept of the New Capitol can be found throughout the entire building,” says Pontzen with a smile. He describes his cuisine as traditional with an elevated standard. “But there will also be schnitzel – as well as the classic Sunday roast,” says the head chef, presenting the menu. “We primarily serve seasonal products.” Among the dishes are a “Capitol Bowl” with salads, couscous, hummus, salmon fillet and croutons, a “Blockbuster Burger” with Wagyu beef, cheddar, bacon and BBQ sauce – as well as fries with truffle dip or a cheese board featuring local goat cheese and French specialties. Vegan guests are also catered for, with several options available. “There is vegan cream that tastes just as good as dairy cream,” Pontzen explains. There will also be a menu for children and seniors. “I deliberately avoided classic chicken nuggets and instead offer selected dishes from the menu in smaller portions at a lower price.” All dishes will be available à la carte from opening day. “We’re starting full speed,” says the master chef, for whom one thing is especially important: fresh and regional ingredients. “We try to source as much as possible locally, although that’s not always feasible for every ingredient.”
Pontzen, originally from Calbe, learned his trade in the Harz region, where he grew up in Hüttenrode. “My parents had a hotel and restaurant. I was already in the kitchen before I could even reach the stove,” he says with a laugh. After reunification, the family moved to Braunlage, where he later completed his training before moving on to Hanover. Cooking, he says, has always been his passion.
A quick decision
About 20 years ago, Norman Pontzen and his wife Isabell moved to Winterberg, where they worked for the same employer until about a year ago. Then the family faced a decision: what next? “I had several good offers and we were close to choosing one in Arnsberg when the phone rang.” An employee of the Krombacher brewery informed him that Ms. Lünser wanted to speak with him. “She explained the concept of the New Capitol and that we would have creative freedom in the kitchen.” A video call and an on-site meeting followed – and shortly after, the decision was made. “This is on a completely different level,” says the head chef enthusiastically. And it’s not just the new restaurant that excites him – it’s also his team. “My team is like a second family to me.” They had already worked together in Winterberg. “When I left my previous employer, they told me they would join us once we found something new.” And that is exactly what happened: today, the team works together at the new restaurant in Herrengarten, Bad Berleburg. “That’s not something you can take for granted, and it means a lot to my wife and me.”
A successful start on March 4 is also very important to the team. The opening begins at 5:30 p.m. “It’s not my first opening, but of course I’m excited. That’s part of it. Without that excitement, it wouldn’t work.” A feeling the director of the New Capitol knows all too well. “I’ve barely been able to sleep in recent days,” she says. “There’s still a lot to do, but I’m really looking forward to getting started.” The restaurant will accommodate up to 70 guests across two floors. “The bar is the heart of the New Capitol – hotel bookings, tickets and drinks are all handled there,” explains Lünser. There will be no traditional reception; instead, many processes will be digital. “At the moment, however, we are still under construction and currently experiencing some issues with the Wi-Fi,” she adds. Therefore, reservations for now are handled via email at info@capitol-blb.de or by phone (+49 151 52992908). As construction is still ongoing in many areas, the restaurant will initially be open only in the evenings from 5:30 p.m. – with no fixed closing time. The kitchen, however, will close at 9:00 p.m. “But if a guest arrives at 9:10 p.m. and is still hungry, they will of course be served,” says Pontzen. “There’s nothing worse than going to bed hungry.” After film screenings, concerts, and other events, smaller snacks will also be available after 9:00 p.m. In addition, a beer garden with around 40 seats is planned. Events will not only take place in the cinema halls – crime dinner evenings, karaoke, and private celebrations will also be possible in the restaurant. “The New Capitol is meant to be a place for art, culture, and enjoyment – a place for the finer things in life,” says Carolin Lünser.
Newspaper article from the Westfalenpost, February 24, 2023, by Ramona Richter.