For Casele, Holzrausch transformed the former Schlagbauer butcher’s shop in Munich’s Glockenbach district into a Southern Italian cucina e bar. Rather than covering over the existing structure, the design deliberately continues the site’s previous use.
The old meat counter became the wine bar and later in the evening serves as a DJ booth. A former meat refrigerator is now used as a wine cabinet, while the old cold room became open wine storage. The former meat cold-storage area was turned into a dark mahogany room — an intimate room within the room.
The interior is defined by clear material contrasts: coffered timber ceilings, stainless steel, copper, dark mahogany and natural stone. Together, they create an atmosphere that picks up on the craft-based character of the former butcher’s shop and translates it precisely into a new gastronomic setting.
The spatial layout is equally deliberate: a bar and lounge zone at the front, followed by private dining areas further inside. An existing executive boardroom was dismantled and reinstalled at Casele as the Boardroom; next to it is a wood-panelled Stube with an alpine character. In summer, guests pass through the kitchen into the courtyard with its small garage bar.
Casele shows the Holzrausch approach very directly: taking the existing fabric seriously, rethinking functions and using materials with precision to create a space that emerges from the place itself.