100 Fälle. 35 Jahre. Zwei Legenden.
Tatort aus München, ist mehr als Fernsehen gewesen.
Es war Verlässlichkeit am Sonntagabend. Haltung statt Hektik. Und zwei Charaktere, die selten laut sein mussten, um zu wirken.
Danke an Udo Wachtveitl und Miroslav Nemec
für 100 Fälle, für 35 Jahre und für eines der besten Ermittler-Duos, die dieses Land gesehen hat.
Umso mehr freut es uns, dass Udo Wachtveitl Teil unserer Geschichte ist.
Als Kunde. Als Träger unseres Troyers.
Und als jemand, der genau das verkörpert, wofür wir stehen: Zeitlosigkeit, Charakter, Substanz.
Ein besonderer Blick zurück gelingt auch mit der großartigen Fotoreihe von @_frankbauer_ für das @szmagazin ein „Interview ohne Worte“, das mehr sagt als viele Dialoge.
Zum Abschied bleibt vor allem eins: Respekt.
Und die Gewissheit, dass wahre Klassiker nie wirklich gehen.
Danke für alles. 🖤
#Tatort #BaticUndLeitmayr #Danke #RYMHART #Zeitlos #NordischKlar
Farewell Miroslav Nemec and Udo Wachtveitl aka Ivo Batic and Franz Leitmayr: The Munich-based ‘Tatort’ detectives are investigating one last time this Sunday evening and on Easter Monday. Right on cue, with episode 100, they are stepping down after 35 years to enjoy a well-deserved retirement.
Published in the current issue of @szmagazin ,
thx @jakob.feigl , thx @julia_apersonalstyle for the great assistance, thx @taubertpr #tatortmünchen #miroslavnemec #udowachtveitl #baticleitmayr
Ignaz Freisl works as a timber hauler alongside his cold-blooded stallion Flori. Skidding horses like Flori are used to drag cut trees out of the undergrowth. This method, unlike modern harvesters, is only minimally invasive. Large harvesters may be more practical, but their weight destroys the forest floor and the fungal network within it, through which trees can also communicate with one another.
Ignaz and Flori teamed up a few years ago. Nowadays they are a well-coordinated team and can handle up to 30 trees a day.
Ignaz sees things this way: I look after the forest so that it will still be healthy in 200 years’ time. The trees I harvest today were planted by my grandfather, and the trees I plant will probably be harvested by my daughters’ children.
published in the current issue of #DeinSPIEGEL #holzrücken
Ignaz Freisl works as a timber hauler alongside his cold-blooded stallion Flori. Skidding horses like Flori are used to drag cut trees out of the undergrowth. This method, unlike modern harvesters, is only minimally invasive. Large harvesters may be more practical, but their weight destroys the forest floor and the fungal network within it, through which trees can also communicate with one another.
Ignaz and Flori teamed up a few years ago. Nowadays they are a well-coordinated team and can handle up to 30 trees a day.
Ignaz sees things this way: I look after the forest so that it will still be healthy in 200 years’ time. The trees I harvest today were planted by my grandfather, and the trees I plant will probably be harvested by my daughters’ children.
published in the current issue of #DeinSPIEGEL #holzrücken
Sadly, Udo Kier passed away last November. A beautiful obituary for a very special actor and person has been published in the current issue of @textezurkunst . Thank you for using my photo for a touching article about Udo Kier’s life and how he looked at the world.
#udokier
Hannes Müller is head chef at die Forelle in Techendorf, right on the shores of Lake Weissensee.
Hannes was awarded ‘Chef of the Year 2025’ by Gault&Millau Austria, as many of his ingredients come from his own farm or from trusted local producers, just like the dish he served us: Puntarelle, parsnip root and apple
#chefhannesmüller @forellemueller@essenundtrinken_magazin
Weissensee for @essenundtrinken_magazin , text @jonasmorgenthaler Gasthof Grünwald, a family-run business in St. Daniel, is famous for its Carinthian noodles. These are filled dumplings, often with local ingredients such as wild garlic, pumpkin or spinach, but they also come in sweet varieties, e.g. with apples or pears. Every year, Ingeborg Daberer, who runs the inn together with her sister, fills around 50,000 pieces by hand and seals them at the edges to create a good seam, a technique called krendln.
The cheese and quark for the dumplings is supplied by Ingeborg’s son Valentin, who runs the Daberer organic cheese farm a little further up the mountain.
Slide 1-4 Valentin in his cheese dairy
Slide 5-8 Ingeborg at Gasthof Grünwald #gasthofgrünwald #krendln #kärnten #traditionalcarinthianfood #kärtnernudeln @valentindaberer
