“Each one of our guests must feel happy and satisfied when she or he leaves Cattle Baron”. This is the business philosophy of André Heckmair, 21, whose parents helped him taking over the franchise of the restaurant in Maerua Mall.
Starting this week, there will be many changes introduced by the new team. Cutlery, serviettes and table decor already points in a new, modern direction, but the future will also include new aircon and carpets. Quite a task, if you consider that we are talking about possibly the biggest Restaurant in Southern Africa (450 seats).
“We are proud of our team of 93 good employees,” André said. Himself a student at the “Hotelfachschule” in Lausanne, where he will learn the tricks of the trade during the four year course, André prepared the necessary changes of the interior since the idea of ownership of the franchise was born about a month ago. “We realised the great potential of the Restaurant, which specialises on the finest cut meat,” a proud father (Peter Heckmair) adds. And mother Birgit? She was already organising Christmas candles when we visited the Cigar Bar: “100 red and golden candles, please!”
The Heckmair family is well-known in Windhoek. After serving 32 years at WIBEKU, Peter Heckmair sold his company and wanted to do something totally different...
The Cattle Baron may get an uplift - and a brighter interior (which was „quite dark“ until recently). But the famous grill courses will not change!
All the grills and steaks are basted and seasoned and cooked to your satisfaction. One of the favourites is still the Chateaubriand (a fillet flambeed with brandy). But  studying the mouth-watering menu is an exercise in finding the very best food - from a wide variety of starters (garlic, prawns, chicken liver, calamari rings, camembert or chicken wings). Salads and crumbs are equally recommended as is the poultry and seafood. All of these come at reasonable prices and above-average portions.
At this stage it is no secret that the generosity extends to „no charge“ for bread service or corkage!
But the cherry on top is certainly the assortment of Steaks and House Specialities, Ribs, Grills and Combo‘s. If you prefer pan-fried mustard or pepper steak - here you find what your palate wants!
Yet there is no discrimination against vegetarians! Choose from a vegetarian platter, an asparagus pie, a Beef Lasagne, Fettuccini Alfredo, a Pasta Bolognaise or Tagliatelli Baronne and  you will certainly feel happy.
The Cattle Barons were born during the American Civil War (when farmers were away fighting). These immensely rich and powerful men, along with their cowboys moved millions of Texan cattle vast distances across the Kansas plains to railheads for transport to market centres. This helped generate income. In the process jerry-built cattle towns bacame infamous - and the Cattle Barons became legends. They are individually operated and owned Restaurants, drawing from Cattle Baron Group expertise.
A look into the Wine Card reveals...
Although the new owners of the Cattle Baron franchise in Windhoek promise a lot of changes (and renovations of the interior), a look into the Wine Card already reveals a big variety of Wines, Aperitifs, Sherries Beers, Ciders Champagnes, Liqueurs and Cocktails.
Visitors to the Cattle Baron will be satisfied to hear that the selection will even be extended by more and more famous wines from South Africa.
The cosy atmosphere in the Cigar Bar and the regular screening of important sport will definitely be kept. The Restaurant and the Cigar Bar will offer a new interior (like new carpets).
And the selection of cigars will be extended by imports from the Domi-nican Republic and Cuba.
Christmas decorations are already creating an emotional atmosphere.

All smiles after taking over the franchise of Cattle Varon in Maerua Mall: André, his mother Birgit and father Peter Heckmair have reason enough to celebrate  (not only the start of the festive season)