New brunch “My-Nes” open: A touch of the Orient in Echterdingen – Esslingen

My-Nes serves Asian and European specialties. award Photo: Stock adobe/Rawpixel.com



These brunches are new in Leinfelden-Echterdingen. From scrambled eggs, hors d’oeuvres, and lentil soups to baklava and Turkish mocha, My Airporthotel’s My-Nes will offer almost everything in the future. There is one special feature that should not be missed.

Preparations are in full swing. The village of Leinfelden-Echterdingen will soon have another breakfast opportunity. Because My-Nes rewards everyone who wakes up on Saturday and Sunday mornings with an oriental-inspired breakfast. Behind the new offer is Haci Killi, owner of My Airporthotel and My Kebap Häusle. He already knows his way in the field of camouflage. He said, “I’m not a chef, but I eat well,” making everyone laugh.

The active businessman came up with the idea to use his hotel’s breakfast room on Leinfelder Straße 33 for brunch on Fridays and weekends. So, on Saturday, he and his business partner Neslihan Ayhan opened up his latest business idea, “My-Nes”.

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From 10 am to 1 pm on Fridays and Saturdays, and from 10 am to 2 pm on Sundays, appetizers, scrambled eggs, and various deep and spreads will be served. The highlight is the homemade Künefe. Dessert consists of cheese and mashed kadaif noodles, so-called angel hair. Pasta and cheese for a sweet dessert? The results are certainly surprising and make your taste buds boil.

How much does brunch cost?

“There is something for everyone,” says Haci Killi. Some drinks are also included in the price. Tea and some juices are free at brunch. Meals are served as an open buffet. If you want a Turkish mocha or quinnepe, you have to pay extra. If your mouth is already watering, don’t wait to visit My-Nes. In May, brunch is only 13 euros per person, so from June it will be 15 euros. There is no charge for children under the age of 8. My-Nes’ manager welcomes reservations.



Haci Killi’s latest project rarely opened when the busy German-Turkey already had other plans. He dreams of a new type of doner kebab for snack bars, and the 42-year-old Stetten, who runs a full-time airplane cleaning company and shuttle service, already has another gourmet offering in mind.

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