Roland Trettl

Indisches Daal mit Tamarinde, Paneer und Mango - STAY SPICED !
Indian Daal with Tamarind, Paneer, and Mango
Crispy Chicken Thighs with Truffle Brie Baguette and Artichoke Radicchio Salad – a sophisticated recipe full of hearty and delicate flavors. zum Rezept
Knusprige Hühnerkeule mit Trüffel-Brie-Baguette und Artischocken-Radicchio-Salat - STAY SPICED !
Crispy Chicken Thigh with Truffle Brie Baguette and Artichoke Radicchio Salad
Crispy chicken drumsticks with truffle-brie baguette and artichoke-radicchio salad – a refined recipe full of hearty and delicate flavors. zum Rezept
Sweet Heart mit Kürbis, Kaffee, weißer Schokolade und Feta - STAY SPICED !
Sweet Heart with pumpkin, coffee, white chocolate, and feta
Roasted pumpkin, feta, coffee, and white chocolate create an exceptional interplay of sweet and savory notes – perfect for those who want to discover new taste experiences. zum Rezept
Wassermelonen-Carpaccio mit Passe Pierre und Passionsfrucht - STAY SPICED !
Watermelon Carpaccio with Samphire and Passion Fruit
Watermelon Carpaccio with Passion Fruit, Samphire, and Fresh Herbs – a light, summery appetizer full of freshness, contrasts, and special moments of pleasure. zum Rezept
Geräucherter Lachs mit Roter Beete, Lakritze und Roggen-Knäckebrot - STAY SPICED !
Smoked Salmon with Beetroot, Liquorice, and Rye Crispbread
Smoked salmon, beetroot, liquorice and crispy rye crispbread combine to create an extraordinary starter with exciting contrasts and refined flavours. zum Rezept
Bratwurst mit Sauerkraut - STAY SPICED !
Grilled Sausage with Sauerkraut
Crispy bratwurst with aromatic sauerkraut and delicate seasoning – Roland Trettl gives this traditional classic a modern and delicious touch. zum Rezept
Asador Steak mit Spitzpaprika und Kren - STAY SPICED !
Asador Steak with Pointed Peppers and Horseradish
Juicy Asador steak with roasted pointed bell pepper and fresh horseradish – an aromatic recipe full of roasted aromas, spice, and subtle heat. zum Rezept
Wolfsbarschfilet mit Papaya und Tomaten - STAY SPICED !
Seabass fillet with papaya and tomatoes
Crispy pan-fried sea bass fillet with papaya, cherry tomatoes, and fresh herbs – a light recipe full of freshness, delicate roasted aromas, and exotic accents. zum Rezept
Lammrücken - STAY SPICED !
Saddle of lamb
Juicy saddle of lamb with a delicate seasoning of S! Umami and S! 8 Pfeffer Brand Cuvée – exquisite meat enjoyment for special occasions. zum Rezept
Spanische Spaghetti - STAY SPICED !
Spanish spaghetti
Spanish Spaghetti with Carabineros, Chorizo, and Pimentos à la Roland Trettl – Mediterranean pasta with spicy refinement and intense flavor. zum Rezept
Thunfisch mit Miso, Pak Choi & Algen auf Perlgraupen-Risotto - STAY SPICED !
Tuna with Miso, Bok Choy & Seaweed on Pearl Barley Risotto
Fine fusion cuisine for special moments of indulgence: Tender tuna meets spicy miso, fresh pak choi, and aromatic seaweed. Combined with creamy pearl barley, this creates an exciting... zum Rezept
Zander mit Wasabi, Avocado, Crème fraîche & weißem Spargel - STAY SPICED !
Pikeperch with Wasabi, Avocado, Crème fraîche & White Asparagus
Spring cuisine at its finest: Delicate pike-perch meets fine white asparagus, a creamy-spicy wasabi component and fresh herbs. This dish combines lightness with sophistication and provides a special... zum Rezept