Roland Trettl

Schwarzebohnen Tempeh im Tempurateig mit Auberginen, Kohlrabi und Bohnen - Misocreme - STAY SPICED ! Recipe
Black bean tempeh in tempura batter with eggplant, kohlrabi and beans - miso cream
Roland Trettl's crispy and spicy highlight: Tempeh and onions in a light and airy tempura batter meet aromatic eggplant, delicate kohlrabi, and a creamy bean and miso cream. Refined with gochugaru chili and lime, the result is an exciting interplay... zum Rezept
Entenfußmuscheln mit Tomatencous- cous, Portulak und eingelegten Vogelbeeren - STAY SPICED ! Recipe
Duck foot mussels with tomato couscous, purslane and pickled rowanberries
A sophisticated seafood dish with an exotic touch: tender duck's foot mussels or clams meet spicy couscous, refined with purslane and pickled rowanberries. A hint of lime, sour cream, and fine spices perfectly round out the flavor. A harmonious interplay... zum Rezept
‘‘Purple Haze‘‘ Karotten mit Bohnen Vogelsalat und Pistazien - STAY SPICED ! Recipe
''Purple Haze'' Carrots with Beans, Bird's Salad and Pistachios
Roland Trettl conjures up a colorful dish full of flavors and textures: braised purple carrots, crispy bird's lettuce with bean dressing, tender green beans, roasted pistachios, and a creamy egg – delicately seasoned with herbs, vinegar, and soy sauce. Simple,... zum Rezept
Spinatspätzle mit Südtiroler Speck, Bergkäse und Schüttelbrot
Spinach spaetzle with South Tyrolean speck, mountain cheese and Schüttelbrot
Spinach spaetzle according to Roland Trettl – South Tyrolean delight with mountain cheese and speck! These homemade spinach spaetzle impress with spicy mountain cheese, crispy bacon, and a subtle hint of Wüdara curry. Topped with Schüttelbrot for extra crunch, this... zum Rezept
Schwertmuscheln-Risotto mit Algen, Lumni und Meerrettich - STAY SPICED ! Recipe
Razor clam risotto with seaweed, lumni and horseradish
Roland Trettl's razor clam risotto with seaweed, loomi, and horseradish – an extraordinary taste experience! This recipe combines tender razor clams with a creamy seaweed risotto, perfectly complemented by the fresh notes of loomi and horseradish. Rounded off with our... zum Rezept
Geflämmter Karpfen mit Paprika-Gulasch-Ragout, Kakifrucht und eingelegten Salz-Zitronen - STAY SPICED ! Recipe
Flamed carp with paprika goulash ragout, persimmon fruit and pickled salt lemons
An exceptional dish from Roland Trettl: seared carp with paprika goulash ragout, persimmon, and salted lemons! Impress your guests with a unique composition from Roland Trettl! The tender seared carp harmonizes perfectly with the savory paprika goulash ragout, the sweet... zum Rezept
Golden Umami, Champagner, Austern, Kalbszunge und Kaviar- STAY SPICED ! Recipe
Golden Umami, Champagne, Oysters, Veal Tongue and Caviar
Roland Trettl's luxurious composition of oysters, veal tongue, and caviar: This exquisite recipe by Roland Trettl is the epitome of indulgence and elegance. With fresh oysters, fine caviar, smoked veal tongue, and a hint of champagne, every bite becomes an... zum Rezept
Blutwurst-Frenchtoast mit pochierten Wachteleiern, Baked Beans und Paprika-Chakalaka-Ragout - STAY SPICED ! Recipe
Black pudding French toast with poached quail eggs, baked beans and paprika chakalaka ragout
English Breakfast reimagined: Roland Trettl's black pudding French toast with poached quail eggs! Let Roland Trettl whisk you away to the world of modern comfort food! Inspired by the hearty ingredients of a traditional English Breakfast, this dish combines classics... zum Rezept
Herzhafter Weinsuppen Eintopf mit Salsiccia, Grünkohl, Schwarzwurzel und grobem Senf - STAY SPICED ! Recipe
Hearty wine soup stew with salsiccia, kale, salsify and coarse mustard
Discover Roland Trettl's hearty wine soup stew - the perfect dish for cold days! This stew combines the flavors of spicy salsiccia, fresh kale and tender black salsify to create a warming taste experience. Refined with our S! Caraway from... zum Rezept
Flusskrebssuppe mit Puntarelle, Kerbelwurzel und eingelegtem Thayote - STAY SPICED ! Recipe
Crayfish soup with puntarelle, chervil root and pickled thayote
Discover Roland Trettl's exquisite crayfish soup: a harmonious combination of puntarelle, tender chervil root and pickled thayote. This subtly seasoned soup, refined with our S! Bruschetta green olive, brings the flavours of the Mediterranean to your table and takes you... zum Rezept
Rehleber mit geschmorter Quitte, Lebkuchen-Pappardelle und Kastanien - STAY SPICED ! Recipe
Venison liver with braised quince, gingerbread pappardelle and chestnuts
Discover Roland Trettl's exquisite creation: venison liver, harmoniously combined with braised quince, tender gingerbread pappardelle and roasted chestnuts. Refined with our Glockenbimmler Gewürz S! this dish brings a festive touch to the table that is perfect for the cold season.... zum Rezept
Gebackene Thunfisch Tascherl mit geschmortem Fenchel, Tomaten & Kartoffeln - STAY SPICED ! Recipe
Baked tuna pockets with braised fennel, tomatoes & potatoes
Discover Roland Trettl's sophisticated creation: Baked tuna pockets, perfectly complemented by braised fennel, aromatic tomatoes and crispy potatoes. With our S! spices, this dish becomes a real taste experience - ideal for special moments of enjoyment. Let yourself be seduced... zum Rezept