Roland Trettl

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
Knusprige Entenkeule mit geröstetem Knödel und Rotkraut-Sabayone - STAY SPICED ! Recipe
Crispy duck leg with roasted dumplings and red cabbage sabayon
Discover Roland Trettl's gourmet take on leftovers: Crispy duck leg, perfectly combined with roasted dumplings and a fine red cabbage sabayon. Refined with our S! Pumpkin Pie Spice, this dish brings festive anticipation to the table and is ideal for... zum Rezept
Gebackener Tofu mit Fenchel und Ziegenkäse - STAY SPICED! Rezept
Baked Tofu with Fennel and Goat Cheese
Discover Roland Trettl's ingenious combination of crispy smoked tofu, fresh fennel salad and creamy goat cheese soup, seasoned with our S! Kebap & Skewers seasoning. A dish that not only pampers the palate, but also awakens your passion for good... zum Rezept
Bayrische Delikatesse: Weißwurst mit Weißbier-Senfsabayone und Kraut-Duo
Bavarian delicacy: white sausage with wheat beer-mustard sabayon and cabbage duo
Enjoy the perfect combination of Bavarian tradition and sophisticated cuisine with this brilliant recipe from Roland Trettl. Tenderly pulled white sausage with parsley, accompanied by a delicious cabbage duo: crispy pointed cabbage salad and butter-tender fried cabbage, refined with the... zum Rezept
Geschmorte Herbstharmonie: Steinbutt mit Butternut, Brombeeren und fermentiertem Knoblauch
Braised Autumn Harmony: Turbot with Butternut, Blackberries and Fermented Garlic
Discover Roland Trettl's autumn masterpiece: turbot with butternut, blackberries and fermented garlic, seasoned with S! Amore. A harmonious taste experience that conjures up autumn on your plate! \n zum Rezept
Roland Trettl Rezept: Sommerfrische Rollen gefüllt mit Litchi, Okawurzel, Spinat und Zucchini
Summer fresh rolls filled with lychee, oka root, spinach and zucchini
Ready to push the boundaries of taste? Discover Roland Trettl's refreshing interpretation of traditional Vietnamese summer rolls: filled with lychee, oka root, spinach and zucchini and refined with the S! Pimp my Pumpkin spice mix. \n zum Rezept
Roland Trettl Rezept: Herbstliches Pfifferlingrisotto mit Brennesseln, Tamarinde und Feigen
Autumnal chanterelle risotto with nettles, tambark and figs
Discover an autumnal chanterelle risotto with a sophisticated combination of nettles, tamarind and figs, created by Roland Trettl and refined with the S! wild mushroom spice. This aromatic dish combines the warmth of chanterelles with the freshness of nettles and... zum Rezept
Roland Trettl Rezept: Karamellisierte Rote Beete Carpaccio mit Blaubeeren und Koriander
Caramelized beetroot carpaccio with blueberries and coriander
Our summer hit: caramelized beetroot carpaccio with blueberries and coriander - a taste experience that is simply irresistible! And 100% veggie too! Here, the earthy sweetness of the caramelized beetroot, the freshness of the blueberries and the spicy note of... zum Rezept
Roland Trettl Rezept: Forellentartare mit Pastinaken-Sauce, geschmortem Rhabarber und Schafskäse
Trout tartare with parsnip sauce, braised rhubarb and feta cheese
Discover Roland Trettl's latest 20-minute recipe creation - here fresh trout meets sweet rhubarb and spicy feta cheese - a real treat! The parsnip sauce and our Magic Dust seasoning round off the dish! Now all you have to do... zum Rezept