Roland Trettl

Paprika-Zucchini-Ragout mit Fleckerln, Scamorza & knusprigen Zucchiniblüten
Pepper and zucchini ragout with specks, scamorza & crispy zucchini flowers
This dish is a prime example of Mediterranean lightness paired with aromatic depth: Sweet and spicy paprika juice, tender minced meat, creamy scamorza, and fragrant zucchini blossoms in... zum Rezept
Stubenküken mit Wildem Brokkoli, Pankobrösel und Kaffeebohnen:
Poussin with wild broccoli, panko crumbs and coffee beans
Coffee kisses poultry: poussin with broccoli, basmati rice & coffee butter This dish is an aromatic statement – tender poussin meets wild broccoli, fragrant basmati rice, and a... zum Rezept
Ceviche von der Dorade mit Hopfenspargel, Tapioka & Sauerkraut:
Sea bream ceviche with hop asparagus, tapioca & sauerkraut
This summery ceviche recipe not only brings fresh fish and delicate flavors like hop-dried asparagus, sauerkraut, and tapioca to the plate, but also thrives on its sophisticated seasoning:... zum Rezept
Entenbrust mit Rosinenrahmpolenta, geröstetem Blumenkohl und Noriblätter
Duck breast with raisin cream polenta, roasted cauliflower and nori leaves:
Herb meets umami: duck breast with raisin cream polenta & roasted cauliflower This dish combines intense flavors with sophisticated textures – perfect for an elegant dinner for two.... zum Rezept
Lauwarmes Lammcarpaccio mit gebratenen Romanesco, Radieschen & Perlgraupen:
Lukewarm lamb carpaccio with fried Romanesco, radishes & pearl barley
Delicate meets spicy: lukewarm lamb carpaccio with spring aromas This dish is a love letter to delicate textures and intense flavors: tender lamb loin is sliced wafer-thin, gently... zum Rezept
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.... 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... 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... 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... 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... 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... 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,... zum Rezept