Roland Trettl: Recipes & Favorite Spices

Flusskrebssuppe mit Puntarelle, Kerbelwurzel und eingelegtem Thayote - STAY SPICED !
Crayfish soup with puntarelle, chervil root and pickled thayote
Discover Roland Trettl's exquisite Crayfish Soup: A harmonious interplay of Puntarelle, delicate parsley root, and pickled chayote. This subtly spiced soup, refined with our S! Bruschetta Green Olive,... zum Rezept
Rehleber mit geschmorter Quitte, Lebkuchen-Pappardelle und Kastanien - STAY SPICED !
Venison liver with braised quince, gingerbread pappardelle and chestnuts
Discover Roland Trettl's exquisite creation: venison liver, harmoniously combined with braised quince, delicate gingerbread pappardelle, and roasted chestnuts. Refined with our Glockenbimmler Gewürz S! spice blend, this dish... zum Rezept
Gebackene Thunfisch Tascherl mit geschmortem Fenchel, Tomaten & Kartoffeln - STAY SPICED !
Baked tuna pockets with braised fennel, tomatoes & potatoes
Discover Roland Trettl's refined creation: Baked tuna pockets, perfectly complemented by braised fennel, aromatic tomatoes, and crispy potatoes. With our S! spices, this dish becomes a true taste... zum Rezept
Knusprige Entenkeule mit geröstetem Knödel und Rotkraut-Sabayone - STAY SPICED !
Crispy duck leg with roasted dumplings and red cabbage sabayon
Discover Roland Trettl's gourmet take on using leftovers: Crispy duck leg, perfectly combined with roasted dumplings and a delicate red cabbage sabayon. Refined with our S! Pumpkin Pie... zum Rezept
Gebackener Tofu mit Fenchel und Ziegenkäse - STAY SPICED !
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... zum Rezept
Bayrische Delikatesse: Weißwurst mit Weißbier-Senfsabayone und Kraut-Duo - STAY SPICED !
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... zum Rezept
Geschmorte Herbstharmonie: Steinbutt mit Butternut, Brombeeren und fermentiertem Knoblauch - STAY SPICED !
Braised Autumn Harmony: Turbot with Butternut, Blackberries and Fermented Garlic
Discover Roland Trettl's autumn masterpiece: Turbot with butternut squash, blackberries, and fermented garlic, seasoned with S! Amore. A harmonious taste experience that brings autumn to your plate! \n zum Rezept
Sommerfrische Rollen gefüllt mit Litchi, Okawurzel, Spinat und Zucchini - STAY SPICED !
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, jicama, spinach, and zucchini, and refined with the... zum Rezept
Herbstliches Pfifferlingrisotto mit Brennesseln, Tamrinde und Feigen - STAY SPICED !
Autumnal chanterelle risotto with nettles, tambark and figs
Discover creamy chanterelle risotto with stinging nettles, tamarind, and figs. A sophisticated autumn recipe by Roland Trettl to cook and enjoy. zum Rezept
Karamellisierte Rote Beete Carpaccio mit Blaubeeren und Koriander - STAY SPICED !
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... zum Rezept
Forellentartare mit Pastinaken-Sauce, geschmortem Rhabarber und Schafskäse - STAY SPICED !
Trout tartare with parsnip sauce, braised rhubarb and feta cheese
Discover Roland Trettl's latest 20-minute recipe creation - fresh trout meets sweet rhubarb and spicy feta cheese here – a real treat! The parsnip sauce and our Magic... zum Rezept
Gebratene Hühnerkeule mit Kohlsprossen und Kumquat - STAY SPICED !
Roast chicken leg with Brussels sprouts and kumquat
Enjoy an exquisite treat from celebrity chef Roland Trettl himself! A crispy fried chicken leg, crunchy Brussels sprouts, STAY SPICED! Swiss stone pine pepper and a delicate kumquat... zum Rezept