Roland Trettl: Rezepte & Lieblingsgewürze

Buchteln mit Vanille Sauce - STAY SPICED !
Sweet Yeast Buns with Vanilla Sauce
Buchteln with vanilla sauce are a light, sweet baked dessert made from yeast dough, providing classic indulgence with creamy sauce. zum Rezept
Rehtataki mit geschmortem Kürbis und Apfel Sellerie Vinaigrette - STAY SPICED !
Rehtataki with braised pumpkin and apple-celery vinaigrette
Tender deer tataki with pumpkin and apple-celery vinaigrette – a modern game dish with a delicate twist. zum Rezept
Pasta con le Melanzane - STAY SPICED !
Pasta with Eggplant
Pasta con le Melanzane – a straightforward Italian dish with juicy eggplant and fruity tomato sauce. zum Rezept
Bratwurst - STAY SPICED !
Grilled sausage
Currywurst in a bun rethought: with S! Bos!S spice, bratwurst and spicy sauce, a real street food highlight. zum Rezept
Poelierter Seesaibling mit Wildkräuter - STAY SPICED !
Poached Arctic char with wild herbs
Gently poached arctic char with fresh wild herbs – an elegant fish dish for gourmet moments. zum Rezept
Gegrillter Spargel mit geräuchertem Aal - STAY SPICED !
Grilled asparagus with smoked eel
Grilled asparagus with smoked eel is a sophisticated dish with fresh and smoky flavors, perfect for asparagus season. zum Rezept
Jacobsmuscheln mit spicy Chakalaka-Mayo - STAY SPICED !
Scallops with spicy Chakalaka mayo
Scallops with spicy Chakalaka mayo are an elegant dish with delicate seafood flavors and spicy heat for special moments of indulgence. zum Rezept
Wurzelbrot - STAY SPICED !
Root bread
Roland Trettl's root bread is a rustic bread with a strong crust and moist crumb, baked with spelt and rye flour. zum Rezept
Bruschetta mit grüne Olive - STAY SPICED !
Bruschetta with green olive
Bruschetta with Green Olive is a versatile, Mediterranean spice blend that is ideal for bread, pasta, and salads. zum Rezept
Risotto mit Pancetta & Bratapfel - STAY SPICED !
Roland Trettls: Risotto with pancetta & baked Apple
Risotto with pancetta and baked apple is a creamy dish with savory and slightly sweet components, perfect for special indulgence zum Rezept
Gazpacho - STAY SPICED !
Roland Trettl's Gazpacho
Gazpacho is a cold, refreshing vegetable soup from Mediterranean cuisine, perfect for warm days. zum Rezept
Marinierte Wachteln mit Eierschwammerl im Pfirsichsud - STAY SPICED !
Roland Trettl's: Marinated quail with chanterelles in peach sauce
Marinated quail with chanterelles in peach broth is a sophisticated dish featuring tender poultry, a fruity note, and delicate seasoning for special occasions. zum Rezept