Roland Trettl

Fruchtiger Tomaten-Erdbeer-Salat mit Dattel-Vinaigrette
Fruity tomato and strawberry salad with date vinaigrette
This summery salad is a true explosion of flavors: sweet strawberries and fruity tomatoes meet the delicate exoticism of Tahitian vanilla. It's paired with a surprising marshmallow-date vinaigrette that combines creaminess with caramel depth. The whole thing is topped with... zum Rezept
Pistazienpolenta mit geschmorten Aprikosen und wildem Brokkoli
Pistachio polenta with braised apricots and wild broccoli
This sophisticated dish combines creamy pistachio polenta with sweet braised apricots and the tart freshness of pickled and grilled wild broccoli. The contrasting textures and flavors meld into a wonderfully balanced summer dish, rounded out by delicate spices like the... zum Rezept
Saure Bratwurst mit Kartoffel-Ketchup-Espuma, Wasabinüssen & Spitzkraut-Aprikosensalat
Sour bratwurst with potato ketchup espuma, wasabi nuts & pointed cabbage and apricot salad
This dish is a sophisticated reinterpretation of a chip shop legend – by none other than Roland Trettl. A hearty, sour bratwurst with a sweet and spicy onion flavor meets creamy potato and ketchup espuma, fruity and crunchy apricot coleslaw,... zum Rezept
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 crispy tempura batter combine to create a surprisingly harmonious whole. Roland Trettl... 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 surprising coffee butter that imparts a delicately bitter, almost nutty flavor to... 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: The asparagus seasoning S! adds elegant depth to the dish, while soy... 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. The tender pink roasted duck breast meets a creamy raisin cream polenta,... 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 seared, and served with roasted Romanesco, mild basil cress, and refreshing radishes.... 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. 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