Homemade, with Bavarian Olive Oil

LONG AGO, THERE ONCE LIVED AN EXTRAORDINARY MASTER BAKER. HE WAS SO SKILLED THAT WITH A FEW SIMPLE MOVEMENTS, HE COULD WEAVE A LOAF, AT THE SIGHT OF WHICH EVEN SAILORS RESPECTFULLY DROPPED THEIR ARTFULLY TIED ROPES. ONE DAY, AS THE MASTER BAKER KNEADED THE DOUGH, LOST IN THOUGHT, A GODDESS APPEARED SUDDENLY. HEAVY TEARS RAN DOWN HER CHEEKS, FALLING ONTO THE FLOOR AROUND HER, MIXING WITH THE FLOUR LYING THERE. SHE PRAISED HIS SKILLS BUT WAS DISMAYED THAT PEOPLE NEGLECTED THE BREAD BAKING TRADITIONS. WITH A FERVOUR, THE MASTER BAKER CONTINUED HIS WORK. HE SHAPED THE DOUGH INTO THE FORM OF A PRETZEL. IT LOOKED LIKE A HEART WITH TWO INTERLOCKING ARMS. WHEN HE TOOK THE BREAD OUT OF THE OVEN, A GOLDEN LIGHT ILLUMINATED THE BAKERY, SHINING THROUGH THE TWISTED PASTRY THREE TIMES. THE GODDESS WAS DELIGHTED WITH THE DARKLY GLISTENING PRETZEL. SINCE THEN, THE MASTER BAKER’S PRETZEL HAS BEEN KNOWN FAR AND WIDE AS THE CRISPIEST SYMBOL OF UNITY AND TOGETHERNESS.

The first course is an explosion, any apprehensions you had have been chased away, you are floating in heaven!

FROM 8 AM UNTIL NOON
12 PM REJOICING.
FROM NOON UNTIL 8 PM
SINGING HOSANNA IN THE EVENING.

REPEAT!

The Bavarian cake buffet is often the prelude to any kind of celebration.

A CAKE WITHOUT A CAKE,
NO ICING, NO WORDS TO MAKE.
THE SEASONS’ SPLENDOUR BOLD,
IN ANCHOVY SAUCE, A STORY TOLD.
THE HUMAN IS NOT A MERE PIECE,
YET CAN, IN SLICES, RELEASE,
THE MARVELS ‘ROUND FOR ALL TO SEE,
DECIDING JOYFULLY TO BE,
AND WITH DELIGHT, THE REMNANT FEAST,
IN PLEASURE, GRACEFULLY INCREASED.

The cucumber poem from Josef Stöckle:

THE CUCUMBER SAID TO GURKERICH,
“OH GURKERICH, I LOVE YOU, IT’S QUITE RICH.”
MR. GURKERICH FELT HONOURED, INDEED,
TO STILL BE SO DESIRED IN HIS NEED.
HE WASN’T QUITE AS YOUNG ANYMORE,
SOMETIMES LACKING THE ENERGY TO SOAR.
BUT NONETHELESS, HE WAS FAMOUS AND KNOWN,
THUS USUALLY FOUND BENT, NOT SHOWN.
SO HE SAID TO THE CUCUMBER, WITH A GRIN,
WHAT HE NOW PLANNED TO BEGIN:
“OH CUCUMBER DEAR, THIS WON’T BE FAIR,
I’D RATHER EAT YOU, BEYOND COMPARE.”
HE BIT GENTLY IN IT’S TENDER SKIN,
THEN SWALLOWED IT WHOLE, NO LONGER A TWIN.
THUS, DRIVEN BY HUNGER, LUST, AND STRIFE,
ENDED A FRAGILE CUCUMBER LOVE, IN LIFE.

Prince Regent Cake

IN HONOR OF PRINCE REGENT LUITPOLD FOUND,
THE PRINCE REGENT CAKE, TASTY AND SOUND.
SO EIGHT LAYERS TALL WE MAKE,
LIKE BAVARIA’S DISTRICTS, NO MISTAKE.
IF ONLY SEVEN LAYERS ARE WOVE,
DISTRICTS WILL VANISH, WE’LL SEE NO GROVE.
BE IT SALTY OR SWEET CONFECTIONS,
AT LEAST SIX LAYERS, IN ALL DIRECTIONS.

An edible homage to tramp stamps, to German tattoo pioneer Christian Wahrlich’s camps, and Mike Tyson’s tribals fierce and bold, a culinary story yet untold.

CONCERNING THE EDIBILITY OF THE COLOURS, MARKUS EXPLORED TATTOOING ON PIGSKIN WITH GEORGIO BARDUANI (LOVE STREET TATTOO). IT SOON BECAME CLEAR THAT THE TATTOO INK WAS NOT IN ANY WAY EDIBLE. INSTEAD, TESTS WERE MADE WITH SQUID INK, COLOURS WITH GOLD AND TITANIUM DIOXIDE, OR ASH AND VEGETABLE REDUCTIONS.

The surprise egg, also the Scotch Egg at Rosi’s

AT OUR PLACE, STILL TENDER FROM THE QUAIL, WRAPPED IN WOLPERTINGER STUFFING WITH CABBAGE, THEN BREADED AND FINALLY CRISPY FRIED. EATEN TRADITIONALLY WITH MUSTARD. ENJOY YOUR MEAL!

Magical Mushrooms I

A TENDER BEAM OF LIGHT IN THE DEEP THICKET. UNDERGROWTH, FOREST FLOOR,
A MUSHROOM. GENTLY NESTLED ON MOSS, EMBRACED BY MOIST-WARM EARTH.
SPICY AIR, DARK CLEAR RAIN. BRANCHES AND MYCELIUM SEDUCED WITH EARTH.
THE MUSHROOM-WARM MOIST DARK FOREST EARTH RESONATES LONG AFTER.

Magical Mushrooms II

CURRENTLY SERVED AS EMPEROR EGGS & MAGICAL MUSHROOM JELLY. EMPEROR EGG IS THE OLD GERMAN NAME FOR EGG CUSTARD, SIMILAR TO ROYALE IN FRANCE OR CHAWAMUSHI IN JAPAN. TOPPED WITH A SHOJIN DASHI, A SHIITAKE & KOMBU BROTH, WHICH COMES FORTH IN A SHINING GARB.

Handwritten by Josef Stöckle with a token acknowledgment and, of course, a sense of joy, a recipe collection passed down from the Krescencia nuns in Kaufbeuren.

MAY WE EXPERIENCE THE ABUNDANCE OF LIFE AND THE JOY OF EATING. BE WITH US IN EVERY BITE, IN SPICY AS WELL AS SWEET HERBS. WE THANK YOU FOR THE GIFT OF COLD-PRESSED RED CABBAGE JUICE AND THE REFINED FLAVOURS OF CABERNET SAUVIGNON VINEGAR, FOR THE SMOOTHNESS OF THE DOUBLE CREAM AND THE ART OF THE SHERRY GASTRIQUE. THE GLISTENING CAVIAR IMMERSING OUR SENSES IN DEEP GRATITUDE. IN THIS SOOTHING ARRAY OF FLAVOURS, WE RECOGNIZE YOUR GENEROSITY. FOR YOURS IS THE PLEASURE, THE SPICE, AND THE AROMA, FOREVER. AMEN

The Tale of the Potato Hybrid

ONCE UPON A TIME, IN THAT CITY WHICH RESTED LIKE A LAKE AMIDST SWAYING HILLS, THERE WAS A SMALL TAVERN CALLED ROSI’S. FAR AND WIDE IT WAS WELLKNOWN FOR ITS UNUSUAL DISHES. ONE DAY, THE SKILLFUL CHEF DECIDED TO CREATE SOMETHING SPECIAL, SOMETHING THE GUESTS HAD NEVER TASTED BEFORE. AFTER MANY EXPERIMENTS AND RECIPES, HE FINALLY CREATED THE POTATO HYBRID: A POTATO BALL CROWNED WITH FRIED POTATOES, FILLED WITH THE FLAVOURS OF BEER, CARAWAY, AND TASTY PORK GRAVY. WHEN THE DISH WAS SERVED, EVERYONE WAS DELIGHTED BY ITS UNUSUAL FLAVOUR AND THE CLEVER COMBINATION OF DIFFERENT INGREDIENTS. HOWEVER, AMONG THE GUESTS, THERE WAS A MALICIOUS ANTAGONIST WHO WAS ENVIOUS OF THE SUCCESS OF THE POTATO HYBRID. THE CHEF OF THE RIVAL RESTAURANT “LE GOURMET” TRIED EVERYTHING TO STEAL THE RECIPE AND PASS IT OFF AS HIS OWN. FORTUNATELY, ROSI’S CHEF WAS ABLE TO STOP HIM, AND THE TRUE RECIPE OF THE POTATO HYBRID REMAINS A WELL-GUARDED SECRET TO THIS DAY.

Obatzer (a Bavarian cheese)

LOOK THERE, A BROWN-MOULD MOULDY MUSHROOM BRUSHED OFF AND UNBRUSHED, FINE CHEESEWORK OF THE MASTER LOVINGLY PRETZELLED WITH STYLE AND, OF COURSE, NO LEFTOVERS.

The Poor Knight (from the year 1888).

ONCE UPON A TIME, AN EMPEROR SENT A POOR KNIGHT TO THE RIVER TO CATCH CRAYFISH, AS THIS WAS HIS FAVORITE FOOD. WHILE THE KNIGHT WAS FISHING THERE WITH HIS NET IN THE WATER, A COOK WITH A WHITE CAP CAME BY. ‘WHAT ARE YOU DOING THERE?’ THE COOK SHOUTED FROM THE SHORE. ‘I’M CHASING AFTER CRAYFISH, FOR THE EMPEROR IS HUNGRY,’ REPLIED THE KNIGHT. ‘BRING THEM TO ME LATER, I WILL PREPARE A FEAST FOR HIM. AND BRING A FEW CLAMS TOO.’ THE KNIGHT DIDN’T NEED TO BE TOLD TWICE. WITH THE CRAYFISH, THE CLAMS, BREAD, EGGS, AND VARIOUS VEGETABLES, THE COOK PREPARED EXTREMELY TASTY SLICES, WHICH HE FINISHED WITH HAM. THE EMPEROR LIKED THEM SO MUCH THAT HE PROMPTLY APPOINTED THE COOK AS HIS PERSONAL CHEF. EVER SINCE, THE EMPEROR DEMANDED THIS DISH FOR SUNDAY BRUNCH, TO WHICH THE COOK, IN HONOUR OF THE KNIGHT, GAVE THE NAME ‘POOR KNIGHT’.”

Veal in Chicken

THE VEAL-CALF SPOKE: “I’M GOING OUT! SMARTLY DRESSED AND IN A COAT MADE OF CHICKEN”. THE CALF THEN SETS OFF ON ITS WAY TO THE TAVERN. THE CHICKEN SAID: “I’M SO HUNGRY, I COULD DEVOUR A CALF! AS SWIFTLY AS THE WIND I MUST GET TO THE TAVERN.” AND SOON, IN THE TAVERN THERE WAS A CHICKEN, IN THE CHICKEN A CALF, AND IN THE MIDDLE OF THE CALF - AN EGG.

Spätzle, like Mother made

SOAKED SPÄTZLE DOUGH WITH GRUYÈRE, FRIBOURG VACHERIN, AND BAVARIAN ROMADUR. ENHANCED WITH SHERRY VINEGAR AND PEPPER. ALLGÄUER KÄSSPÄTZLE ARE JUST STIRRED (COMPARED TO SWABIAN SPÄTZLE WHICH ARE SCRAPED). TOPPINGS INCLUDE CARAMELIZED ONIONS, FRIED ONIONS, AND CHIVES.

WHO DOESN’T ADORE SCHNITZEL AND SALAD, WHO DOESN’T ADORE LOBSTER BISQUE? THIS ADORATION STANDS AT THE FLUID HUB OF THE LIQUID CENTER LOBSTER SCHNITZEL. ENOUGH SAID, TAKE A BITE.

Thanks to Michel!

The Ballad of the Ride to the Rupfhauben

THE NOBLE KNIGHT TAFELTRAUBEN RODE THROUGH THE FOREST SO VAST, WITH SWEET-SCENTED RUPFHAUBEN, A FEAST UNSURPASSED. WHEN SUDENLY, WILD AND WITHOUT RESPITE, A GRUESOME GREY CREATURE, A FRIGHTFUL SIGHT, BREATHING VENOM AND BILE AND FIRE, FLYING CLOSE TO THE RIDER, A LOOMING THREAT DIRE, IT SPOKE: “THUS FAR AND NO FARTHER, YOU SHALL SEE, I’LL DEVOUR YOU, ALONG WITH YOUR COMPANY.

THE STRUDEL DISH COMES FROM THE LOWER BAVARIAN FASTENKÜCHE (ABSTINENCE COOKERY), COOKED IN A MIXTURE OF WATER, BUTTER, AND MILK, WHICH IS NORMALLY SERVED WITH PLUM BRANDY OR APPLE SAUCE. AT ROSI’S, THE RUPFHAUBEN TEXTURE REMINDS ONE OF A DRAWN NOODLE DISH FROM THE XI’AN REGION IN CHINA, WHICH HAS AN ABSOLUTELY ADDICTIVE POTENTIAL, THIS IS WHY WE ALSO SERVE IT INTERPRETED EXACTLY AS IT SHOULD BE WITH SAVOY CABBAGE. BUT NOW, LET’S CONTINUE WITH OUR STORY:

WHEN THE DRAGON BEAST WITHOUT HESITATION, THE KNIGHT WAS READY FOR CONFRONTATION. HE QUICKLY DREW HIS FORK, OH SO SWIFT, AND THE DRAGON YELPED, FROM THE PAINFUL THRUST, AND SWIFTLY TOOK FLIGHT, TO ESCAPE, IT MUST. THE PEOPLE WELCOMED THE KNIGHT WITH CHEERS, AND SOON THEY WROTE OF HIM IN THEIR MEMOIRS, FOR HE WAS THE FIRST, AS THEY SAID, TO STAB A DRAGON WITH A FORK, AHEAD.

$The shot in Latex$

The shot in Latex

A HINT OF SCHNAPPS
BALLOON FULL OF JOY
HOW BEAUTIFUL YOU ARE WITH US
SING FREELY, LAUGH LOUDLY
DON’T LOOK BACK
TAKE OFF AND LIVE CAREFRE

In honour of Vera Birkenbihl, a bouquet of flowers on the house. Because a bouquet can make the world happy.

BOUND WITH LEMON BALM, RED BASIL, CHERVIL, DILL, LOVAGE, SALANOVA LETTUCE, AND WITH MINT DRESSING

IN CONVERSATIONS WITH REGINA, OUR HEAD OF SERVICE, WE REALISED THAT SOME GUILTY PLEASURES ARE RELATED: REGINA LIKES MASHED POTATOES ON BREAD, MARKUS LIKES MASHED POTATOES WITH CHIPS. THIS WAS THE IMPETUS FOR ROSI’S OWN TIMBAL, A DISH THAT WE HAD LONG BEEN LOOKING FOR AN APPROACH TO. THAT’S HOW THE MACCHERONE TIMBALE REGINA CAME ABOUT.A MACCHERONI NOODLE, ELABORATELY COILED LIKE A BEEHIVE, FILLED WITH MASHED POTATOES, PERIGOR TRUFFLES & CHIPS. DRENCHED IN AN INTENSE TRUFFLE SAUCE AND TOPPED WITH A BEAUTIFUL SLICE OF TRUFFLE. A STARCHY SIDE DISH FROM THE PAST, FOR QUEENS OF TODAY.

Hunting high and low

THERE IS A LONG TRADITION OF TURTLE DISHES IN UPSCALE CUISINE. AFTER ALL, TURTLES ARE EXOTIC AND RARE! AT THE SAME TIME, THERE WAS A LONG TRADITION OF FAKE TURTLE DISHES IN SIMPLE HOME COOKING. AFTER ALL, IF YOU EAT TURTLES, YOU’RE NOBLE!

TODAY, OF COURSE, YOU CAN NO LONGER SERVE REAL TURTLE ON THE TABLE. WE ARE THEREFORE ADAPTING THE FAKE TURTLES OF SIMPLE CUISINE FOR A NEW ERA OF SOPHISTICATED COOKERY. A TURTLE CONSTRUCTED FROM QUAIL, A SHIELD OF TRUFFLES AND ENHANCED WITH LANGUSINE AND THE WHITE SAUSAGE-LIKE BOUDIN BLANC. FOR KINGS LIKE LUDWIG!

The “Betthupferl” is our version of petit fours. If you were well behaved, after brushing your teeth, you would be spoilt with this treat.

GIANT CHILDREN, GIANT CATTLE
BEDTIME SNACKS, DREAMY MEADOWS
LEDERHOSEN LEARNING TO FLY
CHOCOLATE, CARAMEL
PREFERABLY SLOW RATHER THAN FAST
WE RISE UP INTO THE AIR
WITH US SWEET, DELICATE SCENTS

The beginning and end meet in a Pretzel

TWISTED AND TIED. WITH US, THE APPETIZER BECOMES THE DESSERT. AS ICE CREAM, WITH ROASTED PRETZELS, CHOCOLATE CREMAUX, RUM BANANAS, CABERNET SAUVIGNON VINEGAR, CARAMEL, LIME, AND CRYSTALLIZED CHOCOLATE. CRYSTALLIZED CHOCOLATE, LIME, CARAMEL, CABERNET SAUVIGNON VINEGAR, RUM BANANAS, CHOCOLATE CREMAUX, AND ROASTED PRETZELS ARE INCORPORATED INTO THE ICE CREAM.

ROSI TALES