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Restaurant Rottner

Stefan Rottner - Romantik Hotel Gasthaus Rottner

Restaurant Rottner © Hotel & Gasthaus Rottner

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Stefan Rottner - Romantik Hotel Gasthaus Rottner

For me, seasonal cuisine means: "Everything grows when people need it. In the cold winter months, the body needs hearty, calorie-rich dishes, such as braised beef cheeks. In spring, the body wants to renew itself. That's when asparagus, fresh herbs and young tender vegetables appear in the fields." I learned my kitchen philisophy from my great-grandmother and I've taken over her traditional "Gasthof Rottner", located just outside the gates of Nuremberg.

For centuries, our Gasthaus Rottner has been a popular destination for people on a day out and friends of Franconian cuisine. Fresh wild game, Franconian asparagus and vegetables from the local Franconian "Knoblauchsland" growing area and herbs from our own garden are the basis for my sophisticated, yet down-to-earth cuisine. We serve classic specialities with a touch of French haute cuisine: From Franconian crab soup to pheasant breast on grilled black salsify with potato layer cake, our menu has something to offer both gourmets and those that love more hearty dishes.

I learned my trade in various top restaurants in Germany and Switzerland. I worked for Jörg and Dieter Müller for two years at their "Schweizer Stuben" in Wertheim, before I served a season in 1982 as Chef de partie at the "Guarda Val" in Lenzerheide. After receiving my diploma as a master chef and state certified restaurateur, I took over the family business in Nuremberg in 1985. I love to play football and so I am delighted to be part of the German National Football Team as their head chef. 

Together with my wife Claudia, I have renovated the traditional and cozy gasthaus to create an upscale Romantik Hotel. Here, guests can feast and enjoy in a noble atmosphere. I have been recognized for my regional seasonal cuisine by international gourmet guides such as the Gault Millau and the Guide Michelin. Our guests will find not only first-class meals on our menu: The names of our suppliers are listed next to every dish. Meat, vegetables and fruit come from farmers from the local region. That's how I always have the best seasonal products in the kitchen, available fresh for my culinary creations.

Gasthaus Rottner - Owner and chef Stefan Rottner
Gasthaus Rottner - Owner and chef Stefan Rottner © Ute Wünsch

More about Stefan Rottner

Restaurant & Hotel Rottner

Romantik Hotel Gasthaus Rottner

Franconian gourmet cuisine with French influences.

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Stefan Rottner

Culinary Interview

Tasty Tips from gourmet cook Stefan Rottner - Restaurant Rottner.

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Recipe venison roll - Gasthaus Rottner
Rezept

Roulade of Venison on a Celeriac Purée with Lingonberry-Shallot Butter

Recipe from cook Stefan Rottner - Restaurant Rottner.

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