Dear friends of the Rosenstock,
our hotel is open - including the complete wellness area!
The 2G-RULE currently applies in our hotel (vaccinated or recovered)
In Bavaria and in the Oberallgäu district, the "red" level was declared. The 2G-RULE must therefore be applied in hotels and restaurants: vaccinated or recovered
The following rules apply:
· Completely vaccinated people need the corresponding vaccination certificate (vaccination card - analogue or digital).
· Those who have recovered require a certificate of recovery.
Please note that mouth and nose protection (FFP2 mask) is mandatory during your time in our house! This does not apply in the wellness area or at your table in the restaurant. Thanks very much!
We expressly point out that we do not accept a medical certificate that exempts you from wearing mouth and nose protection!
We will adapt these measures to the current situation.
It is very important to us, despite all the measures and changes, to make your vacation and your Rosenstock time as easy and enjoyable as possible.
Please note our cancellation period of 7 days
(except for bookings on booking.com or HRS).
Until we meet again, we wish you all the best!
Your Karg family and all employees
Sophisticated & charming
Mmmmhhh... Mmmmhhh... what's that wonderful wafting smell of food? Hot desserts or seasoning with herbs from the garden? You can expect good hearty food that is subtly flavoured.
Large or small appetite...
...whatever. But what always counts: sitting comfortably, chatting and letting time go by. Eating is a slow matter, eating is a pleasure, pleasure is a way of life. The Rosenstock approach to cuisine is uncomplicated. Just fine food, carefully prepared from produce that relates to its place of origin.
Go 'offline' and savour the moment with a bottle of wine - it's your evening.
Our head chef Stephan Mierke recommends a classic dish
500 g sauerkraut, 1 onion, 1 tsp sugar, salt & pepper, 2 bay leaves, 1 tsp oil, 100 ml vegetable stock
Filling: 200 g bacon, 1 onion, salt & pepper, butter
Pasta dough: flour, 2 eggs, 125 ml water, salt
Prepare the sauerkraut, preferably the day before. Cut the onions into fine strips. Heat some oil in a saucepan. Fry the bacon cubes and onions in it and deglaze with white wine. Add the sugar and sauerkraut, stir well and pour in the vegetable stock and add the bay leaves. Let the whole thing simmer for about 20 minutes and finally season with salt and pepper. Make the pasta dough and let it rest for half an hour. Place the sauerkraut in a sieve and press out the liquid, but catch the sauerkraut juice, which will be needed later.
Cut bacon and onion into small cubes. Fry the bacon in a little butter in a pan, then add the onions and heat briefly. Finally add the sauerkraut, season with salt and pepper and sauté over medium heat and then allow to cool. Roll out the pasta dough thinly and spread the filling evenly, leaving a small strip at the top and bottom. Roll up the dough into a roll and cut into pieces of approx. 6 cm. Heat some butter in a pan and fry the cabbage donuts on the cut edge. Then place the donuts close together in the pan and cover them with the sauerkraut juice to a depth of about 2 cm. Place a lid on the pan and simmer over medium-high heat, until all the juice has evaporated and been absorbed, about 30 minutes. Flour the cabbage fritters and fry briefly.
We wish you a good appetite!