Lamm Rosswag
What is it that draws foodies to this historical inn in a sleepy little wine village? The passion that Sonja and Steffen Ruggaber bring to serving and cooking for their guests. In the kitchen, he devises creative dishes, served in the form of set menus that are highly precise in their craftsmanship, rich in detail and packed with flavour. Top-notch ingredients and not a little effort go into dishes such as delicate beef tartare topped with powdered smoked eel and ice cream, served with an aromatic beetroot gel and cauliflower three ways (grated, creamed and pickled) plus a spicy mustard gel an
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