The guest friend: Interview with the most exciting cook in Germany Rosina Ostler

Two Michelin stars, cook of the year (Gusto 2025 and Falstaff 2025), discovery of the year (Gault & Millau 2025) ... Rosina Ostler is the most exciting cook. The 32-year-old is only a year chief of Alois-Dallmayr Fine Dining for almost a year. After stations in Baiersbronn (Schwarzwaldstube, 3 stars), Berlin (Einsunftull, 1 Stern) and Oslo (Maaemo, 3 stars), she returned to her homeland in Munich.

There is no sign of stress at the interview in the restaurant - even though the lunch service begins in an hour. The energy and passion with which she talks about her work are reflected in the menu. Each course is an exclamation mark: strong, precise, creative. At the same time, you taste every single component. Her goal seems to be clear: a third star.

Rosina Ostler:My beautiful memories all happened around the dining table. We have cooked a lot at home and have often left food. Even as a child, I made me happy to spoil the others with a breakfast.

R.O.:Also hospitality, generosity and appreciation. I am a host and I want to prepare an incomparable time for my guests. I want to entertain, inspire, inspire and create dishes that are remembered. My team and I present every course at the table because we want to experience the guests. Enjoyment should be fun. And I want to notice something from the vibe at the table.

R.O.:During this time in the "Alois" I became more freely and found a clear style. I would describe myself as an intuitive emotion. My training was based on French cuisine (editor's note: "Hotel Traube Tonbach"). From Norway I brought the natural cooking and Nordic techniques - such as open fire, smoking and fermenting. I love the craft, perfection and even the discipline in the kitchen. A clear focus is super important. But you also need a feeling to trigger something with a dish. Only when everything comes together does something special arise. Magic is created.

R.O.:A menu has to start excitingly to show the guests which trip they are on. With the first plate I want to show who I am (laughs). The challenge of our many bumps and small corridors (editor's note: lunch 11 courses, dinner 17 corridors) is to build a dramaturgy that remains exciting until the end. Therefore, the small snacks follow each other quickly. They should not fill up, but entertain and make you want more. You need courage to tip aroma that wake up and surprise.

R.O.:The development of dishes is the most beautiful thing about my work. I always have a block with me to write down spontaneous ideas. The best thing is to raise an unusual product, in this case, part of the fish, which is often not used, to raise the big stage. Because we transform it into something fantastic with our skills.

R.O.:When I am convinced of an idea, it's back. Two weeks maximum. The fish of our breeder have an incredible quality. Because cleaning the liver is complex, it is often thrown away. Too bad. The respect for the product is part of my philosophy. And because the size of duck liver is reminiscent of a terrine.

R.O.:I need the momentum and have to take the positive energy of a restart immediately! And I don't want to disassemble dishes. If it doesn't fit right away, I would rather try something new.

R.O.:Some components weekly, the entire card every two months. The menu is in constant flow. The quick changes are part of my philosophy. I have a big urge to create. Of course it is more complex for my team, but it is so much more fun for us because it always remains exciting. Variety also makes sense if you follow the season. The energy that a dish has when something is in full bloom, feels and tastes. These are precious moments.

R.O.:Very much even! I can separate work and private life very well and love to cook family and friends. I cook very differently in private. Much more relaxed. That has something romantic for me. Music, a glass of wine in your hand runs. And even baking makes me so much fun privately. I enjoy doing things at home that need for a long time. For example a braised roast.

R.O.:Unfortunately only with reservations. It's a shame because I like to eat and enjoy it to be cooked. As a person, not as a cook. I am totally grateful and relaxed. By the way, also when going out.

R.O.:Around the corner from here is a Chinese restaurant. The Seidentofu with chicken hack and a lot of chilli is awesome!