Style of cooking

The roots of Ronny Siewert's work lie in the classic French cuisine that is characterised by its simple, uncomplicated lines. It is down-to-earth and yet has very intensive flavours and is rich in aromas. For Ronny Siewert, enticing the maximum amount of flavour from every ingredient is the main attraction of his work. Creativity and the modern way he presents his dishes are likewise the centre of attention.

His personal predilection is the interplay between sweet and sour in combination with fish and crustaceans. Ronny Siewert allows himself to be inspired by seasonal products and likes to combines top-quality and regional produce in his dishes.

In order to harmonise the interplay between the individual dishes, aromas and wines to perfection, Siewert is also not afraid to defy the classic order dishes are served in. Together with sommelier Boris Pecirep, they change the order of the dishes in order to progressively escalate the flavour of the food, accompanied by the right wine.

His personal taste experiences include, among other things, his grandmother's home-made noodle soup and his mother's schnitzel with asparagus.