Steffen Ruggaber

Chef Steffen Ruggaber's culinary philosophy is rooted in offering guests an unforgettable and enjoyable gourmet experience within the bright and timeless ambiance of Lamm Rosswag. His kitchen operates with a seasonally changing menu designed to provide a diverse journey of flavors. A cornerstone of his ethos is the procurement of predominantly regional and local products, while also allowing flexibility to incorporate exceptional ingredients from around the world. Absolute freshness and guaranteed origin from trusted suppliers, with whom the restaurant has often collaborated for years, are paramount in ingredient selection. The chef's philosophy emphasizes the use of only the best basic products, creating tension in dishes through a masterful balance of sweetness, acidity, and sometimes spiciness, complemented by perfect combinations of diverse textures and corresponding wine pairings. While open to global influences, his culinary foundation remains classically French, particularly in the construction of sauces. A distinct passion for German wines is evident, as the restaurant consciously curates an exclusively German wine list, reflecting a personal commitment to promoting German viticulture and educating guests on its nuances. The establishment also caters to dietary preferences by consistently offering a sophisticated vegetarian vegetable menu, though vegan cuisine is not available. Chef Steffen Ruggaber's technical mastery is characterized by an exacting precision, a nuanced approach to seasoning, and a celebrated "händchen" for crafting intensive sauces, all built upon a classical French culinary base. His dishes are heralded as thoughtful, intelligent compositions brimming with harmony, intriguing details, and superior ingredients, consistently emphasizing and elevating the inherent flavors of his chosen produce. He achieves a dynamic flavor profile through a skillful interplay of sweet, sour, and sometimes spicy elements, meticulously balancing these with a variety of textures to create compelling sensory experiences. His ambitious cuisine often regionalizes dishes while incorporating a rich tapestry of French and Mediterranean influences. Noteworthy signature dishes that exemplify his artistry include "Das Tatar von der Gelbschwanzmakrele," showcasing his refined touch with premium ingredients, and the elaborate "Bunte Sommer-Tomaten, Burrata, Wassermelone, Pinienkerne und Fenchel," a dish that exemplifies his ability to layer flavors and textures through precise techniques like gels, espumas, and sorbets.

Career

• Chef-Owner at Lamm Rosswag, Vaihingen an der Enz