A Michelin-starred chef with a passion for modern cuisine
Originally from the north of Lower Saxony, chef Oliver Röder moved to the distant Tegernsee at the young age of 16. Here, he learned the art of cooking at the Parkhotel Egerner Hof. Next, Oliver went to restaurant Dichterstub'n where he trained with chef Michael Fell. After completing his apprenticeship, the chef continued his career path at several renowned restaurants. He worked at the Michael Moore Restaurant (London) and the Bayerischer Hof (Munich). As well as with top chefs, including Gerd Eis at Restaurant Ente (Hotel Nassauer Hof) and Christian Jürgens at Burg Wernberg. All these experiences laid the foundations for where Oliver is today: working his magic as the Michelin-starred head chef of restaurant Bembergs Häuschen.
Fat is a flavour carrier.
Burg Flamersheim
JREJRE-Jeunes Restaurateurs
Euskirchen, Germany
Oliver Röder welcomes his guests to Burg Flamersheim, a former 18th-century estate that today is home to “Eiflers Zeiten”. The foundation of his cuisine – an authentic, regionally inspired fresh cuisine – lies in the finest products from the Eifel region and from around the world. Here, guests experience Eifel gastronomy in remarkable diversity: from gourmet cuisine to traditional and rustic dishes. Both lovers of hearty, down-to-earth cooking and enthusiasts of refined dining will find something to delight them.
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