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interview • February 28th, 2022

Interview with Oliver Röder


Oliver Röder is chef at restaurant Bembergs Häuschen. At 16 he learned the art of cooking at the Parkhotel Egerner Hof. Next, Oliver went to restaurant Dichterstub'n where he trained under top chef Michael Fell. After this, Oliver joined the kitchens of several restaurants, such as the Michael Moore Restaurant (London) and the Bayerischer Hof (Munich).  All these experiences brought Oliver where he is today: working his magic as the Michelin-starred head chef of restaurant Bembergs Häuschen. We asked the chef some questions to learn more about his culinary inspiration, his favourite dish, and much more.

Oliver, how would you describe your cooking style?

My cuisine is regional, but with French, Italian and Asian influences.

What's your favourite dish to make?

My favourite dish is oxtail with apple and celery, or veal schnitzel with mustard.

What is your favourite ingredient to work with?

I enjoy working with vegetables because they are so versatile.

Who is one of your top suppliers or producers?

Among my top suppliers are Lapichen and Regional. They are both reliable and deliver incredible quality.

What is the biggest challenge you’ve faced in your culinary career?

The dusky-legged guan.

Which gastronomic trend are you excited about the most?

I am most excited about the trend of food sharing. It’s both cozy and communicative.

If you could only eat one dish for the rest of your life, what would that be?

I would go for the tomato salad by Theo Frings.

What’s one thing in the area that your guests absolutely need to see or do?

Guests should visit the Eifel Regional Park.

Thank you, Oliver.

Book your table at restaurant Bembergs Häuschen

Try chef Oliver Röder’s excellent regional cuisine for yourself at restaurant Bembergs Häuschen in Euskirchen, Germany. You can make your lunch or dinner reservation through our website.

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