Rössl Bianco is a quaint historic guesthouse with a bistro and restaurant, located directly under the arcades of Merano's old town center. The building retains the charm of bygone times – rustic wooden beams, exposed stone walls, and detailed historical decorations create a cozy and authentic atmosphere. The first mention of Rössl Bianco dates back to 1745. Since then, it has served as an inn. Since 2018, the guesthouse and restaurant have been run by Mrs. Anna Fejes. She focuses on authentic Italian and Tyrolean cuisine and prepares dishes from high-quality regional ingredients.

What dishes do you cook in the Retigo combi oven, and what preparation methods do you use?

We use the combi oven to prepare stews and vegetables. We also bake meat and cakes in them. Our typical and renowned dish is baked eggplant (Melanzane al Parmigiano). Last but not least, we use it to regenerate dishes on plates.

What advantages does Retigo bring to your kitchen?

The combi oven speeds up food preparation, which is a great relief when you're serving 150 to 200 meals a day. The crosswise racks are also a big plus. 

Would you recommend the Retigo combi oven to other establishments?

Yes, it is a small, compact, and high-quality helper.

What does Retigo mean to you in one word?

Perfect.

Anna Fejes  
Owner and Head Chef