Sloppy Joe & Swabian Roast Beef

Ann-Cathrin Waidelich has been running the Hotel Rössle in CalwShe is 33 years old and is called "Anny" by family, friends and dear guests.

At the age of six, she was already learning from her mother how to make chocolate mousse and how to iron laundry on the inn's mangle. "There was never really any free time in that sense," Anny says with a smile. "Everything happened at the inn." She had originally been interested in fashion design, but that wasn't meant to be. So it came to pass that Anny followed in her parents' footsteps after all—a wonderful alternative and a real blessing for the guests at the Rössle.

Initially she found in Stuttgart, they found their way into the restaurant industryThere, in the vibrant Swabian metropolis, "where there's always something going on," she felt truly at home, the young woman raves. The plan wasn't necessarily to return to... Calw Annie had planned to join her parents' business in the Northern Black Forest. But as life often goes, things turned out differently. Her parents eventually needed more support, and in 2018 Annie returned to the Hermann Hesse town and took over the Rössle. With much Tact and sensitivity The restaurant's menu was changed. She incorporated her fresh and innovative ideas "almost through the back door." hearty Swabian cuisine She has retained her place at the Rössle from previous years, but also quite confidently. vegetarian and vegan dishes She has taken over. She has replaced the dishes, modernized the interior, taken down old pictures, and thus already developed her own personal style.

With all these new ideas, it's especially important to Anny that the regular customers aren't lost in this process of change. That's why they sometimes even get to have their say. Eighty percent of the menu works for everyone, Anny knows, and that includes the many regulars who have built up a loyal following at the Rössle over many years with its traditional Swabian cuisine. The other 20 percent is what Anny really puts her heart and soul into, experimenting, getting creative, and what she'd love to integrate even more of.

The menu features creations like "Neither Fish nor Meat" or "Sloppy Joe ," a vegan burger with soy lentil mince, or an eggplant steak with pumpkin puree , or even glass noodle soup with peanuts . These are culinary ideas that reflect the sensibilities of the charming young chef. Asian and Middle Eastern cuisine is her passion; vegan and vegetarian dishes offer a wealth of possibilities for modern and international cuisine, the 33-year-old explains enthusiastically. And she hopes to bring much more of this to the city of Hermann Hesse in the future.

Great recipes from Anny and further exciting background information about her career and creative cuisine can be found in the “heimat-Magazin” – issue 1/2023 from January 12th.