The story
The Landhotel "Rotes Ross" is a landmark building in the heart of Marktbergel, a short drive from Bad Windsheim. Its history likely began in the mid-16th century, with significant renovations in the 18th and early 19th centuries adding late baroque and classicist elements, as well as the distinctive red facade. After a period of neglect, the community undertook an extensive restoration in 2004, bringing the building back to life as a first-class hotel and restaurant. The district of Middle Franconia awarded the market of Marktbergel for its exemplary commitment to the building's preservation.
The restaurant at Rotes Ross, led by chef Thomas Bogner, operates under the motto "The new view of Franconian cuisine." Bogner, who earned his master chef certification at the renowned Brenners Parkhotel in Baden-Baden, is dedicated to creative Franconian cooking. He refines traditional dishes with fresh ideas and high-quality local products, resulting in a menu that balances ambition with rootedness.
Guests can expect a menu that features fine, regional country cooking alongside perfectly grilled steaks, pan-fried vegetables, and roasts. Sample menus might include eingelegte Tomaten und Fenchel with buffalo mozzarella, followed by Zander in a herb crust with saffron sauce and potato mash, or a vegetarian option like pumpkin cream soup and vegetable lasagna. Everything is freshly prepared and made in-house.
The restaurant’s commitment to quality and value has earned it a Bib Gourmand from the Michelin guide, an award that celebrates good quality, good value cooking. It is also recognized as a Varta tip. The dining spaces include two guest rooms, a small hall, and a vaulted cellar, offering a choice of atmospheres that match the historic setting. Rotes Ross also runs a cookery school, hosting regular cooking courses and wine tastings.
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