The Game

The Last Rose

Electrifying attraction, breathtaking dates, and true love: As a TV dating show, The One promises to deliver viewers a literal fireworks of emotions. But the real drama takes place behind the scenes of this sequestered empire. Treason, intrigue, and resentment are the order of the day. But when one of the final candidates is found dead, the façade of the million-dollar show threatens to crumble in public. Will you be able to figure out what happened and solve the murder?


Players: 5–7

Play Time: 3–4 hours

Ages: 16+


Game Components

7 Character Books

7 Invitation Cards

7 Notes in envelopes

8 Character standees with plastic bases

7 Place Cards with plastic bases

2 Gameboards (Floor Plan)

1 Rulebook


Character Synopsis

For 5–7 players with up to 4 female and 3 male roles. Male and female roles can be played by any player.

What does this mean?

Alexander von Altenburg (30)

The party boy from an affluent family is now Prince Charming seeking the princess who deserves his last rose. He’s been the most popular Rose-Bearer to date but seems very unhappy with the show—unhappy enough for murder?

Georg von Altenburg (65)

The multi-millionaire carefully maintains an impeccable image and has been quietly supporting his wastrel son for years. Stepping into the glamour of reality TV for a special episode seems a very unusual action.

Judith Freud (61)

The show’s psychologist looks after the candidates on The One and tries to emulate her ancestor. She manages any “situations” behind the scenes. What dark secrets might be lurking there?

Ella Newhouse (22)

Ella has always dreamt of finding her Prince Charming, and she has finally found him in Alexander. After having to kiss lots of frogs to get here, eliminating a rival princess might not be that difficult to do.

Samantha Endwards (29)

The public's darling knows how to present herself as cool and sexy on or off TV! However, is true love the irresistible Sam´s real reason for being on The One this season?

Benjamin Ballhaus (31)

Raw emotions, nasty bickering, and sappy romance: his camera captures all the best scenes for the hit reality show. However, he’s grown sick of it all and is willing to do anything to leave and make serious documentaries.

Nina König (42)

She created The One and has ruled the hit show and its participants as the "Queen of Reality TV" ever since. Who knows how far she will go to get smash ratings?
Music to Set the Mood

Music for Hosts - The Last Rose

Background music is a great addition to make your Deadly Dinner a memorable experience. If you don’t want to create your own playlist, we have playlists for our Deadly Dinner games available on Spotify. These will help set the mood for the game.

Spotify Playlist

Creating a Suitable Ambiance

Decorating for your Deadly Dinner

If you are looking for some inspiration to decorate your Deadly Dinner, please visit our Pinterest page where we have collected many ideas for creating thematically appropriate decorations.

Decorations for your Deadly Dinner

Thematic Provisions for your Guests

Recipes for your Deadly Dinner

All our recipes are vegetarian or vegan. We recommend combining them as you like and, if necessary, creating a buffet for your players. To create a full meal, you should include at least three recipes. All dairy products can easily be replaced with vegan substitutes to make them vegan. 

Potato Roses

potatoes (1 potato per finished potato rose)
olive oil
salt and pepper
For the garnish: chives and parmesan cheese

Preheat convection oven to 375 degrees Fahrenheit.

Line a muffin tin with paper muffin liners or grease with butter.

Peel the potatoes (one potato makes about 1 potato rose) and cut or slice them into wafer-thin slices.
Then lay out the sliced potatoes on a board next to each other so that the individual slices overlap each other by about 2/3rds. The display should be a maximum of 4 inches long. Season the potatoes well with salt, pepper, and nutmeg. Then roll up the potatoes and place them in the middle of the muffin tin. Add potato slices all around or in the middle of the muffin pan next to the potato roses, so that the pan is filled and a full rose is created. Then drizzle with a little olive oil.

Bake the potato roses for about 35-40 minutes at 375 degrees Fahrenheit in a convection oven.

Garnish with chives and parmesan cheese before serving.

Zucchini Puff Roses

(for approx. 6 roses)

1 package of puff pastry
1 zucchini
⅓ lb. cheese (grated, of your choice)
1 pack of herbal cream cheese
salt and pepper
chili powder

Preheat the convection oven to 375 degrees Fahrenheit.

Grease a muffin tin with butter.

Wash the zucchini and slice them into very thin wafers with a sharp knife.

Cut the puff pastry lengthways into 6 strips. Generously spread the herbal cream cheese over the puff pastry strips. Then cover the upper edge of each strip with the zucchini slices so that the slices protrude about halfway over the edge and overlap each other by 2/3rds. Sprinkle some grated cheese over the stacked zucchini strips and season with salt, pepper, and chili powder as desired. Fold up the lower half of the puff pastry and roll up the strips lengthways.
Place the zucchini-cheese roses in the middle of the muffin tins and bake in the preheated convection oven at 375 degrees Fahrenheit for about 20 minutes.

Raspberry Arugula Salad

(as a side dish for approx. 6 people)

⅓ lb. raspberries

1 bunch of radishes

¼ lb. arugula

⅓ cup parmesan cheese

5 Tbsp. raspberry vinegar

1 Tbsp. water

1 Tbsp. honey (liquid)

1 Tbsp. mustard (medium hot)

2 Tbsp. olive oil

salt and pepper (freshly ground)


Lay out the raspberries.

Wash the radishes and cut into quarters.

Slice the parmesan into thin slices.

Then mix the raspberries with the raspberry vinegar, honey, 1 tablespoon of water, mustard, and oil in a cup until everything is well combined. Season the vinaigrette with salt and pepper.

Finally, carefully mix the raspberries, radishes, arugula, and parmesan and drizzle the dressing over them.

You can serve the salad as a side dish to the potato or zucchini roses.

Vegetable “Group Date Style” Ratatouille

(for 5–7 people)

For the sauce:
2 stalks of celery
2 carrots
2 red bell peppers (You could also substitute your favorite hot peppers)
1 ¾ lb. chopped tomatoes (2 cans)
1 medium onion
2 cloves of garlic
olive oil
salt and pepper

For the vegetable layer:
1 eggplant
2 zucchinis
5 large tomatoes

Preheat the oven to 465 degrees Fahrenheit (using top and bottom heat). We recommend using a grill if available.

Roast the two peppers on a baking sheet until they turn black in some places. Alternatively, this step can also be done on a grill. When the peppers are ready, place them in a bowl and cover with a plate so that they “sweat”, which will make it easier to remove the peel and core. After a few minutes, remove the peel and core of each pepper.

In the meantime, finely chop the onion and garlic and cut the celery and carrots into small cubes. Pour olive oil into a deep pan and sauté the onion and garlic for 2–3 minutes on medium heat. Then add the celery, the diced carrots, a pinch of salt and pepper, and a few of the herbs and sauté for 5 minutes. Add the chopped tomatoes and let the sauce simmer for at least ten minutes.

Mix the sauce together with the peeled peppers in a tall container and puree it. Then season it with salt, pepper, and herbs.

Final preparation:
Cut the eggplant, zucchini, and tomatoes into thin slices.

Fill a medium-sized casserole dish with the sauce and then spread the sliced vegetables on top in a fan shape. We recommend layering them beginning with the eggplant, then the zucchini, and then the tomatoes on top. Repeat this layering until the casserole dish is completely lined with vegetable slices. Be careful not to stack the slices too much so that they all cook evenly.

Now sprinkle a pinch of herbs on the ratatouille and bake in the oven at 285 degrees Fahrenheit for about 1.5 hours.

Once the vegetable slices are soft and start to curl, you can take the baking dish out of the oven.

To serve, drizzle the ratatouille with a little olive oil and arrange on plates.
Fresh baguette is ideal as a side dish here.

Tip: The specified amount is sufficient for approx. 5–7 people as a starter or side dish. If the ratatouille is served as a main course, we recommend doubling the amount.

Clamshell Noodles Filled with Spinach and Love

(for 5–7 people)

For the pasta filling:
1 ¾ lb. conchiglioni (large clamshell noodles)
2.2 lb. spinach (fresh or frozen)
1 ⅓ lb. vegan Crème Fraîche (or vegan sour cream)
juice of one lemon
salt and pepper
Optional: ⅓ lb. vegan cheese

For the sauce:
2 large onions
3 cloves of garlic
3 ½ lb. pureed tomatoes
olive oil
salt and pepper

Cook the conchiglioni noodles in boiling salted water for 10 minutes.

If using frozen spinach, defrost and place in a large bowl. Then mix with the vegan cream cheese and lemon juice and then season the mixture with salt and pepper.

If fresh spinach is used, wash it beforehand and then steam it in a large pan with a small splash of water until it collapses. Then add the other ingredients.

Set the filling aside.

Preheat convection oven to 355 degrees Fahrenheit.

For the sauce:
Sauté the finely chopped onions and garlic in olive oil for 2-3 minutes over medium heat. Add the tomatoes, 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon of each of the herbs and simmer on low heat for 15 minutes. Then season to taste.

Next, spread the sauce on the bottom of a very large casserole dish (or several medium-sized dishes) and then spread the clamshell noodles on top with the open side face up. Carefully add the spinach filling to the pasta using a piping bag or a small spoon. Optionally, sprinkle the cheese on the pasta.

Bake in the oven for 30 minutes.

Night of Roses Drink

(per glass)
1 Tbsp. rose water
6 oz. wild berry lemonade
1 dash of lemon juice
8 frozen raspberries
ice cubes
rose petals for decoration (Caution: do not use sprayed roses!)
Optional: 1.5 oz. vodka

Add the rose petals, raspberries, ice cubes, lemon juice, and rose water (and optionally the vodka) to a shaker and mix well. Then pour the mixture into a wine glass and add some wild berry lemonade.

Place the remaining rose petals on top of the drink as a decoration.

Cupcakes with a Liquid Heart for Lovers

(for 8 cupcakes)

⅓ lb. flour
2.5 oz. ground almonds (replace with whole wheat flour if you are allergic)
½ cup brown sugar
4 Tbsp. cocoa powder
½ tsp. baking soda
4 oz. applesauce
8 oz. almond or oat milk (not soy milk, as it can flake)
1 ½ Tbsp. apple cider vinegar
2 tsp. vanilla extract
½ cup dark chocolate (6 squares)
pinch of salt
powdered sugar
mint and raspberries for decoration

Preheat convection oven to 355 degrees Fahrenheit.

Mix the dry ingredients together in a large bowl until there are no lumps.
Add the apple cider vinegar to the almond or oat milk, stir, and then set aside for 1–2 minutes.

Then add the applesauce, the milk mixture, and the vanilla extract to the dry ingredients and stir everything into a smooth dough.

Grease a muffin sheet and fill the muffin molds with the batter.

Roughly chop the dark chocolate so that there are a total of eight equal portions. Add 1 portion to the middle of each cupcake, which will later create the liquid “heart.”

Put the cupcakes in the oven for no more than 8-10 minutes and then let them cool for 1-2 minutes so they can be removed from the muffin sheet more easily.

Sprinkle the cakes with powdered sugar and garnish with raspberries and mint.

Rose Cupcakes with Strawberry Buttercream

(for 12 cupcakes)

For the dough:
1 ½ cups flour
¼ teaspoon salt
1 ½ tsp. baking powder
4 Tbsp. soft butter
1 and ⅓ cup neutral oil (for example, sunflower oil)
⅔ cup sugar
2 eggs
1 packet of vanilla sugar
1 cup sour cream
grated lemon peel of ½ lemon
1 pinch of salt

For the buttercream:
1 cup butter—soft but cool (take it out of the fridge an hour before preparation)
1 and ⅓ cup icing sugar
½ lb. strawberries (fresh or frozen)
⅓ cup sugar
2 Tbsp. of neutral oil
grated lemon peel
red food coloring for red roses—but be careful: the red quickly becomes very intense!
mint leaves for decoration

Preparation of the dough:
First, use a mixer to beat the softened butter together with the oil until the mixture is almost white.
Then add the sugar and vanilla sugar and slowly and carefully stir in the eggs that have been whisked with the salt. Stir the remaining dry ingredients (flour, baking powder, lemon peel) into the mixture alternately with the sour cream, until everything is well mixed, and a smooth mixture has formed.

Now, add the mixture to muffin molds and bake in the oven at 355 degrees Fahrenheit for about 15 minutes until a toothpick comes out of the muffins clean.

Then let the cupcakes cool down—preferably overnight, but at least 1.5 hours.

The buttercream and garnish:
For the strawberry sauce, first halve the strawberries (frozen ones can be used as they are). Then heat the strawberries with the sugar and a little water in a saucepan until the berries are soft.

Next, press everything through a sieve so that the strawberry seeds and fibers do not end up in the buttercream. Then put the strawberry sauce in the fridge and let it cool down.

Now, use a mixer to beat the butter with a little bit of clear oil. Once the whipped butter is white and smooth, slowly beat in the icing sugar. Then you can add the lemon peel and some salt.

Next, stir in the strawberry sauce slowly and gradually. You must be careful here so that the buttercream doesn’t curdle.

Mix in the red food coloring to turn the buttercream a nice red.

Then add the mixture to a piping bag with a star nozzle. To create the rose shape, start by piping the buttercream in the middle of the cupcakes and move the piping bag outwards in an even spiral so that the entire surface of the cupcake is covered.

Finally, garnish each cupcake with a mint leaf.

Apple Roses

(approx. 8 pieces)

2 packs of puff pastry
3 large red apples
approx. 1 Tbsp. margarine / butter
5 Tbsp. apricot jam
1 Tbsp. lemon juice
2 Tbsp. sugar
pinch of cinnamon
powdered sugar for decoration

Preheat convection oven to 355 degrees.

Cut the apples into very thin slices, then halve them and drizzle them with the lemon juice. Then set the apple slices aside.

Roll out the puff pastry, spread thinly with margarine or butter and sprinkle with sugar and a pinch of cinnamon. Then spread a thin layer of apricot jam on the puff pastry.

Using a pizza roller or knife, cut the puff pastry over the short side into approx. 2-inch-wide strips. Then line the strips with apple slices so that the apple slices protrude a little, and fold up the lower part of the strip that is not covered with apple. Next, roll up the strip from one side. Make sure that the roll is not too tight and that the apple slices do not fall out.

Place the apple roses in greased muffin molds in a muffin tray. You could also use muffin cups made of paper or silicone.

Bake for about 15 minutes until the apple slices turn a little darker.

Let cool and sprinkle with powdered sugar.
Tip: Add a scoop of vanilla ice cream for a special treat!